Ingredients

Scale

4 cups all-purpose flour
1 cup warm whole milk
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon salt

1 cup granulated sugar (for coating)
2 tablespoons ground cinnamon
1/2 cup unsalted butter, melted (for coating)

1 1/2 cups powdered sugar (for glaze)
3 tablespoons milk (for glaze)
1 teaspoon vanilla extract (for glaze)

Instructions

In a large bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 10 minutes until foamy.

Add remaining sugar, eggs, melted butter, salt, and flour. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

In a small bowl, mix cinnamon and sugar together. Melt butter for coating and set aside.

Punch down the dough and divide it into 2 portions. Shape into logs or twist-style pieces. Brush or dip in melted butter, then coat generously with cinnamon sugar.

Place in a greased baking pan. Cover and let rise for 30–40 minutes.

Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown and cooked through.

Mix powdered sugar, milk, and vanilla extract to make the glaze.

Drizzle glaze over warm bread and serve.

Notes

For best Dollywood cinnamon bread texture, make sure the yeast is fully activated before mixing.
Do not overbake or the bread will lose its soft, fluffy texture.
You can add chopped pecans or walnuts for extra crunch.
This Dollywood cinnamon bread is best served warm for the softest bite and strongest cinnamon flavor.
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.