This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar!
Hold onto your hats friends, I’ve got another *fat pants* Swirly Cinnamon Bread recipe for you, and this one is RIDICULOUS. I’m so so excited to be sharing this recipe with you today because it is so amazingly good!
A sweet cinnamon swirled cake, baked until perfectly moist and then dipped into melted butter and coated with cinnamon and sugar!! If that doesn’t make you excited for dessert, then I don’t know what will.
You have my friend Machel to blame. Last week, she employed me to create a clone to a very very similar item found at her grocery store a few weeks prior. I’m not one to back down from a challenge, so of course I gladly accepted and a few days later here she blows.
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.
Also be prepared to go to the gym right after consuming gain weight with this one, folks. But, if ever there was a recipe worth the weight gained, this would be it.
Here are a few photos I snapped in the process; printable recipe below!
Have a wonderful weekend! xo
Cinnamon Swirl Donut Bread
Ingredients
- 1/4 cup canola oil
- 1/4 cup softened butter
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon molasses
coating:
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
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
Other sweet cinnamon recipes you might like:
Cinnamon Butterscotch Chip Cookie Recipe
Egg Nog Breakfast Bread Pudding with Cinnamon Whipped Cream
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Barb SWray says
This looks delicious. Anxious to try.
Linda says
Looks yummy!
Rhona says
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.
Linda says
Sounds good
Leslie says
Want to try this bread
nick says
could I use dark caro syrup in place of molasses?
Margaret says
Looks fantastic but I would like raisins in it too.
Abel says
Good cake
Pam says
I will make this right away.
Carla @ Gluten Free Recipe Box says
Oh my! This looks amazing! Making a gluten free version soon!
joan says
What size loaf pan did you use for the cinnamon swirl donut bread. Looks amazing.
Christine says
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! ????
Stella says
Love your recipes!
Hilma Salinas says
Look so forward in making the cinnamon swirl donut bread. Looks absolutely amazing. Thank you so much
Brandy says
ARE YOU SERIOUS!!! I can already see a hypoglycemic coma coming my way. Lol. It looks so so good
s says
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….
Chris says
Looks amazing
Susan says
I tried it. disappointed, mine didn’t swirl properly! But it is delicous! Thank You 🙂
Rhonda says
Awesome
Pat says
So good !,
Jeanne says
I love it…thanks
Theresa Barnwell says
Can u substitute anything for the molasses?
Dave Roman says
Will make this VERY soon!!!
bobbi says
Any idea how to make this with gluten & dairy free substitutes?
Lauren says
Try using unsweetened almond milk + vinegar in place of the buttermilk and pamela’s gluten free flour blend.
Eddie Martin says
This looks like a worthy experiment.
Marlene Sheppard says
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.
Lauren says
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 🙂
Emmy says
Easy to make and so yummy!????
Chef Teddi Wohlford says
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
Claire says
Looks great
Brittany Mitchell says
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.
Beth W. says
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!
Kristin says
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!
Lauren says
Glad you liked it as much as we do!
Laura Kelley says
save this one!
Chiamaka says
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.
Kathy Koestner says
This was absolutely delicious !!!!! It’s definitely a keeper!!!
Mom says
Try this looks yummy yummy
Lizi Compton says
Like to try it
Melinda Jenkins says
Can’t wait to try it
Kathy says
Awesme
Dani says
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!
Lois K says
I am trying to copy and print, however, I can’t seem to do it. Is it, because one can print it only?
Lauren says
I think so!! Why do you need to copy it?
Jennie Aiken says
Loved the cinnamon cake
Anon says
You should really specify which temperature measurement you’re using (Celsius or farenhiet etc.) Because someone could not realise and use 350 degrees Celsius.
Beth says
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 !
Janelle Sensenig says
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 !!!!
Diane says
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..
Leslye says
I am cooking mine in a glass Pyrex bread pan and it is taking longer than 50 mins. Did I do something wrong?
Laura Detary says
Can you double the recipe? I’ve made it before and everyone loves it so I have to make several loaves!
Lauren says
Yes, it doubles easily!