Homemade Dollywood Cinnamon Bread – Sweet Breakfast Recipe You’ll Love

If your morning coffee needs a BFF, this Cinnamon Bread Recipe inspired by Dollywood is it. Imagine a warm, soft loaf drenched in melted butter, packed with brown sugar, and loaded with cinnamon that works its way into every nook and cranny. Sounds dreamy, right? That’s because it is. This legendary Cinnamon Bread has been a reader favorite for years, and once you pull apart that first gooey piece, you’ll get why.

What makes it so irresistible? For starters, the glaze sinks into the cracks, giving you a sticky, caramel-like bite in every chunk. And let’s be real—anything coated in butter already wins. Add in a light, cloud-soft dough, and you’ve got a breakfast treat that doubles as dessert. (FYI, it’s dangerously easy to justify eating two pieces.)

If you love Breakfast Sweets, this loaf fits right into your morning lineup. It’s one of those Easy Bread Recipes that feels fancy but comes together without drama. You can even prep the dough the night before, so half the work’s done before you roll out of bed. That’s a win IMO. And if you’re dabbling in Bread Machine Recipes, this dough plays well with those too—just let the machine do the mixing, then finish it by hand for that signature rustic pull-apart look.

And hey, this is a judgment-free zone. Want to pair a slice with fresh fruit? Go for it. Want to sneak in a Dessert Oreo afterward? Same energy. This recipe fits right beside all your favorite Bread Recipes Sweet, even if your kitchen skills usually stop at warming Tortillas.

So, ready to upgrade your morning? Grab your cinnamon, grab your butter, and make a loaf of this Easy Cinnamon magic. Just a heads-up—make a double batch. One disappears fast.

Homemade Dollywood Cinnamon Bread – Sweet Breakfast Recipe You’ll Love

Prep Time: 2 hours | Cook Time: 25 minutes | Servings: 6

Author: Aleda | Category: Bread

Start your day with a slice of this irresistible Dollywood-inspired Cinnamon Bread, coated in butter, brown sugar, and cinnamon. This soft, pull-apart yeast bread has been a fan favorite for years, and once you try it, you’ll see why. Gooey, buttery, and packed with cinnamon flavor, it’s a breakfast treat everyone will fight over. Pro tip: double the batch—one loaf is never enough!

Ingredients

For the Dough:

• ¾ tsp yeast
• ½ cup warm water
• 1 ½ cups bread flour
• ½ tsp salt
• 2 tbsp melted butter
• Cooking spray

For the Topping:

• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 tbsp cinnamon
• 6 tbsp melted butter
• 2 tbsp light corn syrup

Instructions

1. Make the Dough: In a small bowl, combine yeast with warm water and a pinch of sugar. Let it sit for about 5 minutes until it becomes foamy. (If nothing happens, toss it and start fresh with new yeast.)
   In a stand mixer, mix the bread flour and salt. Pour in the melted butter (not hot!) and the yeast mixture. Knead with the dough hook for 5–8 minutes until the dough is smooth and elastic. Spray a clean bowl with cooking spray, place the dough inside, cover, and let it rise in a warm spot until it doubles in size—about 1 hour.
2. Shape the Loaves: Line a baking sheet with parchment paper and lightly spray it. Punch down the risen dough and divide it in half. Flatten each piece into a 3x6 inch rectangle and place them on the prepared sheet. Lightly spray plastic wrap with cooking spray and cover the dough. Let it rise again until doubled, around 30 minutes.
3. Prepare the Topping: In a shallow dish, whisk together melted butter and corn syrup. In another dish, combine granulated sugar, brown sugar, and cinnamon.
   Preheat the oven to 350°F (175°C) and line two 9x5-inch loaf pans with parchment paper.
4. Coat the Bread: Make 4 deep cuts across the top of each loaf, about halfway through. The dough will be soft, so handle gently. Dip each loaf in the butter-corn syrup mixture, coating all sides, then press into the sugar-cinnamon mix, ensuring the topping gets into the slashes. Place loaves in the prepared pans. Pour any remaining butter mixture over the loaves, then sprinkle with the remaining sugar mixture.
5. Bake: Bake for 25 minutes or until the tops are lightly golden. Let the bread cool in the pans for 15 minutes before transferring to a wire rack. Slice, pull apart, and enjoy!

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