Description
This Cinnamon Bread Recipe transforms frozen bread dough into a warm, sweet, and fragrant treat perfect for breakfast or dessert. The loaves are sliced and coated generously with cinnamon sugar, then baked to golden perfection and topped with a smooth vanilla glaze.
Ingredients
Scale
Bread and Butter
- 3 loaves frozen bread dough, Rhodes Bake – N – Serve
- ¾ cup butter, melted
Cinnamon Sugar Coating
- 2 cups granulated sugar
- ¼ cup ground cinnamon
Vanilla Icing
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 – 3 tablespoons milk
Instructions
- Thaw Dough: Place the frozen bread dough loaves on a tray and let them thaw at room temperature for 3 to 4 hours or refrigerate overnight to thaw completely.
- Prepare Pans: Spray three 9-inch bread pans with non-stick cooking spray and set aside for later use.
- Score the Loaves: Make 4 deep cuts nearly through each loaf, leaving a small piece connected at the bottom to keep the loaf intact while opening the cuts.
- Butter the Bread: Brush the melted butter all over the bread loaves, paying special attention to coat the inside of each cut thoroughly.
- Apply Cinnamon Sugar: Mix granulated sugar and ground cinnamon in a wide dish. Roll each buttered loaf gently in the cinnamon sugar, creating a thick coating and stuff each cut with plenty of the mixture.
- Let Rise: Place each loaf into prepared bread pans and cover loosely with a light tea towel. Allow the bread to rise in a warm spot until doubled in size, about 1 hour.
- Preheat Oven: Preheat your oven to 350°F (177°C) while the bread is rising.
- Bake: Bake the risen loaves for 25 minutes or until golden brown and they sound hollow when tapped on the bottom.
- Cool Bread: Remove the bread from the oven and allow it to cool for about 10 minutes before icing.
- Prepare Icing: In a bowl, combine powdered sugar, vanilla extract, and 2 tablespoons milk. Whisk until smooth, adding more milk as needed to reach desired drizzling consistency.
- Glaze and Serve: Drizzle the vanilla icing over the warm bread loaves and serve immediately for best flavor and texture.
Notes
- Store leftovers wrapped tightly in plastic wrap or foil in an airtight container at room temperature; best consumed within 3 days.
- You can prepare the bread fully including cuts, butter, and cinnamon sugar, then refrigerate covered overnight before allowing it to rise at room temperature prior to baking.
- Use non-stick spray or butter to grease pans to prevent sticking during baking.
- Ensure the bread is fully thawed before slicing and applying cinnamon sugar to avoid tearing.
- Adjust the icing consistency with milk to your preference for a thicker glaze or a more runny drizzle.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
