This Dollywood cinnamon bread became one of those recipes I reach for when I want something both nostalgic and impossibly simple to pull together. I first tasted a version of this at a festival years ago and chased that soft, pull-apart texture at home until I landed on a method that uses frozen bread dough for speed and consistent results. The exterior caramelizes with brown sugar and butter while the interior stays tender and pillowy; the drizzle of sweet glaze finishes it with the exact balance of sweet and soft that keeps everyone tearing pieces off until the loaf is gone.

I make this loaf when guests drop in unexpectedly or when the house smells like cinnamon on a slow Sunday morning. The combination of warm cinnamon, melted butter, and that thin crackle of browned sugar on top always elicits the same reaction from my family: a quiet, satisfied pause before the first bite, then a second piece before dessert even arrives. If you want a quick, comforting bake that looks and tastes like you spent hours, this is the one to keep in your repertoire.

Ingredients

• Frozen bread dough (1 lb.): Thawed from freezer to counter according to the package. I use Rhodes frozen loaf dough for predictable texture; fully thawed dough is soft and pliable, which makes the scoring and butter absorption consistent.
• Cinnamon (1 tablespoon): Use ground cinnamon, preferably Ceylon or a good-quality Cassia for aroma. Freshly opened cinnamon yields a brighter flavor, so replace any jar older than six months for the best spice note.
• Sugar (1/2 cup): Granulated sugar mixed with cinnamon forms the classic cinnamon-sugar filling. Measure by gently spooning into the cup to avoid packing.
• Brown sugar (1/4 cup): Light brown sugar sprinkled on top caramelizes during baking to create a thin crunchy crust; dark brown will lend more molasses flavor if desired.
• Unsalted butter (4 tablespoons): Melted before brushing. Unsalted gives you control over sodium; if using salted, reduce any added salt elsewhere.
• Powdered sugar (1 cup): For the glaze. Sift if lumpy so the icing is smooth.
• Milk (2 to 3 tablespoons): Use whole milk for the creamiest glaze; plant-based milks like oat or almond work for dairy-free versions—add gradually to reach desired drizzle consistency.

Instructions

Prepare the pan: Lightly spray a 9x5-inch loaf pan with nonstick spray, then line with parchment paper leaving an overhang for easy removal. Lightly spray the parchment as well; the extra spray helps the parchment cling and prevents the loaf from sliding during the rise. Thaw the dough: Place the frozen bread dough directly into the prepared pan and leave it to thaw at room temperature following package directions, typically 4 to 7 hours. Thawing in the pan allows you to shape and bake from the same container. Make the cinnamon-sugar: In a shallow dish combine 1/2 cup granulated sugar with 1 tablespoon ground cinnamon and mix until uniform. This mixture will be used to coat the slices and inside of the slits for even flavor per bite. Score the loaf: Using a sharp knife or bench scraper, make 5 to 6 horizontal slits across the top of the dough about halfway through its depth. These slits allow the loaf to bake pull-apart style and let the butter and sugar penetrate more interior surfaces. Brush with butter and coat: Melt 4 tablespoons unsalted butter and generously brush the top and inside the slits so the sugar mixture adheres. Sprinkle the cinnamon-sugar liberally into each slit and over the top; ensure even coverage so each pull-apart piece is flavorful. Proof and top with brown sugar: Set the loaf in a warm draft-free spot to rise for about 30 minutes until slightly puffy. After rising, evenly sprinkle 1/4 cup light brown sugar across the top—this will caramelize in the oven, creating that signature cracked sugary crust. Preheat and bake: Preheat the oven to 350°F (175°C). Bake the loaf for 20 to 25 minutes until it is golden brown and the internal temperature reaches about 190°F when checked in the center. Watch the last 5 minutes to avoid over-browning; the top should be caramelized but not burnt. Make the glaze: While the bread bakes, whisk together 1 cup powdered sugar with 2 to 3 tablespoons milk until smooth. Start with 2 tablespoons and add more to reach a pourable but not runny consistency—satin, opaque drips work best. Finish and serve: Allow the baked loaf to cool 8 to 10 minutes in the pan, then lift it out using the parchment overhang. Drizzle the glaze over the warm loaf so it sets slightly but still soaks into the top. Serve warm, pulling pieces apart to enjoy the tender interior and sweet crust.

Storage Tips

Store the loaf at room temperature in an airtight container or wrapped tightly in plastic for up to three days. If you want to keep it longer, refrigerate wrapped for up to a week, though refrigeration tends to firm the crumb; reheat slices in the microwave for 8–12 seconds or in a 325°F oven for 8–10 minutes to revive softness. For freezing, cool completely, wrap twice—first in plastic wrap then in foil—and freeze for up to three months. Thaw overnight in the refrigerator or at room temperature and warm before serving to refresh the caramelized top and soft interior.

Ingredient Substitutions

If you need dairy-free options, substitute vegan butter and a non-dairy milk for the glaze; use brands like Earth Balance and oat milk for best flavor. For a richer glaze, swap half the milk for cream (if not dairy-free) or add 1/2 teaspoon vanilla extract to the icing. To add crunch, sprinkle 1/3 cup chopped pecans or walnuts into the slits before baking; for a citrus note, fold in 1 teaspoon orange zest into the cinnamon-sugar. If you prefer less sweetness, reduce the brown sugar topping to 2 tablespoons or omit the glaze entirely.

Serving Suggestions

Serve warm with coffee for a cozy breakfast or alongside vanilla ice cream for an indulgent dessert. Garnish with a light dusting of powdered sugar or a scattering of toasted pecans for texture. This loaf pairs well with a fruit compote or roasted apples in the fall, and it makes a friendly potluck contribution—you can pull apart pieces to share instead of slicing, which keeps plates tidy and presentation rustic and inviting.

Cultural Background

Pull-apart sweet breads are a staple in many American festival and fair traditions, where vendors create portable, shareable treats that highlight simple spices like cinnamon. The Dollywood version is a Southern-inspired take that blends these communal eating traditions with the region’s fondness for buttery, sugary baked goods. This copycat keeps that spirit alive by focusing on the textural contrast beloved in Southern baking—soft crumb, caramel top, and a glaze that ties it all together.

Seasonal Adaptations

In autumn, add 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to the cinnamon-sugar for warm holiday spice. For winter brunches, fold finely chopped candied ginger or dried cranberries into the slits. In spring, lighten it by using a lemon glaze—replace milk with 2 tablespoons lemon juice and add 1 teaspoon lemon zest to the powdered sugar—and top with toasted almond slices for brightness and crunch.

Meal Prep Tips

To prepare ahead, complete all steps through the proofing and then refrigerate the risen loaf overnight; bring to room temperature for 30 minutes before baking. If making multiple loaves, bake one fresh and freeze the others, or assemble loaves and freeze unbaked (tightly wrapped); when ready, thaw and bake as directed. For single-serve convenience, slice and freeze portions between sheets of parchment so you can reheat exactly what you need without thawing the whole loaf.

This loaf is one of those small pleasures that makes a kitchen feel like home—simple ingredients, minimal fuss, and a result that tastes as if it came from a small-town bakery. I hope you enjoy making and sharing it as much as my family does.