If you’ve ever waited in that line at Dollywood whether it’s at the Mill or the bakery by the entrance. You know the smell alone is worth it. This copycat Dollywood cinnamon bread recipe gets you shockingly close to the real thing, and it starts with a can of biscuits. No yeast dough, no waiting for a rise, just canned jumbo flaky biscuits, butter, and cinnamon sugar stacked into a loaf pan until it turns into the sticky, pull-apart bread Dollywood is famous for.
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It sounds almost too easy to be a “copycat” of anything but the jumbo flaky biscuit dough is genuinely closer in texture to the theme-park version than a homemade yeast dough would be, and baking it in a buttered loaf pan gives you that same crackly, caramelized crust on the outside.
Why This Recipe Works
- Canned jumbo flaky biscuits pull apart into distinct layers, just like the real Dollywood bread
- Brushing the loaf pan with melted butter is what creates the crispy caramelized crust
- Dipping each piece in cinnamon sugar coats both sides, so it separates cleanly into pull-apart pieces
- A simple powdered sugar glaze on top matches the little glaze cup Dollywood sells alongside it
Copycat Dollywood Cinnamon Bread Recipe (Easy Pull-Apart Biscuit Bread)
Easy Pull-Apart Biscuit Bread
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 can jumbo flaky refrigerated biscuits (any brand) (16.3 oz)
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 350°F. Brush a loaf pan generously with a couple tablespoons of the melted butter.
- In a shallow bowl, stir together the granulated sugar and cinnamon.
- Open the can of biscuits and separate each one into two thinner rounds.
- Dip each round in the remaining melted butter, then in the cinnamon sugar, coating both sides.
- Stack the coated pieces upright in the loaf pan, slightly overlapping, until the pan is full. Even out the top so it bakes uniformly.
- Drizzle any remaining butter/cinnamon sugar mixture over the top.
- Bake for 30–40 minutes, until golden and cooked through in the center.
- Let cool in the pan for a few minutes, then turn out onto a plate.
- Whisk together the powdered sugar, vanilla, and milk (adding milk a little at a time until pourable) and drizzle over the warm loaf.
Notes
Storage
Store leftovers covered at room temperature for up to 2 days, or in the fridge for up to a week. Warm briefly before serving.
Variations For Cinnamon Bread Recipe
- Cinnamon Raisin: Tuck a few raisins between layers as you stack the pan.
- Pumpkin: Add in pumpkin spice for the cinnamon for a fall version.
- Extra Glaze: Double the glaze if you like it saucier. Dollywood sells extra glaze cups for a reason.
FAQ
Can I use regular (non-flaky) canned biscuits? Yes, dip them whole instead of separating them, since they won’t have the same layered texture to pull apart.
Do I have to use the glaze? No, the bread is sweet enough without it, but it’s part of what makes it feel like the real Dollywood version.
Can I make this ahead? It’s best fresh and warm, but you can reheat leftover slices in the microwave for 15–20 seconds.
What size loaf pan works best? I used a 8.5 X 4.5 inch loaf pan but you can use a standard 9 X 5-inch loaf pan. (#walmartpartner referral links)
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