Cinnamon Bread – This Cinnamon Bread Recipe is a fast and tasty way to fulfill your craving for warm, cinnamon-swirled bread. With frozen bread dough, melted butter, and a hearty sprinkle of cinnamon and sugar, you’ll have three loaves of golden, sweet bread that are perfect for breakfast, dessert, or even as a snack. A vanilla glaze drizzled on top adds that final touch of sweetness that brings it all together.
The first time I made this cinnamon bread, I didn’t expect my family’s reaction. My husband and child could smell the cinnamon wafting through the kitchen as the bread was baked, and they were instantly drawn in. By the time the bread was cool enough to drizzle with icing, they were practically hovering over the pan! And the verdict? It was gone within minutes! Now, it’s a favorite that I love baking whenever I want to bring that warm, cozy feeling into the house.
What makes this Cinnamon Bread truly special?
This cinnamon bread has it all—quick to make, deliciously soft, and with just the right amount of sweetness! The cinnamon sugar coating creates a caramelized layer around each loaf, making every portion rich and scrumptious. And because we’re using frozen bread dough, it saves you the hassle of making dough from scratch. Each loaf is soft and fluffy, with a buttery, cinnamon-swirled center, and the simple vanilla glaze adds just the right amount of sweetness. Whether you’re serving it fresh out of the oven or enjoying a slice the next morning, it’s one of those treats that feels special with every bite.
What You Need To Make This Cinnamon Bread Recipe?
Frozen Bread Dough: This is the ultimate time-saver, especially when you’re in the mood for fresh-baked bread without the hassle of making dough from scratch. Just grab a good-quality frozen dough like Rhodes Bake-N-Serve. It’s super convenient, and the bread rises beautifully, giving you that soft, bakery-quality texture with minimal effort.
Butter: Melted butter is what gives this bread its rich, buttery goodness. It also helps the cinnamon-sugar mixture stick to every part of the dough, so don’t skimp here. Make sure to get each little slice coated—you’ll thank yourself later when every bite has that warm, buttery flavor.
Granulated Sugar: We’re using a good amount here to create that sweet, caramelized crust around the bread. When combined with cinnamon, it’s what makes the bread taste like a warm cinnamon roll. Rolling the dough in this mixture gets that sweet, slightly crunchy layer all around.
Ground Cinnamon: This is the heart of the recipe! Cinnamon brings warmth and that cozy, sweet-spicy flavor that makes cinnamon bread so comforting. Don’t hold back on it—this is where all the magic happens.
Powdered Sugar: This makes up the icing on top, creating that smooth, sweet finish that’s perfect for a treat like this. The powdered sugar melts right into the vanilla and milk, creating a creamy glaze that just ties the whole thing together.
Vanilla Extract: Just a little bit, but it makes all the difference in the icing! Vanilla adds that classic sweetness and rounds out the flavors. You know that rich, bakery-style frosting taste? That’s the vanilla working its magic.
Milk: A splash of milk in the icing gives it just the right consistency for drizzling. You can adjust the amount depending on how thick or thin you want your icing, but start with a couple of tablespoons and add more as needed to get that smooth, pourable texture.
Steps To Make Cinnamon Bread:
Start by thawing the dough: Let those frozen loaves rest and soften on a tray at room temp for about 3-4 hours. Or, if you’re like me and love a head start, just leave them in the fridge overnight.
Get the pans ready: Take three 8-inch bread pans, give them a quick spray with non-stick spray (no sticking disasters here), and set them aside. We’re almost there!
Slice up the dough: Now, take each loaf and make four big slices across the top, but not quite all the way through. Leave a little bit connected at the bottom, so they stay in one piece—it’s like making a fan!
Drench in butter: Melt your butter and give each loaf a good coat, making sure it gets deep inside those cuts. This step just screams flavor, so go all out!
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Make the cinnamon-sugar mix: In a dish, mix your sugar and cinnamon together. Then, roll each buttered loaf in this mix—gently, but enough to get that thick, sugary coat we’re after. Be generous and don’t skip stuffing each slice with the cinnamon goodness; this is where all the flavor lives.
Time for the rise: Place each loaf in the prepared pans, cover with a tea towel, and find a cozy spot for them to rise for about an hour. They’ll double in size and start looking like they’re about to burst with deliciousness.
Bake it up: Preheat the oven to 350°F, and once it’s ready, bake the loaves for 20-25 minutes. You’re looking for that perfect golden brown, and when you give the bottom a little knock, it should sound hollow. Let the loaves cool in the pans for about 10 minutes.
The icing on the cake (literally!): While the bread is cooling, mix up your powdered sugar, vanilla, and milk to make a sweet glaze. Adjust the milk if you want it thinner. Drizzle it generously over each warm loaf and let it soak in—it’s like magic.
Slice, serve, and savor: This is the moment! Cut a slice, pair it with your coffee or tea, and enjoy every warm, cinnamon-sweet bite. Warning: it’s nearly impossible to eat just one slice!
Tip:
You know how some cinnamon breads just have that perfect swirl of cinnamon-sugar that seems to melt into every slice? Here’s my trick to make that happen every time: when you coat each slice of the dough with the cinnamon-sugar mix, press it in with your fingers, like you’re tucking in a cozy blanket. Don’t worry about getting a little messy—that’s half the fun! And if you’re feeling adventurous, sprinkle in a tiny pinch of nutmeg or cardamom with the cinnamon; trust me, it adds a warm, almost magical layer of flavor.
Also, when it comes time to add the icing, let the bread cool just slightly, then drizzle while it’s still warm so the icing melts into every little groove. There’s nothing like biting into a slice where the icing and cinnamon-sugar melt together just perfectly. Enjoy it with a coffee, a tea, or even on its own. This bread never lasts long on my counter; everyone’s back for seconds before you can blink!
Frequently Asked Questions:
Can I use homemade dough instead of frozen?
Absolutely! If you have a favorite bread dough recipe, feel free to use that. Just follow the same steps from when the dough is thawed, and you’re good to go. Using homemade dough will give it an extra personal touch and a bit more of that “made-from-scratch” flavor.
Can I add nuts or raisins to the bread?
Yes! Chopped nuts (like pecans or walnuts) or raisins add a fantastic texture and flavor. Sprinkle them in as you layer the cinnamon-sugar on each cut of the bread. Just keep an eye on the baking time, as thicker loaves might take a few extra minutes to bake fully.
How should I store any leftovers?
If there’s any left (it goes fast!), wrap it tightly in foil or store it in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge, and simply reheat slices in the microwave for about 15 seconds to bring back the warm, gooey goodness.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cinnamon Bread Recipe
Ingredients
- 3 loaves frozen bread dough like Rhodes Bake-N-Serve
- 3/4 c melted butter
- 2 c granulated sugar
- 1/4 c ground cinnamon
- 1 c powdered sugar
- 1 tsp vanilla extract
- 2 to 3 tbsp milk
Instructions
- Set out the frozen bread loaves on a tray and let them thaw at room temperature—this usually takes about 3 to 4 hours, but you can also pop them in the fridge overnight if that’s easier.
- Get your 8-inch bread pans ready by giving them a light spray with non-stick cooking spray, then set them aside.
- Once thawed, make 4 deep cuts in each loaf, almost slicing through but leaving the bottom connected so the slices stay together.
- Now, brush each loaf all over with melted butter, making sure to get into each cut. You want every nook coated!
- In a wide dish, mix the cinnamon and sugar. Gently roll each loaf in this cinnamon-sugar mix, pressing some into the cuts to really pack in that flavor.
- Place each loaf in a bread pan, cover with a tea towel, and let them rise in a warm spot until they double in size—about an hour.
- Preheat your oven to 350°F.
- Bake the loaves for about 20 to 25 minutes, just until they turn a beautiful golden brown and give a hollow sound when you tap the bottom. Let them cool for about 10 minutes out of the oven.
- While they’re cooling, whip up the icing by mixing powdered sugar, vanilla, and 2 tablespoons of milk until smooth. If you’d like a thinner consistency, just add a little more milk. Drizzle the icing over the warm bread and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
