Store-bought frozen bread dough, a butter bath, and thick layers of cinnamon-sugar yielded our family’s greatest indulgence of 2020. I’ve had the original famous Dollywood Cinnamon Bread at the Grist Mill at Pigeon Forge, and never dreamed it could be this good at home. I actually served it after a full meal earlier in the week, and once my son had a bite, he screamed, “Oh my goodness. DAD! DAD! You have to come try this NOW.” With a little bit left by bedtime, we finished it off for breakfast.
As usual, I studied the nuances of existing recipes, and adapted slightly where needed. The biggest change came in the form of the amount of butter I used (it really does take a full swim at Dollywood), and also in the glaze that I made. The simple confectioner’s sugar and water mixture just didn’t seem like the real thing to me. You’ll find Smoky Mountain perfection in the one I’ve included here.
Now, I am a far better cook than I am a baker, as I become cheerless and annoyed with exact measurements, and have a bit of rebel in me. But this was easy, easy, easy and so forgiving. I need forgiveness a whole lot. Only the waiting for the bread to rise and proof endangered my patience. Hey, did I tell you how easy this was?
Now, the most important part of all (other than the rising) is to make sure to cut four deep slices horizontally before you put it in the butter and cinnamon-sugar. Go as close as you can to the bottom without cutting through. This is where all of the love is, and there’s no such thing as too much love.
Dollywood Cinnamon Bread Recipe
Ingredients
Cinnamon Bread
- 1 loaf frozen bread dough these usually come in packs of three in freezer section (1 pound each) I used Ready-Dough.
- 1 stick butter, unsalted
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon can use a little more
Glaze
- 2 cups powdered sugar
- 2 tbsp butter, melted
- 2 tsp vanilla
- 4 tbsp whole milk
Instructions
Cinnamon Bread
- Thaw loaf of bread as directed on package. Avoid using microwave instructions - best to thaw in refigerator overnight.
- Put bread in glass bowl or pan, and cover for about 2 hours until it nearly doubles in size. It will need to be in a relatively warm spot. During winter, you can turn on over at 350 and turn it off after about one minute, and put the bread in there.
- Combine the cinnamon and sugar and spread on a flat tray or large plate.
- Make four large horizontal slits in the bread as shown. Cut very close to the bottom, but not all of the way through. I found that a bread knife works best.
- Melt the stick of butter and put it into a shallow pan.
- Dunk the dough into the butter, making sure butter gets onto every surface and into the crevices.
- Quickly take the buttered dough and roll it in the cinnamon-sugar mixture. Pack cinnamon-sugar thickly and deeply into the crevices, using up all of the cinnamon-sugar mixture.
- Next, place the dough in well-buttered oblong baking dish.
- Cover the dough with a towel, and let rise for about 30 minutes more.
- Bake in oven for about 30 minutes. Tip: I actually put a few more pats of butter on top of it about 5 minutes before it was done.
- Serve with glaze on the side, or let it cool a bit and serve glaze on the top. (I do a combo of both of these!) Can also serve with apple butter.
- Leftovers can be reheated in microwave for about 12-15 seconds.
Glaze
- Combine all ingredients and blend together with a hand whisk or spoon until thoroughly mixed.
- Serve in a small bowl on the side or on top of cinnamon bread.
