dollywood cinnamon bread {copycat}

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One of the things on my “bucket list” is to visit the Dollywood Theme Park in Pigeon Forge Tennessee. I’ve been a fan of Dolly Parton ever since I was about 8 years old, so naturally I have to see this park at some point.

While doing a little research into places we could possibly take a road trip this summer, I looked up Dollywood online. While reading, I came across a recipe for the famous Dollywood Cinnamon Bread! I just knew I had to make some!

It turns out this recipe is very easy if you use pre-made, frozen bread dough which can be found in the freezer section at most grocery stores. Just allow the dough to come to room temperature and then rise until doubled in size which takes anywhere fro 4 to 7 hours. You could leave the dough on the counter overnight, and in the morning it will be ready. Bake some Dollywood Cinnamon Bread to go with your cup of morning coffee!

Once dough is thawed and doubled in size, just follow this easy recipe. You won’t believe how easy and delicious this bread is, and it makes your whole house smell amazing as it bakes!

serves 8 to 16

~ preheat oven to 300 degrees F. ~

for the bread:

2 loaves Rhode’s frozen bread dough, thawed and risen

1 and 1/2 cups sugar

1/4 cup  cinnamon

 2 sticks of melted butter

Line two 8x4x2 inch loaf pans with cooking parchment, or spray with Baker’s Joy.

Once dough is ready (thawed and doubled in size), using a very sharp knife, cut 4, deep crosswise slits across the top of the loaves, approximately 1 inch apart. Be careful not to cut all the way through the loaves.

Melt butter in a shallow bowl or pan. Mix cinnamon or sugar together in a separate bowl or pan.

Dredge each loaf, one at a time, in the melted butter, and then in the cinnamon and sugar mixture, making sure to get it in the grooves you made with the knife. Transfer loaves to prepared pans. Place pans on top of the preheating oven and allow bread to rise again for 45 to 60 minutes, or until doubled in size. Bake in preheated oven for 35 minutes, turning loaves half way through baking time so they evenly cook and brown. Loaves are done when they are golden brown and sound hollow when tapped.

Remove from pans and place on cake plates. Pull parchment away from loaves. Allow to cool for 20 minutes before drizzling with the glaze.

for the glaze:

3 cups powdered sugar

juice from two lemons

Whisk powdered sugar and fresh lemon juice together in a bowl until smooth. Generously drizzle over loaves.



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  10 comments for “dollywood cinnamon bread {copycat}

  1. Brenda Shettler
    May 12, 2017 at 11:45 am


  2. Debbie
    May 17, 2017 at 4:41 pm

    After the dough rises and you cut the slits, you remove it from the pan to dredge it? If you handle the dough, doesn’t it fall and you have to let it rise again?

    • Melissa
      May 19, 2017 at 1:30 pm

      You let the dough rise on a flat surface the first time. Then you cut the slits. Then you dredge in butter and coat with the cinnamon and sugar… then, you put it in the pans and allow it to rise again.

  3. Teena
    May 29, 2017 at 4:03 am

    Can you make your own bread dough as this is obviously an American recipe and we can’t buy frozen bread dough here in Perth Western Australia

    • Melissa
      May 30, 2017 at 9:24 am

      You can absolutely use homemade bread dough. I make this with frozen bread dough mostly for convenience, and there’s not much difference in flavor. Rhode’s is a high quality, frozen bread dough. Thanks so much for stopping by. ~M

  4. Amy D.
    May 31, 2017 at 1:03 am

    Can you substitute the lemon juice to make other flavored glazes? Like vanilla, chocolate, almond?

    • Pamela Urello
      June 4, 2017 at 8:56 am

      What do you mean by turning the loaves. Im confused. Are you saying you actually turn the half baked hot bread over in the pan?

      • Melissa
        June 5, 2017 at 5:30 pm

        You just turn the loaf pans around and put them back in the oven so the loaves bake evenly. You don’t remove the loaves from the pans. Hope that helps!

  5. Bev Christian
    June 19, 2017 at 7:05 am

    We have a wall oven so I am concerned just leaving the loaf pans on the counter top would not give them the heat needed to rise. Have you tried this not having the stove top? This sounds delish but I have never had good luck with breads raising. Oh, I hope you can get to Dollywood some day. We live 15 miles from there & have never been.

    • Melissa
      June 19, 2017 at 3:17 pm

      Hi Bev,
      My advice would be to let the dough rise in a warm spot in your kitchen. I’m not exactly sure what a wall oven is? I’ve always had great success with this easy recipe. ~M

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