Cinnamon Bread(Sticky Buns)
Sticky cinnamon bread with raisins and peach halves baked into soft cubes, topped with a rich cinnamon and brown sugar glaze—perfect for breakfast or brunch. Serves a family.
Ingredients
Instructions
- Spread evenly over the bottom of a 9 x 13-inch pan the raisins and peach halves.
- Cut the frozen bread into 1-inch cubes and layer on top of the raisins and peaches.
- In a saucepan, melt butter, brown sugar, pudding, cinnamon, and milk until very hot (not boiling).
- Pour the hot mixture evenly over the layered bread.
- Cover the pan and refrigerate overnight.
- In the morning, bake at 350°F for 25 to 30 minutes.
- When done, invert the pan and remove the buns.
Tips & Substitutions
For a twist, consider adding chopped nuts or swapping out raisins for cranberries. If you prefer a less sweet version, reduce the brown sugar by half. Ensure the bread is completely thawed before cutting it into cubes for even cooking. You can also use homemade bread if you want a fresher taste. This recipe pairs beautifully with Souper Cheezy Potato Wedges for a delightful brunch.
Serving Suggestions
Serve warm, drizzled with a simple glaze made of powdered sugar and milk for extra sweetness. These sticky buns are perfect for brunch or a holiday gathering and can be paired with fresh fruit or a light yogurt. They also complement a cup of coffee or tea beautifully, making them a great addition to any breakfast table.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, place individual portions in the microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Bread(Sticky Buns) contains roughly 382 calories, with 2g protein, 40g carbohydrates, and 24g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of frozen?
Yes, fresh bread can be used, but ensure it’s slightly stale or dry to absorb the liquid without becoming too soggy. You might need to adjust the amount of liquid slightly, depending on the bread's moisture content.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free bread and ensure that the pudding mix and other ingredients are certified gluten-free. Check for any cross-contamination if you are highly sensitive.
Can I make this recipe vegan?
Yes, you can make it vegan by using plant-based butter and a vegan pudding mix. Additionally, substitute the milk with a non-dairy alternative such as almond or oat milk to keep it entirely plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).