Cinnamon Sugar Donut Bread is a soft, moist loaf that tastes just like an old-fashioned donut, but without the need for frying. It’s baked to perfection and coated in a generous layer of cinnamon sugar that gives it a sweet, crisp finish. Perfect with coffee or as a cozy afternoon snack, this bread brings the nostalgic flavor of a donut shop right into my kitchen.
Why You’ll Love This Recipe
I love how easy it is to whip up this Cinnamon Sugar Donut Bread with simple pantry ingredients. It has all the delicious flavor of a cinnamon sugar donut but in sliceable form—no frying required. The inside is fluffy and tender, while the outside gets coated in that sweet, crunchy cinnamon sugar layer that makes each bite irresistible. It’s perfect for breakfast, dessert, or even gifting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Ground cinnamon
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Granulated sugar
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Brown sugar (optional for added depth)
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Eggs
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Milk or buttermilk
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Sour cream or plain yogurt
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Unsalted butter (melted)
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Vanilla extract
For the cinnamon sugar coating:
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Granulated sugar
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Ground cinnamon
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Melted butter
Directions
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I start by preheating my oven to 350°F (175°C) and greasing a loaf pan.
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In one bowl, I whisk together the dry ingredients—flour, baking powder, salt, and cinnamon.
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In another bowl, I mix the eggs, sugar, brown sugar (if using), milk, sour cream, melted butter, and vanilla until smooth.
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I combine the wet and dry ingredients just until no streaks of flour remain, being careful not to overmix.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 45–55 minutes, or until a toothpick comes out clean from the center.
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Once it’s out of the oven and still warm, I brush the top with melted butter and sprinkle on the cinnamon sugar mixture. I like to go heavy on the coating for that donut-like texture.
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I let it cool in the pan for a few minutes before transferring it to a wire rack.
Servings and timing
This recipe makes one 9×5-inch loaf, which gives me about 8–10 slices depending on how thick I cut them. It takes around 15 minutes to prep and 45–55 minutes to bake, so I can have it ready in about an hour.
Variations
Sometimes I add a swirl of cinnamon sugar inside the batter before baking for a layered look. If I want extra richness, I replace half the butter with cream cheese in the batter. I’ve also tried adding a handful of chopped apples or nuts to make it heartier and more seasonal.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices individually. To reheat, I warm a slice in the microwave for about 10–15 seconds or pop it in the toaster oven to bring back that fresh-baked taste.
FAQs
Can I use oil instead of butter?
Yes, I can substitute oil for melted butter in the batter, but I prefer butter for the flavor and for the cinnamon sugar coating.
Does this bread need to be refrigerated?
Not right away. I usually keep it at room temperature for 2–3 days, but if I want it to last longer, the fridge works fine—just make sure it’s wrapped well.
Can I make this gluten-free?
Yes, I can use a 1:1 gluten-free flour blend. I’ve found that it still comes out moist and delicious with the right mix.
What’s the best way to coat it in cinnamon sugar?
I brush the top with melted butter as soon as it’s out of the oven, then sprinkle or roll in the cinnamon sugar while it’s still warm so it sticks well.
Why is my bread dry?
If the bread turns out dry, it might be slightly overbaked. I always check it around the 45-minute mark and use sour cream or yogurt to keep it extra moist.
Conclusion
This Cinnamon Sugar Donut Bread is one of my go-to bakes when I’m craving something cozy and sweet without a lot of fuss. It’s got the perfect texture, rich flavor, and that irresistible cinnamon sugar topping. Whether I’m sharing it with friends or enjoying a slice with my morning coffee, it always feels like a treat.
PrintCinnamon Sugar Donut Bread
Cinnamon Sugar Donut Bread is a soft, moist loaf that captures all the cozy flavor of an old-fashioned cinnamon sugar donut—baked instead of fried. With a fluffy interior and a crisp, buttery cinnamon sugar topping, it’s perfect for breakfast or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (optional)
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1/2 cup sour cream or plain yogurt
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the cinnamon sugar coating:
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate bowl, mix eggs, granulated sugar, brown sugar (if using), milk, sour cream, melted butter, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring just until combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread is still warm, brush the top with melted butter and sprinkle generously with cinnamon sugar mixture.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add a swirl of cinnamon sugar inside the batter for extra flavor.
- Substitute half the butter with softened cream cheese for a richer loaf.
- Fold in chopped apples or nuts for seasonal variation.
- Use oil instead of butter in the batter if preferred, but butter adds more flavor.
- Check for doneness at 45 minutes to prevent overbaking.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
