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
This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar!
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
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Preheat oven to 350 degrees. Grease light colored loaf pan with non-stick cooking spray and set aside.
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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.
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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.
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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.
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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.
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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.
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Slice into pieces and serve warm or at room temperature.
Recipe Video
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
February 21, 2017 at 12:48 pmThis looks delicious. Anxious to try.
Linda says
February 22, 2017 at 5:19 amLooks yummy!
Rhona says
February 22, 2017 at 8:38 amThis 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
February 22, 2017 at 4:42 pmSounds good
Leslie says
February 22, 2017 at 7:51 pmWant to try this bread
nick says
February 22, 2017 at 9:35 pmcould I use dark caro syrup in place of molasses?
Margaret says
February 23, 2017 at 10:50 amLooks fantastic but I would like raisins in it too.
Abel says
February 23, 2017 at 4:15 pmGood cake
Pam says
February 23, 2017 at 5:29 pmI will make this right away.
Carla @ Gluten Free Recipe Box says
February 23, 2017 at 9:21 pmOh my! This looks amazing! Making a gluten free version soon!
joan says
February 24, 2017 at 4:35 pmWhat size loaf pan did you use for the cinnamon swirl donut bread. Looks amazing.
Christine says
February 25, 2017 at 8:23 amMy 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
February 26, 2017 at 8:48 amLove your recipes!
Hilma Salinas says
February 26, 2017 at 9:03 pmLook so forward in making the cinnamon swirl donut bread. Looks absolutely amazing. Thank you so much
Brandy says
February 27, 2017 at 5:10 pmARE YOU SERIOUS!!! I can already see a hypoglycemic coma coming my way. Lol. It looks so so good
s says
March 2, 2017 at 4:13 pmemergency – 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
March 4, 2017 at 5:24 amLooks amazing
Susan says
March 5, 2017 at 12:22 pmI tried it. disappointed, mine didn’t swirl properly! But it is delicous! Thank You 🙂
Rhonda says
March 5, 2017 at 4:51 pmAwesome
Pat says
March 9, 2017 at 2:48 pmSo good !,
Jeanne says
March 9, 2017 at 8:23 pmI love it…thanks
Theresa Barnwell says
March 14, 2017 at 7:09 pmCan u substitute anything for the molasses?
Dave Roman says
March 15, 2017 at 5:35 pmWill make this VERY soon!!!
bobbi says
March 16, 2017 at 3:00 pmAny idea how to make this with gluten & dairy free substitutes?
Lauren says
March 16, 2017 at 4:48 pmTry using unsweetened almond milk + vinegar in place of the buttermilk and pamela’s gluten free flour blend.
Eddie Martin says
March 16, 2017 at 7:11 pmThis looks like a worthy experiment.
Marlene Sheppard says
March 19, 2017 at 11:13 amI 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
September 3, 2018 at 5:31 amYes, 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
March 20, 2017 at 2:22 pmEasy to make and so yummy!????
Chef Teddi Wohlford says
March 21, 2017 at 4:48 amI’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
March 21, 2017 at 11:00 pmLooks great
Brittany Mitchell says
March 22, 2017 at 10:37 amI’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
March 23, 2017 at 5:28 pmI 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
March 25, 2017 at 5:49 pmMade 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
March 26, 2017 at 7:59 pmGlad you liked it as much as we do!
Laura Kelley says
March 30, 2017 at 4:58 amsave this one!
Chiamaka says
March 31, 2017 at 4:13 amWow! 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
March 31, 2017 at 12:07 pmThis was absolutely delicious !!!!! It’s definitely a keeper!!!
Mom says
April 2, 2017 at 9:42 amTry this looks yummy yummy
Lizi Compton says
April 2, 2017 at 1:34 pmLike to try it
Melinda Jenkins says
April 2, 2017 at 3:47 pmCan’t wait to try it
Kathy says
April 7, 2017 at 4:32 pmAwesme
Dani says
April 8, 2017 at 6:57 pmWow, 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
April 9, 2017 at 12:36 pmI am trying to copy and print, however, I can’t seem to do it. Is it, because one can print it only?
Lauren says
April 9, 2017 at 7:55 pmI think so!! Why do you need to copy it?
Jennie Aiken says
April 10, 2017 at 7:36 pmLoved the cinnamon cake
Anon says
April 15, 2017 at 5:26 amYou 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
April 15, 2017 at 5:31 amIt 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
April 28, 2017 at 8:37 amthis 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
May 2, 2017 at 7:22 amYes 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
May 4, 2017 at 8:05 amI 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
May 6, 2017 at 12:56 pmCan you double the recipe? I’ve made it before and everyone loves it so I have to make several loaves!
Lauren says
May 6, 2017 at 7:42 pmYes, it doubles easily!