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Dollywood Cinnamon Bread

This Dollywood Cinnamon Bread recipe recreates the iconic sweet treat from Dollywood's Grist Mill. The bread is impossibly soft, generously coated in cinnamon sugar, and baked to golden perfection with crispy edges that give way to a tender, pull-apart interior.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
For the Cinnamon Sugar Swirl
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons melted butter
For the Topping
  • 2 tablespoons melted butter
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Small bowl for cinnamon sugar mixture
  • Pastry brush
  • Wire cooling rack
  • Butter knife or offset spatula

Method
 

  1. Preheat your oven to 350°F and generously grease your 9x5-inch loaf pan with butter or non-stick spray.
  2. Whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt in your large mixing bowl until evenly distributed.
  3. In your medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined, leaving a few small lumps.
  5. In a small bowl, mix together 1/2 cup sugar and 2 tablespoons cinnamon for the swirl.
  6. Pour half of the batter into your prepared loaf pan and spread it evenly.
  7. Drizzle 1 tablespoon of melted butter over the batter, then sprinkle half of the cinnamon sugar mixture on top.
  8. Pour the remaining batter over the cinnamon layer and spread gently to cover.
  9. Drizzle with the remaining melted butter and sprinkle the rest of the cinnamon sugar mixture on top.
  10. Use a butter knife to cut through the batter in a zigzag pattern from one end to the other to create swirls.
  11. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
  12. As soon as the bread comes out of the oven, brush the top generously with the 2 tablespoons melted butter.
  13. Immediately mix together the 1/4 cup sugar and 1 tablespoon cinnamon, then sprinkle liberally over the buttered top.
  14. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Cool for at least 30 minutes before slicing.

Notes

Use room temperature ingredients for best results. Don't overmix the batter or the bread will be tough. Apply the butter and final cinnamon sugar coating while the bread is still hot so it adheres properly. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.