This cinnamon bread brings me straight back to the first time I tasted that famous theme-park loaf, still warm, perfumed with cinnamon, and so soft that everyone at our table pulled off pieces before we even grabbed plates. I discovered this easy method years ago when I wanted that same fluffy, buttery, cinnamon-sugar experience without fussing with yeasted dough from scratch. Using frozen bread dough keeps the process wonderfully simple, while deep slits allow the butter and cinnamon sugar to penetrate every bite. What I love most is the way the crust becomes caramel-kissed where the cinnamon sugar meets butter, while the interior stays tender and stretchy. The glaze drips into the crevices, creating sweet pockets in all the right places. I have made this loaf for weekend breakfasts, holiday brunches, and after-school treats, and not once has anyone waited patiently for it to cool completely. The scent alone fills the house, and the first slice sets off a chorus of mmm from anyone within reach.

Ingredients

• Frozen bread dough (1 pound, thawed): Look for a reliable brand in the freezer aisle. Once thawed, it is elastic and easy to handle, delivering bakery-style pull-apart texture without making dough from scratch.
• Granulated sugar (3/4 cup): Provides sweetness and helps create those caramelized edges. Choose standard white sugar; superfine dissolves too quickly and will not give the same crust.
• Ground cinnamon (1 tablespoon): Use a fresh, aromatic cinnamon for bold flavor. I like Saigon cinnamon for its warm intensity that stands out even after baking.
• Salted butter, melted (6 tablespoons): Salted butter balances the sweetness and deepens flavor. Melt it gently so it stays warm and fluid for brushing and drizzling.
• Powdered sugar (1 cup): This creates a silky glaze that sinks into the crevices. Sift if your sugar is clumpy to avoid lumps in the icing.
• Milk (2 tablespoons): Regular dairy milk yields the smoothest, shiny glaze. Adjust a teaspoon at a time if you prefer thinner or thicker icing.

Instructions

Prep the pan: Lightly coat a 9x5 inch loaf pan with baking spray, making sure to reach into the corners so the sugary edges release cleanly. Set a sheet tray on the lower rack of your oven to catch any drips during baking. Mix cinnamon sugar: In a medium bowl, stir together 3/4 cup granulated sugar and 1 tablespoon ground cinnamon until evenly speckled and fragrant. Breaking up any cinnamon clumps now ensures even coverage later. Slice the dough: Place the thawed 1 pound bread dough in a shallow dish. Using a sharp knife, cut 5 deep slits across the top, being careful not to slice all the way through. These channels help the butter and cinnamon sugar soak into every layer. Butter and coat: Brush melted salted butter into the slits and all over the dough, then press about one third of the cinnamon sugar into the cuts. Flip the dough, butter the underside, and rub in another third of the cinnamon sugar. Flip again and drizzle more butter over the top with half the remaining cinnamon sugar. Transfer and finish topping: Set the dough, cut side up, in the prepared loaf pan. Sprinkle on any remaining cinnamon sugar and moisten with the rest of the butter so there is minimal dry sugar. Cover loosely with plastic wrap and let rise for 30 minutes at room temperature. Bake low and slow: Preheat the oven to 300°F. Bake for 40 minutes, turning the pan 180 degrees halfway through for even browning. The top should look set and deeply fragrant, with visible bubbling around the edges. Cool and glaze: Cool in the pan for 10 minutes, then run a butter knife around the edges and transfer to a wire rack. Whisk 1 cup powdered sugar with 2 tablespoons milk until smooth, then pour over the warm loaf so it drips into the crevices.

Storage Tips

Let the bread cool until just warm before storing to avoid steam making the crust soggy. Keep at room temperature in a loosely covered container or a zip-top bag for up to 2 days; it stays softer if you tuck a small piece of parchment between slices to prevent sticking. For longer storage, wrap the cooled loaf tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature in the wrapping to keep moisture in. Reheat slices on a parchment-lined sheet at 300°F for 5 to 8 minutes until soft and fragrant, or warm briefly in the microwave, 10 to 15 seconds per slice.

Ingredient Substitutions

If you cannot find frozen bread dough, use refrigerated pizza dough of similar weight; the texture will be a touch chewier but still delicious. Unsalted butter works too; just add a small pinch of fine salt to the cinnamon sugar mixture. For the glaze, swap milk with half-and-half for extra richness or use an equal amount of evaporated milk for a thicker consistency. Dairy-free? Use a good vegan butter and almond or oat milk in the glaze. Want a lighter sweetness? Reduce glaze to 3/4 cup powdered sugar plus 1 to 1 1/2 tablespoons milk; the loaf will taste less candy-like but still satisfyingly sweet.

Serving Suggestions

Serve the loaf warm, arranged on a cutting board so guests can pull off pieces. For brunch, pair it with fresh berries, scrambled eggs, and salty bacon to balance the sweetness. A dollop of tangy Greek yogurt on the side works beautifully if you are serving this as a breakfast treat. For dessert, drizzle with a little extra glaze or a spoonful of warm caramel and top with toasted pecans. Around the holidays, add a dusting of powdered sugar for a snowy finish and a few orange zest curls for brightness.

Cultural Background

American cinnamon breads have long roots in fairgrounds, church bake sales, and theme parks, where the scent of warm sugar and spice is a magnet. The Dollywood-style loaf is known for its deep slashes and generous cinnamon sugar that caramelizes as it bakes, creating a distinct pull-apart experience. It is classic comfort food from the Appalachian region, leaning on simple pantry staples and a frugal technique that stretches flavor with every slice. While cinnamon rolls are the cousin most people know, this loaf is faster to assemble and easier to share, which probably explains its enduring popularity.

Seasonal Adaptations

In fall, add a pinch of nutmeg or pumpkin pie spice to the cinnamon sugar and finish with a maple glaze made from 1 tablespoon pure maple syrup and 1 tablespoon milk. For spring, fold in a handful of finely chopped strawberries right after glazing, or grate fresh lemon zest into the icing for a bright finish. Summer calls for sliced peaches served alongside the warm loaf. In winter, swap milk with eggnog in the glaze and add a whisper of ground cloves to the sugar for cozy holiday notes.

Meal Prep Tips

Assemble the loaf the night before by slicing, buttering, and coating in cinnamon sugar, then set it in the pan. Cover tightly with plastic wrap and refrigerate overnight. In the morning, allow it to sit at room temperature for 45 minutes to 1 hour, until slightly puffy, then bake as directed. You can also bake, cool, and freeze the entire loaf; thaw overnight and refresh in a 300°F oven for 8 to 10 minutes before glazing. If you plan to portion for snacks, slice after baking and freeze individual pieces in small freezer bags, ready for quick reheating.

There is a reason this loaf never lasts long in my kitchen. It is simple, nostalgic, and ridiculously good warm from the oven. I hope it fills your home with the same cinnamon-sugar coziness and becomes the sweet little ritual everyone looks forward to.