The image lists only a partial ingredient list. The full easy version (a popular quick-bread copycat) includes baking powder, salt, a cinnamon filling, and an optional icing. Note: The authentic Dollywood version is a yeasted pull-apart loaf; this is the simplified no-yeast version that matches your photo’s ingredients and look.
Dollywood-Style Cinnamon Bread (Easy Quick Version)
Makes: 1 loaf
Prep: 15 minutes
Bake: 40–45 minutes
Total: about 1 hour
Ingredients
For the bread:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the cinnamon filling/swirl:
- ½ cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- ¼–½ cup butter, melted (for brushing/swirling)
Optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line with parchment).
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, melted butter, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix). The batter will be thick.
- In a small bowl, mix the brown sugar and cinnamon for the filling.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over it. Drizzle with a little melted butter.
Add the remaining batter, then sprinkle the rest of the cinnamon-sugar on top. Use a knife to gently swirl the filling through the batter. - Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly warm or cooled bread.
Tips
- For extra gooey cinnamon flavor, brush the top with more melted butter right after baking and sprinkle extra cinnamon-sugar.
- Best served warm.
- Store covered at room temperature for 2–3 days or freeze slices.
This produces the swirled, cinnamon-sugar-topped loaf shown in the photo. Enjoy!
