Cinnamon Stuffed Bread Recipe
If you’re craving something cozy, sweet, and totally comforting, you’re in the right place. This Cinnamon Stuffed Bread Recipe is one of those treats that feels like a warm hug fresh from the oven. The soft bread loaded with buttery cinnamon sugar and a drizzle of vanilla icing on top? It’s pure magic. I promise, once you try this, it’ll become a staple for weekend breakfasts or anytime you want a little homemade sweetness.
Why This Recipe Works
- Simple Ingredients: Uses basic pantry staples and frozen bread dough to save time without sacrificing flavor.
- Stuffed for Maximum Flavor: Deep cuts filled with cinnamon sugar give every bite a sweet surprise.
- Soft, Buttery Texture: The melted butter soaking into the bread keeps it tender and moist.
- Easy to Make Ahead: You can prep the bread the night before for a fresh-baked morning treat.
Ingredients & Why They Work
The magic of this Cinnamon Stuffed Bread Recipe lies in the perfect balance between the sweet cinnamon filling and the soft bread base. Each ingredient plays an important role, so grabbing quality items will make all the difference in the end.
- Frozen bread dough: Using Rhodes Bake – N – Serve frozen dough keeps things super convenient and guarantees a tender bread structure.
- Butter: Melted butter seeps into the bread’s crevices for that rich, moist crumb and helps sugar stick.
- Granulated sugar: Adds that classic crunchy texture when baked with cinnamon.
- Ground cinnamon: The star spice adds warmth and aroma, elevating every bite.
- Powdered sugar: For the silky smooth icing that’ll give the bread a sweet finishing touch.
- Vanilla extract: Adds depth to the icing and complements the cinnamon notes.
- Milk: Used to adjust icing consistency for the perfect drizzle.
Tweak to Your Taste
I love how flexible this Cinnamon Stuffed Bread Recipe is—you can tweak it to suit what you like or what you have on hand. I’ve tried sweetening it up more, but I also like less sugar when enjoying it with coffee.
- Spice it up: Adding a pinch of nutmeg or cardamom to the cinnamon sugar gives it a lovely twist I fell in love with last fall.
- Nutty add-ins: Toss in chopped pecans or walnuts into the cinnamon sugar for crunch and extra flavor.
- Dairy-free version: Swap butter for coconut oil and use your favorite plant-based milk in the icing.
- Less sweet: I sometimes reduce sugar by a bit and still get that perfect balance of cinnamon and bread.
Step-by-Step: How I Make Cinnamon Stuffed Bread Recipe
Step 1: Thaw & Prepare Your Dough
I always start by laying out the frozen loaves on a tray and letting them thaw at room temperature for about 3 to 4 hours. You can also plan ahead and thaw them overnight in the fridge. Spray your bread pans with non-stick spray while the dough’s thawing. This way, everything’s ready to go when you’re prepping the bread.
Step 2: Make Those Magic Cuts
This is where the fun begins! Take each loaf and cut 4 deep slits almost all the way through—just leave a small hinge at the bottom so it stays together. These cuts create pockets for that heavenly cinnamon sugar to sneak inside. Be gentle so you don’t slice all the way through.
Step 3: Soak in Melted Butter
Next, I coat the entire loaf with melted butter, making sure to get the inside of each cut too. This step is what keeps the bread soft and adds that irresistible richness.
Step 4: Cinnamon Sugar Time
In a wide dish, mix your granulated sugar and cinnamon. Then gently roll the buttered bread in this mixture, pressing in to create a thick cinnamon sugar coat both outside and stuffed inside those slits you made earlier. Don’t be shy—more cinnamon sugar means more love in every bite.
Step 5: Let It Rise & Bake
Place each loaf in your prepared pan, cover with a light tea towel, and let it rise in a warm spot until doubled in size—usually about an hour. While you wait, preheat your oven to 350°F. When the time’s up, bake the loaves for 20 to 25 minutes until golden brown and sounding hollow when tapped underneath. Freshly baked cinnamon bread aroma filling your kitchen? That’s pure happiness.
Step 6: Drizzle the Icing & Serve
While the breads cool for about 10 minutes, whip up the icing by combining powdered sugar, vanilla extract, and milk—adding extra milk slowly until you get a smooth but pourable consistency. Drizzle the icing generously over the warm loaves. Serve immediately (if you can wait) and enjoy the ooey-gooey goodness.
Pro Tips for Making Cinnamon Stuffed Bread Recipe
- Don’t rush the rise: Giving the dough enough time to double ensures a soft, airy bread texture that melts in your mouth.
- Butter every nook: Make sure the melted butter touches every slit so the cinnamon sugar sticks and the bread stays moist inside.
- Use a serrated knife: I found it’s easier to make clean, deep cuts without squishing the dough using a serrated bread knife.
- Warm environment for rising: I usually place my covered bread pans near a sunny window or my oven with the light on—just enough warmth helps the dough rise beautifully.
How to Serve Cinnamon Stuffed Bread Recipe
Garnishes
I often dust my finished bread with a little extra cinnamon or chopped toasted pecans for crunch. A light sprinkle of flaky sea salt contrasts wonderfully with the sweetness, if you’re feeling adventurous.
Side Dishes
This bread pairs beautifully with fresh fruit salad, a dollop of Greek yogurt, or alongside a warm mug of coffee or chai tea. If it’s brunch, scrambled eggs or bacon balance the sweetness perfectly.
Creative Ways to Present
For special occasions, I slice the bread and serve it on a rustic wooden board with small bowls of honey, cream cheese, and fruit preserves. You can also turn slices into French toast the next morning for a delicious twist!
Make Ahead and Storage
Storing Leftovers
After the bread cools completely, I wrap it tightly in plastic wrap and store it in an airtight container at room temperature. It keeps fresh for up to 3 days, though it’s often gone by then in my house!
Freezing
This Cinnamon Stuffed Bread freezes beautifully. Just wrap it well with foil and plastic wrap, then thaw overnight in the fridge before reheating. I usually freeze half a loaf to enjoy later without wasting any of that deliciousness.
Reheating
To warm leftovers, I pop the bread in a 300°F oven for about 10 minutes, loosely covered with foil to prevent drying out. The taste and texture pretty much revive like fresh-baked!
FAQs
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Can I use homemade bread dough instead of frozen dough?
Absolutely! If you prefer making your own dough, just make sure it’s a soft, enriched dough that will rise well. The key is to have a flexible dough that can hold the cinnamon sugar inside the cuts without tearing.
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What type of cinnamon works best for this recipe?
I recommend using freshly ground cinnamon or good-quality ground cinnamon for the brightest flavor. It really makes a difference compared to older, stale cinnamon powders.
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Can I make this bread vegan?
Yes! Substitute the butter with melted coconut oil or a vegan butter alternative, and use plant-based milk like almond or oat for the icing. Using vegan bread dough or making your own vegan dough will complete the swap.
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Is it okay to prepare the bread the night before baking?
Definitely! You can assemble the bread completely, cover it tightly, and refrigerate overnight. Just be sure to let it come to room temperature and rise before baking for best results.
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How can I tell when the bread is fully baked?
The bread should be a beautiful golden brown on top, and when you tap the bottom, it should sound hollow. If you’re unsure, a kitchen thermometer inserted inside should register about 190°F.
Final Thoughts
This Cinnamon Stuffed Bread Recipe is one of my go-to ways to impress without sweating over complicated baking. It’s perfect for sharing with family or feeding a crowd hungry for something sweet and satisfying. I hope you enjoy making (and eating!) it as much as I do. So light your oven, prep that cinnamon sugar, and let’s bake something wonderful together!
Print
Cinnamon Stuffed Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 3 loaves
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Bread Recipe transforms frozen bread dough into a sweet, tender loaf swirled with cinnamon sugar and topped with a vanilla glaze. Perfectly soft and fragrant, it’s an easy homemade treat that fills your kitchen with warm aromas and satisfies any sweet tooth.
Ingredients
Bread
- 3 loaves frozen bread dough, Rhodes Bake – N – Serve
- ¾ cup butter, melted
- 2 cups granulated sugar
- ¼ cup ground cinnamon
Icing
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 – 3 tablespoons milk
Instructions
- Thaw dough: Place frozen bread dough loaves on a tray and thaw at room temperature for 3 to 4 hours or thaw overnight in the refrigerator.
- Prepare pans: Spray 9-inch bread pans with non-stick cooking spray and set aside.
- Cut dough: Make 4 deep cuts into each loaf, nearly all the way through, leaving a small piece connected at the bottom to keep the loaf intact.
- Coat with butter: Brush the melted butter all over the bread, making sure to coat inside each cut thoroughly.
- Add cinnamon sugar: Mix granulated sugar and cinnamon in a wide dish. Roll the bread in this mixture, creating a thick coating, and stuff each cut generously with cinnamon sugar.
- Rise: Place each loaf in a prepared pan and cover with a light tea towel. Let the bread rise in a warm place until doubled in size, about 1 hour.
- Preheat oven: Set oven temperature to 350°F (175°C).
- Bake: Bake the loaves for 25 minutes until golden brown. Loaves should sound hollow when tapped on the bottom. Remove from oven and cool for 10 minutes.
- Make icing: While bread cools, whisk powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth. Add extra milk if needed to reach desired consistency.
- Serve: Drizzle the icing over the warm bread and serve immediately.
Notes
- Store leftovers wrapped tightly at room temperature in an airtight container for up to 3 days.
- You can assemble the bread fully the day before, cover with plastic wrap, refrigerate overnight, then let it rise at room temperature before baking.
- Use room temperature butter for easier coating and better absorption.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- Ensure cuts are deep enough so cinnamon sugar flavors penetrate the loaf well but keep the loaf intact.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
