Cinnamon Donut Bread

I adore this Cinnamon Donut Bread—a tender, moist loaf infused with warm cinnamon swirls and coated in buttery cinnamon-sugar—everything I love about a classic cinnamon donut in sliceable bread form.

Why I’ll Love This Recipe

I fall for this bread because it bridges the comfort of homemade quick bread with the irresistible satisfaction of a cinnamon-sugar donut. The soft crumb and aromatic swirl are elevated by a crunchy-spiced coating that truly makes every slice feel like a warm hug.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all‑purpose flour

• granulated sugar (plus brown sugar for swirl and coating)

• baking powder

• salt

• milk or buttermilk

• large eggs

• vegetable oil and melted butter in batter

• vanilla extract

• ground cinnamon (plus optional nutmeg and molasses for deeper flavor)

• topping: melted butter, granulated sugar, brown sugar, and cinnamon

directions

1. I preheat the oven to 350 °F (175 °C) and prepare a loaf pan by greasing it lightly.

2. I whisk together flour, granulated sugar, baking powder, and salt in one bowl.

3. In another bowl, I blend together milk (or buttermilk), eggs, melted butter, oil, and vanilla until smooth.

4. I stir the wet mixture into the dry ingredients until just combined and still slightly thin.

5. I spoon about half of the batter into the loaf pan. In a small bowl, I mix cinnamon, a bit of brown sugar, and molasses into the reserved batter to make the swirl.

6. I dollop or layer the cinnamon batter over the plain batter and use a knife or skewer to create swirls.

7. I spoon remaining plain batter on top, swirl again lightly, and bake for about 45–50 minutes, or until a toothpick comes out with a few crumbs.

8. After cooling for about 10 minutes, I gently lift the loaf out and dip all sides into melted butter, then press into a cinnamon-sugar and brown sugar coating while still warm.

Servings and timing

• Makes about 12 slices

• Prep time: 15–20 minutes

• Bake time: 45–50 minutes

• Coating + cooling: 10–15 minutes

• Total time: about 1 hour 15 minutes

Variations

• I sometimes add a pinch of nutmeg or cardamom to the swirl and coating for extra warmth.

• I’ve tried mixing chopped nuts or raisins into the swirl for texture.

• Some versions skip molasses and keep the cinnamon swirl plain for a lighter flavor.

• I’ve made this into muffins using the same batter—then rolled the tops in butter and cinnamon sugar for individual bites.

storage/reheating

I store leftover slices at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5 days—wrapped to maintain softness. For longer storage, I freeze slices tightly wrapped for up to 1–3 months. To serve, I thaw at room temperature or reheat briefly in a low oven or toaster to restore the cinnamon sugar crunch.

FAQs

What makes it “donut” bread?

I call it donut bread because the buttery cinnamon-sugar coating and sweet swirl evoke that classic donut flavor—without deep frying.

Can I use 2% milk instead of whole milk or buttermilk?

Absolutely—I’ve found 2% works well without changing texture noticeably.

Can I prepare it as muffins?

Yes—I’ve baked the batter into muffins, then brushed each with butter and cinnamon sugar after cooling—perfect for grab-and-go treats.

What’s the role of molasses in the swirl?

Molasses deepens the flavor and adds a sticky, caramel-like note that makes the swirl richer, but it’s optional for a simpler bread.

How crunchy is the coating?

It’s quite crisp—just like a sugar donut coating. It softens slightly over time, so dipping the loaf while warm is key to keeping that crisp sugar edge.

Conclusion

I love making this Cinnamon Donut Bread because it captures the nostalgia and flavor of donuts in a loaf that’s easy to slice and share. With its soft crumb, cinnamon swirl, and sugar coating, it’s the perfect start to a cozy morning—or a sweet pick-me-up anytime.

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