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Cinnamon Swirl Donut Bread

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Cinnamon Swirl Donut Bread Recipe…A sweet cakey loaf with a delicious cinnamon swirl baked until perfection and then dipped into lots of butter and coated with cinnamon and sugar!

Cinnamon Bread

Hold onto your hats friends, I’ve got another *fat pants* 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.

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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 Bread

Cinnamon Bread Recipe

Cinnamon Swirl Bread

Cinnamon Bread Recipe

Cinnamon Swirl Donut Bread

Cinnamon Swirl Donut Bread Recipe

Cinnamon Bread

4.49 from 39 votes
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Cinnamon Swirl Donut Bread

A sweet cakey loaf with a delicious cinnamon swirl baked until perfection and then dipped into lots of butter and coated with cinnamon and sugar!! YESSSSS.

Course Breakfast
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf
Author Lauren Brennan

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

  1. Preheat oven to 350 degrees. Grease light colored loaf pan with non-stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Slice into pieces and serve warm or at room temperature.

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Comments

  3. 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.

    Reply

  12. 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! ????

    Reply

  16. 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….

    Reply

  26. 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.

    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 🙂

      Reply

  30. 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.

    Reply

  31. 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!

    Reply

  32. 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!

    Reply

  34. 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.

    Reply

  40. 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!

    Reply

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

    Reply

  44. 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 !

    Reply

  45. 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 !!!!

    Reply

  46. 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..

    Reply

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

    Reply

  48. Can you double the recipe? I’ve made it before and everyone loves it so I have to make several loaves!

    Reply

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