Cinnamon Stuffed Bread Recipe

If you love the aroma of warm cinnamon and the comfort of fresh-baked bread, you’re in for a treat with this Cinnamon Stuffed Bread Recipe. I stumbled upon this gem during a chilly weekend, and it instantly became a favorite in my kitchen. It’s soft, buttered, and deeply stuffed with cinnamon sugar — honestly, it’s one of those recipes you’ll want to make again and again. Stick around, because I’m sharing all my best tips to help you nail it perfectly!

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Ingredients & Why They Work

This Cinnamon Stuffed Bread Recipe is straightforward in terms of ingredients, which means there’s less fuss and more fun in the kitchen. Each item plays a crucial role, especially the frozen bread dough, which makes this both a quick and delicious project. Here’s a quick rundown of each ingredient and why you’ll want to use quality versions when you can.

• Frozen bread dough: Using pre-made Rhodes Bake-N-Serve dough saves so much effort — no kneading or waiting for yeast to activate, just thaw and roll.
• Butter: Melted butter adds moisture and richness while helping the cinnamon sugar stick beautifully inside the cuts.
• Granulated sugar: The crunch of sugar mixed with cinnamon creates the classic sweet-spicy filling that makes this bread addictive.
• Ground cinnamon: Fresh ground cinnamon packs the warm, spicy flavor punch that’s key to this recipe’s magic.
• Powdered sugar: Used for the icing, this helps create a smooth, velvety drizzle that balances the cinnamon’s warmth.
• Vanilla extract: Just a splash brightens the icing with subtle depth and complements the cinnamon perfectly.
• Milk: Added to the icing for the right consistency — don’t skip this or your glaze could be too thick or thin.

Make It Your Way

One of the best things about this Cinnamon Stuffed Bread Recipe is how easy it is to make your own. Whether you’re feeling traditional or want to switch things up with fillings or toppings, this bread is a blank canvas that welcomes creativity.

• Variation: A while back, I swapped part of the granulated sugar for brown sugar in the cinnamon mix — it adds a lovely molasses undertone that’s so cozy, especially in fall.
• Dietary swaps: If you want to make it dairy-free, simply substitute vegan butter and plant-based milk in the icing — tastes just as dreamy!
• Extra fillings: Feel like a little crunch? Toss some chopped nuts like pecans or walnuts into the cinnamon sugar before stuffing the bread cuts.
• Spice it up: Adding a pinch of nutmeg or cardamom to the cinnamon sugar adds complexity that’s delightful for a special occasion.

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

Step 1: Thaw Your Bread Dough

This is the first step where patience pays off: take your frozen loaves out and let them thaw at room temperature for 3 to 4 hours, or overnight in the fridge if you’re prepping ahead. Trust me, rushing this step results in tougher bread — slow and steady wins the soft, pillowy texture you want.

Step 2: Prep Your Pans and Score the Loaves

Spray your 9-inch bread pans lightly with non-stick spray so the loaves don’t stick after baking. Then, take each thawed loaf and make four deep cuts almost all the way through — I like to leave a finger-width at the bottom so the bread holds together but opens like a flower to hold the cinnamon sugar inside.

Step 3: Butter and Cinnamon Sugar Time

This is where the magic really happens. Use a brush or your fingers to coat every inch inside each cut with melted butter. Don’t skimp here because the butter keeps the bread moist and helps the cinnamon sugar stick and melt into every nook. Then, mix your granulated sugar and cinnamon in a wide dish and roll the loaves gently in it—be generous stuffing the cuts with a thick coating of that sweet cinnamon goodness.

Step 4: Let it Rise

Pop your stuffed bread into the pans, cover with a light tea towel, and let it rise in a warm spot for about one hour. You’ll be amazed at how much fluffier and bigger the loaves get — this step is essential so you get that tender rise and perfect crumb.

Step 5: Bake and Cool

Preheat your oven to 350°F and bake for 20 to 25 minutes. Look for a gorgeous golden brown crust, and do the classic thump test on the bottom of the loaf — it should sound hollow, which means it’s perfectly baked. Let your bread cool for about 10 minutes; this resting time helps the bread finish setting up before glazing.

Step 6: Drizzle On the Glaze

I whisk together powdered sugar, vanilla, and milk to make a smooth glaze that’s just sweet enough without overpowering the cinnamon. Add milk slowly until you get that perfect pourable consistency. Drizzle the glaze over the warm loaves—and enjoy the wafting aroma as it melts into the bread.

How to Serve Cinnamon Stuffed Bread Recipe

Garnishes

I usually keep the topping simple with just the glaze, but sometimes I sprinkle a few extra cinnamon crystals or finely chopped toasted pecans on top right after drizzling the icing. It adds a little crunch and makes the bread look extra special.

Side Dishes

This cinnamon bread pairs wonderfully with a warm cup of coffee or chai tea. For breakfast or brunch, I enjoy it alongside fresh fruit or a smear of cream cheese for a balance of sweet and tangy flavors.

Creative Ways to Present

For holiday gatherings or brunch parties, I slice the bread into thick wedges and stack them on a wooden board surrounded by small bowls of honey, jam, and nuts. It becomes this cozy centerpiece you can’t stop reaching for.

Make Ahead and Storage

Storing Leftovers

After your Cinnamon Stuffed Bread cools completely, wrap it tightly in plastic wrap or foil and store in an airtight container at room temperature. From my experience, it keeps its fresh taste for up to three days — just like it came out of the oven!

Freezing

I’ve frozen fully baked loaves by double wrapping them in foil and freezing in a zip-top bag. When you’re ready to eat, thaw overnight in the fridge and warm up briefly in the oven to revive that fresh-baked feeling.

Reheating

Warm leftover slices in a toaster oven or regular oven at 300°F for 5–7 minutes. If you want it softer, wrap in foil before warming, or add a pat of butter on top for an extra luscious touch.

FAQs

Final Thoughts

This Cinnamon Stuffed Bread Recipe holds a special place in my heart because it’s not just a treat — it’s the smell of cozy mornings and the smile it brings when you share it fresh from the oven. I hope you’ll give it a try and make it your own little slice of happiness. Once you get the hang of it, you might even find yourself baking it when you don’t have guests — just because it’s THAT good. Happy baking, friend!

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