Description
Incredibly moist and tender Cinnamon Sugar Donut Bread that captures all the flavors of your favorite cinnamon sugar donuts without any frying! This easy quick bread features a beautiful cinnamon swirl throughout and a crunchy cinnamon-sugar coating that makes every slice irresistible.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened (for batter)
1 cup granulated sugar (for batter)
2 large eggs, room temperature
1 cup full-fat sour cream
2 teaspoons pure vanilla extract
⅓ cup granulated sugar (for swirl)
1½ tablespoons ground cinnamon (for swirl)
4 tablespoons unsalted butter, melted (for coating)
½ cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a small bowl, mix together ⅓ cup sugar and 1½ tablespoons cinnamon for the swirl. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon. Set aside.
4. In a large bowl using an electric mixer, cream the softened butter and 1 cup sugar together for 3-4 minutes until light and fluffy.
5. Beat in eggs one at a time, mixing well after each addition. Scrape down the bowl between additions.
6. Add sour cream and vanilla extract, mixing on low speed until just combined. The mixture may look slightly curdled—this is normal.
7. Add the flour mixture in three additions, mixing on low speed just until no flour streaks remain. Do not overmix.
8. Pour half the batter into the prepared pan and smooth the top. Sprinkle half of the cinnamon-sugar swirl mixture evenly over the batter.
9. Pour remaining batter on top and smooth gently. Sprinkle remaining swirl mixture over the top.
10. Use a butter knife to gently swirl through the batter in a zigzag pattern, creating marbled layers. Don’t over-swirl.
11. Bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. The internal temperature should read 200-205°F.
12. While baking, prepare the coating by mixing ½ cup sugar and 1 tablespoon cinnamon in a shallow bowl. Melt 4 tablespoons butter.
13. Cool bread in pan for 10 minutes, then use parchment handles to lift onto a wire rack.
14. While still warm, brush entire surface generously with melted butter, then roll or press all sides in the cinnamon-sugar mixture.
15. Let cool for at least 15 minutes before slicing. Enjoy warm or at room temperature.
Notes
Bring eggs, sour cream, and butter to room temperature before starting for best results.
Don’t overmix the batter once flour is added—this creates a tough texture.
Measure flour using the spoon-and-level method to avoid using too much.
If the top browns too quickly, tent loosely with foil for the final 10-15 minutes of baking.
The cinnamon-sugar coating will be crunchiest on day one and will soften to a glazed texture over the following days—both are delicious.
Store tightly wrapped at room temperature for up to 4 days or freeze for up to 3 months.
This recipe can be made into 12 muffins—bake at 350°F for 18-22 minutes.
Full-fat Greek yogurt can substitute for sour cream in equal amounts.
For extra decadence, fold 1 cup chocolate chips into the batter before baking.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 295
- Sugar: 28g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Cinnamon Sugar Donut Bread, Donut Bread Recipe, Cinnamon Bread, Quick Bread, Sweet Bread, Breakfast Bread, Donut Loaf, Easy Baking