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Cinnamon Bread {Cinnamon Swirl Donut Bread}

4.87 from 58 votes

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This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar! And if you’re looking for a mini version, look no further than my Cinnamon Muffins!

Cinnamon swirl donut Bread

How To Make Sweet Donut Cinnamon Bread (YUM)

This is a pretty simple loaf to make, you just need to be prepared to get a little messy whilst dipping the whole loaf into melted butter…and then cinnamon and sugar. For full recipe details see the printable recipe card and video down below.

Prep

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside.

Make the Batter

In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.

Reserve 1/2 Cup of Cinnamon Bread Batter

Reserve 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.

Pour into Pan, Swirl + Bake

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 until toothpick comes out with a few moist crumbs…about 40-45 minutes.

Prep Coating

While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.

Cool

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.

Coat Loaf in Butter + Cinnamon Sugar

Dip each side of 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.

Storing Cinnamon Bread

Cinnamon Swirl bread can be stored in an airtight container or ziplock beg at room temperature. This bread will stay fresh for 4-5 days.

To Freeze: Let Cinnamon Bread cool completely before wrapping in plastic wrap and placing in a freezer safe bag. Bread will stay fresh in the freezer for 3 months.

Can I Make These into Muffins Instead?

Yes! You can totally make this buttery cinnamon bread 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.

cinnamon swirl donut bread sliced on a plate

More Sweet Cinnamon Recipes To Try:

So, there you have it! A buttery, sweet, delicious cinnamon bread that you are sure to love. Be sure to save this recipe for your next breakfast or brunch gathering! Have a wonderful weekend!

4.87 from 58 votes

Cinnamon Bread (swirled donut bread)

This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar!
servings 8 slices
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins

Ingredients

coating:

Instructions

  • Preheat oven to 350 degrees. Grease light colored loaf pan with non-stick cooking spray and set aside.
  • In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla 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 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 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 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

Nutrition

Calories: 475kcal | Carbohydrates: 57g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 332mg | Potassium: 126mg | Sugar: 39g | Vitamin A: 615IU | Calcium: 59mg | Iron: 1.4mg
Course: Breakfast
Cuisine: American
Keyword: Cinnamon Swirl Donut Bread

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Recipe Rating




277 Responses
  1. Leslye

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

  2. Diane

    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..

  3. Janelle Sensenig

    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 !!!!

  4. Beth

    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 !

  5. Anon

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

  6. Dani

    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!

  7. Chiamaka

    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.

  8. Kristin

    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!

  9. Beth W.

    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!

  10. Brittany Mitchell

    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.

  11. Chef Teddi Wohlford

    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

  12. Marlene Sheppard

    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

      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 🙂

  13. s

    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….

  14. Christine

    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! ????

  15. Rhona

    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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