Cinnamon Donut Bread is one of those comforting bakes I love to make when I want the cozy flavor of a bakery-style donut in an easy homemade loaf. It is soft, buttery, and coated in sweet cinnamon sugar, giving me that classic donut shop taste without any frying. I enjoy serving it for breakfast, brunch, or as an afternoon treat with coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1 teaspoon vanilla extract
For the topping:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Directions
I start by preheating the oven to 350°F and greasing a 9×5-inch loaf pan to prevent sticking.
In a large mixing bowl, I whisk together the flour, sugar, baking powder, salt, and cinnamon until evenly combined.
In a separate bowl, I mix the milk, eggs, melted butter, vegetable oil, and vanilla extract until smooth and well blended.
I pour the wet ingredients into the dry ingredients and stir gently just until combined. I make sure not to overmix, as that keeps the loaf tender.
Next, I transfer the batter into the prepared loaf pan and smooth the top evenly.
I bake it for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the bread cool in the pan for about 10 minutes before removing it and placing it on a wire rack.
While the loaf is still warm, I brush it with melted butter.
In a small bowl, I mix the sugar and cinnamon for the topping, then sprinkle and gently press the mixture evenly over the buttered loaf until it is fully coated.
I allow the bread to cool completely before slicing and serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 65 minutes
Servings: 10 servings
Calories: 320 kcal per serving
Variations
I sometimes like to add a swirl of cinnamon sugar inside the batter for an extra ribbon of sweetness. To do this, I layer half the batter in the pan, sprinkle cinnamon sugar, then add the remaining batter on top.
For a richer flavor, I occasionally replace part of the milk with buttermilk. It gives the loaf a slightly tangy taste and an even softer crumb.
When I want a dessert-style version, I drizzle a simple powdered sugar glaze over the cooled loaf for added sweetness.
Storage/Reheating
I store the bread in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I wrap it tightly and refrigerate it for up to 5 days.
For freezing, I wrap the loaf or individual slices in plastic wrap and place them in a freezer-safe bag. I freeze it for up to 2 months and thaw slices at room temperature when ready to enjoy.
To reheat, I warm individual slices in the microwave for about 10 to 15 seconds. I find this brings back that fresh, just-baked softness.
FAQs
Can I use a different type of milk?
I can substitute whole milk with 2% milk or even a plant-based alternative. I find that whole milk gives the richest texture, but other options still work well.
How do I know when the bread is fully baked?
I insert a toothpick into the center of the loaf. If it comes out clean or with a few dry crumbs, I know it is ready.
Can I make this recipe into muffins?
Yes, I can divide the batter into a muffin tin and bake at 350°F for about 18 to 22 minutes. I still brush them with butter and coat them in cinnamon sugar after baking.
Why is my loaf dense?
If my loaf turns out dense, it is usually because I overmixed the batter. I stir only until the ingredients are just combined to keep it light and tender.
Can I prepare the batter ahead of time?
I prefer baking the batter right after mixing because the baking powder activates once combined with the wet ingredients. For best results, I bake it immediately.
Conclusion
Cinnamon Donut Bread is one of my favorite comfort bakes because it combines the nostalgic flavor of a classic donut with the simplicity of a quick bread. I love how soft the loaf turns out and how the cinnamon sugar coating adds that perfect finishing touch. Whether I serve it for breakfast, brunch, or a sweet snack, it always feels warm, homemade, and satisfying.
📖 Recipe:
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Cinnamon Donut Bread
- Total Time: 65 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Cinnamon Donut Bread is a soft, buttery loaf coated in sweet cinnamon sugar, delivering the cozy flavor of a classic bakery donut without frying. Perfect for breakfast, brunch, or an afternoon treat with coffee.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1 teaspoon vanilla extract
For the topping: 1/4 cup unsalted butter, melted
For the topping: 1/2 cup granulated sugar
For the topping: 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, mix the milk, eggs, melted butter, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove and place on a wire rack.
- Brush the warm loaf with melted butter.
- Mix the sugar and cinnamon for the topping, then sprinkle and gently press it evenly over the buttered loaf.
- Allow the bread to cool completely before slicing and serving.
Notes
For a cinnamon swirl, layer half the batter in the pan, sprinkle cinnamon sugar, then add the remaining batter before baking.
Substitute part of the milk with buttermilk for a softer texture and slight tang.
Drizzle with a powdered sugar glaze for a sweeter, dessert-style version.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze tightly wrapped for up to 2 months and thaw at room temperature.
Reheat slices in the microwave for 10 to 15 seconds for fresh-baked softness.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
