Easy Cinnamon Pull-Apart Bread with Frozen Dough

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This easy cinnamon pull-apart bread starts with frozen bread dough, so you get soft, buttery layers without mixing or kneading dough from scratch. Each slice is spread with a honey-vanilla butter mixture, coated with cinnamon sugar, and stacked in a loaf pan before baking. A simple powdered sugar glaze finishes it off.

The recipe makes two loaves, which is handy when you want one for your family and another to share. Or keep both. I am not here to judge what happens when warm cinnamon bread enters the room.

Sponsored post disclosure: This post was originally sponsored by Rhodes Bake-N-Serv. I created this recipe using Rhodes White Bread dough. All opinions are my own.

A Quick Look at the Recipe

• Makes: 2 loaves
• Shortcut: Frozen white bread dough
• Thawing time: Overnight in the refrigerator
• Rising time: Until nearly doubled
• Baking temperature: 350°F
• Baking time: About 37 to 40 minutes

This is pull-apart bread rather than traditional monkey bread. Instead of cutting the dough into bite-size balls, you cut each loaf into slices and stack them back together. After baking, the cinnamon-coated sections pull apart easily for serving.

Ingredients

For the Bread

• 2 loaves Rhodes White Bread frozen dough, thawed overnight in the refrigerator but still cold
• ½ cup butter, softened
• ¼ cup powdered sugar
• ¼ cup honey
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

For the Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons milk

Before You Begin

Thaw the frozen bread dough in the refrigerator overnight. Keep it covered so it does not dry out. The dough should be thawed but still cold when you slice it. Cold dough is easier to handle and less likely to stretch out of shape.

This recipe was developed with Rhodes White Bread dough. If you use another frozen white bread dough, choose loaves similar in size and be prepared to adjust the rising or baking time.

How To Make Cinnamon Pull-Apart Bread

1. Make the Butter Mixture

Combine the softened butter and ¼ cup powdered sugar in a bowl. Add the honey and vanilla, then mix until smooth.

In a separate small bowl, stir together the granulated sugar and cinnamon.

2. Slice the Dough

Place the cold, thawed dough on a lightly floured cutting board.

Cut each loaf in half. Cut each half in half again to make four sections, then continue dividing until you have 16 slices from each loaf.

3. Add the Cinnamon Filling

Spread some of the butter mixture on one side of each dough slice. Sprinkle cinnamon sugar over the buttered surface.

4. Reassemble the Loaves

Lightly coat two loaf pans with nonstick cooking spray. Stack 16 prepared slices in each pan to form two loaves.

Sprinkle any remaining cinnamon sugar over the tops.

5. Let the Dough Rise

Cover the pans loosely with plastic wrap that has been sprayed with nonstick cooking spray. Place them in a warm, draft-free spot until the dough has nearly doubled in size.

For a warm place to let the dough rise, briefly heat the oven to its lowest setting, no higher than about 150°F, and then turn it off before placing the pans inside. The oven should feel warm, not hot. Remove the pans before preheating the oven for baking.

6. Bake the Bread

Preheat the oven to 350°F.

Remove the plastic wrap and bake the loaves for 22 to 25 minutes. When the tops are golden brown, loosely cover the pans with aluminum foil so the bread does not become too dark before the centers finish baking.

Continue baking for approximately 15 minutes. The total baking time will be about 37 to 40 minutes. Because ovens and loaf pans vary, check the center of each loaf rather than relying only on its browned top.

7. Cool and Glaze

Place the pans on a wire rack and let the bread cool slightly.

Whisk 1 cup powdered sugar with 2 tablespoons milk. Add more milk a little at a time, if needed, until the glaze is thin enough to drizzle. Spoon it over the bread.

Tips for Better Pull-Apart Bread

• Keep the thawed dough cold. Warm dough becomes sticky and harder to slice neatly.
• Cut similar-size slices. Even pieces rise and bake more consistently.
• Do not rush the rise. A cool kitchen may require more time. Watch the dough rather than the clock.
• Do not let the dough get hot while rising. Too much heat can damage the yeast or melt the butter out of the layers.
• Cover the bread once it browns. The top can look finished while the center still needs more time.
• Check the middle. Gently separate two center slices with a thin knife. The dough should look baked rather than wet or gummy.
• Let it cool briefly before glazing. Glaze placed on piping-hot bread will melt and run into the pan.

Troubleshooting

Why didn’t my bread rise?

The dough may still be too cold, the room may be cool, or the yeast may have weakened from improper storage. Move the covered pans to a slightly warmer spot and give them more time. Avoid putting the dough in a hot oven.

Why is the center still doughy?

The stacked center takes longer to bake than the exposed top. Cover the browned loaf loosely with foil and continue baking until the middle is done.

Why did my bread turn out dry?

The loaf may have baked too long or the dough slices may not have had enough butter mixture between them. Begin checking near the lower end of the baking range, especially if you use dark metal pans.

Can I make it with frozen dinner rolls?

This version was tested with frozen bread loaves. Rhodes notes that its rolls can be used for some sliced pull-apart breads, but the number and shape of the pieces will be different. For the most consistent result, use the frozen white bread dough called for in this recipe.

Can I Prepare It Ahead of Time?

The easiest make-ahead step is already built into the recipe: thaw the dough in the refrigerator overnight, then assemble, rise, and bake the loaves the following day.

I would not assemble the filled loaves and refrigerate them for another full night without testing that method first. The added butter and sugar can affect how the dough rises, and overproofed bread is a rather disappointing breakfast guest.

How To Store and Reheat It

Keep leftover bread covered at room temperature for up to 2 days. For longer storage, wrap it well and refrigerate it for up to 4 days.

Warm an individual portion in the microwave for about 10 to 15 seconds. To reheat a larger amount, cover it loosely with foil and warm it in a 300°F oven until heated through.

You can also freeze the baked, unglazed bread. Wrap the cooled loaf tightly, place it in a freezer-safe container, and freeze it for up to 2 months. Thaw it overnight, warm it gently, and add fresh glaze before serving.

About Rhodes Bake-N-Serv

Rhodes makes frozen bread dough and rolls that you thaw, let rise, and bake at home. Using frozen dough gives this recipe the texture of yeast bread without requiring you to mix, knead, or shape a homemade dough.

Visit Rhodes Bake-N-Serv for current product information, thawing directions, and additional recipes.

Last Bite

Would you serve this cinnamon pull-apart bread for breakfast, dessert, or simply start pulling off pieces while it is still warm? Leave a comment and let me know. If you make it, tag @southernkissed so I can see how your loaves turned out.