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