Name: Dollywood Cinnamon Bread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 package active dry yeast; 1 cup warm milk; 1/3 cup sugar; 2 tablespoons melted butter; 2 eggs (beaten); 1 teaspoon salt; 4 cups all-purpose flour

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Have you ever gotten the opportunity to visit Dollywood and sample their irresistible cinnamon bread?

Well, now you can make it at home with this official recipe!

Dollywood cinnamon bread is a quick bread typically made with yeast dough and then rolled in a mixture of sugar and cinnamon.

It is then baked until golden brown and served warm.

It can be made with or without an electric mixer; if you do not have one, no worries!

You can easily mix the ingredients by hand.

Ingredients

1 package (2¼ teaspoons) of active dry yeast
1 cup warm milk (105-115 degrees F)
1/3 cup sugar
2 tablespoons melted butter
2 eggs, beaten
1 teaspoon salt
4 cups all-purpose flour

Filling:

1/3 cup sugar
1 tablespoon ground cinnamon

Glaze:

1 cup confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm milk.
Add the sugar, butter, eggs, salt, and 2 cups flour; mix until well blended.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle.
Combine sugar and cinnamon; sprinkle over dough to within 1 in. of edges.
Roll up jelly-roll, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown.
Combine confectioners’ sugar, milk, and vanilla; drizzle over warm bread. Serve immediately.

Yield: 1 loaf.

Notes

If you don’t have an electric mixer, you can mix the ingredients by hand.

Just be sure to knead the dough until it is smooth and elastic.

This recipe makes one loaf of Dollywood cinnamon bread.

If you want to make two loaves, double all the ingredients.

Dollywood cinnamon bread is best served warm.

If you have leftovers, you can reheat them in the microwave or a 350-degree oven.

Variations

For a fun twist, add 1 cup of raisins or 1 cup of chopped nuts to the dough before rolling it up.

You can also make mini Dollywood cinnamon bread loaves by dividing the dough into 12-16 pieces.

Roll each piece into a 6-in. x 4-in. rectangle, and follow the recipe above.

These mini loaves will only need to be baked for 20-25 minutes.

Nutritional Facts: 1 slice

133 calories
3g fat (2g saturated fat)
25mg cholesterol
190mg sodium
23g carbohydrate (12g sugars, 1g fiber)
3g protein

How long does frozen bread dough need to rise?

For best results, thaw frozen bread dough in the refrigerator overnight.

The next day, let it sit at room temperature for 30 minutes before using.

If you are short on time, you can let frozen bread dough rise on the countertop at room temperature.

Just keep an eye on it, so it doesn’t get too warm.

What is Dollywood’s secret ingredient?

There are a few different theories, but the most popular one is that Dollywood adds applesauce to its cinnamon bread recipe.

It gives the bread a moist and slightly sweet flavor.

Another theory is that Dollywood adds sour cream to its recipe.

It would also explain the bread’s moist texture.

Whether or not Dollywood uses applesauce or sour cream in their cinnamon bread recipe is still a mystery.

But one thing is sure; this recipe will give you the same delicious results!

How long does Dollywood cinnamon bread last?

Dollywood cinnamon bread is best eaten the day it is made.

However, it will keep for up to 3 days if stored in an airtight container at room temperature.

Can I freeze Dollywood cinnamon bread?

Yes!

Dollywood cinnamon bread freezes well.

Just wrap it tightly in plastic or aluminum foil and store it in the freezer for up to 3 months.

When ready to eat it, thaw the bread overnight in the refrigerator.

The next day, let it sit at room temperature for 30 minutes before serving.

If you have any other questions about this recipe or anything else, feel free to ask!

I’ll be happy to help.

Why should you use bread flour when making a cinnamon bread recipe?

Bread flour is flour that is higher in protein than all-purpose flour.

The extra protein helps to give the bread structure and makes it rise higher.

That’s why bread flour is often used in recipes for yeast bread.

You can use all-purpose flour if you don’t have bread flour.

The bread will be slightly fluffy and might not rise as high.

Can you substitute All-Purpose flour for Bread flour?

Yes, you can substitute All-Purpose flour for Bread flour, but the results may not be as good.

The higher protein content in bread flour will produce a more chewy and crusty texture, while all-purpose flour will produce a more tender loaf of bread.

Can you double the recipe?

You can double the recipe if you want to make two loaves of Dollywood cinnamon bread.

Just be sure to use a larger baking sheet if you do.

Can I add raisins or nuts to the dough?

You can add raisins or nuts to the dough before rolling it up.

Just be sure to add them evenly to distribute them throughout the loaf.

Can you freeze cinnamon pull-apart bread?

Yes, you can freeze cinnamon pull-apart bread.

Just be sure to wrap it tightly in plastic or aluminum foil and store it in the freezer for up to 3 months.

When ready to eat it, thaw the bread overnight in the refrigerator.

The next day, let it sit at room temperature for 30 minutes before serving.

Can you refrigerate the dough overnight?

Yes, you can refrigerate the dough overnight.

Just let it sit at room temperature for 30 minutes before using.

What is the difference between cinnamon bread and cinnamon rolls?

Cinnamon bread is made by adding cinnamon to the dough and then rolling it up into a loaf.

Cinnamon rolls are made by spreading a layer of cinnamon sugar over the dough, rolling it up into a log, and then slicing it into individual rolls.