The moment you slice into a fresh loaf of cinnamon sugar donut bread, you’re greeted by a swirl of sweet, spicy cinnamon and a golden, crackly sugar crust. It’s the kind of cozy treat that honestly makes fall mornings worth crawling out of bed for. One bite and you’ll know exactly what I mean—the soft, cake-like crumb, that bakery-style aroma, and the irresistible layer of cinnamon sugar on top (plus a little surprise inside!).
I first stumbled on cinnamon sugar donut bread during a chilly October weekend, when I was craving donuts but didn’t want to fuss with frying. Let’s face it: frying is a weekend project, and this recipe brings all the donut magic—minus the mess and the waiting around. I tweaked and tested this recipe through last year’s pumpkin season, and now it’s become my go-to for quick breakfasts, lazy brunches, and afternoon pick-me-ups. The best part? You don’t need any fancy equipment, just a loaf pan and some pantry staples. If you love the warm flavors of cinnamon, crave donut shop treats, or just want a simple breakfast bake, this cinnamon sugar donut bread recipe is the answer.
Whether you’re a busy parent trying to surprise your kids, a student looking for a study snack, or just someone who wants a little extra comfort with your morning coffee, this recipe’s for you. It’s packed with all the nostalgic donut flavors (think cinnamon twists and crumb donuts), but baked right in your kitchen. As someone who’s baked this more times than I can count, I promise you’ll come back for seconds. Let’s get into why you’ll love it!
Why You’ll Love This Recipe
- Quick & Easy: This cinnamon sugar donut bread comes together in about an hour, start to finish. No dough rising, no waiting for yeast—just simple mixing and baking.
- Simple Ingredients: You probably already have everything: flour, sugar, cinnamon, eggs, and milk. It’s all stuff you can grab from your pantry without a special shopping trip.
- Perfect for Chilly Fall Mornings: There’s something about the scent of cinnamon wafting through the house that just feels like autumn. I love baking this on weekends when the leaves start turning.
- Kid-Approved & Crowd-Pleaser: My kids literally run to the kitchen when they hear the timer go off. It disappears at playdates, brunches, and even office potlucks.
- Deliciously Cozy Texture: The bread is soft and moist, almost like a cake, but with that classic donut flavor. The cinnamon sugar topping cracks just right, giving you a little crunch in every bite.
This isn’t just another cinnamon bread—it’s the closest thing to eating a donut, but easier and less fussy. The secret is layering cinnamon sugar inside and on top, so you get double the flavor and a beautiful swirl. I learned after many batches that blending the sugar and cinnamon just right means it doesn’t sink or clump. Plus, using a touch of nutmeg (optional, but so good) gives a bakery-style depth you don’t get from cinnamon alone.
What sets this cinnamon sugar donut bread apart is how forgiving it is. Forgot to bring your eggs to room temp? No worries. Want to swap out the milk for almond milk? It works. And if you’re like me and crave a little extra crunch, you can ramp up the cinnamon sugar topping and nobody complains. It’s the kind of recipe that makes you feel like a baking genius—even if you’re just winging it on a Sunday morning.
When you’re craving comfort and something sweet, this is the recipe you’ll reach for. Trust me, it’s the best kind of homemade breakfast—warm, nostalgic, and totally irresistible.
Ingredients Needed
This cinnamon sugar donut bread keeps things simple but delivers big flavor. Almost everything here is a pantry staple, and you can swap a few things to suit your taste or dietary needs.
- For the Bread Batter:
- 2 cups (250g) all-purpose flour (for a gluten-free version, use 1:1 GF blend—my top pick is King Arthur)
- 1 cup (200g) granulated sugar
- 2 tsp baking powder (helps the bread rise and get fluffy)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional, but adds a donut-shop aroma)
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk (or almond milk for dairy-free)
- 1/2 cup (120ml) vegetable oil (can swap with melted butter for richer flavor)
- 2 tsp vanilla extract (real vanilla gives the best flavor—try Nielsen-Massey if you’re feeling fancy)
- For the Cinnamon Sugar Swirl & Topping:
- 1/2 cup (100g) granulated sugar
- 2 tsp ground cinnamon
Ingredient Notes & Substitutions:
- Flour: All-purpose works best, but you can use white whole wheat for extra fiber. Gluten-free blends also work; just make sure they include xanthan gum.
- Milk: Any milk will do. I’ve used oat milk and it’s delicious—adds a bit of natural sweetness.
- Oil: Vegetable oil makes the crumb soft, but melted coconut oil or butter adds extra flavor. I switch it up depending on what’s in my fridge.
- Cinnamon: Choose a good-quality cinnamon like Saigon or Ceylon for a more intense aroma. Sometimes I add a dash of cardamom for a twist.
- Nutmeg: Totally optional, but freshly grated nutmeg gives a subtle donut-shop vibe.
- Eggs: If you’re out of eggs, a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested) works surprisingly well.
- Vanilla: The real stuff makes a difference, but imitation works if that’s what you have.
These ingredients come together for a loaf that’s sweet, spicy, and incredibly comforting. Don’t be afraid to experiment—you know your pantry best!
Equipment Needed
- Loaf Pan (8.5×4.5-inch/22x11cm preferred): This size gives you a tall, bakery-style loaf. A 9×5-inch pan works too, but the bread will be a bit shorter.
- Mixing Bowls: One large for the batter, one small for the cinnamon sugar blend. Glass or metal—whatever you have!
- Whisk & Rubber Spatula: I use a whisk for dry ingredients (no lumps!) and a spatula for folding in the wet. If you only have a wooden spoon, that’s totally fine.
- Measuring Cups & Spoons: Precise measurements matter! I recommend a digital scale for flour, but regular cups work.
- Cooling Rack: For letting the bread cool evenly. If you skip this, the bottom might get soggy (trust me, learned this the hard way).
- Nonstick Spray or Parchment Paper: Helps get the loaf out clean. Parchment is my favorite—no sticking, no stress.
If you don’t have a loaf pan, you can use a muffin tin (shorter baking time) or even a square cake pan. I tried muffin tins once—turned out great, just reduce baking time by about 10-15 minutes. For budget-friendly equipment, I’ve had good luck with Wilton and Nordic Ware pans from the grocery store. Keep your pans clean—stuck-on crumbs can ruin your next batch!
Preparation Method
- Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with nonstick spray or line with parchment for easy removal.
- Mix the Cinnamon Sugar: In a small bowl, blend 1/2 cup (100g) granulated sugar and 2 tsp cinnamon. Set aside for the swirl and topping.
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 cup (200g) sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg (if using). Make sure everything is well mixed—no pockets of baking powder.
- Mix Wet Ingredients: In a separate bowl, beat 2 eggs lightly, then add 1 cup (240ml) milk, 1/2 cup (120ml) oil, and 2 tsp vanilla. Whisk until smooth.
- Combine Wet & Dry: Pour the wet ingredients into the dry, and gently fold with a spatula until just combined. Don’t overmix—some lumps are okay. Overmixing makes the bread tough (I learned this after a few dense loaves!).
- Layer Batter & Cinnamon Sugar: Pour half the batter into your prepared pan. Sprinkle half the cinnamon sugar mixture evenly over the batter. Top with the remaining batter, then sprinkle the rest of the cinnamon sugar on top. For a pretty swirl, gently run a butter knife through the batter in a zig-zag motion.
- Bake: Place in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs. The top should be golden and crackly. If the edges start browning too fast, tent with foil for the last 10 minutes.
- Cool: Let the bread cool in the pan for about 10 minutes, then carefully lift out using parchment edges (or invert if using spray). Place on a cooling rack to finish cooling—this prevents soggy bottoms.
- Slice & Serve: Slice into thick pieces. Enjoy warm for the best flavor. If you’re storing, let it cool completely before wrapping.
Preparation Notes: If your cinnamon sugar sinks in the middle, it’s usually because the batter is too thin. Make sure your wet/dry ratios are right. The swirl step is optional but gives a beautiful bakery look. The bread will smell amazing—don’t be tempted to slice too soon; it needs to cool a bit to set!
Troubleshooting: If the bread is underbaked (too wet inside), return to oven in 5-minute increments. For a crispier top, broil for 1 minute at the end—but keep an eye on it, as sugar can burn quickly.
Cooking Tips & Techniques
I’ve made this cinnamon sugar donut bread so many times, and there are a few tricks that really make a difference. These are the kind of tips you only learn after a few messy batches!
- Use Room Temperature Eggs & Milk: Cold ingredients don’t blend as smoothly and can cause the bread to bake unevenly. If you forget, just set the eggs in warm water for 5 minutes.
- Don’t Overmix: Stir until just combined—overmixing develops the gluten and makes the bread dense. I’ve had loaves turn out chewy when I got carried away.
- Swirl, Don’t Mix: When swirling the cinnamon sugar, use a gentle touch. Too much swirling blends the layers and you lose that donut-style filling.
- Check Early: Ovens can be quirky. Start checking at 45 minutes with a toothpick. If you wait too long, the edges can dry out.
- Muffin Tin Variation: If you’re short on time, make mini donut breads in a muffin tin. Reduce baking time to 25-30 minutes. Kids love the individual size!
- For Extra Crunch: Sprinkle a little turbinado sugar on top before baking. It gives a bakery-style crust that’s hard to resist.
One time my bread came out flat—I’d forgotten the baking powder. Always double-check those leaveners! Another time, my cinnamon sugar clumped because I didn’t blend it enough. Mix thoroughly for an even swirl. For multitasking, prep your cinnamon sugar and wet ingredients while your oven preheats—it saves time and makes cleanup easier.
If you’re after consistency, weigh your ingredients (especially flour). Cup measurements can vary, and too much flour will make the bread dry. Trust me, a kitchen scale is worth it!
Variations & Adaptations
This cinnamon sugar donut bread is easy to adapt and customize for different tastes, diets, and seasons. Here are a few favorite twists:
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. Add 1/2 tsp xanthan gum if your blend doesn’t include it. The texture stays surprisingly cake-like.
- Dairy-Free: Use almond, oat, or coconut milk instead of regular milk. I’ve made it with oat milk and it’s still super moist!
- Pumpkin Spice Version: Replace 1/2 cup (120ml) of milk with canned pumpkin puree; add 1/2 tsp pumpkin pie spice. It’s like fall in a loaf pan!
- Lemon Sugar Donut Bread: Skip the cinnamon and add zest of 1 lemon to the batter and topping. It’s fresh, tangy, and perfect for spring.
- Lower Sugar Option: Reduce sugar in batter to 3/4 cup (150g) and use coconut sugar for a richer, caramel flavor.
- Nutty Crunch: Sprinkle 1/4 cup chopped walnuts or pecans over the cinnamon sugar layer for a little extra bite.
When my sister visits, I make a vegan version: flax eggs and almond milk, plus coconut oil. The bread is just as fluffy and flavorful. For a holiday twist, dried cranberries or diced apples work great in the batter—just fold in 1/2 cup before baking.
Don’t be afraid to experiment—this recipe is forgiving. Mix and match spices, add extracts (almond is lovely), or use whole wheat flour for a hearty loaf. The cinnamon sugar donut bread base is your blank canvas!
Serving & Storage Suggestions
This cinnamon sugar donut bread is best served warm, straight from the oven. The crust is crispy, the crumb is tender, and the cinnamon aroma fills the air.
- Serving Temperature: Enjoy slices warm or at room temperature. For extra indulgence, toast a slice and add a pat of butter.
- Presentation: Dust with powdered sugar or drizzle with a simple glaze (1/2 cup powdered sugar + 1 tbsp milk). It looks beautiful on a brunch board with fresh fruit.
- Pairings: Try with hot coffee, spiced tea, or a chai latte. I love adding a side of yogurt and berries for a balanced breakfast.
- Storing: Wrap cooled bread tightly in plastic or foil. Store at room temp for up to 3 days.
- Freezing: Slice loaf, wrap individually, and freeze up to 2 months. Thaw overnight or microwave for 15 seconds.
- Reheating: Toast slices or warm in 300°F (150°C) oven for 5-7 minutes. The cinnamon flavor gets even deeper after a day!
Pro tip: The flavors mellow and develop after the first day, so leftovers (if you have any!) are even better. I’ve found the bread stays moist, especially if you slice just before serving. If you’re prepping ahead for a brunch, bake the night before and reheat in the morning for that fresh-from-the-oven vibe.
Nutritional Information & Benefits
Here’s a quick look at the nutrition for one slice (based on 10 slices):
- Calories: ~210
- Fat: 8g
- Carbohydrates: 32g
- Protein: 4g
- Sugar: 14g
Health Benefits: Cinnamon is known for its antioxidant properties and can help stabilize blood sugar. Using whole milk provides a dose of calcium and vitamin D. If you opt for whole wheat flour or add nuts, you’ll boost fiber and healthy fats.
This recipe can be adapted for gluten-free or dairy-free diets, making it suitable for many families. Potential allergens include wheat, eggs, and milk—so use the swaps above for sensitive eaters. From a wellness perspective, I love that this bread feels indulgent but isn’t fried, and you can tweak the sugar content to fit your needs.
Conclusion
If you’re searching for the ultimate fall breakfast, this cinnamon sugar donut bread delivers. It’s quick to make, looks stunning on a breakfast table, and packs all the comfort and flavor of a donut—without the fuss. Whether you’re baking for family, friends, or just treating yourself, you’ll love how simple and satisfying this recipe is.
I’ve made this bread in every possible way, and it never disappoints. Customize it to suit your tastes—add nuts, swap the milk, try the muffin version. My favorite way? Warm, thick slices with coffee, wrapped in a blanket. I hope you’ll try it, share it, and make it your own!
Drop a comment if you bake this cinnamon sugar donut bread, or share your favorite twist. Pin it, pass it along, and let’s keep cozy baking alive all season long. Here’s to sweet mornings and cinnamon happiness!
Frequently Asked Questions
Can I make cinnamon sugar donut bread ahead of time?
Absolutely! Bake the loaf, cool it, and wrap tightly. It keeps well at room temperature for three days, or freeze slices for up to two months.
Can I use a different pan size?
Yes, a 9×5-inch loaf pan works fine. You can also use a muffin tin—just reduce baking time to about 25-30 minutes.
Is it possible to make this recipe vegan?
Yes! Replace eggs with flax eggs and use plant-based milk. Coconut oil works as a substitute for vegetable oil or butter.
Why did my cinnamon sugar sink in the bread?
If your batter is too thin or you over-mixed, the cinnamon sugar can sink. Use the right wet-dry ratio and gently swirl, not mix.
Can I reduce the sugar in the recipe?
Definitely—cut the sugar in the batter to 3/4 cup and use coconut sugar for a lower-glycemic option. The bread will still be delicious!
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Cinnamon Sugar Donut Bread
- Total Time: 1 hour
- Yield: 10 slices 1x
Description
This easy homemade cinnamon sugar donut bread is a cozy, cake-like loaf with a crackly cinnamon sugar crust and swirl, perfect for fall breakfasts or brunch. It delivers all the nostalgic donut shop flavors without the fuss of frying.
Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs, room temperature
- 1 cup whole milk (or almond/oat/coconut milk for dairy-free)
- 1/2 cup vegetable oil (or melted butter/coconut oil)
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar (for swirl & topping)
- 2 teaspoons ground cinnamon (for swirl & topping)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8.5×4.5-inch loaf pan or line with parchment paper.
- In a small bowl, blend 1/2 cup granulated sugar and 2 teaspoons cinnamon for the swirl and topping. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- In a separate bowl, beat eggs lightly, then add milk, oil, and vanilla extract. Whisk until smooth.
- Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Pour half the batter into the prepared pan. Sprinkle half the cinnamon sugar mixture evenly over the batter.
- Top with remaining batter, then sprinkle the rest of the cinnamon sugar on top. For a swirl, gently run a butter knife through the batter in a zig-zag motion.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs. If edges brown too quickly, tent with foil for the last 10 minutes.
- Let bread cool in the pan for 10 minutes, then lift out using parchment edges or invert. Place on a cooling rack to finish cooling.
- Slice into thick pieces and serve warm. If storing, let cool completely before wrapping.
Notes
For gluten-free, use a 1:1 GF flour blend with xanthan gum. For dairy-free, substitute plant-based milk. Don’t overmix the batter to keep the bread tender. Swirl the cinnamon sugar gently for a bakery-style look. For extra crunch, sprinkle turbinado sugar on top before baking. Muffin tin variation: bake 25-30 minutes. Bread is best served warm and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 210
- Sugar: 14
- Sodium: 220
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: cinnamon sugar donut bread, fall breakfast, easy quick bread, cinnamon loaf, donut bread, brunch, cozy baking, kid-friendly, gluten-free option, dairy-free option
