Can I use homemade dough for this cinnamon bread?

Yes, homemade dough works great if you’re comfortable with yeast. Use a standard white or brioche-style dough with similar volume and structure.

How long does cinnamon bread stay fresh?

It stays fresh for up to 3 days at room temperature if tightly wrapped. For longer storage, freeze the loaves and reheat as needed.

What’s the best way to reheat cinnamon bread?

Warm individual slices in the microwave for 10–15 seconds or reheat entire loaves at 300°F (150°C) for 10–12 minutes until soft and fragrant.

How do I know when the cinnamon bread is done baking?

The tops should be golden and slightly firm. When you tap the bottom of the pan, it should sound hollow. The texture should spring back when lightly pressed.

Can I double the cinnamon bread recipe?

Yes, this recipe scales easily. Just be sure to bake in batches and prepare extra pans for the second round.

Homemade Cinnamon Bread with Gooey Butter Glaze

Homemade Cinnamon Bread

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This homemade cinnamon bread is inspired by the iconic Dollywood version, featuring soft loaves slathered in butter, coated in cinnamon sugar, and finished with a sweet vanilla glaze. It’s easy to make with frozen dough and delivers gooey, buttery, cinnamon-rich slices perfect for breakfast or dessert.

Author: Elena
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings (3 loaves)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3 loaves frozen bread dough (e.g., Rhodes Bake-N-Serve)
3/4 cup butter, melted
2 cups granulated sugar
1/4 cup ground cinnamon
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk

Instructions

Place frozen loaves on a tray and thaw at room temperature for 3–4 hours or overnight in the refrigerator.
Spray three 9-inch bread pans with non-stick cooking spray and set aside.
Cut 4 deep slits into each loaf, slicing nearly all the way through but leaving the bottom intact.
Coat each loaf completely with melted butter, ensuring the inside of each cut is well coated.
In a wide dish, mix the sugar and cinnamon together, then gently roll each loaf in the mixture, stuffing each cut with plenty of cinnamon sugar.
Place one loaf in each prepared pan, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 60 minutes.
Preheat oven to 350°F (175°C).
Bake loaves for 25 minutes until golden brown and hollow-sounding when tapped.
Let cool in the pan for 10 minutes.
While cooling, whisk powdered sugar, vanilla, and 2 tablespoons milk until smooth. Add more milk as needed to reach drizzling consistency.
Drizzle icing over warm bread and serve.

Notes

Best served warm and fresh.
Can be stored at room temperature for up to 3 days, tightly wrapped.
Make-ahead tip: fully assemble bread and refrigerate overnight before final rise and bake.
Use brown sugar for a richer flavor in the cinnamon mixture.
Check for doneness by tapping the bottom of the loaf for a hollow sound.

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