Description

A reverse-engineered recipe for Dollywood-style cinnamon bread featuring a proper yeast dough, rich buttery filling, and a stable cream cheese glaze that soaks into every crumb for a soft, gooey center.

Ingredients

Scale

4 to 4.5 cups (500-570g) All-Purpose Flour
2 packets (about 4.5 teaspoons) Instant Yeast
1/3 cup (75g) Granulated Sugar
1 teaspoon Salt
1 cup (240ml) Warm Milk (110°F/43°C)
1/4 cup (60g) Unsalted Butter, melted and slightly cooled
2 large Eggs, room temperature
1/2 cup (115g) Unsalted Butter, softened
1 cup (200g) Brown Sugar
2 tablespoons Ground Cinnamon
1/2 teaspoon Nutmeg
4 oz (115g) Cream Cheese, softened
1 cup (120g) Powdered Sugar, sifted
2–3 tablespoons Heavy Cream
1 teaspoon Vanilla Extract

Instructions

In a stand mixer bowl, combine warm milk, melted butter, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Add eggs and salt. Mix on low speed, gradually adding flour one cup at a time. Switch to dough hook and knead on medium-low for 5-7 minutes until dough is soft, slightly tacky, and passes the windowpane test.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
While dough rises, mix softened butter, brown sugar, cinnamon, and nutmeg in a small bowl.
Punch down risen dough and roll out into a 12×18 inch rectangle on a floured surface.
Spread softened butter evenly over the dough, leaving a border. Sprinkle cinnamon-sugar mixture over the butter and press in slightly.
Roll dough tightly from the long side into a log and seal the seam.
Cut log into 12-15 slices and place cut-side up in a greased 9×13 inch pan. Cover and let rise again for 30-45 minutes until puffy.
Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and cooked through.
While bread bakes, beat cream cheese until smooth. Add powdered sugar, vanilla, and heavy cream. Beat until thick and spreadable.
Let bread cool in pan for 10 minutes. Spread cream cheese glaze over warm bread and serve.

Notes

Ensure milk is not too hot (kills yeast) or too cold (won’t rise). Do not skip the second rise for light, airy texture. Use dental floss for clean cuts without squishing dough. Do not overbake; rolls continue to cook after removal. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use coconut oil/almond milk and vegan cream cheese.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 350
Sugar: 35
Sodium: 250
Fat: 12
Saturated Fat: 7
Carbohydrates: 55
Fiber: 1
Protein: 6

Keywords: Dollywood cinnamon bread, cinnamon rolls, yeast dough, cream cheese glaze, potluck recipe, homemade cinnamon bread, theme park food