Cinnamon Swirl Donut Bread Recipe

So, you’re staring into the abyss of your kitchen, craving something that tastes like a fancy bakery donut but requires the effort level of, well, not leaving your house. Same. What if I told you that you could achieve pillowy, cinnamon-sugar-swirled bliss without ever heating a vat of oil or attempting a complicated dough twist? Enter the hero of your day: Cinnamon Swirl Donut Bread. It’s the love child of a classic yeast donut and a simple quick bread, and it’s here to make you a kitchen legend.

Why This Recipe is Awesome

Let’s cut to the chase. This recipe is basically idiot-proof. I’ve made it while moderately distracted by a very dramatic reality TV show, and it still turned out phenomenal. It’s a one-bowl situation (mostly), requires zero fancy equipment, and fills your home with a smell that could literally convince people you’re a professional pastry chef. It’s the ultimate “looks like you tried way harder than you actually did” dessert. Plus, it’s the perfect vehicle for an obscene amount of melted butter glaze. You’re welcome.

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Ingredients You’ll Need

Gather your squad. Most of this is probably already loitering in your pantry.

For the Bread:

• 2 cups all-purpose flour (the regular stuff, no fancy bread flour needed)
• ¾ cup granulated sugar (for the sweet, sweet life)
• 2 tsp baking powder (the magic that makes it rise)
• ½ tsp salt (to make the sweet stuff even sweeter)
• 1 large egg (the binding agent)
• 1 cup milk (whole is best, but any will do in a pinch)
• ⅓ cup vegetable oil or melted butter (butter for flavor, oil for ultimate moisture)
• 1 tsp vanilla extract (the essence of happiness)

For the Cinnamon Swirl:

• ½ cup granulated sugar (more sugar, duh)
• 2 tbsp ground cinnamon (the star of the show)
• 2 tbsp melted butter (for gluing the swirl in place)

For the Glaze (Non-Negotiable IMO):

• 1 cup powdered sugar (also called confectioner’s sugar)
• 2-3 tbsp milk (or heavy cream for extra richness)
• ½ tsp vanilla extract

Step-by-Step Instructions

1. Prep Your Arena. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Pro tip: line it with parchment paper with some overhang so you can lift the entire beautiful loaf out later without a struggle.
2. Make the Batter. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl (or just a large measuring cup), whisk the egg, milk, oil, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are totally fine; overmixing is the enemy of tenderness.
3. Concoct the Swirl. In a small bowl, mix the ½ cup sugar and cinnamon. Keep the 2 tbsp of melted butter nearby.
4. Layer It Up. Pour half of the batter into your prepared loaf pan. It’ll be a thin layer. Sprinkle a generous amount of the cinnamon-sugar mixture over this layer. Drizzle about half of the melted butter over the cinnamon sugar. This buttery goodness will seep in and create that iconic donut flavor and texture.
5. Repeat and Swirl. Carefully spread the remaining batter over the top. It’s okay if it’s a little messy. Top with the rest of the cinnamon sugar and drizzle the remaining melted butter. Now, take a knife or a chopstick and swirl it through the batter in a figure-eight pattern. Don’t go overboard—you want marbled beauty, not a muddy mess.
6. Bake to Perfection. Pop that pan into the preheated oven and bake for 45-55 minutes. It’s done when the top is golden and a toothpick inserted into the center comes out clean (or with a few moist crumbs, but no wet batter).
7. Glaze and Devour. Let the bread cool in the pan for about 15-20 minutes before lifting it out onto a wire rack. While it’s still warm, whisk together the powdered sugar, milk, and vanilla for the glaze. It should be thick but pourable. Drizzle that glorious glaze all over the top. Let it set for a few minutes… or just slice into it immediately. I won’t judge.

Common Mistakes to Avoid

• Overmixing the Batter: This isn’t a bicep workout. Stir until the ingredients are combined and then STOP. Overmixing develops gluten and leads to a tough, dense bread. We want cloud-like.
• Skipping the Butter in the Swirl: The melted butter in the swirl layer is non-negotiable. It’s what creates that moist, donut-like texture and helps the sugar caramelize. Don’t you dare skip it.
• Under-baking or Over-baking: Set a timer! But also, ovens lie. Always do the toothpick test. A gooey center is great, a raw center is a food safety issue. If the top is browning too fast, tent it loosely with foil for the last 10-15 minutes of baking.

Alternatives & Substitutions

• Dairy-Free? Easy. Swap the milk for your favorite plant-based milk (almond and oat work great) and use water or more milk in the glaze.
• Want a Nutty Crunch? Add a handful of chopped pecans or walnuts to your cinnamon sugar layer. Chef’s kiss.
• No Veg Oil? Melted coconut oil or even applesauce can work in the batter, though applesauce will make it a tad denser.
• Glaze Aversion? (Weird, but okay.) Instead, brush the top of the warm loaf with more melted butter and roll it in cinnamon sugar for a crunchier, snickerdoodle-like top.

FAQs

Can I make this into muffins instead?

Absolutely! This batter is perfect for muffins. Just divide the batter between a lined muffin tin, add the layers of swirl, and bake for 18-22 minutes. FYI, you’ll get about 12 perfect muffins.

How do I store this masterpiece?

Keep it in an airtight container at room temperature for up to 2 days. After that, pop it in the fridge to keep it fresh for up to a week. If it even lasts that long.

Can I freeze it?

For sure! Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge and add the glaze right before serving.

Why is my swirl not very “swirly”?

You probably over-swirled. It’s a common need for control—we get it. Just remember, 3-4 figure-eight passes is all you need. Less is more.

Is this basically cake for breakfast?

Yes. And we fully support that life choice. It’s bread-shaped, which technically makes it acceptable before noon.

Final Thoughts

And there you have it. You’ve just unlocked the secret to having donuts on demand without the hassle. This bread is perfect for lazy weekend mornings, impressing your in-laws, or just treating yourself because you adulted hard today. Now go forth, bake, and soak in the compliments. You’ve absolutely earned that first, warm, glazed slice. Enjoy every last crumb