Can I Use Fresh Dough Instead of Frozen?

While frozen dough is the most convenient option for this recipe, you can absolutely use fresh dough. Just make sure to adjust the rise time accordingly, as fresh dough may take slightly longer to double in size. The frozen dough saves time and ensures consistency, but if you have fresh dough on hand, it will work just fine!

How Do I Store Leftover Easy Homemade Cinnamon Bread?

Cinnamon bread is best enjoyed fresh and warm, but if you have leftovers, you can store them easily. Wrap the bread tightly in plastic wrap or foil, and place it in an airtight container at room temperature. It should stay fresh for up to three days. For longer storage, you can freeze the bread—simply wrap it in plastic wrap and foil and place it in the freezer. To enjoy, let it thaw at room temperature or reheat it in the oven for a few minutes.

Can I Make This Recipe Ahead of Time?

Yes! If you’re short on time, you can prep the bread the night before. After assembling the loaves with butter and cinnamon sugar, cover them with plastic wrap and refrigerate overnight. The next morning, simply let the dough rise at room temperature before baking as directed. This makes it an excellent make-ahead option for busy mornings or when you have guests coming over.

The Ultimate Guide to Making Easy Homemade Cinnamon Bread: A Sweet Treat for Any Occasion

The Ultimate Guide to Making Easy Homemade Cinnamon Bread

Print Recipe

Easy Homemade Cinnamon Bread is a sweet, soft bread that’s coated in cinnamon sugar, baked to golden perfection, and topped with a vanilla icing drizzle. Perfect for breakfast or dessert.

Author: Benchi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 servings (3 loaves)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3 loaves frozen bread dough, Rhodes Bake – N – Serve
¾ cup butter, melted
2 cups granulated sugar
¼ cup ground cinnamon
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2 – 3 tablespoons milk

Instructions

Place frozen loaves on a tray and thaw at room temperature (3 to 4 hours) or in the refrigerator overnight.
Spray 9-inch bread pans with non-stick cooking spray and set aside.
Cut 4 deep slits into each loaf of bread, nearly all the way through, leaving just a small piece still connected at the bottom.
Coat the bread completely with melted butter, making sure to coat the inside of each cut well.
Mix the sugar and cinnamon together and roll the bread gently in the cinnamon sugar. Make a thick coat and stuff each cut with lots of cinnamon sugar.
Place a loaf of bread in each pan and cover with a light tea towel. Allow bread to rise in a warm area for about 1 hour, until doubled in size.
Preheat the oven to 350°F.
Bake bread for 20 to 25 minutes until golden brown. Loaves will sound hollow when tapped on the bottom. Remove bread from oven and allow it to cool for about 10 minutes.
While the bread is cooling, mix up the icing by combining powdered sugar, vanilla, and 2 tablespoons of milk. Whisk until smooth, adding extra milk as needed.
Drizzle the icing on top of the warm bread and serve.

Notes

If you want to make this ahead of time, assemble the bread with the slits, butter, and cinnamon sugar, then refrigerate overnight. Let it rise at room temperature before baking.
Store leftovers in an airtight container at room temperature for up to 3 days.

Find it online: https://www.cookwithbenchi.com/easy-homemade-cinnamon-bread/