Here’s a Dollywood-style Cinnamon Bread with Icing recipe, inspired by the famous version from the Grist Mill at Dollywood in Pigeon Forge, Tennessee.
🍞 Dollywood Cinnamon Bread (with Icing)
⭐ Overview:
This pull-apart cinnamon bread is rich, buttery, and sweet, with ribbons of cinnamon sugar and a luscious icing drizzle.
🧈 Ingredients:
For the Bread:
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1 loaf frozen bread dough (like Rhodes), thawed but still cold
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1/4 cup (4 tbsp) unsalted butter, melted
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1/2 cup granulated sugar
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1 1/2 tablespoons ground cinnamon
For the Icing:
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1 cup powdered sugar
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1–2 tablespoons milk or heavy cream (add slowly to desired consistency)
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1/2 teaspoon vanilla extract
🔪 Instructions:
1. Prep the Dough:
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Preheat oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan.
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On a lightly floured surface, cut the thawed dough into 4 long slits, but not all the way through—leave about ½ inch at the top so it holds together.
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Turn the loaf and do 4 more slits in the opposite direction (creating a crisscross pattern but still intact at the base).
2. Cinnamon Coating:
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In a small bowl, mix sugar and cinnamon.
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Brush the dough generously with melted butter, making sure it gets into the crevices.
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Sprinkle the cinnamon sugar mixture all over and into the cuts.
3. Bake:
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Place in the greased loaf pan.
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Bake for 30–35 minutes, until golden brown and baked through. (Internal temp should be ~190°F if using a thermometer.)
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Let it cool for 5–10 minutes in the pan before removing.
4. Icing:
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In a small bowl, whisk powdered sugar, vanilla, and milk until smooth.
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Drizzle generously over warm bread.
🍽️ Serving Tips:
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Serve warm and pull-apart style.
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Delicious with coffee or hot cider.
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Can be reheated in the microwave for 10–15 seconds to revive softness.
