What the heck is this?
Okay, picture this: all the best parts of a cinnamon sugar donut — that tender, slightly sweet crumb, the warm spice, that addictive cinnamon-sugar coating — but in a gorgeous loaf that you can slice, toast, and basically eat for every meal without judgment. This Cinnamon Sugar Donut Sweet Bread is what happens when a donut and banana bread have a baby, and that baby grows up to be the most popular kid in school.
The inside is soft and pillowy with swirls of cinnamon goodness, and the outside gets brushed with butter and rolled in cinnamon sugar because we’re not playing around here. It’s like having a bakery in your kitchen, except you don’t have to get up at 4 AM or wear a hairnet. My kids literally fight over the last slice, and honestly? I’ve been known to hide pieces from them.
Why You’ll Love This Recipe
- Donut vibes without the frying mess. All the flavor, none of the oil splatter.
- Makes your house smell like heaven. Seriously, light a cinnamon candle? We don’t know her.
- Perfect for any time of day. Breakfast, snack, dessert, midnight kitchen raid — it’s all fair game.
- Freezes like a dream. Make two loaves and thank yourself later.
- Gift-worthy. Wrap it up and suddenly you’re the neighbor everyone loves.
- Kid-approved, adult-obsessed. It’s the rare recipe that pleases literally everyone.
The Good Stuff You’ll Need
For the Bread:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup melted butter
- 3/4 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/3 cup brown sugar (packed)
- 2 tsp ground cinnamon
- 2 tbsp melted butter
For the Topping (because we’re extra like that):
- 3 tbsp melted butter
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Let’s Do This
Step 1: Prep Your Stage
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper — trust me, you’ll want that easy release.
Mix together your cinnamon swirl ingredients in a small bowl until it looks like wet sand. Set aside.
For the topping, mix the sugar and cinnamon in another small bowl. Keep that melted butter handy.
Step 2: Make the Magic Happen
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk together melted butter, milk, egg, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — lumps are your friend here.
Step 3: The Swirl Game
Pour half the batter into your prepared loaf pan.
Sprinkle the cinnamon swirl mixture evenly over the batter.
Pour the remaining batter on top and gently smooth it out.
Take a knife and make a few gentle swirls through the batter — not too crazy, just enough to marble that cinnamon goodness.
Step 4: Bake to Perfection
Pop it in the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
The top should be golden brown and spring back when lightly touched.
Step 5: The Final Touch
While the bread is still warm (this is crucial), brush the top with melted butter.
Immediately sprinkle with the cinnamon sugar mixture, pressing it gently into the butter so it sticks.
Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Or don’t wait and eat it warm because life’s short.
Serving Suggestions
Keep it simple: Slice thick and eat as-is with your morning coffee.
Level up: Toast slices and spread with cream cheese or butter.
Dessert mode: Serve warm with a scoop of vanilla ice cream.
Fancy brunch: Cut into thick slices and make French toast. You’re welcome.
Switch It Up
Apple Cinnamon: Add 1 cup of diced apples to the batter for fall vibes.
Cream Cheese Swirl: Replace half the cinnamon swirl with softened cream cheese mixed with a little sugar.
Nutty Delight: Add 1/2 cup chopped pecans or walnuts to the swirl mixture.
Orange Twist: Add orange zest to the batter and use orange juice instead of some of the milk.
Glaze It: Make a simple powdered sugar glaze instead of the cinnamon sugar topping.
Pro Tips That’ll Change Your Game
Room temperature ingredients: Let your egg and milk come to room temp for better mixing. Too lazy? Microwave the milk for 30 seconds.
Don’t overmix: Seriously, lumpy batter makes tender bread. Smooth batter makes tough bread.
The toothpick test: It should come out clean or with just a few moist crumbs. Wet batter means it needs more time.
Double batch: This freezes beautifully, so make two loaves and freeze one for later. Wrap it tight and it’ll keep for 3 months.
Slice it right: Use a sharp serrated knife and a gentle sawing motion to keep those pretty swirls intact.
Storage and Gifting
This bread stays moist for 3-4 days at room temperature if wrapped well. For longer storage, wrap tightly and freeze for up to 3 months.
Want to gift it? Wrap in plastic wrap, then foil, and tie with a pretty ribbon. Add a note that says “best toasted with butter” and you’ll be everyone’s favorite person.
Questions People Actually Ask
Q: Can I use whole wheat flour? A: You can substitute up to half the flour with whole wheat, but it’ll be denser. White whole wheat flour works best.
Q: My swirl sank to the bottom. What happened? A: The batter might have been too thin, or you swirled too aggressively. Gentle swirls are key.
Q: Can I make muffins instead? A: Absolutely! Divide the batter among 12 muffin cups and bake for 18-22 minutes. Still brush with butter and roll in cinnamon sugar.
Q: It’s too sweet for me. Can I cut the sugar? A: You can reduce the sugar in the bread by up to 1/4 cup, but don’t skip the topping — that’s where the donut magic happens.
Q: Can I make this dairy-free? A: Use plant milk and vegan butter. The texture will be slightly different but still delicious.
The Real Talk
Look, this isn’t health food, and we’re not pretending it is. This is pure comfort, nostalgia, and happiness baked into a loaf. It’s for Saturday mornings, cozy afternoons, and those moments when you need something sweet and familiar. And honestly? Sometimes that’s exactly what we need.
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Cinnamon Sugar Donut Sweet Bread: Because Life’s Too Short for Boring Breakfast
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
Okay, picture this: all the best parts of a cinnamon sugar donut — that tender, slightly sweet crumb, the warm spice, that addictive cinnamon-sugar coating — but in a gorgeous loaf that you can slice, toast, and basically eat for every meal without judgment. This Cinnamon Sugar Donut Sweet Bread is what happens when a donut and banana bread have a baby, and that baby grows up to be the most popular kid in school.
The inside is soft and pillowy with swirls of cinnamon goodness, and the outside gets brushed with butter and rolled in cinnamon sugar because we’re not playing around here. It’s like having a bakery in your kitchen, except you don’t have to get up at 4 AM or wear a hairnet. My kids literally fight over the last slice, and honestly? I’ve been known to hide pieces from them.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup melted butter
- 3/4 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/3 cup brown sugar (packed)
- 2 tsp ground cinnamon
- 2 tbsp melted butter
For the Topping (because we’re extra like that):
- 3 tbsp melted butter
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper — trust me, you’ll want that easy release.
Mix together your cinnamon swirl ingredients in a small bowl until it looks like wet sand. Set aside.
For the topping, mix the sugar and cinnamon in another small bowl. Keep that melted butter handy.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk together melted butter, milk, egg, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — lumps are your friend here.
Pour half the batter into your prepared loaf pan.
Sprinkle the cinnamon swirl mixture evenly over the batter.
Pour the remaining batter on top and gently smooth it out.
Take a knife and make a few gentle swirls through the batter — not too crazy, just enough to marble that cinnamon goodness.
Pop it in the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
The top should be golden brown and spring back when lightly touched.
While the bread is still warm (this is crucial), brush the top with melted butter.
Immediately sprinkle with the cinnamon sugar mixture, pressing it gently into the butter so it sticks.
Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Or don’t wait and eat it warm because life’s short.
Notes
Keep it simple: Slice thick and eat as-is with your morning coffee.
Level up: Toast slices and spread with cream cheese or butter.
Dessert mode: Serve warm with a scoop of vanilla ice cream.
Fancy brunch: Cut into thick slices and make French toast. You’re welcome.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~9g
- Carbohydrates: ~47g
- Protein: ~4g