# Dollywood Cinnamon Bread

This recipe recreates the iconic Dollywood Cinnamon Bread, featuring a brown butter cinnamon filling and an easy, stretchable pull-apart dough.

- Servings: 1 servings
- Total time: 155 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 12 grams active dry yeast
- 165 grams warm water (between 80-95°F, a little over 2/3 cup)
- 375 grams all-purpose flour
- 5 grams Diamond Crystal kosher salt
- 55 grams granulated sugar
- 1 medium egg
- 57 grams softened unsalted butter
- 226 grams salted butter
- 2 teaspoons cinnamon
- 110 grams dark brown sugar, lightly packed
- 0.5 teaspoon Diamond Crystal kosher salt
- 90 grams powdered sugar, lightly packed
- 1 tablespoon milk of choice

## Instructions

1. In the bowl of a stand mixer, whisk together the yeast and the water.
2. Add in the flour, salt, granulated sugar and egg.
3. Using the hook attachment on the mixer, mix on medium until all the ingredients are combined.
4. Once the ingredients are just combined, begin adding the softened butter 1 tablespoon at a time, ensuring each tablespoon is fully mixed in before adding the next.
5. Turn the mixer to medium-high and mix the dough for 7-8 minutes or until it is pulling away from the sides, performing a gluten test if desired.
6. When the dough is ready, transfer it to a clean bowl, cover, and let it rise for an hour or until doubled in size.
7. While the dough is rising, prepare the filling by browning the salted butter in a cast iron skillet over medium heat until it fizzes, foams, and flecks of brown form (4-5 minutes).
8. Turn off the heat and transfer the brown butter to a heat-safe bowl; no need to wipe out the skillet.
9. Whisk the cinnamon into the warm brown butter to 'bloom' its flavor.
10. Whisk in the brown sugar and salt and set aside; this mixture should form a thick paste as the dough finishes rising.
11. Add 1/3 cup of the filling to the bottom of the cast iron skillet and spread it around.
12. When the dough is ready, place it on a clean, unfloured surface and stretch it into a large rectangle, about 1 centimeter thick.
13. Spread 2/3 cup of the filling evenly onto the dough rectangle, saving any remaining filling.
14. Grab the two shorter sides of the rectangle and fold them to the center of the dough so their edges line up, encasing the filling.
15. Use a bench scraper to slice the dough into 1-inch thick strips.
16. Fold the strips in half and nestle them together in the cast iron skillet.
17. Cover and let the dough rise for another hour, or until 50% bigger in size.
18. Preheat the oven to 400°F.
19. When the dough has risen, spread the remaining filling all over the top of the dough gently with a spatula.
20. Bake for 22-26 minutes, or until the bread is a deep, dark brown on top.
21. While the bread is baking, whisk together the powdered sugar and milk of choice to make a glaze.
22. Remove the bread from the oven and let it cool until the cast iron is safe to touch, then drizzle with the glaze and tear apart.

## Equipment

- stand mixer
- bench scraper
- cast iron skillet

## Tips

- The dough can be made ahead of time by proofing it for 24 hours in the fridge instead of 1 hour at room temperature.
- Store the filling in the fridge and the icing at room temperature when preparing ahead.
- For making ahead for a party or brunch, prep completely through baking, leaving off the icing, then reheat in a 350°F oven for 10 minutes before serving.
- Measure ingredients by weight (grams) for accuracy in baking.
- If not using Diamond Crystal salt, use half the amount of other brands like table salt or Morton's to avoid excessive saltiness.

## Source

- Original video: https://justinesnacks.com/dollywood-cinnamon-bread/
- Recipe page: https://www.cliprecipe.com/recipe/230774f5-3cd9-4d6a-9809-33ba832d48af
- Extracted: 2026-02-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt