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Make two small loaves of Dollywood-style cinnamon bread with a simple yeast dough, butter and corn syrup, and a generous cinnamon-sugar coating. The key is to slash each loaf before coating so the buttery sugar mixture works into the cuts. The recipe below is presented as Dollywood’s official version by Travel + Leisure and substantially matches Food Network. The reviewed pages do not document a specific occasion when Dolly Parton personally shared it, so the recipe’s park attribution is firmer than the headline’s personal-sharing claim.
What makes Dollywood cinnamon bread distinctive?
Dollywood identifies the Grist Mill as the home of its cinnamon bread, made fresh daily. The mill was built in 1982, according to the park’s official Grist Mill page. The bread’s pull-apart texture comes from slashing the loaves and pushing cinnamon sugar into the cuts after dipping them in butter and corn syrup.
Travel + Leisure describes the park treat as served hot with apple butter or icing. Dollywood’s current attraction page lists a choice of vanilla icing or apple butter and notes that menu information can change. At home, you can use the optional glaze in the recipe below or serve the loaves with one of those accompaniments.
Ingredients for two small loaves
Yeast dough
- 1/2 cup warm water (100–110°F)
- 3/4 teaspoon active dry yeast
- 1 tablespoon plus a pinch of granulated sugar, divided
- 1 1/2 cups bread flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- Cooking spray
Cinnamon-sugar coating
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light corn syrup
Optional glaze
- 1 1/4 cups confectioners’ sugar
- A pinch of salt
- 2 tablespoons unsalted butter, melted
- 3 to 5 tablespoons milk
How to make Dollywood cinnamon bread
- Activate the yeast. Stir the warm water, yeast, and pinch of sugar together. Leave for 5 to 8 minutes, until foamy. In a separate bowl, combine the flour, remaining sugar, and salt.
- Mix and rise the dough. Add the yeast mixture and melted, cooled butter to the flour mixture. Knead with a dough hook until smooth and elastic, about 8 minutes. Transfer to a greased bowl, cover, and let rise until doubled, about 1 1/2 hours.
- Shape and rest. Deflate the dough and divide it in two. Shape each portion into a loaf about 3 by 6 inches. Cover and let the loaves puff for 30 minutes to 1 hour.
- Prepare the coating. Mix the granulated sugar, brown sugar, and cinnamon in one dish. In another, stir together the melted butter and corn syrup.
- Coat the loaves. Heat the oven to 350°F. Line two 9-by-5-inch loaf pans with parchment, leaving enough overhang to lift out the bread. Cut four deep slashes across each loaf. Dip each loaf in the butter mixture, then coat it thoroughly with cinnamon sugar, working the mixture into the slashes. Set the loaves in the pans and distribute any remaining coating over them.
- Bake and cool briefly. Bake until lightly browned, about 25 to 30 minutes. Lift the loaves from the pans using the parchment and cool for about 15 minutes.
- Glaze, if you like. Whisk together the confectioners’ sugar, salt, melted butter, and 3 tablespoons of milk. Add more milk gradually only if needed to make a drizzle. Spoon it over the warm loaves or serve it alongside for dipping.
Timing and serving options
Food Network lists a total time of 4 hours, including 1 hour of active time, and a yield of two loaves. These are the page’s estimates; actual rising time can vary. The recipe’s glaze is optional. For the park-style accompaniment, serve warm bread with apple butter or vanilla icing, the choices listed by Dollywood.
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Food Network also reports that the Grist Mill bakery makes “200 loaves an hour.” The page does not show a publication year or identify the source or measurement period for that figure, so it is best treated as a reported rate rather than a verified current production count.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Recipe sources and attribution
The ingredient quantities and method here follow the version Travel + Leisure presents as Dollywood’s official recipe, with a substantially matching version on Food Network. A separate Hallmark result is described as inspired by a Dollywood visit and uses thawed frozen dough, a different coating, and a 300°F bake; it is not the same yeast-dough recipe. The reviewed recipe pages do not provide a direct statement from Dolly Parton confirming a personal sharing event or endorsement.
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