Dollywood Cinnamon Pull-Apart Bread Recipe
If you’ve ever wandered through Dollywood and caught a whiff of that irresistible sweet, cinnamon-spiced bread, you know exactly what I’m talking about. The Dollywood Cinnamon Pull-Apart Bread Recipe captures that magic perfectly at home—it’s gooey, buttery, and layered with cinnamon sugar in every nook and cranny. It’s one of those recipes that’s wonderfully simple but feels like a special treat, perfect for lazy weekend breakfasts, coffee dates, or whenever you just want a bit of comfort on your plate.
What I love most about this Dollywood Cinnamon Pull-Apart Bread Recipe is how it brings people together. The pull-apart aspect makes it fun and social—everyone can grab a piece and enjoy the warm cinnamon goodness without fuss. Plus, it’s a great way to impress guests with minimal effort and a whole lot of heart. Trust me, once you try this, you’ll want to make it over and over again.
Why This Recipe Works
- Simple Ingredients: Uses pantry staples and thawed frozen dough to save time without sacrificing flavor.
- Pull-Apart Design: The cut dough creates layers that soak up buttery cinnamon sugar, giving each piece an amazing texture.
- Buttery & Sweet: The generous use of melted butter helps lock in moisture and the cinnamon sugar gives every bite a sugary, spicy kick.
- Glazed Finish: The simple confectioner’s sugar glaze ties it all together, adding just the right amount of sweetness and shine.
Ingredients & Why They Work
This Dollywood Cinnamon Pull-Apart Bread Recipe depends on a few key ingredients that come together to create that perfectly tender, flavorful bread with a beautiful sweet glaze. Each ingredient plays a part in building layers of taste and texture, and I’ll share a few shopping tips to make your baking day easier.
- Cinnamon: Look for fresh ground cinnamon for the best aroma and flavor—it makes all the difference in that warm spice taste.
- Granulated sugar: Regular sugar works great here for that classic cinnamon sugar crunch that melts into the butter.
- Frozen bread dough: Using store-bought frozen dough is my favorite shortcut—thawing it properly yields soft, fresh bread without the hassle of making dough from scratch.
- Unsalted butter: Melted butter is key for soaking the bread thoroughly; using unsalted lets you control the salt level in your bread perfectly.
- Confectioner’s sugar: For the glaze, powdered sugar dissolves smoothly to give you that elegant drizzle with just the right sweetness.
- Water: Just enough to create a pourable glaze that clings lightly to the bread without overpowering it.
Make It Your Way
I’ve found the Dollywood Cinnamon Pull-Apart Bread Recipe to be a perfect base for some fun customizations. Whether you want to amp up the cinnamon punch, add nuts for crunch, or make it dairy-free, it’s all doable without losing that signature charm.
- Variation: I sometimes sprinkle chopped pecans or walnuts between the layers for a cozy crunch that pairs amazingly with the cinnamon sugar.
- Dairy-Free: Swap butter for a plant-based alternative like coconut oil or vegan butter, and you’ll still get plenty of buttery richness.
- Extra Cinnamon Kick: Roll the bread dough twice in cinnamon sugar for a deeper flavor, especially if you’re a cinnamon lover like me.
- Glaze Options: Try adding a little vanilla or maple extract to the glaze for a subtle twist that feels like a mini celebration every time you drizzle.
Step-by-Step: How I Make Dollywood Cinnamon Pull-Apart Bread Recipe
Step 1: Preparing the Pan & Cinnamon Sugar Mix
Start by spraying an 8½ by 4½ inch loaf pan with cooking spray, then line it with parchment paper. This tip came from my trial when the bread stuck badly—popping it out is so much easier with parchment! Next, mix the cinnamon and granulated sugar in a shallow dish like a pie plate—this will be your coating mixture later. Having it shallow means your bread can pick up that cinnamon sugar in every crevice.
Step 2: Scoring and Buttering the Dough
Take your thawed bread dough and make four deep, horizontal slits on top—this technique creates the signature pull-apart effect. Don’t be shy with the melts butter; I use about 4 tablespoons and brush it generously over the top, sides, and even dip the bottom if I can. The butter isn’t just for flavor—it’s essential to make sure the cinnamon sugar sticks well in every nook.
Step 3: Rolling & Rising
Roll the buttered loaf in the cinnamon sugar mixture, working it into the slits as you go. Then place the coated dough into your prepared loaf pan and set it somewhere warm for about 30 minutes to rise. While it’s rising, preheat your oven to 300°F. Rising time gives the dough that fluffy texture and helps the cinnamon sugar soak in beautifully.
Step 4: Baking and Glazing
Bake your loaf for 25 to 35 minutes or until the top turns a lovely golden brown. Meanwhile, whisk together the confectioner’s sugar and water to make a smooth glaze—start with 2 tablespoons of water and add a bit more if needed for the right drizzly consistency. Once the bread’s out and still warm, drizzle that luscious glaze all over, letting it seep into the layers. I always add a bit more glaze once it’s cooled for an extra sweet finish.
Tips from My Kitchen
- Warm Rise Spot: I use my oven’s light on (turned off oven!) as a perfect cozy spot for the dough to rise evenly.
- Butter Patience: Brushing the butter multiple times during rolling helps build that sticky, moist layer of cinnamon sugar.
- Don’t Skip Parchment: It makes removing the bread a breeze—no crumbled edges or mess to clean up.
- Check Early: Ovens vary, so start keeping an eye on your bread 5 minutes before the timer to avoid overbaking.
How to Serve Dollywood Cinnamon Pull-Apart Bread Recipe
Garnishes
I like to keep it simple and authentic—just a drizzle of the glaze, maybe a light dusting of extra cinnamon-sugar on top to boost that cinnamon aroma. Sometimes, a sprinkle of finely chopped pecans adds a lovely texture contrast I can’t resist.
Side Dishes
This bread pairs beautifully with a steaming cup of coffee or chai tea. For brunch, I often serve it alongside scrambled eggs or creamy yogurt with fresh berries to balance the sweetness.
Creative Ways to Present
For a fun twist during holidays, I’ve shaped the dough into mini loaves or muffins for individual pull-apart treats. Wrapping the finished bread in parchment tied with a rustic ribbon makes a lovely gift or centerpiece!
Make Ahead and Storage
Storing Leftovers
I wrap leftover bread tightly in plastic wrap and keep it in an airtight container at room temperature for up to 2 days. This keeps the bread soft but still fresh enough to enjoy later.
Freezing
If you want to freeze, I recommend wrapping the fully cooled loaf in foil and then placing it in a freezer bag. It freezes beautifully for up to 2 months, and you’ll still get that fresh-baked taste when thawed.
Reheating
Reheat slices in a warm oven (about 300°F) for 5–10 minutes or briefly in the microwave wrapped in a damp paper towel to bring back moisture. Either way, you’ll enjoy that fresh-baked warmth again.
FAQs
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Can I use homemade bread dough instead of frozen dough?
Absolutely! Homemade bread dough works wonderfully here. Just make sure it’s fully risen and soft before you start scoring and adding the cinnamon sugar. It might add a bit more prep time, but the results will be just as delicious.
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What’s the best way to prevent the bread from sticking to the pan?
I’ve found that lining the loaf pan with parchment and spraying it with cooking spray is the best combo for easy release without damaging the bread’s shape. It saves you so much frustration when you want those perfect slices to pull apart.
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Can I make this bread ahead of time?
Yes! You can assemble it up to the rising stage, cover the loaf pan with plastic wrap, and refrigerate overnight. Just bring it back to room temp before baking. This is a great trick if you want fresh bread in the morning without much hassle.
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Why does my bread sometimes turn out dry?
Dry bread is often the result of overbaking or not enough butter. Be sure to watch the baking time closely and don’t skimp on that butter brushing step—it helps keep every bite moist and tender.
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Can I add other spices to the cinnamon sugar mixture?
Definitely! A pinch of nutmeg or pumpkin pie spice can add a lovely warmth and complexity. Just start small and adjust the amount so the cinnamon still shines through.
Final Thoughts
Making Dollywood Cinnamon Pull-Apart Bread Recipe at home is one of those kitchen wins that leaves you feeling proud and ready to share. From the buttery layers to the cozy cinnamon sugar sweetness, it’s like a warm hug in bread form. Whether you’re treating yourself or surprising your family, this recipe truly shines as a simple yet memorable baked treat. I can’t wait for you to try it and enjoy those delightful, pull-apart moments just like I do.
Print
Dollywood Cinnamon Pull-Apart Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Dollywood Bread is a sweet, pull-apart cinnamon bread coated with butter and cinnamon sugar, then finished with a smooth confectioner’s sugar glaze. This easy homemade treat is perfect for breakfast or dessert and has a delightful soft texture with a warm cinnamon flavor.
Ingredients
For the bread:
- 1/2 Tbsp cinnamon
- 1/2 cup granulated sugar
- 1 lb. frozen bread dough, thawed
- 4 Tbsp unsalted butter, melted
For the glaze:
- 1 cup confectioner’s sugar, sifted
- 3 Tbsp water
Instructions
- Prepare the pan: Spray an 8 1⁄2 by 4 1⁄2 by 2 1⁄2-inch loaf pan with cooking spray and line it with parchment paper to allow easy removal of the bread.
- Mix cinnamon sugar: In a shallow dish like a pie plate, combine 1/2 tablespoon cinnamon with 1/2 cup granulated sugar and set aside.
- Score the dough: Make 4 deep, horizontal slits across the top of the thawed bread dough to create the signature pull-apart texture.
- Butter the dough: Using a pastry brush, generously brush the melted butter over the entire loaf, ensuring the butter seeps into the crevices, sides, and bottom. Alternatively, dip the dough in the melted butter for full coverage.
- Coat with cinnamon sugar: Roll the buttered loaf in the cinnamon sugar mixture, pressing gently so the sugar coated thoroughly enters the slits and crevices.
- Let rise: Place the coated loaf in the prepared pan and set it in a warm spot to rise for 30 minutes while you preheat the oven to 300 degrees Fahrenheit.
- Bake the bread: Bake the loaf for 35 minutes or until the top turns golden brown and the bread is cooked through.
- Make the glaze: In a small bowl, whisk together 1 cup confectioner’s sugar with 3 tablespoons of water until the glaze is smooth and pourable.
- Cool and glaze: Remove the bread from the pan and cool it on a wire rack. Drizzle the warm bread with glaze, and once the bread has completely cooled, add additional glaze as desired for extra sweetness.
Notes
- Using frozen bread dough saves time without sacrificing freshness and texture.
- Be generous with the melted butter to ensure the cinnamon sugar sticks well and the bread stays moist.
- Allow the bread to cool slightly before glazing for best glaze adherence.
- You can adjust the water in the glaze to achieve your preferred consistency.
- Serve warm or at room temperature for the best flavor experience.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
