Cinnamon Donut Bread Recipe

Okay, real talk: you just typed “cinnamon donut bread” into Google because your soul needs something warm, sugary, and life-affirming RIGHT NOW. I respect that. This loaf tastes exactly like a cinnamon-sugar donut went on vacation, got baked into bread form, and came back even better. Bonus: zero frying, zero yeast, zero excuses.

Why This Recipe is Awesome

It’s basically foolproof cake disguised as bread, which means you can eat it for breakfast without judgment. Takes 10 minutes to throw together, smells like pure happiness while baking, and stays soft for days (if it lasts that long). Even my “I burn water” friend nailed it on the first try. High praise.

Ingredients You’ll Need

For the bread:

• 1 ½ cups all-purpose flour (the regular stuff, calm down)
• 1 cup granulated sugar (yes, we’re doing this)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or milk + 1 tbsp vinegar if you’re out)
• 1 large egg (room temp if you’re fancy)
• ¼ cup unsalted butter, melted (because flavor)
• 2 tsp vanilla extract (don’t skimp, cheap stuff tastes like sadness)

For the cinnamon swirl magic:

• ⅓ cup granulated sugar
• 2 tsp ground cinnamon (the fresher the better, obviously)

For the “I can’t believe this is legal” glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract
• Pinch of salt (trust me)

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Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan. Or line it with parchment if you hate doing dishes like me.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a big bowl. Pretend you’re on a cooking show—dramatic wrist flicks encouraged.
3. In another bowl, mix buttermilk, egg, melted butter, and vanilla until smooth. Look at you being all organized.
4. Pour the wet into the dry and stir just until combined. Stop mixing the second you don’t see dry flour. Overmix and you’ll get a tough brick. Nobody wants that.
5. Scoop half the batter into your pan. It’s thick—use a spatula and embrace the mess.
6. Mix the cinnamon swirl sugar in a small bowl. Sprinkle about ¾ of it over the batter in the pan. Pretend you’re making dessert sand art.
7. Plop the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Take a butter knife and swirl it like you’re drawing lazy figure eights. Two or three passes max—don’t go full Picasso.
8. Bake 45–55 minutes until a toothpick comes out clean (or with a few moist crumbs, not wet batter). Start checking at 45 because ovens are liars.
9. Let it cool in the pan 10 minutes, then flip onto a rack. Try not to face-plant directly into it. I believe in you.
10. Whisk glaze ingredients together while it’s still a little warm. Pour it over the loaf and watch it drip like pure joy. Extra thick glaze? Double it. I’m not your mom.

Common Mistakes to Avoid

• Skipping the preheat—your loaf will be sad and dense. Rookie move.
• Over-swirling the cinnamon layer. You want pockets of joy, not cinnamon mud.
• Opening the oven door every 5 minutes “just to check.” Sit down. Have some tea.
• Cutting it too soon. I know it smells insane, but hot bread collapses like a drama queen.

Alternatives & Substitutions

• No buttermilk? Milk + lemon juice or vinegar works. Tastes the same, promise.
• Want it less sweet? Drop the sugar in the batter to ¾ cup. Still delicious, just less “I just ate dessert for breakfast” vibes.
• Brown butter instead of regular melted butter? Do it. You’ll thank me later.
• Gluten-free? 1:1 baking flour works shockingly well here.
• Vegan? Oat milk + vinegar for buttermilk, flax egg, and vegan butter. Still slaps.

FAQs

Can I double this recipe?

Absolutely. Use two loaf pans or one big Bundt if you’re feeling extra. Just don’t try to cram it all in one pan unless you enjoy volcano bread.

Is this basically a giant donut?

In spirit, 100%. In calories… also yes. Worth it.

My swirl disappeared—what happened?

You either overmixed the batter (tough love: stop beating it) or overswirled. Gentle figure eights next time.

Can I add nuts or apples?

Heck yes. Toss in ½ cup chopped pecans or a diced apple with the cinnamon layer. Cinnamon apple donut bread? Be still my heart.

How long does it last?

3–4 days at room temp in a sealed container. Or 10 minutes if your family finds it first.

Can I skip the glaze?

Technically yes, but why would you punish yourself like that?

Final Thoughts

There you go—your new weekend obsession is officially unlocked. Slice it thick, toast it with extra butter, and thank me later when your house smells like a bakery and everyone thinks you’re a genius. Go forth and bake this ridiculous cinnamon donut bread. You deserve it, you beautiful disaster.