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Dollywood Cinnamon Bread Recipe
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Easy Dollywood Cinnamon Bread Recipe

Soft, buttery cinnamon quick bread layered with a brown sugar cinnamon swirl and finished with a sweet vanilla icing. A delicious homemade take on the famous Dollywood-style cinnamon bread.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 Slices
Calories: 350kcal

Ingredients

  • Bread
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • Cinnamon Swirl
  • ½ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter melted
  • Icing
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  • Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
  • In another bowl, whisk together milk, eggs, melted butter, and vanilla.
  • Add the wet ingredients to the dry ingredients and stir just until combined.
  • Mix brown sugar, cinnamon, and melted butter in a small bowl.
  • Pour half of the batter into the loaf pan.
  • Add half of the cinnamon mixture, followed by the remaining batter and remaining cinnamon mixture.
  • Gently swirl with a knife or skewer.
  • Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool in the pan for 10–15 minutes, then transfer to a wire rack.
  • Whisk powdered sugar, milk, and vanilla until smooth.
  • Drizzle icing over the slightly warm bread.
  • Slice and serve.

Notes

  • For the best texture, use day-old or slightly stale bread if adapting this recipe with bread pieces.
  • Do not overmix the batter; stir just until the ingredients are combined.
  • Gently swirl the cinnamon mixture into the batter for distinct cinnamon ribbons.
  • Start checking the bread around 45 minutes, as oven temperatures can vary.
  • Let the bread cool for 10–15 minutes before removing it from the pan.
  • Drizzle the icing over the bread while it is slightly warm for a soft, melty finish.
  • Add chopped pecans or walnuts for extra crunch.
  • For a fall variation, add pumpkin puree and pumpkin pie spice to create cinnamon swirl pumpkin bread.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • The bread can be frozen for up to 3 months; add fresh icing after thawing for the best texture.

Nutrition 

  • Calories: Approximately 350 kcal
  • Carbohydrates: 57 g
  • Protein: 5 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Sugar: 34 g
  • Fiber: 1 g
  • Sodium: 190 mg