Cinnamon Sugar Donut Sweet Bread

Cinnamon Sugar Donut Sweet Bread is a soft, buttery loaf that tastes just like an old-fashioned cinnamon sugar donut in sliceable form. It’s the kind of comforting bake I love pulling from the oven when I want something sweet, simple, and full of nostalgic flavor.

Why You’ll Love This Recipe

I love how this bread is packed with cinnamon sugar goodness, from the tender crumb to the crackly topping. It’s perfect for breakfast, brunch, or a midday snack, and it fills the kitchen with that warm, donut-shop aroma. No yeast or frying needed — just mix, bake, and enjoy.

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Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Buttermilk or milk + vinegar

• Brown sugar (optional, for layering)

• Cinnamon sugar (for topping)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In one bowl, I whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. In another bowl, I cream the butter and sugar until light and fluffy, then add eggs and vanilla, mixing until smooth.

4. I alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.

5. I pour half the batter into the pan, sprinkle a cinnamon-sugar or brown sugar-cinnamon layer in the center, then top with the remaining batter.

6. I bake for 45–55 minutes, or until a toothpick inserted comes out clean.

7. I let the bread cool for 10 minutes, then brush the top with melted butter and coat it generously in cinnamon sugar.

Servings and Timing

This recipe yields 1 loaf (about 8–10 slices).
Prep time: 15 minutes
Bake time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• I sometimes swirl a cinnamon sugar mixture into the batter for a marbled effect.

• When I want a richer taste, I use sour cream instead of buttermilk.

• I occasionally add chopped pecans or walnuts for a nutty crunch.

• For a twist, I use pumpkin spice or chai spice in place of the cinnamon.

• I’ve made it as muffins, too — I just reduce the bake time to about 20 minutes.

Storage/Reheating

I store this bread tightly wrapped at room temperature for up to 3 days or refrigerate it for up to 5 days. It also freezes well for up to 2 months. To reheat, I microwave slices for 10–15 seconds or warm them in the oven to refresh the texture and bring back the cinnamon aroma.

FAQs

Does this really taste like a donut?

Yes, I think it does — the tender crumb, buttery notes, and cinnamon sugar topping give it that nostalgic donut-shop flavor.

Can I skip the cinnamon sugar topping?

You can, but I wouldn’t — it’s what really brings the “donut” experience to the bread.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free baking flour and make sure all other ingredients are gluten-free.

Why did my bread sink in the middle?

That can happen if it’s underbaked — I always test with a toothpick and make sure the center is fully set.

Can I use regular milk instead of buttermilk?

Yes, when I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.

Conclusion

Cinnamon Sugar Donut Sweet Bread is one of those easy bakes that feels like a cozy treat any time of day. I love how it comes together with pantry staples and turns out soft, flavorful, and perfectly spiced every single time. It’s a slice of donut joy — no frying required.

Cinnamon Sugar Donut Sweet Bread

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• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Cinnamon Sugar Donut Sweet Bread is a soft, buttery loaf that captures the nostalgic flavor of an old-fashioned donut in every slice. With a tender crumb, cinnamon-sugar center, and crisp topping, this easy, no-yeast recipe is perfect for breakfast, brunch, or a cozy afternoon treat.

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Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested for 5 mins)
• ¼ cup brown sugar (optional, for layering)
• Cinnamon sugar (for topping – approx. ¼ cup sugar + 1 tsp cinnamon)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, cream butter and granulated sugar until light and fluffy.

4. Beat in eggs one at a time, then mix in vanilla extract.

5. Alternate adding dry ingredients and buttermilk to the wet mixture, stirring just until combined.

6. Pour half of the batter into the prepared pan. Sprinkle with brown sugar and/or cinnamon sugar for a layered effect. Top with remaining batter.

7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in pan for 10 minutes, then brush top with melted butter and generously coat with cinnamon sugar.

9. Slice and enjoy warm or at room temperature.

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Notes

• To make muffins, reduce bake time to 18–22 minutes.
• For extra richness, substitute sour cream for buttermilk.
• Add chopped nuts or swap cinnamon for chai or pumpkin spice for flavor variations.
• Freezes well for up to 2 months.