Soft bread coated in melted butter, rolled in cinnamon sugar, baked until golden, and finished with a sweet vanilla icing.
Table of Contents
This Cinnamon Bread Recipe is one of those things that sneaks up on you emotionally. You don’t expect bread to do that. And yet—here we are. The first time I had bread like this, it wasn’t even at home. It was on a trip, standing around outside, hands sticky, cinnamon everywhere, and absolutely zero shame. The kind of moment where no one is talking because everyone’s busy chewing and smiling. Ever had food like that?
When I got home, I couldn’t stop thinking about it. I told myself I’d try making it “someday,” which usually means never… but this one kept nagging at me. I was honestly a little unsure. Bread can feel moody. But this Cinnamon Bread Recipe turned out to be shockingly forgiving. My cuts weren’t perfect. I definitely overdid the cinnamon sugar (on purpose). And when I pulled it out of the oven, warm and messy and smelling unreal, I knew—this wasn’t just a recipe. This was a thing.
Why you’ll Love this Cinnamon Bread Recipe?
I’ve made a lot of sweet breads over the years, and I still go back and forth on why this one hits so hard. It might be the butter soaking into every crack. Or the way the cinnamon sugar caramelizes just a bit on the outside. Or maybe it’s the icing melting into places it shouldn’t, in the best way.
This Cinnamon Bread Recipe doesn’t try to be elegant. It’s meant to be pulled apart, eaten warm, and probably shared—though that part is optional. It feels nostalgic and cozy, like something you’d make on a slow morning or bring out when people are lingering after dinner. I’m still not totally sure if it’s better as breakfast or dessert, and honestly? I don’t think it needs a label.
Ingredient Notes
This recipe keeps the ingredient list short, which I appreciate deeply. Nothing fancy. Nothing hard to find. Just things that work together really well.
- Frozen Bread Dough – This is the quiet hero. It takes all the pressure off. Let it thaw, let it rise, and it behaves itself.
- Butter – Melted and used generously. This is not the place to hold back. Butter is doing important emotional work here.
- Granulated Sugar – Simple, classic, and perfect for that crunchy cinnamon coating.
- Ground Cinnamon – Warm, cozy, and absolutely essential. If your cinnamon is old, now is the time to replace it.
- Powdered Sugar – Smooth and light, it melts beautifully into warm bread.
- Vanilla Extract – Just enough to soften the sweetness without stealing attention.
- Milk – Helps turn the icing into that drizzleable, slightly imperfect consistency we want.
How to Make Cinnamon Bread Recipe?
- Once you start, this recipe feels surprisingly calm. You thaw the dough and let it rest, which feels almost like a pause button on the day. Then you cut deep slits into the loaf—almost all the way through—and yes, it feels wrong at first. It’s fine. That’s where all the good stuff hides later.
- Next comes the butter. Brush it everywhere. Inside the cuts, along the sides—don’t rush it. Then you roll the bread in cinnamon sugar like it’s being absolutely spoiled. I always think I’ve added enough… and then add a little more. No regrets.
- After the rise, the oven does its thing and suddenly your kitchen smells like a cinnamon-sugar dream you wish you could bottle. While the bread cools just slightly, you whisk the icing and drizzle it over the warm loaf, watching it disappear into the cracks. That moment? That’s the payoff. I usually stand there staring at it for a second before tearing into it.
Storage Options
If there’s any of this Cinnamon Bread Recipe left—rare, but possible—wrap it tightly and keep it at room temperature for up to two days. The fridge works for a few days longer, but warming it before serving makes a big difference. You can also freeze it (un-iced is best) and add fresh icing later. Warmed up, it’s still comforting… just slightly less dangerous.
Variations & Substitutions
This recipe is a great base if you like to experiment a little.
- Add chopped pecans or walnuts to the cinnamon sugar for crunch.
- Swap the vanilla icing for a cream cheese glaze if you want something richer.
- Use brown sugar instead of white for deeper, caramel notes.
- Add a pinch of nutmeg or cardamom for extra warmth.
- Make smaller loaves for sharing—or convincing yourself you’re being reasonable.
Some days I want it classic. Other days, I want extra. Both moods are valid.
What to Serve With This Cinnamon Bread?
This bread doesn’t need help, but it’s friendly. Coffee is the obvious choice. Hot chocolate feels right on cozy days. Fresh fruit helps balance the sweetness. And if you’re feeling bold (or it’s been a long week), vanilla ice cream on the side turns this into a full situation.
FAQ
Can I make this ahead of time?
Yes. Bake it, let it cool, and store it without icing. Warm it up and drizzle the icing just before serving.
Why did my bread split so much?
Usually the cuts were deep—but honestly, that just means more places for icing to settle. Not a bad thing.
Can I use homemade dough?
Absolutely. Just make sure it’s soft and fully risen before cutting and coating.
If you try this Cinnamon Bread Recipe, I really want to know—did you plan to share it and then quietly change your mind? Or am I alone in that? Either way, tell me how it went. I’m always here for a cinnamon bread story.
Cinnamon Bread Recipe
Ingredients
- 3 loaves frozen bread dough Rhodes Bake-N-Serve or equivalent, thawed
- ¾ cup unsalted butter melted
- 2 cups granulated sugar
- ¼ cup ground cinnamon
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 –3 tablespoons milk
Instructions
- Place the frozen bread dough loaves on a tray and allow them to thaw at room temperature for 3–4 hours, or thaw overnight in the refrigerator.
- Lightly grease 9-inch loaf pans with non-stick cooking spray and set aside.
- Using a sharp knife, cut four deep slits into each loaf, cutting nearly through while keeping the bottom intact.
- Thoroughly coat each loaf with the melted butter, ensuring the butter reaches inside all cuts.
- In a wide dish, combine the granulated sugar and ground cinnamon. Gently roll each butter-coated loaf in the cinnamon sugar mixture, applying a thick, even coating. Pack additional cinnamon sugar into each slit.
- Place one loaf into each prepared pan. Cover loosely with a light kitchen towel and allow the dough to rise in a warm area until doubled in size, approximately 1 hour.
- Preheat the oven to 350°F (175°C).
- Bake the bread for 20–25 minutes, or until golden brown. When tapped on the bottom, the loaf should sound hollow. Remove from the oven and allow to cool in the pan for 10 minutes.
- While the bread cools, prepare the icing by whisking together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Add additional milk gradually until the desired drizzle consistency is achieved.
- Drizzle the icing over the warm bread and serve immediately.
Notes
