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Cherry Pie Filling Bread with Cinnamon Sugar

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Submitted by johanne

Cherry pie filling bread made with frozen dough or bread machine dough. Slits are filled with cherry pie filling, then the loaf is brushed with butter and cinnamon sugar before baking.

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

3 hrs

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.

Ingredients

1 1
EACH BREAD DOUGH
loaf, frozen *
21 606.9
OUNCES ML/G CHERRY PIE FILLING
1
X BUTTER
melted *

Directions

  1. If using frozen dough: Remove it from the package and let it rise on a lightly greased baking sheet until doubled, 2–3 hours.

    If using bread machine dough: Run the dough cycle, then let the finished dough rise once more on the counter until doubled.

  2. Once risen, cut two diagonal slits across the top of the loaf, about one-third of the way down.

  3. Spoon cherry pie filling into the slits, dividing evenly. Some filling will spill over — this is desirable.

  4. Let the loaf rise again until noticeably larger and puffy (45–60 minutes).

  5. Preheat oven to 350°F (175°C).

  6. Brush the top generously with melted butter (including into the slits) and sprinkle with cinnamon sugar.

  7. Bake 35–40 minutes until deep golden and hollow-sounding when tapped. Tent with foil if browning too fast.

  8. Cool on a wire rack at least 20 minutes before slicing.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 56 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 
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