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eva watts

Dollywood-Inspired Cinnamon Bread

If you have ever visited Dollywood, you know that the absolute heart of the park is the Grist Mill, where the smell of warm, yeasty, cinnamon-laden dough hits you long before you even see the line. This cinnamon bread is the stuff of legends—it’s thick, buttery, and so sticky that it practically pulls apart with every tug. After trying to replicate that iconic pull-apart texture for years, I’ve finally mastered a version that brings that theme park magic right to your kitchen.
I love this recipe because it’s an experience. The process of slicing the dough, tossing it in cinnamon-sugar, and packing it tightly into the loaf pans is so therapeutic. And the reward? When you pull the hot, glistening loaves out of the oven and drizzle them with that signature glaze, it’s nothing short of life-changing. It’s the ultimate "weekend project" bake—perfect for a slow Sunday morning when you want to treat yourself and the family to something truly indulgent.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 3 hours 25 minutes
Servings: 2 loaves
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 4 cups Bread Flour
  • 1 ¼ cups Warm Whole Milk
  • 1 packet (2 ¼ tsp) Active Dry Yeast
  • ¼ cup Sugar
  • ½ cup Unsalted Butter, melted (for the dough)
  • 1 tsp Salt
Coating:
  • 1 cup Sugar
  • 3 tbsp Cinnamon
  • ¾ cup Unsalted Butter, melted (for dipping)
Glaze:
  • 1 cup Confectioners' Sugar
  • 2 tbsp Heavy Cream

Equipment

  • Stand Mixer
  • Two 9x5-Inch Loaf Pans
  • Large mixing bowl
  • Pastry brush
  • Sharp knife

Method
 

  1. Activate Yeast: Mix warm milk, sugar, and yeast in the mixer bowl. Let sit until foamy (5 mins).
  2. Make Dough: Add the flour, salt, and melted butter. Knead with the dough hook until smooth and elastic (about 8–10 mins).
  3. First Rise: Let the dough rise in a greased bowl in a warm spot until doubled (1.5 hours).
  4. Shape: On a floured surface, roll the dough into a 12x18-inch rectangle. Cut it into 12–15 thick strips.
  5. Coat: Dip each strip into the melted butter, then toss thoroughly in the cinnamon-sugar mix.
  6. Arrange: Stack the coated dough strips vertically into two greased 9x5-inch loaf pans.
  7. Second Rise: Let the loaves rise in the pans for 45 minutes.
  8. Bake: Bake at 350°F (175°C) for 30–35 minutes, until the tops are deep golden brown and the sugar is bubbling.
  9. Glaze: Whisk the confectioners' sugar and heavy cream. Drizzle over the loaves while they are still warm and serve immediately!