Description
This delicious cinnamon bread recipe features frozen Rhodes Bake – N – Serve bread dough transformed with a rich cinnamon sugar filling and a sweet vanilla glaze. Perfect for breakfast or a comforting snack, this bread is easy to prepare with a tender, sweet crumb and a golden crust.
Ingredients
Scale
Main Ingredients
- 3 loaves frozen bread dough, Rhodes Bake – N – Serve
- ¾ cup butter, melted
- 2 cups granulated sugar
- ¼ cup ground cinnamon
Glaze Ingredients
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Thaw Bread Dough: Place frozen loaves on a tray and thaw at room temperature for 3 to 4 hours or thaw overnight in the refrigerator.
- Prepare Bread Pans: Spray 9-inch bread pans with non-stick cooking spray and set aside.
- Slice Loaves: Cut 4 deep cuts into each loaf nearly all the way through, leaving a small piece connected at the bottom to keep the loaf intact.
- Butter the Bread: Coat the entire loaf with melted butter, ensuring the insides of each cut are well coated.
- Add Cinnamon Sugar: Mix granulated sugar and ground cinnamon in a wide dish. Roll the buttered bread gently in the cinnamon sugar, coating thickly, and stuff sugar into each cut generously.
- Rise the Bread: Place each loaf in a prepared pan and cover with a light tea towel. Allow the bread to rise in a warm area until doubled in size, about 1 hour.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Bake Bread: Bake loaves for 25 minutes until golden brown and a hollow sound is heard when tapped on the bottom. Remove and cool for 10 minutes.
- Make the Glaze: While bread cools, whisk powdered sugar, vanilla extract, and 2 tablespoons milk until smooth. Add extra milk for desired consistency.
- Glaze and Serve: Drizzle the warm bread with glaze and serve immediately for best flavor.
Notes
- Store leftovers wrapped tightly in plastic wrap or foil at room temperature in an airtight container for up to 3 days.
- For make-ahead, assemble bread fully with all ingredients, cover in the loaf pan, refrigerate overnight, then let rise at room temperature before baking.
- You can substitute regular milk with almond or oat milk for a dairy-free option.
- Ensure thorough buttering inside cuts to keep cinnamon sugar moist and flavorful.
- Use a light tea towel to cover the bread during rising to prevent drying out.
Nutrition
- Serving Size: 1 slice (1/12 of a loaf)
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
