Spray 8 1⁄2 by 4 1⁄2 by 2 1⁄2 -inch loaf pan with cooking spray and set aside. Line the pan with parchment so you can get the bread out easily.

In a shallow dish, like a pie plate, mix the cinnamon and sugar. Set aside.

Make 4 deep, horizontal slits in the top of the bread dough. This will give it if pull-part look it’s known for at Dollywood.

Using a pastry brush, brush the tops of the loaf with melted butter. Be generous with the butter, making sure the butter gets in all the crevices, sides and bottom of the bread. Dip if in the butter if that’s easier.

Roll the loaf in the cinnamon mixture so the cinnamon sugar mixture gets into the crevices.

Place the loaf in the prepared loaf pan and set in a warm place and let rise for 30 minutes. Preheat the oven to 300 degrees F.

Bake the bread for 25-35 minutes or until the top is golden brown.

Make the glaze. In a small bowl combine the powdered sugar and water until the mixture is smooth.

Remove cinnamon bread from the pan and let cool on wire rack. Drizzle with glaze while it’s warm. Add more glaze once it’s cooled.