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Cinnamon Donut Bread Recipe

4.77 from 107 votes
By Katie
September 5, 2025
305 comments
Jump to Recipe Jump to Video

This post may contain affiliate links. View my privacy policy and disclosure policy for more details.

If you’ve been craving something sweet and buttery, this Cinnamon Donut Bread is exactly what you need. It’s soft with a warm cinnamon-molasses swirl, then coated in buttery cinnamon sugar that makes it taste just like a donut loaf. The swirl looks impressive, but it’s simple to make. And when it bakes, your kitchen fills with the kind of cozy aroma you’ll want to bottle up and keep forever.

Laurens Latest 88 2


 

Ingredient Notes + Variations

This recipe comes together with simple pantry staples, but each one plays a role in flavor and texture. Here’s a note about a few of the ingredients.

  • Cinnamon-sugar coating – The final step that makes this bread taste like a true donut.
  • Buttermilk (or milk + vinegar) – Keeps the loaf soft and adds a subtle tang.
  • Ground cinnamon + molasses – Combined, they create the signature swirl of spice and warmth.
CINNAMON DONUT BREAD

How to Make Cinnamon Donut Bread

This cinnamon bread looks like something you’d buy in a bakery case, but it’s simple to whip up at home. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

1. Preheat Oven + Prep Loaf Pan

Preheat oven to 350° F. Grease light colored loaf pan with nonstick cooking spray and set aside.

Step 2: Make the Batter

A mixing bowl with creamed butter and sugar, surrounded by flour, eggs, vanilla, and salt.

cream oil, butter + sugar

Bowl with cracked eggs on creamed butter and sugar, surrounded by flour, egg shells, cinnamon, and salt on a marble surface.

mix in eggs + vanilla extract

Bowl with batter and flour being mixed with a spatula, surrounded by ingredients like flour, eggshells, cinnamon, and salt on a marble surface.

stir in dry ingredients with buttermilk until smooth

Step 3: Create the Cinnamon Swirl

Baking ingredients on a marble surface: flour, cinnamon, cracked eggshells, and salt surround a mixing bowl and a green dish with dough.

reserve 1/2 cup prepared batter

Bowl with batter, vanilla extract, and cinnamon on a counter, surrounded by flour, eggshells, and salt.

stir in cinnamon + molasses

A green bowl with a creamy brown mixture and a spoon. Eggshells, a blue bowl, and a black dish with salt are nearby.

combine until smooth

Step 4: Bake

Baking dish with cream-colored batter topped with blobs of a lighter brown mixture. Surrounded by eggshells and bowls of ingredients on a marble surface.

pour half the batter into the pan + spoon half the cinnamon swirl in dollops over the batter

A marble cake batter in a rectangular white baking dish surrounded by bowls of flour, cinnamon, and broken eggshells on a marble surface.

repeat with remaining batters + swirl the two batters together with a butter knife

A rectangular loaf of baked bread in a white dish sits on a towel. Broken eggshells and small bowls of ingredients are nearby on a marble surface.

bake until a toothpick comes out clean with moist crumbs

Step 5: Make the Coating

A plate with brown and white sugar, cinnamon, and ground spices on a marble surface. Eggshells, cinnamon, and milk are nearby.

stir sugar, brown sugar + cinnamon together in a dish

Ingredients laid out for baking: melted butter in a bowl, cinnamon and sugar mixture, brown sugar, milk, cracked eggshells, and a small bowl of cinnamon on a white surface.

pour melted butter into a large shallow dish

6. Cool

Cool on a cooling rack for 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.

7. Coat the Bread

A loaf of golden-brown bread on a rectangular pan, surrounded by milk, cinnamon, brown sugar, eggshells, and a plate with sprinkled sugar on a marble countertop.

while still warm, dip each side of the loaf into melted butter until fully coated

A baking tray with a rectangular dessert covered in a brown crumb mixture, surrounded by eggshells, brown sugar, cinnamon, and a cup of milk on a marble countertop.

transfer loaf to cinnamon sugar + press into the sides and top

A loaf of cinnamon swirl bread on a white surface, with one slice cut and laid in front, showing the cinnamon filling.

slice into pieces + serve

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Tips for Success

  • Use a light-colored loaf pan to avoid over-browning.
  • Don’t over-swirl the batters, just a few gentle turns with a knife is enough.
  • Let the loaf cool about 10 minutes before handling so it holds its shape when coating.
  • Press the cinnamon-sugar mixture firmly into the loaf so it sticks to the buttery coating.
Four slices of marble cake on a wire rack, next to a small jug of milk and a jar of sugar on a light-colored surface.

What to Serve with Cinnamon Bread

This Cinnamon Donut Bread is the kind of recipe that makes you sneak back into the kitchen for “just one more slice.” Soft, buttery, and sugar-crusted… it’s the best of both worlds. It also makes great French toast the next day! The printable recipe is below. Have a great day friends!

A loaf of cinnamon swirl bread on a white surface, with one slice cut and laid in front, showing the cinnamon filling.

Cinnamon Donut Bread

Katie Cooksey
This Swirly Cinnamon Donut Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar!
4.77 from 107 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 475 kcal

Ingredients
 
 

coating:

Instructions
 

  • Preheat oven to 350° F. Grease light colored loaf pan with non-stick cooking spray and set aside.
  • In large bowl, using an electric stand mixer, mix oil, butter and sugar until well combined. Stir in eggs and vanilla extract until smooth.
  • Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.
  • Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in ground cinnamon and molasses.
  • Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter.
  • Using a butter knife, swirl two batters together. Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.
  • While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and ground cinnamon together in a separate large shallow dish.
  • Cool 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.
  • Dip each side of the loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy.
  • Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
  • Slice into pieces and serve warm or at room temperature.

Video

Notes

Storage Directions

Store Cinnamon Donut Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Warm slices in the microwave for 10–15 seconds before serving. To freeze, wrap the loaf or slices tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature before serving.
 

Nutrition

Calories: 475kcalCarbohydrates: 57gProtein: 4gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 88mgSodium: 317mgPotassium: 134mgFiber: 1gSugar: 39gVitamin A: 617IUVitamin C: 0.01mgCalcium: 63mgIron: 1mg
Keyword Cinnamon Swirl Donut Bread
Rate This RecipePlease consider Leaving a 5-Star Review!

Variations

  • Swap the molasses with maple syrup for a lighter flavor.
  • Use almond extract instead of vanilla extract for a nutty twist.
  • Add chopped nuts (pecans or walnuts) to the swirl for crunch.
  • Try pumpkin pie spice instead of plain cinnamon for extra warmth.
  • Make this recipe into muffins– Be sure to grease the muffin tin and fill 2/3 full and bake until a toothpick inserted comes out clean, around 13-15 minutes. Paper liners wouldn’t work here because you would have to coat the whole muffin in butter, then cinnamon sugar. Unless you just dip the top, which could be a great option if you’d rather not bother washing a muffin tin.

More Recipes to Try

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

4.77 from 107 votes (34 ratings without comment)

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Recipe Rating




305 Responses
  6. Jessie
    Reply

    5 stars
    Great recipe! It’s so good! I pricked mine with a fork and pour some maple syrup on it after it had cooled a bit. Delicious!

  7. Andrea R.
    Reply

    5 stars
    This is the perfect little snack! I “cheated” a bit and only used the half the coating recipe. I left the load in the pan and just made a cinnamon-sugar top.

    If I could a suggestion – I would specify using a 1.5 QT (or 1.5 L) loaf pan. Side measurements are all over the place from brand to brand. Volume is much easier to match up! Thanks!

  8. Jill
    Reply

    I am wondering if this could have shredded apple or apple chunks added? Do you know what might have to be changed up on the recipe to accommodate the apple? Thanks!!

  11. Marybeth Schaefer
    Reply

    5 stars
    Very moist and tasty bread. The changes I made were I added a 1/2 teaspoon of cinnamon to the batter before you have to put the 1/2 cup of batter in a bowl but still add the 1/2 teaspoon and molasses for a total of 1 teaspoon for the loaf. I also used the parchment 9×5 loaf pan liners from Amazon. Your bread will come out of the pan looking perfect everytime. And last thing I had to bake my loaf for a total of 55minutes.This is a very quick bread to make and everyone will love it. Very yummy!

  13. Julie
    Reply

    5 stars
    I have made this bread so many times. Everyone loves it. And very easy…Getting ready to make it again for Mother’s Day Lake trip… thanks for sharing..

  14. Tammy Heslop
    Reply

    Hi Lauren,
    I was soo excited that the recipe I looked so long for was the best was from someone I once knew. I searched so long for a recipe like this. thank you so much for sharing this recipe!

    Hope you and your family are doing well!
    Tammy

  15. Kathy
    Reply

    I just made this and when I rolled it in the butter and then the sugar mixture it crumbled and fell apart. What did I do wrong?

  18. Lynette Roth
    Reply

    5 stars
    I attempted a Keto version of this. unfortunately even after the toothpick test it was underdone when I tried to take it out of the pan. So I dumped the pieces into the melted butter then the cinnamon sugar and put it back into the oven. It came out with crispy deliciousness. Also I used a bigger loaf pan so I will switch to a smaller one or try mini muffins. And since I like the crispy crust of the butter and sugar topping in the oven, I will add it when thre is about 15 minutes left to cook.

  20. Sheena
    Reply

    3 stars
    I just made this and followed recipe exactly other than pan size it tastes like it’s missing something very bland only the buttery cinnamon sugar coating tastes good. Been waiting weeks to make this do disappointed. I used 2 mini pans instead it’s all I had could this cause a problem.

    1. Machelle Zehner
      Reply

      I image you can leave out molasses, but it was only 1 teaspoon. I found it very subtle flavor in the finish quick bread.

  25. Shanna
    Reply

    5 stars
    Found this recipe on Pinterest a few years ago. When I first found the recipe I made it at least once a week at the request of my coworkers who would devour the loaf in minutes. I am now a SAHM so I don’t make it as often, but this recipe is still a favorite!!

  34. Sonia
    Reply

    5 stars
    Delicious recipe. ? Made it today to serve at my immediate family’s Christmas Eve brunch tomorrow; we will see how they like it.
    Hubby & I loved it.❤ It reminds me a little of an apple donut we find in the area Fall festivals which are some of my favorites…
    Thank you for sharing with us.

  36. Andrea
    Reply

    Thank you for sharing – sounds delish! Can these be stored at room temp and how long will they keep? Would love to share with friends as Christmas gifts ?

  38. Debi
    Reply

    5 stars
    This was amazing!!!!! I didn’t need 1/2 cup of butter for the topping though. I think 1/4 cup would did the job. Thanks for sharing this.

  45. Gary Hewett
    Reply

    5 stars
    Made this twice, IT IS REALLY GOOD. Delicious and then some!
    On a different thought, it flabbergasts me to NO END, when people comment on recipes THEY HAVE NOT MADE. PLEASE STOP.
    Once one person, who has not made it, comments, it opens a flood gate for non-makers, who drone on about NOTHING pertinent to the RECIPE!
    Just stop, you come off as a total tool to everyone else!

  49. martha rarig
    Reply

    I made this recipe exactly to the letter and against my better judgement I only greased the light baking pan but did not flour it. The bread stuck everywhere it could. disaster, never again

  50. Shailini M Sisodia
    Reply

    Just read many comments , asking , what pan size you used? One post of yours said 8.5 and another one, said 8 inches..?? Why the change? As you know , baking is precise ( as opposed to cooking) I know whereof I speak, so to say – am a cooking teacher in boston with rave reviews from all age students. Also, wondering, why you wouldn’t just list the pan size in the recipe?? Every good baker knows to do that – okay, just my two cents.

    1. Lauren
      Reply

      I wrote this post at least 5 years ago when I didn’t care as much about recipe development and accuracy…plus most people don’t care about precision and having any old loaf pan is good enough for them. This is the loaf pan I used: https://rstyle.me/+o2fxEHdkylgB7XY8hmeWCA .

      It is an aluminized steel 1 pound loaf pan, commercial grade and heavy gauge – measures 8.5 x 4.5 x 2.75 inches.

  51. Carol-Ann Walker
    Reply

    This looks Scrumptious!! I definitely will be making this.

    I do have a question. I only have dark coloured loaf pans. Is it okay to use it? Do need to adjust cooking time or anything to use the darker loaf pan?

    Thank you for sharing.

    ps…are you on Instagram to follow?

    Thanks again!

    1. Lauren
      Reply

      My only concern with darker colored loaf pans are the edges getting crispy and dark before the center is cooked. You are welcome to try, though! It still will work, the edges will just be darker. Be generous with your butter in soaking the edges 🙂

  52. Krystal
    Reply

    3 stars
    The flavors were good, but this took forever to bake through in the center, leaving the outside and edges very dry.
    FYI – I used a glass loaf pan.

  54. Diane
    Reply

    5 stars
    Absolutely delicious. My only issue was when I went to dip it in the butter, the loaf started falling apart in my hands. I tried to dip it when I took it out of the pan – it was still warm. I guess maybe it’s better to wait until it’s cool so it’s firmer? Will make again, so good.

  55. Vickie
    Reply

    5 stars
    I have tried may similar recipes to this but this is absolutely the best. I have been baking for more than 50 years and give it five star hands down. It is sooooo good.

  57. Gabby
    Reply

    Hi!
    Do you recommend using one of those to go aluminum 8×4 pans loaf pans? Or a bigger glass loaf pan? Any degree / time differences?

  60. Molly
    Reply

    5 stars
    Mine seemed to be browning too quickly around the edges at about the 25-30 min. mark & the center wasn’t quite done, so I turned the oven off-let it bake about 5 min. longer, then opened the oven door slightly for the last 10ish or so min., then the center set and it came out about perfect………….loved this; donut bread is the perfect description!

  61. Molly
    Reply

    5 stars
    This is SO GOOD………….smeared w/ butter while still warm…MMMMMM……..then ate more ALL day…….w/butter….w/out butter….scraped up every crumb, every time………gave ONE piece to my mother to take home………about 1/2 left……probably will be gone by tomorrow nite………….mmmmmmmmmmmm

  62. janet wappel
    Reply

    Do you think I could omit the cinnamon/sugar coating & just use a vanilla or cinnamon glaze on it? Thank you!

    1. Lauren
      Reply

      What are the dimensions of your loaf pan? Are you baking in the lower 1/3rd of your oven? Does your oven run hot? cold?

  65. Mary Wilson
    Reply

    This recipe looks fantastic! Will be making this. Is it possible to add the picture to the recipe? The picture would be very motivating at a glance. Thanks for sharing your recipes..

  68. Jessica Young
    Reply

    This is definitely going on my fall baking list!! Love so many of your recipes. My husband asks me to make the Salted Browned Butter Choc Chip cookies at least once a week!

  72. Regine
    Reply

    5 stars
    Excellent. I used 9×5 pan and it took me
    exactly 50 minutes. Next time though I will
    just melt 1/2 stick butter and brush cake several times rather than roll cake into the melted butter because my cake almost broke. I also had a lot of leftover sugar mixture so I may also
    cut it in half. Thanks.

  74. Sally
    Reply

    I need to make this ahead of time and freeze. Should I dip in the butter/cinnamon sugar before I freeze or right before I serve. I’ll be serving a room temp. They can heat in the microwave if they choose. Thank you.

  78. Laura
    Reply

    5 stars
    This bread is so deliciously wonderful. I make it about once a week. Took it to work for St. Patrick’s Day and used green food in the swirl. It was a huge hit! Definitely 5 stars!!

  79. Virginia L Dryden
    Reply

    Does this bread need to be refrigerated? And, how long does it “keep” I give cinnamon bread as gifts but wanted to try something different. I put my bread in plastic bread bags with a wire tie, and it lasts about 1 week like this. Would your cinnamon bread do the same?

    Thanks!
    Gini Dryden

    1. Lauren
      Reply

      I would refrigerate to make sure it stays as fresh as possible. I would say it lasts 4-5 days. Of course you can eat it beyond that, but it won’t taste as good 🙂

  80. Banana Nut Bread Recipe | Lauren's Latest
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    […] banana isn’t your thing, you may want to try my Low Fat Lemon Poppyseed Bread, my Cinnamon Swirl Donut Bread or my Homemade White Bread. All non-banana-but-still-delicious […]

  81. Dawn
    Reply

    5 stars
    This may be the best thing I’ve ever put into my mouth! OMGosh! I was looking for something different to bake and holiday gifts and this is it. I added 1/2 cup of finely chopped walnuts to the cinnamon batter, but changed nothing else. So many sweet loaf breads are heavy, you can even see it in the photos. This one is light and airy. I think maybe because most use 1/2 cup butter, where this recipe calls for 1/4 cup butter and 1/4 cup canola oil. The butter and cinnamon sugar on the outside is a MUST – do NOT skip these final two steps! Excellent! Thanks for posting!!

  82. Elizabeth
    Reply

    5 stars
    I just made this. Can’t wait to try it. Unfortunately, I made it in a larger loaf pan. Will correct that next time. Very easy to make.

  86. Pumpkin Swirl Donut Bread | Lauren's Latest
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  88. Jamie Spencer
    Reply

    5 stars
    The absolute most delicious thing I have ever had! If you are questioning whether you should make it, the answer is YES. Just do it. It is really that good!

  90. Erma Beckford
    Reply

    When I use buttermilk in a recipe, I use Baking soda instead of baking powder. Also, for more “donut” flavor, I think I will use some nutmeg in it. It really sounds good and looks good too.

  91. Ashley
    Reply

    5 stars
    I love baking this bread just like this but I also love kicking it up a bit with different nuts it’s good with a cup of coffee

  94. Christele
    Reply

    Un petit coucou de la Nouvelle Calédonie ou je viens de tester ce délicieux gâteau !!! Merci pour la recette 😉

  95. BobbiG
    Reply

    5 stars
    If you wanna make a killer drizzle sauce, mix a cup of powder sugar with 4 Tbs maple syrup (increase by 1tsp at a time for desired consistency) and drizzle over the top. AMAZING!

  96. Maggie
    Reply

    5 stars
    Awesome recipe, just made for 2nd time in one week. Doubled recipe and made 3 – 8×4″ loaves, delicious, will make as gifts at christmas, *****

  98. Rebekah
    Reply

    5 stars
    Hi Lauren! We love this recipe!! It is so simple and so good. I have to practically hide it – from myself! I’ve also started dipping my other quick breads in the butter and sugar mixture. It’s just amazing on banana bread and zucchini bread!!!!!

  103. Diana
    Reply

    5 stars
    this is amazing so good no need to read more posts just go and make it,, the kids loved it too..
    thanks for the recipe

  110. Darlene in Nova Scotia
    Reply

    5 stars
    DELICIOUS.
    Lauren I have made your recipe preciously several times and here I am now making more. I double it and make 2 loaves Lauren, as it goes so very quickly. My hubby loves is. Tomorrow is crafting day with my friends they will gobble it up. Thanks again. SO YUMMY

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  114. debbie
    Reply

    5 stars
    This is the best bread, EVER! I made it in a 8 x 4 loaf pan, as no pan size was stated and it was the perfect size for this amount of batter. I increased the cinnamon and vanilla, but otherwise followed the recipe. SO.VERY.GOOD! Thank you!

  118. donnag
    Reply

    5 stars
    excellent recipe.. very tasty.. 5 out of 5.. would make a slight change next time though by halving the coating.. i ‘painted’ the butter on the loaf then pressed the loaf on the sugar mixture.. lots of coating left over

  119. CINNAMON SWIRL LOAF – Chasing MY Life
    Reply

    […] SWIRL LOAF adapted from Lauren’s Latest 1/4 cup coconut oil 1/4 cup butter, softened 1 cup super fine granulated sugar 2 LARGE eggs, at […]

  120. Julie
    Reply

    5 stars
    This is about the 4th time I’ve made this and it is amazingly delish! Turned out perfect once again and it will magically disappear!!

    1. Lauren
      Reply

      Yes, though I can’t guarantee how it would turn out because I’ve never tested it with gluten free flour blends and all flour blends seem to be different. I really like Pamela’s GF flour.

  127. Lyndya
    Reply

    5 stars
    With a house full of kids this will make a good quick breakfast with a glass of milk and bowl of fruit when I make it the night before.

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    […] CINNAMON SWIRL DONUT BREAD […]

  131. Sandy
    Reply

    This looks so delicious! I made it this morning and unfortunately didn’t have the results I had been expecting. The loaf looked great in the pan, but it would not release. I followed your directions but it cracked apart and the bottom stuck to the pan. I’m thinking 375 was too high, or I should have placed it on the rack in the lower half of my oven. I didn’t watch your video until after, and so didn’t use a mixer as the directions specify to stir. I still rolled the broken parts in butter, and topped with the sugar. The mouth feel was just like a doughnut – too much of a greasy feel on the roof of the mouth. I’m glad that others were much more successful, but this isn’t one for me to try again.

  134. Lee R
    Reply

    This looks delicious – I’m waiting on my first baby to make his/her appearance (2 days past due date) and might have to make this in the meantime while I play the waiting game!

  138. Marta
    Reply

    I made this today and it was amazing. I think I’d prefer half the topping on top before baking, like streusel, it was super sweet on the outside. This is going to be my new potluck fair. Thank you.

  141. Meme
    Reply

    5 stars
    This is so delicious. At the end I only mixed half of melted butter and sugars together, and it was still to much. I we I’ll make this agsin and again

  145. Leslye
    Reply

    I am cooking mine in a glass Pyrex bread pan and it is taking longer than 50 mins. Did I do something wrong?

  146. Diane
    Reply

    Yes Cindy Briggs you may use Corn Syrup or even Maple Syrup..it is only 1/2 a teaspoon so it’s ok to substitute with these 2 ingredients…I just made this and used Maple Syrup..No doubt the best Cinnamon Bread ever..

  147. Janelle Sensenig
    Reply

    5 stars
    this is seriously the best sweet bread ever! You won’t be able to quit on it! I made 2 loaves and my family had it gone in no time !!!!

  148. Beth
    Reply

    It would be helpful if you had specified which temperature measurement you’re using (Celsius or farenhiet etc.) Because someone could not realise and use 350 degrees Celsius. Other than that though it’s really good !

  149. Anon
    Reply

    You should really specify which temperature measurement you’re using (Celsius or farenhiet etc.) Because someone could not realise and use 350 degrees Celsius.

  152. Dani
    Reply

    5 stars
    Wow, this is amazing! I made it last night and it was devoured in no time. The cake is so moist and that swirl! This will definitely be a regular in our household. Thanks!

  158. Chiamaka
    Reply

    Wow! I just made it and it’s so nice. I can’t stop eating it. I added some raisins to mine and I love it. Thanks for this recipe.

  160. Kristin
    Reply

    Made this bread today, and it’s SO good! It’s so delightful! It’s tender and light, and perfectly sweet. My whole family loved it. This is a keeper! Thanks for sharing a great recipe!

  161. Beth W.
    Reply

    5 stars
    I just baked your cinnamon swirl donut bread, except I made it into mini muffins. They came out amazing. I baked them for 10 – 12 minutes and removed immediately from the muffin tins otherwise they stick. That is very important. Then I just dipped just the tops of the mini muffins in butter and then in the coating. Heavenly!

  162. Brittany Mitchell
    Reply

    I’m allergic to cinnamon, so I just made this with a bunch of other spices and a little extra molasses. It. Is. So. Good. A+ recipe.

  164. Chef Teddi Wohlford
    Reply

    5 stars
    I’m a professional chef and rarely does a recipe SCREAM OUT to me. This one is a MUST TRY recipe. Can’t wait ~ ~ this one is GENIUS!!

    Thanks for sharing!!
    Chef Teddi

  166. Marlene Sheppard
    Reply

    I noticed this recipe called for baking powder and buttermilk. All the recipes I have used with buttermilk call for Baking SODA. Is the baking powder correct? Just curious.

    1. Lauren
      Reply

      Yes, baking powder for rise, buttermilk for moistness. I know usually soda and buttermilk (or milk + vinegar) ‘go’ together, but I used buttermilk and baking powder for different but important reasons not in connection to leavening 🙂

  176. s
    Reply

    emergency – can it be frozen? maybe better to freeze it before dipping into butter or frosting with the sugar mix? made too much so filled little muffin tins….

  180. Christine
    Reply

    My boyfriend asked me to bake something for his new neighbors, so I might make this recipe. But it looks sooooo yummy, I might have to test it first just to make sure it’s edible! ????

  190. Rhona
    Reply

    5 stars
    This is a terrific cake. It’s easy to make and light, with great texture. I threw a few chocolate chips on the top for my choc-o-holic husband, and pressed them lightly into the batter. I sprinkled the top with some cinnamon and sugar, just to coat the chips. After I dipped the sides in butter, I brushed the top with it so I didn’t have to handle the loaf quite as much.

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  213. Stefanie
    Reply

    5 stars
    I made this in a heart shaped tin for Valentines Day. I would have attached a pic but there was no where to attach it. This is amazing bread!

    1. Alessandra
      Reply

      5 stars
      I top the batter with pecans and proceed with the baking and then with the coating. It is delicious! I bake it almost every month. During summer I substitute the cinnamon in the swirl with lemon zest and lemon extract. Top with blueberries tight before baking and then in the coating omit the cinnamon and use all sugar and more lemon zest.

  220. Heather Bellman
    Reply

    Made this bread for my Sunday School kids and we all loved it! I put the batter in mini loaf pans, which made it easier to bathe the loaves in the butter:) Thanks for sharing!

  222. Kara
    Reply

    5 stars
    So…I made it…let me just say WOW!!! This bread is DELICIOUSLY AMAZING!!! My entire family loved it! Thanks so much for a fantastic recipe!

  223. Kara
    Reply

    This looks SO GOOD! I am getting ready to make a loaf now….I can’t wait! In anticipation of making it AGAIN in the future, I was wondering if you’ve ever made mini loaves with it? Any suggestions would be appreciated. 🙂

    1. Kackie Kornfeld
      Reply

      I have made this multiple times in the mini loaves and they turn out great. In my oven the are done in 25 to 30 minutes. Great little gifts!!!!!

      1. Cheryl Ruehling
        Reply

        Thank you Kackie, I am going to make this as gifts in mini loaves so glad to know someone has tried it and for giving cook time for the mini loaves.

        This sounds delicious!!

  226. Kelly
    Reply

    5 stars
    Thanks for the great recipe! I just made this, followed the recipe exactly, came out beautifully. I was worried about it falling apart when rolling it in the butter but all went well. I couldn’t help but think that a bit of mace added to the main batch would really contribute to the donut flavor….gotta try that next time….and there WILL be a next time. Thanks again for a great recipe….it was moist, sweet, and very tasty.

  227. Jess
    Reply

    Hi! My daughter and I just made this! She did the recipe straight by the book and I jazzed mine up with some cream cheese. Can’t wait for it to come out the oven!!

  228. Lydia
    Reply

    This looks great. I can almost smell it cooking. The picture looks like a 9 x 5 loaf size not an 8 x 4. But want to be sure. 9 x 5? Thanks.

  229. Denise
    Reply

    5 stars
    I made this last night and it was so good! I used maple syrup instead of molasses & vegetable oil instead of canola(didn’t have either of those) I wanna make everything on here! 🙂

  230. Amy
    Reply

    5 stars
    This is amazing!!! Made it and just scarfed down 2 pieces???? I just brushed the melted butter on the bread and sprinkled it with tons of the sugar mixture rather than dipping each side…. definitely need that on all sides of the bread for the sheer deliciousness of it! Thanks for a great and easy recipe????

  232. Brooke
    Reply

    5 stars
    OMG I just made this because we needed something sweet to munch on and this is like a fluffy warm slice of perfect!!! I will be making this many many many more times! Thank you.

      1. Robin
        Reply

        You can make your own starter. Here it is:
        2 1/2 t active dry yeast
        1/4 c warm water
        1 c all purpose flour
        1 c sugar
        1 c warm milk

        1. janis
          Reply

          is that the recipe from a long time ago when people shared some kind of friendship batter? i can’t remember what it made… muffins or bread or?? what do you do in this recipe you gave?

  235. Kyli
    Reply

    I don’t have molasses but I want it so bad!!! I seriously cannot wait to try this out!! It looks like the bread they sell in Costco (which I love!)

      1. Kylikyli
        Reply

        Thank you! I will be baking this today! Do you have an Instagram? I love tagging the people who’s recipes I use so others know where to find them 🙂

  236. Michele {Delish Dishes from Michele}
    Reply

    5 stars
    I think I could devour the whole loaf myself! THANK YOU for sharing! (my thunder thighs thank you too, hahaha).

    1. Vane
      Reply

      5 stars
      This is delicious! Simple recipe. The only bump I had was where it says to add all of the dry ingredients and cinnamon is a dry ingredient so I added it to the batter from the beginning rather than to half of the batter….overall this is a great recipe, thank you for sharing!

    1. Audra
      Reply

      Olive oil, safflower oil, coconut oil, sunflower oil, almond oil, cottonseed oil, corn oil, soybean oil,avocado and peanut oil are all possible substitutes for canola oil. Of these alternatives sunflower oil is likely to be the best given its likeness to canola oil in colour, flavour and smoking point

  241. Sheila
    Reply

    Lauren,

    Omg! How decadent. Could you use plain yogurt instead of buttermilk? I can almost taste this on Christmas morning.

    Thanks!
    Sheila Best

    2. Suzanne McCall
      Reply

      The entire recipe didn’t come up so I made it completely different , we will see if it even comes out at all .

  242. Karen
    Reply

    Damn….I have all the ingredients on hand! Will be making this, but think I will just melt a little butter and brtush the top only and sprinkle the cinnamon sugar on…that looks totally satisfying for the adults in the house. Or maybe I will make a butter glaze with cinnamon sugar in it and pour over the cake after I poke some holes in it.

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Katie in the Kitchen

Hi, I'm Katie, a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.

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