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Swirly Cinnamon Bread

278 · Aug 18, 2018

This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar!

Cinnamon Bread

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.

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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

cinnamon bread recipe

Cinnamon Bread Recipe

cinnamon bread recipe

cinnamon bread

cinnamon bread

4.31 from 66 votes
Print

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!

Course Breakfast
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 475 kcal
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
US Customary - Metric

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.
Nutrition Facts
Cinnamon Swirl Donut Bread
Amount Per Serving
Calories 475 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Cholesterol 88mg 29%
Sodium 332mg 14%
Potassium 126mg 4%
Total Carbohydrates 57g 19%
Sugars 39g
Protein 4g 8%
Vitamin A 12.3%
Calcium 5.9%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.
Other sweet cinnamon recipes you might like:

Cinnamon Butterscotch Chip Cookie Recipe

Snickerdoodle Cookies

Egg Nog Breakfast Bread Pudding with Cinnamon Whipped Cream

Caramel Apple Cinnamon Rolls

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Breads, Breakfasts, Reader Favorites, Recipes & Food, Sweet bread, cinnamon, donut, sugar, swirl

Reader Interactions

Comments

  1. Barb SWray says

    February 21, 2017 at 12:48 pm

    This looks delicious. Anxious to try.

    Reply
  2. Linda says

    February 22, 2017 at 5:19 am

    Looks yummy!

    Reply
  3. Rhona says

    February 22, 2017 at 8:38 am


    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
  4. Linda says

    February 22, 2017 at 4:42 pm

    Sounds good

    Reply
  5. Leslie says

    February 22, 2017 at 7:51 pm

    Want to try this bread

    Reply
  6. nick says

    February 22, 2017 at 9:35 pm

    could I use dark caro syrup in place of molasses?

    Reply
  7. Margaret says

    February 23, 2017 at 10:50 am

    Looks fantastic but I would like raisins in it too.

    Reply
  8. Abel says

    February 23, 2017 at 4:15 pm


    Good cake

    Reply
  9. Pam says

    February 23, 2017 at 5:29 pm

    I will make this right away.

    Reply
  10. Carla @ Gluten Free Recipe Box says

    February 23, 2017 at 9:21 pm

    Oh my! This looks amazing! Making a gluten free version soon!

    Reply
  11. joan says

    February 24, 2017 at 4:35 pm

    What size loaf pan did you use for the cinnamon swirl donut bread. Looks amazing.

    Reply
  12. Christine says

    February 25, 2017 at 8:23 am

    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
  13. Stella says

    February 26, 2017 at 8:48 am

    Love your recipes!

    Reply
  14. Hilma Salinas says

    February 26, 2017 at 9:03 pm

    Look so forward in making the cinnamon swirl donut bread. Looks absolutely amazing. Thank you so much

    Reply
  15. Brandy says

    February 27, 2017 at 5:10 pm

    ARE YOU SERIOUS!!! I can already see a hypoglycemic coma coming my way. Lol. It looks so so good

    Reply
  16. s says

    March 2, 2017 at 4:13 pm

    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
  17. Chris says

    March 4, 2017 at 5:24 am

    Looks amazing

    Reply
  18. Susan says

    March 5, 2017 at 12:22 pm

    I tried it. disappointed, mine didn’t swirl properly! But it is delicous! Thank You 🙂

    Reply
  19. Rhonda says

    March 5, 2017 at 4:51 pm

    Awesome

    Reply
  20. Pat says

    March 9, 2017 at 2:48 pm

    So good !,

    Reply
  21. Jeanne says

    March 9, 2017 at 8:23 pm

    I love it…thanks

    Reply
  22. Theresa Barnwell says

    March 14, 2017 at 7:09 pm

    Can u substitute anything for the molasses?

    Reply
  23. Dave Roman says

    March 15, 2017 at 5:35 pm

    Will make this VERY soon!!!

    Reply
  24. bobbi says

    March 16, 2017 at 3:00 pm

    Any idea how to make this with gluten & dairy free substitutes?

    Reply
    • Lauren says

      March 16, 2017 at 4:48 pm

      Try using unsweetened almond milk + vinegar in place of the buttermilk and pamela’s gluten free flour blend.

      Reply
  25. Eddie Martin says

    March 16, 2017 at 7:11 pm

    This looks like a worthy experiment.

    Reply
  26. Marlene Sheppard says

    March 19, 2017 at 11:13 am

    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
    • Lauren says

      September 3, 2018 at 5:31 am

      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
  27. Emmy says

    March 20, 2017 at 2:22 pm


    Easy to make and so yummy!????

    Reply
  28. Chef Teddi Wohlford says

    March 21, 2017 at 4:48 am


    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

    Reply
  29. Claire says

    March 21, 2017 at 11:00 pm

    Looks great

    Reply
  30. Brittany Mitchell says

    March 22, 2017 at 10:37 am

    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. Beth W. says

    March 23, 2017 at 5:28 pm


    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. Kristin says

    March 25, 2017 at 5:49 pm

    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
    • Lauren says

      March 26, 2017 at 7:59 pm

      Glad you liked it as much as we do!

      Reply
  33. Laura Kelley says

    March 30, 2017 at 4:58 am

    save this one!

    Reply
  34. Chiamaka says

    March 31, 2017 at 4:13 am

    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
  35. Kathy Koestner says

    March 31, 2017 at 12:07 pm


    This was absolutely delicious !!!!! It’s definitely a keeper!!!

    Reply
  36. Mom says

    April 2, 2017 at 9:42 am

    Try this looks yummy yummy

    Reply
  37. Lizi Compton says

    April 2, 2017 at 1:34 pm

    Like to try it

    Reply
  38. Melinda Jenkins says

    April 2, 2017 at 3:47 pm

    Can’t wait to try it

    Reply
  39. Kathy says

    April 7, 2017 at 4:32 pm

    Awesme

    Reply
  40. Dani says

    April 8, 2017 at 6:57 pm


    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
  41. Lois K says

    April 9, 2017 at 12:36 pm

    I am trying to copy and print, however, I can’t seem to do it. Is it, because one can print it only?

    Reply
    • Lauren says

      April 9, 2017 at 7:55 pm

      I think so!! Why do you need to copy it?

      Reply
  42. Jennie Aiken says

    April 10, 2017 at 7:36 pm

    Loved the cinnamon cake

    Reply
  43. Anon says

    April 15, 2017 at 5:26 am

    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. Beth says

    April 15, 2017 at 5:31 am

    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. Janelle Sensenig says

    April 28, 2017 at 8:37 am


    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. Diane says

    May 2, 2017 at 7:22 am

    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. Leslye says

    May 4, 2017 at 8:05 am

    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. Laura Detary says

    May 6, 2017 at 12:56 pm

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

    Reply
    • Lauren says

      May 6, 2017 at 7:42 pm

      Yes, it doubles easily!

      Reply
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