Dollywood’s cinnamon bread is the comfort food we all need right now.

Introduction to Dollywood’s Cinnamon Bread

When it comes to theme park food, a few select treats reign supreme: Disney’s Dole Whip, Universal Studios’ Harry Potter-inspired Butterbeer, and Dollywood’s cinnamon bread. Dollywood is well-known for its Southern eats, featuring popular dishes such as fried chicken, catfish, and barbecue pork sandwiches. However, the highlight is undoubtedly the Grist Mill, home of Dollywood’s iconic pull-apart cinnamon bread, served hot with apple butter or icing.

In the park, the bread is crafted in front of (usually long lines of) eager guests. The bakers cut slits into each uncooked loaf, then dip it in butter and a cinnamon-sugar mixture before sending it into the oven. The result is a perfectly gooey, delicious snack that tastes like it was made with love (and, of course, lots of sugar and butter). Additionally, it’s served by the loaf, making it easily shareable between four people (if you’re willing to part with some of the homemade goodness, that is).

You can also purchase Dollywood’s cinnamon bread at other locations on property. Nonetheless, you can’t beat a fresh, warm piece between rides, even in the Tennessee summer heat. It also makes for the perfect souvenir, as many guests grab an extra loaf to savor at home for breakfast (or during the ride home from the theme park, we won’t judge).

Ingredients for the Recipe

Dollywood Cinnamon Bread Ingredients

For the Dough:

• 1/2 cup warm water (100 to 110 degrees Fahrenheit)
• 3/4 tsp. active dry yeast
• 1 tbsp. plus a pinch of granulated sugar
• 1 1/2 cups bread flour
• 1/2 tsp. salt
• 2 tbsps. unsalted butter, melted and cooled
• Cooking spray

For the Topping:

• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tbsp. ground cinnamon
• 6 tbsps. unsalted butter, melted
• 2 tbsps. light corn syrup

For the Glaze:

• 1 1/4 cups confectioners’ sugar
• Pinch of salt
• 2 tbsps. unsalted butter, melted
• 3 to 5 tbsps. milk

Step-by-Step Recipe Instructions

To make the dough: Combine the warm water, yeast, and a pinch of granulated sugar in a small bowl and let sit until foamy for about five to eight minutes. Meanwhile, whisk the bread flour, remaining one tablespoon of granulated sugar, and salt in a stand mixer.

Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until it becomes smooth and elastic, which will take approximately eight minutes. Then, transfer the mixture to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until it has doubled in size, generally about one and a half hours.

Next, lightly spray a baking sheet with cooking spray. Punch down the dough and transfer it to a work surface; knead a few times. Cut the dough in half and gently shape it into two three-by-six-inch loaves (do not overwork the dough). Place the loaves three inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover them with plastic wrap. Allow them to rise in a warm place until puffy, which will take about 30 minutes to one hour.

To make the topping: Whisk the granulated sugar, brown sugar, and cinnamon in a small baking dish. In another small baking dish, whisk together the melted butter and corn syrup.

Preheat the oven to 350 degrees. Line two nine-by-five-inch loaf pans with parchment paper, ensuring there is a two-inch overhang on all sides. Cut four deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to cover, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans and drizzle with any remaining butter mixture, then sprinkle with any leftover cinnamon sugar. Bake until light brown, which should take about 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let it cool in the paper for roughly 15 minutes.

Meanwhile, to make the glaze: Whisk the confectioners’ sugar, salt, melted butter, and three tablespoons of milk in a bowl until smooth. Add up to two more tablespoons of milk as necessary to loosen the mixture. Drizzle on the warm loaves or serve on the side for dipping.