Cinnamon Stuffed Bread Recipe

If you’ve ever craved that warm, comforting aroma of cinnamon and fresh bread wafting through your kitchen, then you are absolutely going to love this Cinnamon Stuffed Bread Recipe. It’s easy, smells divine, and tastes like a cozy hug on a plate. Trust me, once you try it, you’ll find yourself making it over and over—and sharing it with everyone you care about.

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Ingredients & Why They Work

All these ingredients come together in perfect harmony, creating a tender, sweet bread that’s easy enough to whip up even on a busy day. Plus, I’ve got some tips to help you get the best from each one.

• Frozen bread dough (Rhodes Bake – N – Serve): Using frozen dough saves you a ton of time while still getting that fresh-baked bread feel—just thaw it perfectly, and you’re off to a great start.
• Butter: Melted butter adds richness and helps the cinnamon sugar stick deep inside the bread’s slits, so every bite is beautifully flavorful.
• Granulated sugar: Mixed with cinnamon, it caramelizes slightly during baking, giving the bread those irresistible sweet pockets.
• Ground cinnamon: The star spice that brings warmth and that classic aroma you’d expect in a cinnamon bread.
• Powdered sugar: Makes the glaze smooth and easy to drizzle for that perfect finishing touch.
• Vanilla extract: Adds a subtle depth that makes the glaze taste downright dreamy.
• Milk: Helps to thin the glaze just enough to drizzle smoothly, without being too runny.

Tweak to Your Taste

One of the best parts of this Cinnamon Stuffed Bread Recipe is how easy it is to make it your own. I love playing with the levels of cinnamon or even adding a sprinkle of chopped nuts for a little crunch.

• Extra Spicy: I once added a little ground cardamom along with cinnamon—totally elevates the warmth and makes it feel gourmet.
• Nuts & Raisins: Sometimes, I tuck in some raisins or chopped pecans inside the slits for a surprise texture and flavor.
• Gluten-free version: If you want to go gluten-free, try a store-bought gluten-free bread dough, but be aware the texture may be a bit different.
• Dairy-free variation: Substitute melted coconut oil for the butter and a non-dairy milk in the icing—still delicious.

Step-by-Step: How I Make Cinnamon Stuffed Bread Recipe

Step 1: Thaw the frozen bread dough properly

Start by removing your frozen bread loaves from the freezer and letting them thaw either on your counter for 3 to 4 hours or in the fridge overnight. I usually plan ahead and thaw overnight in the fridge—it keeps the dough firm but manageable when I start slicing.

Step 2: Prepare the loaf pans & slice dough

Spray your 9-inch bread pans with non-stick cooking spray to ensure the bread doesn’t stick after baking. Then, take each loaf and make four deep cuts almost all the way through, but be careful to leave a little piece connected at the bottom so the loaf holds together nicely. This is where the magic happens as it lets the cinnamon sugar seep in.

Step 3: Butter up & sugar coat

Generously coat your entire bread with melted butter—don’t forget inside the cuts. This step is key because it keeps the bread moist and gives that golden finish. Then mix granulated sugar and cinnamon in a wide dish, and roll your buttered bread in it, stuffing each cut packed with cinnamon sugar. It’s a bit messy but oh-so worth it.

Step 4: Let it rise like a pro

Place each prepared loaf in a pan and cover with a light tea towel—this keeps the dough from drying out as it rises. Find a warmish spot in your kitchen and let the bread rise until it nearly doubles in size, about an hour. Patience here gives you that soft, fluffy texture inside.

Step 5: Bake to perfection

Preheat your oven to 350°F (175°C). Bake the bread for 20 to 25 minutes until the crust turns golden brown and, when you tap the bottom, it sounds hollow—that’s your ol’ reliable doneness test.

Step 6: Whip up the glaze & serve warm

While the bread cools for about 10 minutes, combine powdered sugar, vanilla, and milk to make your icing—add the milk slowly until you get a smooth drizzle consistency. Pour this over your warm loaves for that irresistible sweet finish that makes you want to dig in immediately.

How to Serve Cinnamon Stuffed Bread Recipe

Garnishes

I keep it simple with a light dusting of powdered sugar on top for a snowy effect, or sometimes I sprinkle chopped toasted pecans right after drizzling the glaze, adding a delightful crunch and a beautiful look that gets everyone’s attention.

Side Dishes

This cinnamon bread pairs insanely well with a cup of strong coffee or hot chai tea. For breakfast or brunch, I love serving it alongside fresh fruit or a bowl of Greek yogurt to balance out the sweetness.

Creative Ways to Present

I’ve wrapped individual thick slices in parchment paper tied with baker’s twine to make cute grab-and-go gifts or party favors. For special occasions, arranging slices on a wooden platter with small bowls of softened butter and honey makes a cozy bread board everyone can dig into.

Make Ahead and Storage

Storing Leftovers

Once the bread has cooled fully, I tightly wrap it in plastic wrap or foil and keep it in an airtight container at room temperature. It stays soft and fresh for about 3 days, which is plenty of time because these loaves rarely last long in my house!

Freezing

If you want to save some for later, you can slice and freeze individual pieces wrapped tightly. When I do this, I avoid freezing the icing with it and drizzle the glaze fresh when reheating—it truly tastes better that way.

Reheating

To warm leftovers, I pop a slice in the toaster oven or microwave for a few seconds just until soft and warm. Avoid overheating to keep the bread moist. Then, drizzle with a little fresh icing or butter and enjoy that fresh-baked feeling all over again.

FAQs

Final Thoughts

This Cinnamon Stuffed Bread Recipe isn’t just a treat—it’s like a little ritual of comfort and joy that anyone can easily bring into their kitchen. I still smile every time I slice into that warm, cinnamon-scented loaf and watch it pull apart with sugary goodness tucked right inside. Seriously, give it a go and make sure you have a crumb catcher ready—the gooey cinnamon bits are pure magic. You’ll love sharing this recipe as much as I do!

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