Hey y'all! If you love old-fashioned cinnamon sugar donuts, you're going to flip for this cozy loaf that tastes like a donut shop in bread form. It's tender, buttery, and swirled with warm cinnamon-sugar—perfect for breakfast, brunch, or an afternoon coffee break. Let's get cooking!
Why You'll Love This Cinnamon Donut Bread Recipe
- All the flavor of a classic cinnamon sugar donut with the ease of a quick bread loaf.
- No yeast or kneading—just mix, swirl, and bake for a tender, moist crumb.
- Perfect make-ahead treat that slices beautifully and stays soft for days.
- Versatile: add a glaze, skip the glaze, or swap in seasonal mix-ins.
- Kid-friendly, freezer-friendly, and great for gifting or brunch spreads.
Cinnamon Donut Bread Recipe Time & Yield
- Prep Time: 15 minutes
- Bake Time: 50–60 minutes
- Cooling Time: 45 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 loaf (about 10 slices)
Cinnamon Donut Bread Ingredients
For a 9x5-inch loaf pan (or 8.5x4.5-inch):
- 2 cups (240 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon (for the batter)
- 2 large eggs, room temperature
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (60 ml) milk (whole or 2%), room temperature
- ⅓ cup (75 g) unsalted butter, melted and cooled
- ¼ cup (60 ml) neutral oil (canola or vegetable)
- 2 teaspoons pure vanilla extract
Cinnamon-sugar swirl:
- ⅓ cup (70 g) granulated sugar
- 1 tablespoon ground cinnamon
Cinnamon-sugar crust:
- 2 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Optional vanilla glaze:
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Cinnamon Donut Bread Recipe Directions
Step 1: Prep the pan and heat the oven
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan, then line it with a parchment sling for easy removal and lightly grease the parchment.
Step 2: Make the cinnamon-sugar swirl
In a small bowl, mix ⅓ cup sugar and 1 tablespoon cinnamon. Set aside.
Step 3: Whisk the dry ingredients
In a large bowl, whisk flour, baking powder, baking soda, salt, and ½ teaspoon cinnamon until well combined.
Step 4: Mix the wet ingredients for the donut loaf
In a medium bowl, whisk the eggs with the granulated sugar and brown sugar until slightly thick and pale, 30–45 seconds. Whisk in sour cream, milk, and vanilla. Slowly stream in the melted butter and oil while whisking.
Step 5: Combine into a tender batter
Pour the wet ingredients into the dry. Fold gently with a spatula just until no dry streaks remain; a few small lumps are okay. Do not overmix.
Step 6: Layer and swirl the cinnamon donut bread
Spoon half the batter into the pan. Sprinkle with half the cinnamon-sugar swirl, then lightly swirl with a butter knife. Add the remaining batter and the rest of the cinnamon-sugar; swirl again for a marbled look.
Step 7: Bake the cinnamon donut loaf
Bake on the center rack for 50–60 minutes, until a tester comes out clean or the center reaches 200–205°F (93–96°C). If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
Step 8: Add the cinnamon-sugar crust and glaze
Cool in the pan 10 minutes, then lift to a wire rack. Brush warm loaf with 2 tablespoons melted butter, then sprinkle or pat on the cinnamon-sugar topping. For glaze, whisk powdered sugar, milk, vanilla, and salt until smooth; drizzle over cooled loaf.
Notes for the Cinnamon Donut Loaf
- For the most accurate results, weigh your flour; if measuring by cups, fluff, spoon, and level to avoid a dense loaf. See the King Arthur Baking ingredient weight chart: Ingredient Weight Chart.
- Room-temperature dairy and eggs help the batter combine smoothly and bake evenly.
- If your kitchen runs cool, warm the sour cream slightly so the melted butter doesn’t seize when mixed in.
Cinnamon Donut Bread Variations
- Apple-Cinnamon Donut Bread: Fold in 1 cup finely diced peeled apples and add a pinch of nutmeg.
- Brown Butter Donut Loaf: Brown the butter, cool fully, and use in place of melted butter for a toasty, nutty depth.
- Chai-Spiced Donut Bread: Replace cinnamon in the swirl with 2 teaspoons chai spice blend for a cozy twist.
Equipment for Cinnamon Donut Bread
- 9x5-inch loaf pan (or 8.5x4.5-inch)
- Parchment paper
- Mixing bowls (1 large, 1 medium, 1 small)
- Whisk and rubber spatula
- Measuring cups/spoons or a kitchen scale
- Instant-read thermometer (optional, for doneness)
- Wire cooling rack and pastry brush
Storage & Make-Ahead for Cinnamon Donut Bread
- Room Temperature: Store airtight up to 3 days. The cinnamon-sugar crust stays crisp at room temp.
- Refrigerator: Wrap well and refrigerate up to 7 days; bring slices to room temp or warm briefly before serving.
- Freezer: Wrap the whole loaf or individual slices in plastic, then foil; freeze up to 3 months. Thaw wrapped at room temp.
- For food safety and freshness guidance, check the USDA FoodKeeper resource: USDA FoodKeeper.
Serving & Pairings for Donut Bread
- Serve warm with salted butter or a dollop of vanilla yogurt.
- Pair with hot coffee, chai, or a tall glass of cold milk.
- Add fresh berries or orange segments to balance the sweetness.
- For dessert, toast a slice and top with vanilla ice cream.
Pro Tips for the Best Cinnamon Donut Bread
- Mix gently: Overmixing develops gluten and toughens quick breads. Learn more about measuring and mixing for baking success from Serious Eats: How to Measure Flour.
- Check early: Start testing at 48–50 minutes; ovens vary and a few extra minutes can dry out the crumb.
- Let it rest: Cooling at least 45 minutes sets the structure so slices are clean and tender, not gummy.
Cinnamon Donut Bread Recipe FAQ
Can I use yogurt instead of sour cream?
Yes—use full-fat Greek yogurt in the same amount (¾ cup/180 g). The texture stays moist and donut-like.
Can I bake this as muffins?
Yes. Divide batter into a 12-cup muffin tin, add cinnamon-sugar swirl to each, and bake at 350°F (175°C) for 18–22 minutes.
Why did my loaf sink in the middle?
It may be underbaked, overmixed, or your leavening is old. Bake until the center hits 200–205°F and use fresh baking powder.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar (for topping)
- 2 tablespoons melted butter (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
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2In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
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3In a separate bowl, whisk together milk, melted butter, and eggs until well combined.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Pour the batter into the prepared loaf pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
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6While the bread is still warm, brush the top with melted butter. In a small bowl, mix sugar and cinnamon for the topping, then sprinkle evenly over the loaf.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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