Dessert

Homemade Buttery Cinnamon Bread (Dollywood Copycat) Recipe

ByHugo Harnd March 18, 2026March 18, 2026

Introduction

This homemade buttery cinnamon bread is a soft, sweet treat inspired by the famous Dollywood recipe. With a tender crumb and a rich cinnamon-sugar topping, it’s perfect for breakfast or an indulgent snack.

A close-up of soft, fluffy cinnamon rolls with a thick, dark brown cinnamon sugar glaze coating the top and seeping into the creases, placed on white parchment paper that has spots of cinnamon syrup stains all over. The cinnamon rolls have a light, airy inside texture showing where a piece is torn off, contrasting with the rich, sticky glaze on top. The parchment paper edges curve around the rolls, which rest on a black cooling rack against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ teaspoon yeast
½ cup water
1 ½ cups bread flour
½ teaspoon salt
2 tablespoons butter, melted
Cooking spray
¼ cup sugar
¼ cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter, melted
2 tablespoons light corn syrup

Instructions

Step 1: In a bowl, combine yeast with ½ cup of warm water and a pinch of sugar. Let it sit for about 5 minutes until foamy. If it doesn’t foam, discard and use fresh yeast.
Step 2: In a stand mixer, mix the bread flour and salt. Add the melted butter (not hot) and the foamy yeast mixture. Knead with the dough hook for 5-8 minutes until smooth.
Step 3: Spray a bowl with cooking spray and place the dough inside. Cover it and let it rise in a warm place until doubled, about 1 hour.
Step 4: Prepare a cookie sheet lined with parchment paper and sprayed with cooking spray. Punch down the dough and divide it in half. Shape each half into a 3 by 6 inch rectangle and place on the sheet. Cover with plastic wrap sprayed with cooking spray and let rise again until doubled, about 30 minutes.
Step 5: Whisk together melted butter and corn syrup in one dish. In another, combine sugar, brown sugar, and cinnamon.
Step 6: Preheat oven to 350ºF (175ºC) and line two 9×5 inch loaf pans with parchment paper.
Step 7: Cut 4 deep slashes across the top of each loaf, about halfway through. Dip each loaf in the butter-corn syrup mixture, turning to coat both sides, then roll in the cinnamon-sugar mixture, ensuring the topping fills the slashes. Place the loaves in the prepared pans.
Step 8: Pour remaining butter mixture over the loaves and sprinkle with leftover cinnamon sugar. Bake for about 25 minutes until lightly browned.
Step 9: Remove the bread from the pans and cool on a wire rack for about 15 minutes before slicing.

Tips & Variations

Use warm water (not hot) to activate the yeast effectively without killing it.
For extra flavor, add a teaspoon of vanilla extract to the dough.
Swap light corn syrup with honey or maple syrup if preferred.
Add chopped nuts or raisins to the cinnamon-sugar topping for texture.

Storage

Store the cooled bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread tightly wrapped for up to 1 month. Reheat slices in the toaster or warmed oven to restore freshness and softness.

How to Serve

The image shows two white parchment paper-lined baking trays, each filled with six soft, freshly baked cinnamon roll pieces. Each roll has a golden brown color with a darker cinnamon sugar layer on top, slightly gooey and shiny from a sticky glaze or melted butter. The rolls appear fluffy and well-risen, with a slightly rough texture on the surface where the cinnamon sugar has caramelized. The trays rest on a black wire cooling rack, all set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour provides better gluten development for a chewier texture.

What if my yeast doesn’t foam?

Lack of foam means the yeast may be old or the water temperature is incorrect. Use fresh yeast and make sure the water is warm—not hot—to activate it properly.