Easy Cinnamon Roll Bread

This easy cinnamon roll bread is made with frozen cinnamon roll dough and just 2 simple ingredients for a soft, gooey, bakery-style treat that’s perfect for breakfast or dessert. As a home cook who values quick, reliable recipes, I’ve tested this method to ensure it bakes up perfectly every time with minimal effort and delicious results.

How I Make the Easiest Cinnamon Roll Bread

This recipe went viral on social media, gaining over a million views—and it’s still one of the simplest recipes you can make, even if you’re not a baker. It may be simple, but it feels a little fancy, which is why I love making it for holidays and special occasions. With just a few basic ingredients and minimal prep, it bakes into a soft, gooey cinnamon roll loaf that stays perfectly moist—even during storage—thanks to the way the rolls are combined into one delicious loaf.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Ingredient Notes and Tips

Below is a list of the ingredients used in this recipe, along with some helpful tips and notes that might answer questions or make the recipe even easier to follow.

• Rhodes Frozen Cinnamon Rolls – These are my very favorite cinnamon roll dough to use for the cinnamon roll bread. You can find them here if you’re not sure what they are.
• Heavy Whipping Cream – Adding just a tablespoon of heavy whipping cream helps keep the rolls soft and moist while baking, creating a rich, tender texture that tastes like it came straight from a bakery.

Tools You’ll Need

• Metal Bread Pan
• Measuring Spoons

Recipe for Easy Cinnamon Roll Bread

1. Lightly spray a metal loaf pan with cooking spray.
2. Remove the frozen cinnamon rolls from the package and place them vertically in the loaf pan, filling the pan evenly. (*Side note, you will not use all of the cinnamon rolls. The ones you don’t use, just pop back in the freezer to use for another time!)
3. Cover with plastic wrap and let rise until doubled in size.
4. Once risen, preheat the oven to 350°F.
5. Remove the plastic wrap and place the pan on the middle rack of the oven.
6. Bake for 20 minutes. Then loosely cover the top with aluminum foil to prevent over-browning and continue baking for an additional 20–25 minutes, or until the bread is fully cooked through and no longer doughy in the center.
7. Remove from the oven and let cool in the pan for about 15 minutes.
8. Carefully remove the loaf from the pan while still slightly warm, then drizzle the included cream cheese frosting over the top.
9. Serve warm and enjoy!

Baking Tips for Cinnamon Roll Bread

Here are a few tips that I have found while developing this recipe.

• Use a metal pan. Glass cookware can cook unevenly.
• This is how you should be able to tell if the bread is done:
  • The center should be set and no longer wet or jiggly.
  • A toothpick inserted into the middle should come out with a few moist crumbs, but no raw dough.
  • For best accuracy, the internal temperature should reach about 190–200°F. (I don’t usually do this, but if you are super worried about this, this is a helpful tip to know).

Storage and Reheating

Storage:

Store leftover cinnamon roll bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4–5 days. For best texture, keep the loaf tightly covered to prevent it from drying out.

Reheating:

To reheat, warm individual slices in the microwave for 10–20 seconds until soft and gooey again.