If you’re looking for that perfect sweet treat that’s bursting with cinnamon goodness and topped with a luscious glaze, then you’re going to love this Cinnamon Bread with Icing Recipe. I absolutely love how this bread turns out—soft, buttery, and packed with the kind of cinnamon sugar flavor you crave. Plus, it’s pretty straightforward to make, even if you think baking isn’t your thing. Stick with me, and I promise you’ll have a new favorite to share over coffee or brunch!
Why You’ll Love This Recipe
- Effortless prep: Using frozen bread dough means you skip the complicated yeast steps, but still get that fresh-baked taste.
- Ultimate cinnamon flavor: Rolling the bread in cinnamon sugar and stuffing it into deep cuts makes every bite rich and gooey.
- Perfectly sweet icing: The simple vanilla glaze drizzled on top adds just the right touch of sweetness without overwhelming the bread.
- Family favorite: My family goes crazy for this bread, especially fresh and warm from the oven—totally worth the wait!
Ingredients You’ll Need
Every ingredient in this Cinnamon Bread with Icing Recipe has its role—whether it’s adding moisture, sweetness, or that signature cinnamon kick. Using simple pantry staples makes shopping a breeze, and you’ll appreciate how they all come together seamlessly.
- Frozen bread dough: I use Rhodes Bake – N – Serve; it’s reliable and gives that soft, fluffy bread every time.
- Butter (melted): Helps the cinnamon sugar stick and adds richness. I recommend real butter for the best flavor.
- Granulated sugar: Works with cinnamon to create that classic sweet coating.
- Cinnamon: Choose good quality ground cinnamon—it really makes a difference.
- Powdered sugar: For the icing, it gives a smooth, sweet finish.
- Vanilla extract: Adds warmth and depth to the icing.
- Milk: Adjust to get the perfect icing consistency—start with less and add more as needed.
Variations
I love how this Cinnamon Bread with Icing Recipe is so versatile—you can tweak it to suit your taste or dietary needs. Don’t be afraid to get creative and make it your own!
- Nutty twist: I once added chopped pecans to the cinnamon sugar mixture for a lovely crunch—my family loved the extra texture.
- Healthier swap: Using a sugar substitute or reducing sugar keeps it lighter, but still delicious—just adjust the cinnamon sugar coating carefully.
- Flavor variations: Adding a pinch of nutmeg or allspice to the cinnamon sugar gives a warm, cozy flavor profile perfect for fall.
How to Make Cinnamon Bread with Icing Recipe
Step 1: Thaw the bread dough gently
This is an important step! I usually thaw my frozen dough loaves on a tray at room temperature for 3 to 4 hours, but if you prefer, you can thaw them in the fridge overnight. Patience here pays off—the dough needs to be soft enough to cut and shape without tearing.
Step 2: Prepare your pans and make the cuts
Spray your 9-inch bread pans generously with non-stick spray to make sure nothing sticks. Now, here’s a little trick I discovered: when cutting the bread, make four deep cuts nearly all the way through the loaf, but leave just a small piece connected at the bottom so the bread holds shape but the cinnamon sugar can get inside those crevices wonderfully.
Step 3: Butter and cinnamon sugar magic
Brush the entire loaf with melted butter, making sure to get inside all the cuts—that’s where the magic happens. Then, roll and coat the bread thoroughly in a mixture of granulated sugar and ground cinnamon. Don’t be shy stuffing lots of cinnamon sugar into each cut; trust me, you want that sweet, spicy hit in every bite!
Step 4: Let the bread rise and bake
Place each loaf in your sprayed bread pan, cover it with a light tea towel, and let it rise in a warm spot until it doubles in size—about an hour. Preheat your oven to 350°F while you wait. Bake the loaves for 20 to 25 minutes until golden brown. A fun test I learned: tap the bottom of the bread; if it sounds hollow, it’s perfectly baked!
Step 5: Make and drizzle icing
While the bread cools slightly (about 10 minutes), mix powdered sugar with vanilla and 2 tablespoons of milk. Whisk until smooth, adding more milk to reach your perfect drizzle consistency. Pour this icing over the warm bread—oh, the aroma is irresistible!
Pro Tips for Making Cinnamon Bread with Icing Recipe
- Thawing Patience: I used to rush thawing and ended up with dough that tore—letting it thaw fully makes cutting and shaping smooth.
- Custom Cinnamon Blend: Mixing cinnamon with a tiny pinch of cloves or nutmeg can elevate the spice layer beautifully.
- Butter Warmth: Make sure your melted butter isn’t too hot when coating; warmed, not piping, helps sugar stick without melting it prematurely.
- Icing Consistency: Start with less milk when mixing icing—you can always add more, but thin icing can run off too much if too liquidy.
How to Serve Cinnamon Bread with Icing Recipe
Garnishes
I usually keep it simple with a drizzle of icing, but if I want to get fancy, a sprinkle of chopped toasted pecans or a light dusting of extra cinnamon on top adds a nice touch. Fresh berries on the side always brighten things up too.
Side Dishes
Whenever I serve this cinnamon bread, I like pairing it with a hot cup of coffee or a creamy chai latte—it’s the ultimate cozy combo. It’s also great alongside fresh fruit salad or even a bowl of homemade soup for a comforting brunch.
Creative Ways to Present
For special occasions, I slice the cinnamon bread thick and arrange the pieces on a platter, then drizzle extra icing and scatter edible flowers or fresh mint leaves around it. It makes quite an impression when friends come over for breakfast or tea!
Make Ahead and Storage
Storing Leftovers
I wrap any leftover cinnamon bread tightly in plastic wrap and store it at room temperature for up to 2 days. If you want to keep it soft longer, wrapping it and placing it in an airtight container helps retain moisture.
Freezing
I’ve frozen this bread both before baking (after shaping) and after baking. Before baking, I wrap it well in foil and freeze; when ready, I thaw fully and allow it to rise before baking. After baking, slice and freeze pieces in airtight bags—perfect for quick toasts later.
Reheating
Reheat slices in a warm oven or toaster oven (about 300°F for 10 minutes) to revive that fresh-baked feeling, then drizzle extra icing or butter for a fresh taste. Microwaving works in a pinch, but tends to soften the texture a bit.
FAQs
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Can I use homemade bread dough instead of frozen dough?
Absolutely! Homemade dough works great if you have your favorite recipe handy. Just make sure it’s fully risen and soft enough to cut and stuff with cinnamon sugar as described.
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How do I prevent the cinnamon sugar from falling out of the cuts?
Coating the bread well with melted butter before rolling it in cinnamon sugar helps the sugar stick inside the cuts. Be generous coating the inside of each slice to keep the sugar in place during baking.
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Can I make this bread ahead of time?
You can prepare and shape the bread a day ahead, cover it tightly, and refrigerate. Let it come to room temperature and rise fully before baking for best results.
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What if I don’t have a bread pan?
Try baking the loaf on a parchment-lined baking sheet—the shape won’t be as tall and neat, but the flavor and texture remain delicious!
Final Thoughts
This Cinnamon Bread with Icing Recipe has become one of my go-to treats when I want something comforting but easy. The way the cinnamon sugar melts inside the bread, combined with that creamy icing, is pure happiness on a plate. Whether you’re serving it to family, friends, or just indulging yourself, it’s a delightful bake that never disappoints. Give it a try—you might just find this becoming your new favorite cinnamon bread too!
Print
Cinnamon Bread with Icing Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 90 minutes
- Yield: 12 servings (3 loaves)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cinnamon Bread recipe offers a deliciously sweet, soft bread experience reminiscent of the famous Dollywood cinnamon bread. Made using frozen bread dough, it is coated in melted butter and generously rolled in a cinnamon sugar mixture, then baked to golden perfection and topped with a smooth, sweet vanilla icing. Perfect served warm, this bread makes a wonderful treat for breakfast or dessert.
Ingredients
Bread and Coating
- 3 loaves frozen bread dough (Rhodes Bake – N – Serve)
- ¾ cup butter, melted
- 2 cups granulated sugar
- ¼ cup ground cinnamon
Icing
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 – 3 tablespoons milk
Instructions
- Thaw the Bread Dough: Place the frozen bread loaves on a tray and let them thaw at room temperature for 3 to 4 hours or thaw overnight in the refrigerator to prepare them for shaping and coating.
- Prepare Bread Pans: Spray three 9-inch bread pans with non-stick cooking spray to prevent sticking, then set them aside for later.
- Slice the Bread: Cut four deep slashes into each thawed loaf, nearly slicing all the way down but leaving a small section attached at the bottom to keep the loaf intact.
- Butter the Bread: Generously coat the entire loaf, including inside each cut, with the melted butter to help the cinnamon sugar stick and add moisture.
- Apply Cinnamon Sugar: In a wide dish, mix the granulated sugar and ground cinnamon. Roll the buttered bread gently in the cinnamon sugar mixture, ensuring a thick coating, and stuff a generous amount of cinnamon sugar into each cut.
- Let the Bread Rise: Place each loaf into a prepared bread pan, cover with a light tea towel, and allow to rise in a warm area until doubled in size, about 1 hour.
- Preheat the Oven: Set the oven temperature to 350°F (175°C) to get ready for baking.
- Bake the Bread: Bake the breads for 20 to 25 minutes until they turn golden brown and sound hollow when thumped on the bottom, indicating they are fully cooked. Remove from the oven and cool for about 10 minutes.
- Prepare the Icing: While the bread cools, mix together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Whisk until smooth, adding extra milk as needed to reach desired consistency.
- Drizzle and Serve: Drizzle the icing over the warm bread and serve fresh for the best flavor and texture experience.
Notes
- This cinnamon bread is inspired by the popular Dollywood recipe, known for its rich buttery coating and sweet cinnamon sugar stuffing.
- Using frozen bread dough simplifies the process and ensures a soft, fresh-tasting loaf.
- The bread tastes best served warm with the freshly drizzled icing.
- For a softer crust, cover the bread with foil during the last 5 minutes of baking.
- You can store leftover bread wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 570 kcal
- Sugar: 43 g
- Sodium: 622 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.5 g
- Carbohydrates: 100 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 31 mg
