Introduction
Hey there, sweet friends! Get ready for a recipe that’s about to change your breakfast, snack time, and maybe even dessert game. Imagine the warm, cozy feeling of biting into a freshly baked donut, but in the comforting, sliceable form of a loaf of bread. That’s exactly what this Cinnamon Sugar Donut Sweet Bread delivers! It takes everything you love about those classic cinnamon-sugar-coated treats and turns it into an incredibly easy, unbelievably moist loaf that’s perfect for sharing… or, let’s be honest, for keeping all to yourself.
This recipe is one I come back to again and again because it’s deceptively simple. Seriously, if you can mix a few things in a bowl, you can make this bread. It doesn’t require any fancy equipment, just a few basic pantry staples, and about an hour of your time (mostly hands-off baking!). It fills your kitchen with the most heavenly aroma as it bakes, bringing back memories of lazy weekend mornings or visits to your favorite bakery. Ready to bake some joy?
Why You’ll Love This Recipe
- Fast: Quick prep time means you’re enjoying warm bread sooner!
- Easy: No complicated steps, perfect for beginners.
- Giftable: Makes a beautiful and delicious homemade gift.
- Crowd-pleasing: Who can resist the taste of cinnamon sugar and donuts?
Ingredients
Alright, let’s gather our goodies. Most of these are likely hanging out in your kitchen right now, but it’s always good to double-check before you start!
- ¼ cup Oil: Any neutral oil like vegetable or canola works great here to add extra moisture.
- ¼ cup Unsalted Butter, softened: Make sure it’s nice and soft, not melted! This helps it cream properly with the sugar. If you forget to set it out, you can gently microwave it for a few seconds (like 10-15) but watch it carefully.
- 1 cup Granulated Sugar: The main sweetener for our delicious batter.
- 1 tsp Vanilla Extract: Use the good stuff if you have it! It really enhances all the other flavors.
- 2 large Eggs, room temperature: This is key for a tender, evenly baked bread. If your eggs are cold, you can place them in a bowl of warm (not hot!) water for about 5-10 minutes.
- 1 ½ cups All-purpose Flour: Standard flour is all you need. Spoon and level it into your measuring cup for best results – don’t scoop straight from the bag!
- 1 tsp Baking Powder: Our leavening friend that helps the bread rise beautifully.
- ½ tsp Salt: Just a touch to balance the sweetness.
- ½ cup Buttermilk: This magical ingredient reacts with the baking powder to give us a super tender crumb. If you don’t have buttermilk, you can make a quick substitute by putting 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and filling it up to the ½ cup line with milk. Let it sit for 5-10 minutes until it looks a little curdled.
- ½ tsp Molasses: Adds a hint of depth and that subtle “bakery” flavor. Don’t skip it if you can help it!
- ½ tsp Cinnamon: Can’t have cinnamon sugar donut bread without cinnamon!
And for that irresistible topping:
- ½ cup Unsalted Butter, melted: Melt this gently.
- ¼ cup Light Brown Sugar, packed: Packed firmly into the measuring cup. The molasses in brown sugar adds moisture and a lovely caramel note.
- ¼ cup Granulated Sugar: Combines with the brown sugar for the perfect sugary crust.
- ½ tsp Cinnamon: More cinnamon? Yes, please! This creates that iconic cinnamon-sugar donut coating vibe.
How to Make It
Okay, apron on? Let’s bake!
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- In a large bowl, cream together the softened butter, oil, and granulated sugar until light and fluffy. This should take 2-3 minutes with an electric mixer, or a bit longer by hand.
- Beat in the vanilla extract. Then, add the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a small bowl or liquid measuring cup, whisk together the buttermilk, molasses, and ½ tsp cinnamon.
- Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry. So, add about a third of the flour mixture, mix on low speed just until combined, then half of the buttermilk mixture, mix just combined, another third of the flour, the rest of the buttermilk, and finally the rest of the flour. Mix just until no dry streaks remain. Be careful not to overmix! Overmixing can lead to tough bread.
- Pour the batter into your prepared loaf pan and smooth the top.
- Now, let’s make the magical topping! In a small bowl, whisk together the melted butter, light brown sugar, granulated sugar, and ½ tsp cinnamon until well combined.
- Pour this topping evenly over the batter in the pan. It might sink a little, and that’s totally fine!
- Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean (avoid poking directly into the topping layer if possible, try the bread part underneath). The top will be golden brown and bubbly.
- Let the bread cool in the pan on a wire rack for about 15-20 minutes before carefully lifting it out (using the parchment paper slings if you used them).
- Transfer the bread to the wire rack to cool completely before slicing. This helps the texture set up properly, but who ampersand I kidding? Warm slices are pretty irresistible!
Substitutions & Additions
Want to play around a bit? Here are some ideas:
- Milk: If you absolutely don’t have buttermilk or the ingredients for the substitute, whole milk can work, but the texture might be slightly less tender.
- Spices: Feel free to add a pinch of nutmeg or cardamom to the batter or topping for extra warmth.
- Add-ins: Stir in ½ cup of chopped pecans or walnuts for a little crunch. Mini chocolate chips would also be delicious!
- Glaze: For an extra layer of donut-y goodness, whisk together ½ cup powdered sugar with 1-2 tablespoons of milk or cream and drizzle it over the cooled bread.
- Butter: While the recipe calls for unsalted, you can use salted butter and just omit the added ½ tsp salt in the batter ingredients.
Tips for Success
A few little things I’ve learned along the way to make sure your bread turns out perfectly:
- Room Temperature Ingredients: Seriously, this makes a difference! Softened butter, room temp eggs, and buttermilk emulsify better, leading to a smoother batter and a more even bake.
- Don’t Overmix: Once you add the flour, mix just until everything is combined. Overmixing develops the gluten too much, resulting in a tougher bread.
- Spoon & Level Flour: Don’t scoop flour directly from the bag; you’ll end up with too much! Gently spoon the flour into your measuring cup and level off the excess with a straight edge.
- Checking for Doneness: Ovens vary! Start checking around the 50-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached, not wet batter. If the top is browning too quickly, you can tent the loaf loosely with foil during the last 10-15 minutes of baking.
- Cooling Time: Letting it cool in the pan for 15-20 minutes is important before transferring it to the rack. It allows the bread to firm up slightly, making it easier to remove without breaking.
How to Store It
If you manage to have any leftovers (a big “if” in my house!), here’s how to keep it fresh:
- Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It will stay moist and delicious for 2-3 days.
- Refrigerator: For longer storage, you can keep it in the fridge for up to a week, but I find it’s best enjoyed at room temperature or slightly warmed.
- Freezer: This bread freezes beautifully! Once completely cooled, wrap the loaf tightly in plastic wrap, then again in aluminum foil or place it in a freezer-safe bag. It will last for up to 3 months. Thaw overnight at room temperature before slicing and serving. Individual slices can also be frozen and popped into a toaster or microwave for a quick treat.
FAQs
Got questions? Let’s tackle a few common ones!
Can I make this into muffins?
Yes! Pour the batter into greased muffin cups, filling them about two-thirds full. Spoon the topping mixture over the batter. Bake at 375°F (190°C) for 18-25 minutes, checking with a toothpick. Baking time will be shorter.
Why is my bread dry?
Common culprits are overmixing the batter, using too much flour (make sure to spoon and level!), or baking for too long. Ensuring ingredients are at room temperature and measuring accurately will help!
Can I use whole wheat flour?
You can substitute some of the all-purpose flour with whole wheat (start with replacing ¼ to ⅓ cup), but using all whole wheat might result in a denser loaf. A mix usually works best in quick bread recipes like this.
Do I have to use buttermilk?
Buttermilk gives the bread incredible tenderness. While you can use regular milk, the texture won’t be quite the same. The homemade buttermilk substitute works very well if you don’t have the real thing.
Easy Cinnamon Sugar Donut Sweet Bread
Imagine the warm, cozy feeling of biting into a freshly baked donut, but in the comforting, sliceable form of a loaf of bread. That's exactly what this Cinnamon Sugar Donut Sweet Bread delivers! It takes everything you love about those classic cinnamon-sugar-coated treats and turns it into an incredibly easy, unbelievably moist loaf that's perfect for sharing... or, let's be honest, for keeping all to yourself.
Equipment
- Loaf pan standard 9x5 inch
- Electric mixer optional
- Wire rack
- Large bowl
- Medium bowl
- Small bowl
- Liquid measuring cup
Ingredients
Batter
- 0.25 cup Oil Any neutral oil like vegetable or canola
- 0.25 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs room temperature
- 1.5 cups All-purpose Flour
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 0.5 cup Buttermilk
- 0.5 tsp Molasses
- 0.5 tsp Cinnamon for the batter
Topping
- 0.5 cup Unsalted Butter melted
- 0.25 cup Light Brown Sugar packed
- 0.25 cup Granulated Sugar for the topping
- 0.5 tsp Cinnamon for the topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper for easy removal.
- In a large bowl, cream together the softened butter, oil, and granulated sugar (1 cup) until light and fluffy. This should take 2-3 minutes with an electric mixer, or a bit longer by hand.
- Beat in the vanilla extract. Then, add the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a small bowl or liquid measuring cup, whisk together the buttermilk, molasses, and 1/2 tsp cinnamon (batter).
- Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry. So, add about a third of the flour mixture, mix on low speed just until combined, then half of the buttermilk mixture, mix just combined, another third of the flour, the rest of the buttermilk, and finally the rest of the flour. Mix just until no dry streaks remain. Be careful not to overmix!
- Pour the batter into your prepared loaf pan and smooth the top.
- Now, let's make the magical topping! In a small bowl, whisk together the melted butter, light brown sugar, granulated sugar (1/4 cup), and 1/2 tsp cinnamon (topping) until well combined.
- Pour this topping evenly over the batter in the pan. It might sink a little, and that's totally fine!
- Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean (avoid poking directly into the topping layer if possible, try the bread part underneath). The top will be golden brown and bubbly.
- Let the bread cool in the pan on a wire rack for about 15-20 minutes before carefully lifting it out (using the parchment paper slings if you used them).
- Transfer the bread to the wire rack to cool completely before slicing.
Notes
Substitutions & Additions:
- Milk: If you absolutely don't have buttermilk or the ingredients for the substitute, whole milk can work, but the texture might be slightly less tender.
- Spices: Feel free to add a pinch of nutmeg or cardamom to the batter or topping for extra warmth.
- Add-ins: Stir in ½ cup of chopped pecans or walnuts for a little crunch. Mini chocolate chips would also be delicious!
- Glaze: For an extra layer of donut-y goodness, whisk together ½ cup powdered sugar with 1-2 tablespoons of milk or cream and drizzle it over the cooled bread.
- Butter: While the recipe calls for unsalted, you can use salted butter and just omit the added ½ tsp salt in the batter ingredients.
Tips for Success:
- Room Temperature Ingredients: Softened butter, room temp eggs, and buttermilk emulsify better, leading to a smoother batter and a more even bake.
- Don't Overmix: Once you add the flour, mix just until everything is combined. Overmixing develops the gluten too much, resulting in a tougher bread.
- Spoon & Level Flour: Don't scoop flour directly from the bag; gently spoon the flour into your measuring cup and level off the excess with a straight edge.
- Checking for Doneness: Ovens vary! Start checking around the 50-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached, not wet batter. If the top is browning too quickly, you can tent the loaf loosely with foil during the last 10-15 minutes of baking.
- Cooling Time: Letting it cool in the pan for 15-20 minutes is important before transferring it to the rack. It allows the bread to firm up slightly, making it easier to remove without breaking.
Storage:
- Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap for 2-3 days.
- Refrigerator: Can be kept in the fridge for up to a week, but best enjoyed at room temperature or slightly warmed.
- Freezer: Once completely cooled, wrap tightly in plastic wrap, then aluminum foil or a freezer-safe bag. Lasts up to 3 months. Thaw overnight at room temperature. Individual slices can be frozen and toasted.
- Milk: If you absolutely don't have buttermilk or the ingredients for the substitute, whole milk can work, but the texture might be slightly less tender.
- Spices: Feel free to add a pinch of nutmeg or cardamom to the batter or topping for extra warmth.
- Add-ins: Stir in ½ cup of chopped pecans or walnuts for a little crunch. Mini chocolate chips would also be delicious!
- Glaze: For an extra layer of donut-y goodness, whisk together ½ cup powdered sugar with 1-2 tablespoons of milk or cream and drizzle it over the cooled bread.
- Butter: While the recipe calls for unsalted, you can use salted butter and just omit the added ½ tsp salt in the batter ingredients.
Tips for Success:
- Room Temperature Ingredients: Softened butter, room temp eggs, and buttermilk emulsify better, leading to a smoother batter and a more even bake.
- Don't Overmix: Once you add the flour, mix just until everything is combined. Overmixing develops the gluten too much, resulting in a tougher bread.
- Spoon & Level Flour: Don't scoop flour directly from the bag; gently spoon the flour into your measuring cup and level off the excess with a straight edge.
- Checking for Doneness: Ovens vary! Start checking around the 50-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached, not wet batter. If the top is browning too quickly, you can tent the loaf loosely with foil during the last 10-15 minutes of baking.
- Cooling Time: Letting it cool in the pan for 15-20 minutes is important before transferring it to the rack. It allows the bread to firm up slightly, making it easier to remove without breaking.
Storage:
- Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap for 2-3 days.
- Refrigerator: Can be kept in the fridge for up to a week, but best enjoyed at room temperature or slightly warmed.
- Freezer: Once completely cooled, wrap tightly in plastic wrap, then aluminum foil or a freezer-safe bag. Lasts up to 3 months. Thaw overnight at room temperature. Individual slices can be frozen and toasted.