Description
This Dollywood Cinnamon Bread with Icing is a soft, buttery, pull-apart loaf packed with gooey cinnamon-sugar swirls and finished with a sweet vanilla drizzle. Inspired by the iconic treat from The Grist Mill at Dollywood, this homemade version captures all the nostalgic, bakery-style flavor in every bite. Perfect for breakfast, dessert, or brunch!
Ingredients
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All-purpose flour
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Granulated sugar
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Salt
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Active dry yeast
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Warm water
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Whole milk
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Unsalted butter
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Eggs
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Ground cinnamon
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Brown sugar
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Powdered sugar
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Vanilla extract
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Heavy cream or milk (for icing)
Instructions
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Activate the yeast in warm water until foamy.
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In a large bowl, combine flour, sugar, and salt. Mix in yeast mixture, warm milk, melted butter, and eggs.
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Knead until dough is smooth and elastic. Let rise until doubled in size.
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Roll dough into a rectangle and brush with melted butter.
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Sprinkle a mix of brown sugar and cinnamon evenly over the dough.
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Slice and twist dough to create a pull-apart shape.
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Place in greased loaf pan; let rise for 30 minutes.
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Bake until golden brown. Cool slightly.
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Whisk powdered sugar, vanilla, and cream for icing; drizzle over warm bread before serving.
Notes
- Add chopped nuts or raisins for variation.
- Swap vanilla icing for cream cheese glaze for a richer taste.
- Dough can be made ahead and chilled overnight.
- Store in airtight container at room temp for 2 days or refrigerate for up to 5.
