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Dollywood Cinnamon Bread with Icing

A soft, pull-apart cinnamon bread inspired by Dollywood’s famous treat — buttery, sweet, and finished with vanilla icing.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Bread Dough
  • 3 cups all-purpose flour
  • 2.25 tsp active dry yeast
  • 1 cup warm milk about 110°F / 43°C
  • 3 tbsp granulated sugar
  • 0.25 cup unsalted butter softened
  • 1 egg
  • 1 tsp salt
Cinnamon Sugar Coating
  • 0.5 cup granulated sugar
  • 2 tbsp ground cinnamon
  • 0.5 cup melted butter for brushing
Icing
  • 1 cup powdered sugar
  • 2 tbsp milk plus more as needed
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Loaf pan
  • Whisk
  • Pastry brush

Method
 

  1. Combine warm milk, sugar, and yeast; let sit 5–10 minutes until foamy.
  2. Mix flour, salt, butter, egg, and yeast mixture to form dough. Knead until smooth.
  3. Let dough rise 1 hour until doubled in size.
  4. Roll dough into rectangle and cut into 1-inch strips, then crosswise to create pull-apart sections.
  5. Brush dough with melted butter and coat thoroughly with cinnamon sugar.
  6. Place loaf in pan, cover, and let rise 30 minutes. Bake at 350°F (175°C) for 25–30 minutes.
  7. Whisk powdered sugar, milk, vanilla, and salt for icing. Drizzle over warm bread and serve.

Notes

For extra sweetness, double the cinnamon sugar mix or add a touch of nutmeg. Serve warm for best texture.