Introduction

Hey there, friend! Do you ever get that craving for a warm, sugary cinnamon donut but just don’t feel like dealing with frying? Or maybe you’re dreaming of that classic breakfast treat but want something you can slice and share easily? Well, let me introduce you to my absolute favorite solution: Cinnamon Donut Bread!

This recipe captures all the cozy, sweet, cinnamon-spiced goodness of a classic donut without any of the fuss. It’s a quick bread, which means no yeast, no kneading, and it comes together in a flash. It’s moist, tender, and topped with that irresistible buttery cinnamon-sugar crunch that makes you feel like you’re biting into pure comfort. Trust me, once you try this, it’ll be your new go-to for weekend mornings, potlucks, or just because!

Why You’ll Love This Recipe

Fast: Forget waiting for dough to rise! This is a quick bread that’s ready for the oven in minutes.
Easy: If you can stir ingredients in a bowl, you can make this bread. No fancy techniques required.
Giftable: Bake a loaf, wrap it up, and you have the most thoughtful, delicious homemade gift for friends, neighbors, or teachers.
Crowd-Pleasing: Seriously, who doesn’t love the smell and taste of cinnamon sugar? This bread disappears faster than you can say “donut!”

Ingredients

Here’s what you’ll need to whip up this deliciousness. Chances are, most of it is already in your pantry!

For the bread:

2 cups all-purpose flour: The base of our lovely bread.
1 1/2 teaspoons baking powder: Our first leavening agent, helping it rise beautifully.
1/2 teaspoon baking soda: Works with the buttermilk for extra lift and tenderness.
1 teaspoon ground cinnamon: For that warm, classic donut flavor.
1/2 teaspoon salt: Just a pinch to balance the sweetness and enhance all the flavors.
3/4 cup granulated sugar: Provides sweetness and helps with moisture.
1/2 cup unsalted butter, melted: Gives richness and helps keep things tender.
2 large eggs: Binds everything together. Make sure they’re at room temperature if you can!
1 teaspoon vanilla extract: Adds that essential touch of warmth and depth.
3/4 cup buttermilk: Our secret weapon for a super moist crumb!

For the cinnamon-sugar topping:

1/4 cup unsalted butter, melted: To brush on and make that sugar stick!
1/2 cup granulated sugar: The crunchy sugar coating we all dream of.
1 teaspoon ground cinnamon: More cinnamon? Yes, please!

How to Make It

Alright, let’s get baking! It’s super simple, I promise.

First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal, which is what I usually do!
In a large bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt. This mixes all your dry ingredients evenly.
In a separate medium bowl, whisk together the 3/4 cup granulated sugar, melted butter, eggs, vanilla extract, and buttermilk until everything is well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. Be careful not to overmix! A few small lumps are totally fine; overmixing develops the gluten too much and can make your bread tough.
Pour the batter evenly into your prepared loaf pan. Smooth the top slightly.
Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
While the bread is baking, prepare the cinnamon-sugar topping. In a small bowl, whisk together the 1/2 cup sugar and 1 teaspoon cinnamon. Melt the 1/4 cup butter in a separate small bowl.
Once the bread is done, take it out of the oven and let it cool in the pan for about 10 minutes.
Carefully remove the bread from the pan and place it on a wire rack. While it’s still warm, brush the top and sides generously with the melted butter for the topping.
Immediately sprinkle the cinnamon-sugar mixture all over the warm, buttered bread, gently patting it to help it stick. Make sure to get those sides too!
Let the bread cool completely on the wire rack before slicing and serving. This allows the flavors to meld and the topping to set.

Substitutions & Additions

Want to shake things up or don’t have an ingredient on hand? Here are some ideas:

No Buttermilk? You can make your own! Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then add enough milk (dairy or non-dairy works!) to equal 3/4 cup. Let it sit for 5-10 minutes until it looks slightly curdled.
Add Chocolate Chips: Stir in about 1/2 cup of mini chocolate chips into the batter before baking for a chocolate-cinnamon twist.
Nutty Crunch: Fold in 1/4 cup of chopped walnuts or pecans into the batter.
Glazed Finish: Instead of the butter/sugar topping, you could make a simple glaze (powdered sugar mixed with a little milk or vanilla) to drizzle over the cooled bread.

Tips for Success

Don’t Overmix: I said it before, but it’s worth repeating! Overmixing the batter is the most common mistake in quick breads and leads to a tough texture.
Check for Doneness: Ovens vary, so start checking your bread around 45 minutes. If the top is browning too quickly before the inside is done, you can lightly tent it with foil.
Warm Bread for Topping: Applying the butter and cinnamon sugar while the bread is still warm is key to getting that perfect crust.
Cool Completely: While it’s tempting to slice into this warm bread immediately, letting it cool allows the structure to set and prevents it from crumbling. The topping also sets up better.

How to Store It

This bread stays wonderfully moist thanks to the buttermilk and butter.

Once completely cooled, store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days.
For longer storage, you can freeze individual slices or the whole loaf (well-wrapped in plastic wrap and then foil or a freezer bag) for up to 3 months. Thaw at room temperature.

FAQs

Can I use melted butter instead of softened butter in the batter?

Yes, this recipe specifically calls for melted butter in the batter, which is part of what makes it so quick and easy! Just make sure it’s not piping hot when you mix it with the eggs.

Why did my bread sink in the middle?

Common reasons include overmixing the batter, under-baking (always use the toothpick test!), or opening the oven door too early during baking.

Can I make muffins instead of a loaf?

Absolutely! Pour the batter into greased muffin cups, filling them about 2/3 full. Reduce the baking time to about 20-25 minutes, or until a toothpick inserted comes out clean. You can still do the butter and cinnamon sugar topping on warm muffins.

Is this bread dairy-free?

As written, no, it contains butter and buttermilk. You could try substituting with dairy-free butter alternatives and using one of the dairy-free buttermilk substitutes (like plant-based milk + vinegar), but the texture might be slightly different.

Easy & Cozy Homemade Cinnamon Donut Bread

A quick bread recipe that captures the flavor of a cinnamon donut without frying. Moist, tender, and topped with a buttery cinnamon-sugar crunch.

Print Recipe Pin Recipe

Cook Time 50

Equipment

9x5 inch loaf pan Greased and floured or lined with parchment paper
Large bowl
Medium bowl
Small bowl
Whisk
spatula or wooden spoon
Wire rack
Wooden skewer or toothpick

Ingredients

For the bread

2 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
1 teaspoon ground cinnamon for the bread
0.5 teaspoon salt
0.75 cup granulated sugar for the bread
0.5 cup unsalted butter melted, for the bread
2 large eggs room temperature preferred
1 teaspoon vanilla extract
0.75 cup buttermilk

For the cinnamon-sugar topping

0.25 cup unsalted butter melted, for topping
0.5 cup granulated sugar for topping
1 teaspoon ground cinnamon for topping

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. You can also line it with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt.
In a separate medium bowl, whisk together the 3/4 cup granulated sugar, melted butter, eggs, vanilla extract, and buttermilk until everything is well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. Be careful not to overmix! A few small lumps are totally fine; overmixing develops the gluten too much and can make your bread tough.
Pour the batter evenly into your prepared loaf pan. Smooth the top slightly.
Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
While the bread is baking, prepare the cinnamon-sugar topping. In a small bowl, whisk together the 1/2 cup sugar and 1 teaspoon cinnamon. Melt the 1/4 cup butter in a separate small bowl.
Once the bread is done, take it out of the oven and let it cool in the pan for about 10 minutes.
Carefully remove the bread from the pan and place it on a wire rack. While it's still warm, brush the top and sides generously with the melted butter for the topping.
Immediately sprinkle the cinnamon-sugar mixture all over the warm, buttered bread, gently patting it to help it stick. Make sure to get those sides too!
Let the bread cool completely on the wire rack before slicing and serving. This allows the flavors to meld and the topping to set.

Notes

Storage: Store at room temperature wrapped tightly or in an airtight container for 3-4 days. Can freeze for up to 3 months. Thaw at room temperature.
Substitutions: Buttermilk substitute: mix 1 tbsp vinegar/lemon juice with enough milk to equal 3/4 cup, let sit 5-10 mins.
Tips: Do not overmix batter. Use the toothpick test for doneness. Apply topping while bread is warm. Let bread cool completely before slicing.