Oh, I can’t even begin to tell you how much joy this Cinnamon Donut Bread brings into my kitchen. Every time I bake it, the entire house fills with the warm, cozy scent of cinnamon and sugar—it’s like wrapping yourself in a soft blanket on a chilly morning. I remember the first time I made it was on a quiet Sunday. The rain was gently tapping on the windows, and I just wanted something sweet and comforting. The result? A soft, moist bread with a sugary crust that tasted just like an old-fashioned cinnamon donut. It didn’t last a full day in the house!
What makes this bread so special is its simplicity. You don’t need any fancy equipment or unusual ingredients. It’s the kind of recipe that you can whip up with pantry staples, yet it tastes like something from your favorite bakery. My favorite part? That glorious cinnamon-sugar topping that crisps up just right in the oven. It gives every bite a sweet crunch that pairs beautifully with the soft, tender crumb inside.
And let’s talk about versatility. This bread works perfectly for breakfast, as a coffee-time snack, or even a dessert after dinner. Sometimes I serve it slightly warm with a pat of butter or a drizzle of glaze when I’m feeling fancy. If you’ve got kids, I guarantee they’ll ask for seconds. It’s also one of those recipes that’s easy to double—one loaf for now, one for the freezer (if it makes it that far).
What’s in Cinnamon Donut Bread?
Flour: All-purpose flour keeps the bread structure just right—soft but sturdy enough to hold the sugary topping.
Sugar: Granulated sugar gives the bread its sweet base and is also key for that addictive cinnamon-sugar coating.
Baking Powder: Helps the bread rise and stay light.
Salt: A pinch enhances all the sweet and spicy flavors.
Cinnamon: The star of the show! Adds warmth and depth with every bite.
Milk: Adds moisture and brings everything together. Whole milk gives a richer texture, but you can use any milk you prefer.
Egg: Helps bind the ingredients and gives the bread its lovely golden color.
Butter: Melted butter makes the bread tender and rich. Plus, brushing the top with extra butter helps that cinnamon sugar stick perfectly.
Vanilla Extract: Adds just a hint of sweetness and aroma that rounds out the flavor.
Cinnamon-Sugar Mixture: This is where the magic happens—a generous topping that creates that donut-like crust everyone loves.
Is Cinnamon Donut Bread Good for You?
Well, let’s be honest—this isn’t a health food, but it’s certainly good for the soul! It’s meant to be a treat, and as long as it’s enjoyed in moderation, I say go for it.
Butter and Sugar: While higher in fat and sugar, these give the bread its rich, indulgent flavor and texture.
Milk and Eggs: These bring in protein, calcium, and other essential nutrients.
Cinnamon: Believe it or not, cinnamon has antioxidant properties and may help regulate blood sugar. So that’s a little bonus!
If you want to lighten it up a bit, you can try using a sugar substitute or reduce the butter slightly. But personally, I love it just the way it is—moist, sweet, and utterly irresistible.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1 cup milk (any kind)
– 2 large eggs
– 1/3 cup melted butter (plus more for brushing)
– 1 teaspoon vanilla extract
– 1/4 cup granulated sugar (for topping)
– 1 teaspoon ground cinnamon (for topping)
Serves: 6-8 slices (depending on how generous you feel!)
How to Make Cinnamon Donut Bread
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Preheat Your Oven: Start by setting your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
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Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined. This forms the base of your flavorful bread.
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Combine the Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Stir everything together until smooth.
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Bring It All Together: Pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix—your batter should be slightly lumpy, which ensures a tender loaf.
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Pour Into the Pan: Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
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Bake to Perfection: Place the pan in the center of the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing during this time!
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Prepare the Topping: While the bread is baking, mix together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. This will be your donut-like coating.
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Brush and Sprinkle: Once the bread is out of the oven, let it cool for 10 minutes in the pan. Then remove it and place on a wire rack. While it’s still warm, brush the top with melted butter and generously sprinkle the cinnamon-sugar mixture over it. Let it cool completely before slicing (if you can wait that long!).
Sweet Tips and Fun Variations
– Mini Loaves: Want to share the love? Pour the batter into mini loaf pans and reduce the baking time to around 25-30 minutes. Perfect for gifting or portion control.
– Add a Crunch: Fold in 1/4 cup chopped nuts like walnuts or pecans into the batter for a nutty surprise in every bite.
– A Fruity Twist: Dice up some apples and toss them in cinnamon sugar before folding into the batter. Apple-cinnamon donut bread? Yes, please!
– Glazed Top: For an extra indulgent touch, drizzle a simple glaze made from powdered sugar and milk over the cooled bread.
– Freeze It: You can wrap this loaf tightly in plastic wrap and freeze for up to 2 months. Just thaw at room temperature and it’s ready to enjoy again.
Whether you’re baking for brunch, packing a sweet snack for later, or treating yourself to a cozy slice with tea, this Cinnamon Donut Bread fits the moment. The soft crumb, the crisp top, and that comforting cinnamon aroma—it’s the kind of recipe that makes you fall in love with baking all over again.
I’d love to see how your bread turns out! Snap a photo of your creation and share your twist. Happy baking!
How to Make Cinnamon Donut Bread
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Preheat the Oven
First things first, get that oven going! Preheat it to 350°F (175°C). While it’s heating, prepare your loaf pan by either greasing it lightly with butter or lining it with parchment paper. This step is key for a smooth release after baking. -
Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. I always use freshly ground cinnamon—it makes such a difference! Whisking ensures all the dry components are evenly distributed before we add the wet ingredients. -
Stir Together the Wet Ingredients
In a separate bowl, crack in the eggs and give them a good beat. Then add the milk, melted butter, and vanilla extract. Mix until smooth. The vanilla gives a nice bakery-style warmth that pairs perfectly with the cinnamon. -
Mix the Batter
Now pour the wet ingredients into the dry mixture. Stir just until everything is incorporated—don’t overdo it! The batter should be slightly lumpy, which gives the bread a tender crumb. Overmixing can make the loaf too dense. -
Pour and Smooth
Transfer the batter into your prepared loaf pan. Use a spatula to level the top so it bakes evenly. You’re already so close to deliciousness! -
Bake Until Golden
Place the loaf pan in the preheated oven and bake for 45–55 minutes. Start checking around the 45-minute mark. You’ll know it’s done when a toothpick inserted in the center comes out clean. The top should be golden brown with a slight dome. -
Make the Cinnamon-Sugar Topping
While the bread is baking, mix 1/4 cup sugar with 1 teaspoon cinnamon in a small bowl. As soon as the bread comes out and cools for about 10 minutes, brush the top with melted butter and sprinkle the cinnamon sugar generously over it. -
Cool and Slice
Let the loaf cool completely on a wire rack. Trust me, the flavor gets even better as it settles. Slice and serve—warm or at room temperature, it’s divine either way.
Sweet Tips and Fun Variations
– Add a Streusel Layer: If you’re craving more texture, mix up a quick streusel with brown sugar, butter, and cinnamon. Layer half the batter, sprinkle the streusel, then add the rest of the batter. It creates a swirl of sweet crunch in the middle.
– Turn It into Muffins: Pour the batter into a muffin tin for single-serving cinnamon donut muffins. Bake for about 18–22 minutes. Ideal for quick breakfast grabs!
– Make It Dairy-Free: Use plant-based milk and vegan butter alternatives to create a dairy-free version that still tastes amazing.
– Use Brown Sugar: Substitute half of the white sugar with light brown sugar in the batter for a deeper caramel note. It adds warmth and richness.
– Serve with Fruit: A slice of this bread pairs wonderfully with a side of fresh berries or stewed apples. It balances the sweetness beautifully.
– Double the Topping: Love that crunchy cinnamon-sugar crust? Double the topping recipe and cover every inch for that irresistible donut-shop finish.
Cinnamon Donut Bread is the perfect cozy-day bake. It’s simple enough for a weekday but delicious enough to impress guests. With that golden crust, soft interior, and that signature cinnamon flavor, this recipe is pure comfort in every slice.
So roll up those sleeves and enjoy the baking journey. When it’s done, don’t forget to share how you personalized it—I’m always excited to see how others make it their own. Happy baking and even happier snacking!
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it will slightly change the texture and flavor of the bread. Whole wheat flour tends to make baked goods denser and heartier. To maintain a softer crumb, consider using half whole wheat and half all-purpose flour. This way, you’ll still get a touch of nuttiness without compromising too much on fluffiness.
2. How should I store Cinnamon Donut Bread to keep it fresh?
The best way to store this bread is to let it cool completely and then wrap it tightly in plastic wrap or place it in an airtight container. You can leave it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to two months. Just make sure to wrap it well to prevent freezer burn. Thaw at room temperature and warm slightly before serving for best results.
3. Why did my bread come out too dry or too dense?
This usually happens when the batter is overmixed or baked too long. Try mixing the ingredients just until combined—don’t overwork the batter. Also, make sure your oven is calibrated correctly, as too much heat can dry out the loaf. Using fresh baking powder and measuring flour properly (spoon and level, not scoop) can also prevent dryness and density.
4. Can I make this recipe vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), use plant-based milk like almond or soy milk, and swap the butter for a vegan butter alternative. The results may be slightly different in texture, but you’ll still get a moist, flavorful loaf with that signature cinnamon-sugar topping.
Cinnamon Donut Bread
- Total Time: 65 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This Cinnamon Donut Bread is a cozy, tender loaf that tastes just like your favorite old-fashioned cinnamon donuts. With a rich swirl of cinnamon-sugar throughout and a buttery topping, it’s the kind of recipe that fills your kitchen with the warmest aromas and your heart with comfort. Perfect with a hot cup of tea or as an afternoon treat, this loaf brings the charm of a donut shop into your own oven—minus the frying.
Ingredients
For the Bread:
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1 cup granulated sugar
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1 cup milk (dairy or plant-based)
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2 large eggs
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1/2 cup unsalted butter, melted and slightly cooled
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2 teaspoons vanilla extract
For the Cinnamon Swirl:
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1/3 cup granulated sugar
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1 tablespoon ground cinnamon
For the Topping:
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2 tablespoons unsalted butter, melted
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1/4 cup granulated sugar
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1 teaspoon ground cinnamon
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.
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In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until fully combined.
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Slowly pour the wet ingredients into the dry ingredients and mix gently until just combined. Don’t overmix.
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In a small bowl, combine the cinnamon and sugar for the swirl.
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Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon-sugar swirl over it. Repeat with the remaining batter and swirl mixture.
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Use a knife to gently swirl the cinnamon sugar into the batter.
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Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
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Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack.
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While still slightly warm, brush the top with melted butter, then sprinkle evenly with the cinnamon-sugar topping.
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Let it cool before slicing and serving.
Notes
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For an extra tender loaf, don’t overmix the batter—just stir until combined.
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You can add chopped nuts or a handful of raisins into the batter for a twist.
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This bread keeps well at room temperature for 2–3 days or can be frozen for later.
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To make muffins instead, divide the batter into a muffin tin and reduce baking time to about 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes