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Dollywood Cinnamon Bread

This copycat Dollywood Cinnamon Bread captures the magic of the famous Grist Mill treat with layers of buttery dough, cinnamon sugar pockets, and a vanilla icing drizzle. Soft, pull-apart texture that tastes remarkably close to the original.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breads and Doughs, Breakfast, Dessert, Snack
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup whole milk warmed to 110F
  • 2 1/4 teaspoons active dry yeast one packet
  • 1/2 cup granulated sugar divided
  • 4 cups all purpose flour plus more for dusting
  • 1 teaspoon salt
  • 1/3 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
For the Cinnamon Sugar Filling
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup unsalted butter melted
For the Vanilla Icing
  • 1 cup powdered sugar sifted
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Equipment

  • 9x5-inch loaf pan
  • Stand mixer with dough hook
  • Rolling pin
  • Pastry brush
  • Small saucepan
  • Mixing bowls
  • Wire cooling rack
  • Kitchen thermometer
  • Plastic wrap or clean kitchen towel

Method
 

  1. Activate the Yeast: Warm your milk to 110F and pour it into a large mixing bowl. Sprinkle the yeast and one tablespoon of sugar over the surface, then let it sit for 5 to 10 minutes until foamy.
  2. Mix the Dough: Add the remaining sugar, softened butter, eggs, and vanilla to the yeast mixture. Stir until mostly combined, then gradually add the flour and salt. Using a dough hook on medium speed, knead for 7 to 8 minutes until the dough becomes smooth and slightly tacky.
  3. Let the Dough Rise: Transfer the dough to a lightly greased bowl and cover with plastic wrap. Place it in a warm, draft free spot for 1 to 1.5 hours until doubled in size.
  4. Prepare the Cinnamon Sugar Filling: While the dough rises, mix the granulated sugar and cinnamon in a shallow bowl. Melt your butter in a small saucepan and keep it warm.
  5. Roll and Cut the Dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a large rectangle, roughly 20 by 12 inches and about 1/4 inch thick. Brush the entire surface generously with melted butter, then sprinkle the cinnamon sugar mixture evenly across the dough. Cut the rectangle into 5 to 6 equal vertical strips.
  6. Stack and Layer: Stack the strips on top of each other, creating one tall pile of cinnamon coated dough layers. Cut this stack into 5 to 6 equal sections.
  7. Arrange in the Pan: Grease your loaf pan thoroughly with butter. Place each stacked section into the pan vertically, cut side up, packing them snugly together. Cover the pan and let it rise for another 30 minutes.
  8. Bake the Bread: Preheat your oven to 350F while the dough completes its second rise. Brush the top with remaining melted butter and sprinkle with a light layer of cinnamon sugar. Bake for 30 to 35 minutes until the top turns deep golden brown. If the top browns too quickly, tent loosely with foil after 20 minutes.
  9. Cool and Ice: Let the bread cool in the pan for 10 minutes, then carefully transfer to a wire rack. While slightly warm, drizzle with the vanilla icing made by whisking together powdered sugar, milk, and vanilla.

Notes

For extra caramelization like the original, pour 2 tablespoons of melted butter mixed with brown sugar into the pan before adding the dough. Serving this bread warm maximizes the gooey cinnamon pockets and melty icing experience. Total time including rise time is approximately 2 hours 30 minutes.