Delish Cinnamon Sugar Donut Bread
This Delish Cinnamon Sugar Donut Bread is a cozy, pull-apart loaf that tastes like a bakery donut and a slice of cinnamon toast had a very happy baby. It’s swirled with a crunchy cinnamon-sugar ribbon, brushed with melted butter, and finished with a light dusting (or glaze, if you’re indulgent). The texture is tender and slightly cakey—perfect for breakfast, brunch, or a weekend treat when you want something nostalgic but easier than frying donuts.
My husband is the official taste-tester and will tell anyone who’ll listen that this loaf beats boxed donuts on a Sunday morning. Our little one asks for “that swirl bread” before cartoons, and we’ve turned it into a family ritual: bake on Saturday, slice warm, and linger over coffee while the house still smells like cinnamon. Once, I tried to be clever and halve the sugar—and he gave me the look that said, “This is not the same.” Lesson learned: this is worth keeping sweet and simple.
Why You’ll Love This Delish Cinnamon Sugar Donut Bread
– It delivers that fried-donut flavor without the fuss of oil and a fryer—cinnamon-sugar pockets and a buttery crust do all the work.
– The texture is forgiving: tender crumb that’s easy to slice and share, even a day later.
– Crowd-pleasing and flexible—serve it bare with coffee, dust it with extra sugar, or drizzle with a quick glaze for weekend guests.
– Easy to scale up or down: make one loaf for the family or bake mini versions for school lunches or potlucks.
– Great for baking beginners; simple techniques yield a bakery-worthy result.
Behind the Recipe
This loaf lives in the sweet spot between cake and quick bread. Over the years I’ve learned that the most important thing is not to overmix once you add the flour—mix until just combined for a tender crumb. The cinnamon-sugar layer gets its best texture when you press it into the batter in alternating layers, and a generous butter brush before baking helps the sugar caramelize into those little crunchy pockets. Use room-temperature dairy and eggs when possible so the batter emulsifies smoothly, and don’t be afraid to let the loaf cool a bit before slicing; it holds together much better and the layers settle into neat slices.
Shopping Tips
– Baking Basics: Look for all-purpose flour and a reliable baking powder; fresh leaveners make a noticeable difference in lift and crumb.
– Fats & Oils: Use unsalted butter so you control the saltiness—salted butter can make the sweetness taste flat.
– Eggs: Choose large eggs and bring them to room temperature for a smoother batter and more consistent rise.
– Spices: Freshly ground cinnamon brightens the flavor; if your cinnamon has been sitting a year in the cupboard, replace it for best aroma.
– Sweeteners: A combination of granulated and light brown sugar adds depth—brown sugar contributes moisture and caramel notes.
Prep Ahead Ideas
– Mix the cinnamon-sugar filling and store it in an airtight jar up to 3 days before baking so the flavor is ready to go.
– You can assemble the loaf the night before, cover it tightly, and bake in the morning—this is great when you want a warm breakfast with minimal morning effort.
– If you want truly hands-off mornings, bake the loaf fully, cool completely, and freeze sliced portions separated by parchment for up to 2 months; thaw at room temperature or warm gently in the oven.
Time-Saving Tricks
– Use a stand mixer or hand mixer to cream butter and sugar quickly and evenly, but switch to gentle folding once the flour goes in.
– Measure dry ingredients into a bowl the night before and store covered; then whisk briefly before using to save time on busy mornings.
– A quick glaze can be whisked in 30 seconds—powdered sugar plus a splash of milk or cream—and adds instant polish without extra baking time.
– When hosting, consider mini loaves or muffins baked in one pass so everyone gets a personal portion and they cool faster.
Common Mistakes
– Overmixing the batter: I did this once and ended up with a dense loaf—if your batter looks too elastic, stop mixing and scoop into the pan.
– Skimping on the butter layer: not brushing enough butter between layers can make the cinnamon-sugar sink and turn the center slightly gummy; be generous for that crisp ribbon.
– Slicing too hot: cut a slice too soon and the loaf crumbles—let it rest at least 15–20 minutes so it sets.
– Using stale spices: flat cinnamon makes the whole loaf forgettable; replace the jar if it lacks aroma.
What to Serve It With
Serve warm with a big mug of coffee or steamed milk. For a brunch spread, pair with Greek yogurt and fresh berries, or offer a small bowl of maple butter or cinnamon-spiked whipped cream for spooning onto slices. It also makes a delightful base for a breakfast bread pudding if you have extras.
Tips & Mistakes
– For a crisper exterior, use a metal loaf pan; for a slightly softer crust, glass works fine but may bake a touch slower.
– If you like a glazed finish, wait until the loaf is mostly cool so the glaze sits on top instead of soaking in.
– If your cinnamon-sugar sinks, press the layers a little thinner and spread evenly; thinner layers distribute better and caramelize more reliably.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
– Add-ins: fold in chopped nuts (pecans or walnuts) for texture, or stir a handful of raisins or chopped apples into the cinnamon-sugar layer for a fruity twist.
– Sweetener swaps: you can replace part of the granulated sugar with maple syrup or honey, but reduce other liquid slightly to keep the batter consistent.
– Fats: melted butter gives the most authentic flavor; if you must, a neutral oil will yield a softer crumb but less of that buttery donut quality.
– When to keep classic: the simple brown-sugar and cinnamon version is worth preserving—additional flavors are lovely, but the original hits that nostalgic note perfectly.
Frequently Asked Questions
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Delish Cinnamon Sugar Donut Bread
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour Make sure to spoon and level for accuracy.
- 1 cup granulated sugar For a sweeter taste.
- 0.5 cup unsalted butter Melted for mixing ease.
- 1 cup milk Whole milk is preferred for richness.
- 2 large eggs Room temperature works best.
- 2 tsp baking powder Fresh for the best rise.
- 1 tbsp ground cinnamon For that lovely cinnamon flavor.
- 0.5 tsp salt Enhances all the flavors.
Instructions
Preparation Steps
- Begin by preheating your oven to 350°F (175°C). Grease a loaf pan and set it aside. In a mixing bowl, combine the flour, baking powder, salt, and cinnamon. In a separate bowl, whisk the melted butter and sugar until creamy, then add the eggs and milk, mixing until smooth. Gradually mix the dry ingredients into the wet mixture until just combined.
- Pour half of the batter into the prepared loaf pan. Now, in a small bowl, mix together some sugar and cinnamon for topping. Sprinkle half of this mixture over the batter in the pan, then add the remaining batter on top. Finish with the rest of the cinnamon sugar mixture. This creates a deliciously sweet crust.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy it warm or at room temperature — it's fabulous either way!