Description
Soft, golden, and swirled with buttery cinnamon sugar, this Dollywood cinnamon bread is a Southern favorite turned home kitchen hero. Pull-apart perfection meets a rich vanilla glaze—comfort food at its finest.
Ingredients
For the Dough:
1 cup warm milk (around 110°F)
2¼ tsp active dry yeast
¼ cup granulated sugar
2 large eggs
3 tbsp melted unsalted butter
4 cups all-purpose flour
1 tsp salt
For the Coating:
3 tbsp melted butter (for brushing)
½ cup brown sugar
1 tbsp ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tbsp milk (adjust to desired consistency)
1 tsp vanilla extract
Instructions
Activate Yeast
In a bowl, mix warm milk and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until frothy.Make the Dough
In a large bowl, whisk eggs and melted butter. Add the yeast mixture, flour, and salt. Mix and knead for 8–10 minutes until smooth.First Rise
Place dough in an oiled bowl, cover with a towel, and let it rise for 1 hour or until doubled.Prep Filling
Mix brown sugar and cinnamon. Melt remaining butter separately.Shape & Coat
Divide dough into two pieces. Roll each into a rectangle. Slice slits across the top (¾ through), brush with butter, and dredge in cinnamon-sugar mix.Second Rise
Place loaves in greased loaf pans and let rise for 30 minutes.Bake
Bake at 350°F (175°C) for 25–30 minutes or until golden brown.Make Glaze & Finish
Whisk powdered sugar, milk, and vanilla until smooth. Pour over warm bread right out of the oven.
Notes
- For extra gooeyness, double the glaze and drizzle both before and after slicing.
- Let bread cool slightly before glazing if you want a thicker coating.
- Store at room temp for up to 2 days or freeze tightly wrapped loaves.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: ~260
- Sugar: ~15g
- Sodium: ~180mg
- Fat: ~9g
- Saturated Fat: ~5g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~45mg