Name: Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 tablespoon cinnamon; 1/2 cup granulated sugar; 1 pound frozen bread dough, thawed; 4 tablespoons unsalted butter, melted; 1 cup confectioner’s sugar, sifted; 3 tablespoons water

Jump to Recipe·5 from 38 reviews

I’m beyond excited to share this Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe with you because it truly feels like a warm hug in bread form. If you’ve ever been to Dollywood or even just dreamt of that bakery-fresh cinnamon bread, this version brings that magic right to your kitchen. It’s soft, buttery, packed with cinnamon goodness, and that sweet glaze on top? Oh, it’s the perfect finishing touch that turns each pull-apart piece into a heavenly treat.

Whether you’re looking for a cozy weekend breakfast, a teatime companion, or a special treat to impress friends, this recipe has you covered. What I love most is how forgiving it is — made with frozen bread dough (hello, convenience!) yet it bakes up tender and full of flavor. I promise, once you try this Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe, it’ll become one of your go-to comfort foods.

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Why This Recipe Works

Simple Ingredients: Uses frozen bread dough to cut down prep time without sacrificing that fresh-baked taste.
Perfect Pull-Apart Texture: Strategic slits and generous buttering create the signature soft layers you can easily pull apart.
Sweet Cinnamon Flavor: The cinnamon-sugar mixture coats every nook and cranny for that iconic Dollywood flavor.
Simple Glaze Finish: The lightly sweet glaze elevates the bread, balancing richness and adding a glossy, irresistible finish.

Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe - Recipe Image

Ingredients & Why They Work

Each ingredient plays an important role, from flavor to texture. The frozen bread dough means no complicated yeast activation, making this an accessible yet impressive recipe. Plus, the cinnamon and butter come together to create that classic pull-apart bread experience you’ll want to savor.

Cinnamon: Gives the bread its characteristic warmth and spice that’s essential for that Dollywood flavor.
Granulated sugar: Sweetens the cinnamon mixture, creating a crunchy, caramelized crust once baked.
Frozen bread dough: Convenient and easy to work with, it yields soft, fluffy bread without the fuss of homemade dough.
Unsalted butter: Using unsalted allows you to control the salt level and adds rich buttery flavor that soaks into the dough beautifully.
Confectioner’s sugar: Essential for the glaze, it’s super fine and dissolves quickly when combined with water.
Water: Thins the glaze just right so you can drizzle it easily for that perfect finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe my own by experimenting a little here and there—maybe a pinch more cinnamon or a splash of vanilla in the glaze. You should absolutely feel free to customize this recipe to dial up your favorite flavors or fit dietary needs.

More Spice: I sometimes add a pinch of nutmeg or cardamom to the cinnamon mixture for an extra cozy vibe—it really amps up the warmth without overpowering.
Gluten-Free: I’ve tried swapping the bread dough for gluten-free dough with moderate success; just keep an eye on rising times and handle gently.
Sweetener Swap: If you prefer less sugar, you can reduce the granulated sugar or try brown sugar for a deeper, molasses-y flavor.
Butter-Free: Using coconut oil instead of butter works well to maintain moisture, and it adds a subtle tropical twist.

Step-by-Step: How I Make Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe

Step 1: Prep Your Pan and Cinnamon Mixture

First things first, spray your loaf pan with cooking spray and line it with parchment paper—that little extra step helps you lift the bread out effortlessly once it’s baked. Next, mix the cinnamon and sugar in a shallow dish like a pie plate. I like using a pie dish because it’s easy to roll the dough in the mixture without making a mess. Set that aside—we’ll get back to it after prepping the dough.

Step 2: Make the Signature Slits and Butter the Dough

This is where the magic begins. Take your thawed bread dough and make four deep, horizontal cuts across the top. These slits let the bread break apart easily once it’s baked, creating the iconic pull-apart effect. Then, get generous with melted butter—use a pastry brush or just your fingers—and coat the whole loaf, making sure that butter seeps into every crevice, including the sides and bottom. Trust me, this butter bath is what keeps the bread moist and buttery inside.

Step 3: Roll It in Cinnamon Sugar and Let It Rise

Now gently roll the butter-coated loaf in your cinnamon sugar mixture. Don’t be shy—press it in lightly so the mixture fills all those cuts and layers. Then place your loaf in the prepared pan and cover loosely with a kitchen towel. Let it sit in a warm spot for about 30 minutes—it doesn’t need to double in size, just get a little puffier to ensure a tender crumb.

Step 4: Bake Low and Slow

Preheat your oven to 300°F (150°C)—this slower bake time keeps the bread tender and allows the cinnamon sugar to caramelize nicely without burning. Bake for about 25-35 minutes until the top is golden brown and smells like cinnamon heaven. Keep an eye on it in the last 10 minutes, because every oven runs a little different.

Step 5: Cool and Drizzle with Glaze

Remove the bread from the pan once it’s cool enough to handle and place it on a wire rack. While still warm, drizzle the glaze made by mixing confectioner’s sugar with water over the top. I like to add a second drizzle after it cools fully—the contrast between warm and cool glaze adds an extra layer of sweet delight.

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Pro Tips for Making Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe

Warm, Not Hot Dough: Make sure your dough is thawed but still cool to handle; too warm and the butter may melt too fast or the dough become sticky and hard to cut.
Be Generous with Butter: The butter isn’t just for flavor—it helps the cinnamon sugar stick and creates those irresistibly tender layers.
Use Parchment Paper: This saved me many times from scrapping burnt edges or tearing the loaf when removing it from the pan.
Glaze Consistency: Start with 2 tablespoons of water and add more as needed; you want it to be thin enough to drizzle but not runny enough to soak into the bread.

How to Serve Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe

Garnishes

I usually keep it simple with just the glaze because the bread is so flavorful on its own, but for special occasions, sprinkling some chopped toasted pecans or a few raisins on top before baking gives a lovely crunch and depth. A dusting of powdered sugar right before serving is another pretty touch that always impresses guests.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or tea, making it a fantastic breakfast or brunch centerpiece. On the savory side, I like serving it alongside scrambled eggs or a creamy fruit yogurt to balance the sweetness. It’s also great for afternoon snack time with a glass of cold milk or warm chai.

Creative Ways to Present

For holidays or celebrations, I’ve arranged the pull-apart pieces in a circular wreath shape on a baking sheet, baked it like that, and drizzled glaze over the whole thing. It makes a show-stopping centerpiece for the table! Wrapping slices in parchment paper tied with twine is a fun way to gift homemade bread to friends and neighbors too.

Make Ahead and Storage

Storing Leftovers

I store any leftover bread in an airtight container at room temperature for up to 2 days, but honestly, it rarely lasts that long! Wrapping it tightly in plastic wrap and placing it in a zip-top bag helps maintain moisture if you want to keep it fresh longer.

Freezing

This bread freezes beautifully. I slice it into individual pull-apart portions, wrap them in plastic wrap, then place in a freezer-safe bag. Whenever you’re craving some, just thaw at room temperature and lightly warm it in the oven or microwave.

Reheating

To bring leftovers back to life, I pop individual slices in a toaster oven or regular oven at 300°F for about 5-8 minutes. This helps to crisp the exterior slightly while keeping the inside soft and buttery. You can even drizzle a little extra glaze after reheating for that fresh-baked feel.

FAQs

Can I use homemade bread dough instead of frozen dough?

Absolutely! Homemade dough works wonderfully if you have the time to prepare it. Just make sure it’s well risen and not too sticky when shaping. The key is in the pulling-apart technique with the slits and butter application, so any soft, pliable dough can work.
How important is it to make the slits in the dough?

The slits are essential—they create the pull-apart effect by allowing the layers to separate as the bread bakes. Without them, you get a loaf that slices rather than pulls, which changes the experience entirely. So, don’t skip this step!
What can I use instead of butter if I’m dairy-free?

Coconut oil or a vegan butter substitute works beautifully as a swap. Both provide moisture and richness, although coconut oil will impart a subtle coconut flavor that pairs nicely with cinnamon.
Can I add nuts or raisins inside the bread?

Definitely! You can sprinkle chopped pecans, walnuts, or raisins between the buttered and cinnamon sugar-coated dough before baking. It adds texture and an extra layer of flavor, making your bread even more special.
How do I prevent the glaze from becoming too runny?

Start by adding just 2 tablespoons of water to your confectioner’s sugar and mix well, then add water in tiny increments if needed. The glaze should be pourable but thick enough to hold shape when drizzled. Too much water will cause it to soak into the bread instead of sitting prettily on top.

Final Thoughts

This Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe holds a special place in my heart—and kitchen—because it’s the perfect blend of ease, comfort, and outstanding flavor. It’s the kind of bread that fills your home with cozy aromas and makes you feel like you’re sharing a moment with family and friends, even when you’re just by yourself. I can’t wait for you to try it, and I’m confident it’ll quickly become a family favorite in your home too.

Dollywood Cinnamon Pull-Apart Bread with Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 38 reviews

Author: Julia
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Dollywood Bread is a sweet, cinnamon-sugar coated pull-apart bread with a buttery glaze, perfect for breakfast or dessert. Made from thawed frozen bread dough and scented with cinnamon sugar, this bread rises until fluffy, then bakes to a golden perfection and is finished with a smooth confectioner’s sugar glaze.

Ingredients

For the Bread:

1/2 tablespoon cinnamon
1/2 cup granulated sugar
1 pound frozen bread dough, thawed
4 tablespoons unsalted butter, melted

For the Glaze:

1 cup confectioner’s sugar, sifted
3 tablespoons water

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Instructions

Prepare the Pan: Spray an 8 1⁄2 by 4 1⁄2 by 2 1⁄2-inch loaf pan with cooking spray and line it with parchment paper for easy removal of the bread.
Mix Cinnamon Sugar: In a shallow dish, combine 1/2 tablespoon cinnamon and 1/2 cup granulated sugar. Set aside.
Score the Dough: Make four deep, horizontal slits across the top of the thawed bread dough to create the signature pull-apart look.
Butter the Dough: Generously brush the melted butter all over the loaf, ensuring it gets into all crevices, sides, and bottom. You may dip the dough in the butter if easier.
Coat with Cinnamon Sugar: Roll the buttered loaf in the cinnamon sugar mixture, making sure the mixture gets into the slits and crevices.
Let Rise: Place the loaf in the prepared loaf pan and set it in a warm spot. Let it rise for 30 minutes while you preheat the oven to 300 degrees Fahrenheit.
Bake the Bread: Bake the bread for 35 minutes or until the top is golden brown and the bread is cooked through.
Make the Glaze: In a small bowl, combine the sifted confectioner’s sugar with 3 tablespoons of water until smooth and pourable.
Cool and Glaze: Remove the bread from the pan and let it cool on a wire rack. While it is still warm, drizzle with the glaze. Add additional glaze once the bread has cooled if desired.

Notes

Using thawed frozen bread dough saves time and provides a consistent texture.
The deep slits in the dough help achieve the signature pull-apart effect and allow the butter and cinnamon sugar to soak in.
If the glaze is too thick, add a few more drops of water for a smoother consistency.
You can substitute the butter with margarine or a dairy-free alternative to adjust for dietary preferences.
Keep the risen bread covered loosely with a kitchen towel to prevent drying out during the rise.
For a stronger cinnamon flavor, sprinkle additional cinnamon sugar on top before baking.