Oh, sweet friend, pull up a chair, grab a cup of coffee, and let’s chat. I have to tell you about a recipe that has utterly transformed our mornings, our holidays, and pretty much any time we need a little hug in edible form. I’m talking about my absolutely divine cinnamon donut bread. You know how some recipes just click, they just become a part of your family’s story? Well, this cinnamon donut bread is definitely one of those.
I remember the first time I attempted something like this. It was a chilly Saturday morning, one of those rare days where no one had anywhere to be, and I was feeling ambitious. My kids had been begging for donuts, but frankly, the thought of deep-frying anything before 8 AM just felt like too much. My kitchen isn’t quite equipped for that kind of morning chaos, and honestly, the grease splatters? No thank you!
I started thinking, “What if I could get that same cozy, sweet, cinnamon-sugar donut flavor, but in a much more forgiving, oven-baked format?” The idea of a baked donut bread or a donut loaf started brewing. I experimented, combining elements of a classic coffee cake with the gooeyness of a cinnamon roll, trying to capture that elusive donut essence without all the fuss. There were definitely some early attempts that were… well, let’s just say they were dense, or too dry, or the cinnamon-sugar just disappeared. It felt like I was chasing a dream. My family, bless their hearts, were my patient taste-testers, offering polite “It’s good, Mom,” while secretly hoping for something better.
But then, one glorious morning, it happened. The house filled with the most incredible aroma – a warm, sweet, buttery scent that made everyone instantly gravitate to the kitchen. When I pulled it out of the oven, this golden-brown loaf, glistening with a simple glaze and coated in a crunchy cinnamon-sugar topping, I knew I had found it. This wasn’t just another sweet bread recipe; this was it. This was our cinnamon donut bread
. It’s become the go-to for lazy weekend brunches, a special treat for school mornings, and even a comforting dessert after dinner. It fits into our busy family life so beautifully because it’s mostly hands-off once it’s in the oven. The joy on my children’s faces as they tear off a piece, still warm and tender, is just priceless. It’s truly a little slice of heaven right here in our own home. So, are you ready to bring this amazing aroma and taste into your kitchen too? I can’t wait to share all my little secrets for this incredible cinnamon donut bread with you.
INGREDIENTS FOR CINNAMON DONUT BREAD:
Getting your ingredients ready for this cinnamon donut bread is half the fun, and honestly, it’s mostly things you probably already have in your pantry! I always try to use really good quality ingredients because it truly makes a difference in the final taste of your donut loaf. For example, when I’m making this sweet bread recipe, I always use unsalted butter so I can control the salt content myself. And for the vanilla extract, I splurge a little on a pure extract because that warm, sweet note is so crucial to making this cinnamon donut bread sing.
For the Bread:
- 2 cups all-purpose flour (I usually use unbleached, it just feels like it has a nicer texture)
- 1 tablespoon baking powder (Make sure it’s fresh! Old baking powder is a culprit for sad, flat breads.)
- 1/2 teaspoon salt (Just a pinch helps balance the sweetness in your baked donut bread)
- 1/2 cup (1 stick) unsalted butter, melted and cooled (I melt it gently in the microwave or on the stove, then set it aside to cool while I gather other things.)
- 1 cup granulated sugar
- 2 large eggs (Room temperature if you can remember to take them out – it helps them mix into the batter more smoothly, which is a little trick I learned from my grandmother. It just makes for a more tender cinnamon donut bread.)
- 1 teaspoon pure vanilla extract
- 1 cup milk (Any kind works, whole milk gives it a richer taste, but skim is fine too.)
For the Cinnamon-Sugar Topping:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon (For this cinnamon donut bread, I find good quality Saigon cinnamon really brings out the best flavor. It’s got that strong, warm kick!)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (Start with 2, add more if needed to get a drizzle-able consistency for your easy cinnamon bread)
- 1/2 teaspoon pure vanilla extract
When making this cinnamon donut bread, you can find everything at your local grocery store. No fancy ingredients required! If you’re looking to save a little on ingredients, buying flour and sugar in larger bags can be more cost-effective, especially if you bake often like I do. A little kitchen wisdom I’ve picked up over the years for this cinnamon donut bread (and really, any baking project) is to always measure your flour using the spoon-and-level method. Don’t scoop it directly from the bag with your measuring cup; that packs it down and you’ll end up with too much flour, leading to a dry cinnamon donut bread.
Spoon it into your cup, then level off with the back of a knife. As for storing leftover ingredients, any extra milk goes back in the fridge, and the rest of your dry goods should be kept in airtight containers in a cool, dark pantry. This way, everything stays fresh and ready for your next batch of this amazing cinnamon donut bread!
HOW TO MAKE CINNAMON DONUT BREAD – STEP-BY-STEP:
Alright, let’s get down to the good stuff! Making this cinnamon donut bread is surprisingly simple, and I promise, it’s a super forgiving sweet bread recipe. Even if you’re not an experienced baker, you’ll feel like a pro! I learned the hard way with baked donut bread that patience with mixing and cooling is key – no rushing allowed here, my friend!
Prep Your Pan and Oven (5 minutes): First things first, preheat your oven to 350°F (175°C). Then, get a 9×5-inch loaf pan ready. I like to grease it well with butter or baking spray and then lightly flour it. This helps make sure your beautiful cinnamon donut bread slides right out. You can also line it with parchment paper with an overhang on the sides for easy lifting – that’s a genius shortcut for easy cleanup, especially with a sticky donut loaf.
Whisk the Dry Ingredients (2 minutes): In a medium bowl, whisk together your 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Make sure it’s all combined really well. This little step helps distribute the leavening evenly throughout your cinnamon donut bread for a nice, even rise.
Cream the Wet Ingredients (5-7 minutes): In a large mixing bowl, combine your 1/2 cup of melted and cooled butter with 1 cup of granulated sugar. Beat them together with an electric mixer (or a whisk and some elbow grease!) until they’re light and fluffy. This step is super important for the tender crumb of your cinnamon donut bread. Then, beat in the 2 large eggs one at a time, mixing well after each addition. Finally, stir in the 1 teaspoon of vanilla extract. Oh, the smell of that vanilla already makes your kitchen feel like a bakery!
Combine Wet and Dry (3-5 minutes): Now, it’s time to bring it all together. Add about one-third of your dry ingredient mixture to the wet ingredients, and mix gently until just combined. Then, pour in half of your 1 cup of milk and mix until incorporated. Continue alternating with the remaining dry ingredients and milk, mixing just until no dry streaks of flour remain. Overmixing can lead to a tough cinnamon donut bread, and we want it light and fluffy, like a true donut!
Into the Pan it Goes! (1 minute): Pour the batter into your prepared loaf pan. Give the pan a gentle tap on the counter a couple of times to release any air bubbles.
Bake (50-60 minutes): Pop the pan into your preheated oven. In my kitchen, this cinnamon donut bread usually takes around 50-60 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean. While the cinnamon donut bread is baking, I usually tidy up the kitchen a bit, or sometimes I’ll even sneak in a quick chat with one of the kids about their day. The whole house will start smelling absolutely incredible – that signature warm, sweet, buttery scent that tells you something delicious is happening! Your cinnamon donut bread should smell like a dream, like you just walked into your favorite donut shop.
Cool (20-30 minutes): Once baked, take the cinnamon donut bread out of the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This helps it set up properly. Then, carefully invert the bread onto the wire rack to cool completely. This cooling step is essential before glazing, otherwise, your glaze will just melt right off! I learned this the hard way with my first few tries at making an easy cinnamon bread – impatient me just wanted to dive in!
Make the Cinnamon-Sugar Topping (2 minutes): While the bread is cooling, whisk together 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon in a shallow dish. This is where the “donut” part of the cinnamon donut bread really shines!
Make the Glaze (2 minutes): In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. You want it thick enough to coat a spoon, but thin enough to drizzle. If it’s too thick, add a tiny bit more milk, a half teaspoon at a time.
Glaze and Coat (3 minutes): Once your cinnamon donut bread is completely cool, drizzle the glaze all over the top. While the glaze is still wet, sprinkle the cinnamon-sugar mixture generously over the top, making sure to get every nook and cranny. The glaze acts like the “sticky” part of a donut that holds the sugar!
And there you have it! A truly delightful cinnamon donut bread ready for munching. Don’t worry if your cinnamon donut bread isn’t perfectly symmetrical; the charm of homemade is in its rustic beauty. This family-tested recipe for cinnamon donut bread has become a staple for us, and I know it will for you too!
SERVING YOUR CINNAMON DONUT BREAD:
Oh, my friend, this cinnamon donut bread is truly a star in our house, and there are so many delightful ways to enjoy it! My family absolutely devours it, especially when it’s still slightly warm from the oven. The kids love our cinnamon donut bread when I cut thick slices for them right before school, sometimes even popping it in the toaster for a few seconds to crisp up the edges and warm the glaze.
It feels like a special treat that sets a happy tone for the day. My husband, well, he likes to enjoy his donut loaf with a strong cup of black coffee – a simple pleasure that fits perfectly with the sweet, cinnamony notes of the bread.
This cinnamon donut bread is perfect for so many occasions! It’s our go-to for weekend brunch, a guaranteed crowd-pleaser when we have friends over for coffee, and it makes a fantastic addition to any holiday breakfast spread. We’ve served it on Christmas morning, Easter Sunday, and even for casual get-togethers. The presentation is so simple, yet so inviting. I usually just slice it thick on a pretty cutting board and let everyone help themselves. Sometimes, I’ll dust a little extra powdered sugar over the top right before serving, just for a little extra sparkle.
As for go-to side dishes, honestly, this cinnamon donut bread is pretty much a meal in itself! But if I’m serving it for a bigger brunch, I like to pair it with something savory to balance the sweetness. A simple scrambled egg dish, maybe some crispy bacon or turkey sausage, and a bowl of fresh seasonal fruit are perfect complements.
The light, refreshing fruit cuts through the richness of the baked donut bread beautifully, and the savory elements add a nice contrast. Sometimes, for a really indulgent treat, we’ll have it with a dollop of whipped cream and a sprinkle of fresh berries on the side, almost like a deconstructed shortcake, but with this delightful cinnamon donut bread as the star.
Now, if you happen to have extra cinnamon donut bread (which is rare in our house, I won’t lie!), it stores beautifully. Just wrap it tightly in plastic wrap or foil, or pop it into an airtight container. It stays fresh at room temperature for 2-3 days. You can even warm individual slices in the microwave for a few seconds to bring back that just-baked softness.
I’ve heard from some friends that they even freeze slices and then toast them when a craving hits! We once made a French toast casserole using leftover slices, and it was a surprisingly delightful twist on this sweet bread recipe! My friends always ask for this cinnamon donut bread recipe after they try it, marveling at how it captures that donut taste without any frying. It truly is a comforting treat that everyone seems to adore. And speaking of comforting baked goods, my family also absolutely adores our Southern Cornbread Poppers for something on the savory side – they hit that same warm, homemade spot!
FAQs ABOUT CINNAMON DONUT BREAD:
I get a lot of questions about this cinnamon donut bread, both from friends who’ve tried it and readers on my blog! It’s clear that everyone loves this easy cinnamon bread and wants to make sure theirs turns out perfectly. Here are some of the most common questions and my honest answers, based on my own kitchen adventures and the feedback I’ve gotten.
Q: My cinnamon donut bread came out a bit dry. What did I do wrong?
A: Oh, you know what I do when my cinnamon donut bread turns out dry? I usually realize I either overmixed the batter or overbaked it. Overmixing develops too much gluten, making it tough, and overbaking just zaps the moisture right out. Make sure you mix just until the flour streaks disappear. Also, check your oven temperature with an oven thermometer – sometimes ovens run hotter than they say! And use the toothpick test; pull it out as soon as it comes clean.
Q: Can I make this cinnamon donut bread ahead of time?
A: Absolutely! This baked donut bread is wonderful made a day ahead. Just let it cool completely, then glaze and coat it. Wrap it tightly and store it at room temperature. It’s fantastic the next morning, though that warm-from-the-oven experience is truly magical. My family sometimes fights over the last piece, even a day later!
Q: My cinnamon-sugar topping didn’t stick well. Any tips for my donut loaf?
A: This is a common one! The trick with your donut loaf topping is to make sure the glaze is still wet when you apply the cinnamon sugar. If the glaze dries, the sugar won’t adhere properly. So, once you’ve drizzled the glaze, sprinkle the cinnamon-sugar right away. Don’t wait!
Q: Can I add anything extra to the cinnamon donut bread batter?
A: You bet! I’ve experimented with a few things. Adding about 1/2 cup of chocolate chips or chopped nuts (pecans or walnuts work beautifully) to the batter before baking can be a delicious twist on this sweet bread recipe. We’ve also tried a handful of dried cranberries, which was a surprisingly tart and sweet contrast. It’s a great way to personalize your cinnamon donut bread.
Q: How do I store leftover cinnamon donut bread? Can I freeze it?
A: Like I mentioned before, wrap it tightly in plastic wrap or foil, or put it in an airtight container at room temperature for 2-3 days. And yes, you can definitely freeze it! I like to slice it first, then wrap individual slices in plastic wrap before putting them in a freezer-safe bag. That way, you can just grab a slice for a quick treat. It stays good for up to a month in the freezer. Just thaw it on the counter or gently warm it in the microwave.
Q: I only have self-rising flour. Can I use that for my easy cinnamon bread?
A: This is a tricky one! Self-rising flour already has leavening and salt mixed in. If you use it, you’ll need to omit the baking powder and salt from the recipe. I haven’t personally tried it for this specific cinnamon donut bread, as I prefer the control over leavening, but theoretically, it could work. Just keep a close eye on the texture!
Q: Can I use different types of cinnamon for my cinnamon donut bread?
A: Oh, absolutely! Did you know there are actually different kinds? For a really deep dive, The Spruce Eats has a great article on types of cinnamon – it’s fascinating! I generally use Saigon cinnamon for its bold flavor, but Ceylon cinnamon is milder and lovely too. Experiment and see what you prefer in your cinnamon donut bread!
Q: My glaze seems too thin or too thick. What should I do?
A: This happens all the time! If your glaze for the cinnamon donut bread is too thin, slowly whisk in a bit more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add milk a half teaspoon at a time until it’s just right. It’s all about finding that perfect drizzle-able consistency. Don’t stress too much; it will still taste amazing!
My Final Thoughts on Cinnamon Donut Bread:
This cinnamon donut bread holds such a special place in my heart, truly. It’s more than just a recipe; it’s become a symbol of cozy mornings, family togetherness, and the simple joy of baking something comforting from scratch. The smell alone brings back so many sweet memories of my children’s laughter echoing through the kitchen, their eyes lighting up at the sight of that beautiful donut loaf. It’s the kind of sweet bread recipe that you’ll want to pass down, tweaking and making your own over the years.
Cinnamon Donut Bread Pro Tips:
Don’t Overmix: This is probably the most crucial tip for any baked donut bread. Mix the wet and dry ingredients just until combined. A few lumps are perfectly fine and will lead to a more tender crumb for your cinnamon donut bread.
Cool Completely Before Glazing: I know it’s tempting, but resist! Glazing a warm loaf will cause the glaze to melt right off, and your cinnamon-sugar won’t stick. Patience is rewarded with perfectly coated cinnamon donut bread.
Embrace the “Messy”: Don’t worry if your glaze isn’t perfectly even or if some of the cinnamon-sugar falls off. The beauty of homemade cinnamon donut bread is in its rustic, comforting appearance. It shows it was made with love!
We’ve experimented with a few variations of this cinnamon donut bread over the years. My youngest loves a plain version, just the glaze and cinnamon-sugar, because he says it tastes exactly like his favorite cake donut. My daughter, on the other hand, is a huge fan of adding a handful of mini chocolate chips to the batter – she calls it “chocolate chip donut bread,” and it’s definitely a hit. My husband actually really enjoys a version where I add a teaspoon of instant coffee granules to the glaze for a “mocha” twist, making it a sophisticated companion to his morning brew.
It’s amazing how versatile this easy cinnamon bread really is! I genuinely hope this cinnamon donut bread brings as much warmth and deliciousness into your home as it has into ours. Don’t be afraid to make it your own – add a sprinkle of nutmeg to the cinnamon-sugar, try a lemon zest in the glaze, or simply stick to the classic. However you make this cinnamon donut bread, I know it will become a cherished recipe in your kitchen. Happy baking, my friend, and enjoy every single delightful bite of your homemade cinnamon donut bread! And for another fantastic baked treat with a similar vibe, be sure to check out our Cinnamon Sugar Pizza recipe!
Incredible Cinnamon Donut Bread for Pure Joy
Capture the irresistible flavors of a warm cinnamon donut in a delightful, easy-to-make bread. Perfect for breakfast, brunch, or a sweet treat anytime.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- **For the Bread:**
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/white vinegar)
- **For the Cinnamon Swirl:**
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- **For the Glaze:**
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk (or heavy cream)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry, mixing until just combined. Do not overmix.
- In a small bowl, combine the brown sugar, cinnamon, and melted butter for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
- Add the remaining batter on top, then sprinkle with the rest of the cinnamon swirl mixture. Use a knife or skewer to gently swirl through the batter a few times.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the bread cools, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth and pourable.
- Once the bread is completely cool, drizzle the glaze generously over the top. Slice and serve.
Notes
This bread is best enjoyed fresh, but leftovers can be stored at room temperature in an airtight container for up to 3 days. For an extra touch, warm a slice slightly before serving!