Dollywood Cinnamon Bread

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I remember the first time I tried Dollywood cinnamon bread — the loaf was warm, the cinnamon swirl fragrant, and the icing made every slice feel like a little celebration. This recipe recreates that tender, cake-like quick bread with a buttery cinnamon ribbon and a sweet glaze that sets up beautifully. It’s a great choice when you want a showstopping breakfast, a cozy brunch centerpiece, or an easy dessert that feels special. If you’d like a version that’s already formatted for printing, check out this Dollywood Cinnamon Bread with Icing recipe for an at-a-glance reference.

Why you’ll love this dish

Dollywood cinnamon bread hits the sweet spot between a quick bread and a cinnamon roll. It’s simple to pull together, uses pantry-staple ingredients, and delivers bakery-style flavor without the yeast fuss. Make it for weekend company, bake sale donations, or a holiday brunch — people tend to crowd around the warm loaf.

“A cozy, buttery loaf that always disappears first — perfect with coffee and good conversation.”

Reasons to try it:

Quick: no rising time like yeast breads.
Flexible: easy swaps for gluten-free or less refined sugars.
Crowd-pleasing: kid-approved and great for potlucks.
Visually appealing: the cinnamon spiral and icing look impressive with minimal effort.

The cooking process explained

Before you start, here’s a quick roadmap so you know what to expect:

Mix the dry ingredients, then whisk in the wet to make a simple batter.
Pour half the batter into a loaf pan and spread a butter–brown sugar–cinnamon filling on top.
Add the remaining batter, swirl lightly if you like, then bake until golden and set.
While the loaf cools slightly, whisk a smooth powdered sugar glaze and drizzle over the warm bread for a glossy finish.

This overview helps prevent surprises and keeps the bake time and cooling steps clear before you measure ingredients.

What you’ll need

2 cups all-purpose flour (Can be substituted with gluten-free flour)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup butter, melted (For the filling)
1/2 cup brown sugar (Can substitute with coconut sugar for a healthier option)
2 tablespoons ground cinnamon (Use fresh ground for best flavor)
1 cup powdered sugar
2 tablespoons milk (Adjust for desired consistency)
1/4 teaspoon vanilla extract (For the icing)

Notes and swaps:

To make this gluten-free, use a 1:1 all-purpose gluten-free flour blend that contains xanthan gum.
For a slightly healthier spin, swap brown sugar in the filling with coconut sugar; it will be less moist but still flavorful.
Freshly ground cinnamon will give a brighter, more aromatic filling.

(For another take on the classic loaf without the icing, you might like this classic Dollywood cinnamon bread for comparison.)

Step-by-step instructions

Freshly baked Dollywood Cinnamon Bread drizzled with icing and topped with cinnamon.

Preparation

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
In a medium bowl, whisk together 2 cups flour, 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.

Batter
3. In a separate bowl, mix 1/2 cup milk, 1/4 cup melted butter, 1 large egg, and 1 tsp vanilla until combined.
4. Add wet ingredients to the dry and stir just until no dry streaks remain. Do not overmix.

Filling
5. In a small bowl, combine 1/2 cup melted butter, 1/2 cup brown sugar, and 2 tbsp ground cinnamon. Mix until well combined and slightly grainy.

Assembling & Baking
6. Pour half the batter into the prepared loaf pan and smooth the top.
7. Spoon the cinnamon filling evenly over the batter. It will be a thick layer — use a spatula to spread it almost to the edges.
8. Spoon the remaining batter over the filling and smooth the surface. If you like a swirl, run a knife through the top once or twice — don’t overdo it.
9. Bake for 45–55 minutes, or until a skewer inserted in the center comes out mostly clean with a few moist crumbs (not wet batter).
10. Let the loaf cool in the pan for 10–15 minutes. Then remove to a wire rack.

Icing
11. Whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/4 tsp vanilla until smooth. Adjust milk for thinner or thicker glaze.
12. Drizzle the icing over the warm (not piping hot) loaf so it sets into a thin crust.

Serving
13. Allow the glaze to set for 10 minutes, then slice and serve warm or at room temperature.

Best ways to enjoy it

Slice thick and serve warm with butter for breakfast.
Pair with a strong coffee, chai latte, or a rich hot cocoa.
For brunch, plate slices alongside scrambled eggs and fresh fruit to balance the sweetness.
For a dessert, serve with a scoop of vanilla ice cream and a dusting of cinnamon.

Presentation tip: Arrange three slices on a long plate, drizzle a little extra glaze and sprinkle with flaky sea salt for contrast.

Storage and reheating tips

Short-term (2–3 days): Wrap the cooled loaf tightly in plastic wrap or keep in an airtight container at room temperature. The icing may slightly absorb moisture; if you prefer a crisper glaze, add fresh glaze before serving.

Refrigeration (up to 1 week): Store in an airtight container in the fridge. Bring to room temperature or warm gently in the microwave (about 10–15 seconds per slice) before serving.

Freezing: Wrap the completely cooled loaf tightly in plastic wrap and then in foil. Freeze up to 3 months. Thaw overnight in the fridge or on the counter, then warm gently and refresh the glaze if desired.

Food safety: Don’t leave the glazed loaf at room temperature for more than 2 days in warm climates. If you used dairy-rich fillings or toppings (not in this recipe), refrigerate promptly.

Helpful cooking tips

Don’t overmix the batter. Overworking develops gluten and produces a denser loaf. Stir until combined.
Measure flour correctly: spoon into the cup and level with a knife, or weigh it for the most reliable results.
Use a metal or dark nonstick loaf pan for a deeper crust color; check the loaf a few minutes earlier as dark pans bake faster.
If the top browns too quickly, tent with foil for the last 10–15 minutes of baking.
For even slicing, chill the loaf slightly so the glaze firms up and crumbs are minimized.

For a flavor pairing idea and more icing tricks, take a look at this variation inspired by another beloved quick bread, the hummingbird bread with cream cheese frosting.

Creative twists

Nutty crunch: sprinkle chopped pecans or walnuts over the filling before adding the top batter.
Apple-cinnamon: fold 1 cup finely diced apples into the batter for a fruitier loaf.
Maple glaze: replace half the milk in the icing with pure maple syrup for a deeper flavor. Reduce powdered sugar to achieve consistency.
Cream cheese swirl: mix 4 oz cream cheese with 2 tbsp sugar and swirl a ribbon through the batter for a richer center.
Vegan swap: use plant-based milk, vegan butter, and a flax egg (1 tbsp ground flax + 3 tbsp water) to make it egg-free.

Your questions answered

Q: How long does it take from start to finish?
A: Plan about 15 minutes to prepare, 45–55 minutes to bake, plus 10–20 minutes cooling and icing — roughly 1 hour 15 minutes total.

Q: Can I make muffins instead of a loaf?
A: Yes. Spoon the batter into lined muffin tins, add a small amount of filling in the center of each, and bake at 350°F for about 18–22 minutes.

Q: Will this work with gluten-free flour?
A: Use a 1:1 gluten-free flour blend that contains xanthan gum for best texture. Baking time may be similar, but check with a skewer to ensure doneness.

Q: Why is my filling sinking to the bottom?
A: If the filling is too loose or the batter too thin, it can sink. Make sure the filling is thick, and don’t over-swirl after adding the top batter.

Q: Can I make the icing ahead?
A: Yes — but keep it in the fridge and whisk in a teaspoon of milk to loosen before drizzling. Icing stored longer may darken slightly.