Cherry Pie Filling Bread with Cinnamon Sugar

This cherry bread turns a simple dough — whether from the freezer or your bread machine — into something special by filling it with cherry pie filling. After the first rise, you cut slits across the top and spoon the filling inside so it bakes into jammy pockets throughout the loaf. A final brush of melted butter and sprinkle of cinnamon sugar creates a crackly, sweet crust that contrasts with the soft interior.

The method works with either store-bought frozen dough or dough you’ve made in a bread machine. Bread machine dough gives you more control over flavor and texture, while frozen dough offers maximum convenience. Either way, the dough needs to double fully during both rises so the slits open properly and the filling stays suspended rather than sinking. Using a cherry pie filling with visible fruit pieces gives better texture than heavily gelled versions.

Pro Tips

• Let the dough rise in a warm spot (around 75–80°F / 24–27°C) for more predictable timing.
• If using bread machine dough, let it complete the full dough cycle and rise once more before shaping.
• If the slits start to close during the second rise, gently reopen them with a knife before baking.
• Brush the butter into the slits as well as over the top so the cinnamon sugar sticks inside the cuts.
• Cool the loaf for at least 20 minutes before slicing — the filling will be extremely hot straight from the oven.

Variations

• Use bread machine dough instead of frozen dough for fresher flavor and better texture control.
• Swap the cherry pie filling for blueberry or apple pie filling.
• Add chopped walnuts or pecans to the cinnamon sugar topping for crunch.
• Use fruit preserves instead of pie filling for a less sweet, more concentrated fruit flavor.