Visitors to Dollywood’s Grist Mill know the appeal of warm cinnamon bread: a golden loaf with deep cuts that hold buttery cinnamon sugar, ready to pull apart by hand. The park serves its famous bread with icing or apple butter. This homemade yeast-dough version follows the recipe Dolly Parton has shared, bringing that familiar bakery treat into a home kitchen.

Explore more Southern favorites in our Dolly Parton Recipe Collection.

Recipe Information

Prep Time: 30 minutes
Rise Time: Approximately 1 hour 30 minutes
Cook Time: 25–30 minutes
Total Time: Approximately 2 hours 30 minutes
Servings: 2 small loaves (approximately 8 servings)
Difficulty: Intermediate — Level 3 of 5
Cost: Economical — $$
Region / Ethnic Origin: Tennessee, Southern United States

Ingredients

For the bread

• 1/2 cup warm water (about 105–110°F)
• 3/4 teaspoon active dry yeast
• 1 tablespoon granulated sugar, plus a pinch for the yeast
• 1 1/2 cups bread flour, plus a little more as needed for shaping
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted and cooled
• Nonstick cooking spray, for the pans

For the cinnamon coating

• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• 2 tablespoons light corn syrup

For the glaze

• 1 1/4 cups confectioners’ sugar
• 2 tablespoons unsalted butter, melted
• 3–5 tablespoons milk
• 1 pinch salt

Instructions

1. Activate the yeast. Stir the warm water, yeast, and pinch of sugar together in a mixing bowl. Let stand 5–8 minutes, until the surface looks foamy.
2. Make the dough. Mix in the remaining tablespoon of sugar, bread flour, salt, and 2 tablespoons melted butter. Stir until a rough dough forms.
3. Knead. Knead on a lightly floured surface for about 6–8 minutes, until smooth and elastic. The dough should feel soft but not excessively sticky; add only a light dusting of flour if needed.
4. First rise. Transfer to a lightly greased bowl, cover, and leave in a warm place until roughly doubled, about 45–60 minutes.
5. Shape the loaves. Gently deflate the dough, divide into two equal pieces, and shape each into a compact loaf. Place on a lightly floured surface and cover loosely while preparing the coating.
6. Prepare the pans and coating. Lightly grease two small loaf pans (approximately 5 3/4 by 3 inches). In a shallow bowl, mix the granulated sugar, brown sugar, and cinnamon. In a separate bowl, stir together the 6 tablespoons melted butter and corn syrup.
7. Cut and coat. Make four evenly spaced crosswise cuts in the top of each loaf, cutting deeply but not all the way through. Dip or brush the dough with the butter mixture, getting it into the cuts, then coat generously with cinnamon sugar. Set each loaf in its prepared pan.
8. Second rise. Cover loosely and let stand until visibly puffy, about 30 minutes. Near the end of rising, heat the oven to 350°F.
9. Bake. Bake for 25–30 minutes, until golden brown and cooked through. The center of the bread should register approximately 190–200°F on an instant-read thermometer. Check the loaves a few minutes early because small pans can bake quickly.
10. Make the glaze. While the bread bakes, whisk the confectioners’ sugar, 2 tablespoons melted butter, salt, and 3 tablespoons milk until smooth. Add more milk a little at a time until the glaze can be drizzled.
11. Finish and serve. Let the bread rest in the pans for about 5 minutes, then transfer to a rack. Spoon glaze over the warm loaves, or serve it on the side for dipping. Pull the bread apart along the cinnamon-filled cuts.

Cook’s Notes

Yeast temperature: Water that feels hot rather than comfortably warm can damage the yeast. An instant-read thermometer is helpful.

Pan size: This recipe produces two small loaves. If using different pans, watch the dough height and begin checking for doneness early.

Why the cuts matter: The deep slashes allow the butter and cinnamon coating to reach inside the loaf, creating the pull-apart sections associated with the Grist Mill bread.

Storage: Enjoy the bread the day it is baked for the best texture. Wrap leftovers tightly and store at room temperature for up to 2 days, or freeze for longer storage.

Serving Suggestions

Serve warm with the glaze, apple butter, or a little extra butter. For a Southern-style brunch, pair it with Dolly Parton’s Southern Fried Apples.

Beverage Suggestions

Fresh coffee, hot tea, or cold milk balances the cinnamon-sugar sweetness.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.