If you’re like me, you probably love the smell of cinnamon drifting through the kitchen. Just eight words in, and you’ll know this isn’t your average loaf it’s how to make cinnamon donut bread. This is the kind of recipe that fills the room with warmth and sugar and comfort. Imagine a donut’s cozy cinnamon sweetness packed into a soft, sliceable loaf it’s perfect for breakfast, brunch, or those afternoon snack cravings.
“This loaf tastes like a donut and slices like a dream your house will smell like a bakery!” – @CinnamonCravings
Why I Make This Bread on Repeat
- Simple ingredients: Everything in this recipe is already in your pantry.
- No yeast: No waiting, no proofing just mix, bake, and enjoy.
- Moist and tender: The texture is soft, moist, and melts in your mouth.
- Customizable: Add ins like nuts or chocolate chips fit right in.
- Perfect for sharing: This bread makes a lovely gift or a crowd pleasing treat.
It’s like combining the flavors of cinnamon rolls with the ease of a sheet cake all in loaf form, with no dough rolling required.
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ¾ cup buttermilk (or ¾ cup milk + 1 tbsp vinegar, let sit 5 mins)
- ⅓ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
Optional but recommended:
- Cinnamon sugar topping: 2 tablespoons sugar mixed with ½ teaspoon cinnamon
- Mix ins: ½ cup chopped pecans, chocolate chips, or dried fruit
Step by Step to Make Cinnamon Donut Bread
1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan or line it with parchment paper.
2: Combine the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- This step ensures even distribution of leavening and spice don’t skip the whisking!
3: Add Wet Ingredients
- In another bowl, beat the eggs lightly. Add in the buttermilk, oil, and vanilla extract.
- Stir until smooth and fully blended.
4: Combine and Stir
- Pour the wet mixture into the dry ingredients.
- Stir gently until just combined do not overmix or the bread can turn dense.
- If you’re adding chocolate chips or nuts, fold them in at this stage.
5: Pour and Top
- Pour the batter into the prepared loaf pan and spread evenly.
- If desired, sprinkle the cinnamon sugar topping evenly across the surface.
6: Bake
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- If the top is browning too quickly, tent the loaf with foil for the last 10 minutes.
7: Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Cool completely before slicing (if you can wait I usually can’t).
“It tastes like a cinnamon sugar donut, only softer, fresher, and a whole lot easier to make.” – @LoafLifeLover
Tips From My Kitchen
- Use room temperature eggs: They mix more evenly and help the loaf rise better.
- Substitute buttermilk: Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar wait 5 mins and it’s ready.
- Don’t skip the cinnamon sugar topping: It creates that classic donut like crunch.
- Let it cool fully: The flavors deepen and the texture sets perfectly.
Just like when baking yogurt cakes or filled paczki, patience pays off in the cooling stage. The crumb finishes setting and the crust turns delicately crisp.
My Favorite Serving Ideas
This bread doesn’t need much to shine, but I do love playing with how I serve it. Some of my favorite ways to enjoy cinnamon donut bread:
- Toasted with butter: The heat reactivates the cinnamon and caramelizes the sugar topping.
- With coffee or tea: It’s the perfect companion to a warm mug especially in the morning.
- As French toast: Slice thick, dip in egg custard, and pan fry indulgent and unforgettable.
- With whipped cream: A sweet twist for dessert, especially when topped with cinnamon dust or caramel drizzle.
Just like I use leftover orange cake or pineapple bread in creative ways, cinnamon donut bread always finds a second life in my kitchen.
Creative Twists I Love Adding to Cinnamon Donut Bread
Once you learn how to make cinnamon donut bread, you’ll find it hard to resist experimenting. Over time, I’ve turned this base into a dozen delicious variations all inspired by what I had in my pantry. Here are some of my favorites:
- Brown sugar swirl: Mix 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. Spoon half the batter into the loaf pan, sprinkle the sugar mix, then top with remaining batter and swirl gently with a knife.
- Apple cinnamon version: Fold ½ cup of finely chopped apples into the batter for an apple fritter style loaf.
- Maple glaze finish: After baking, drizzle with a simple glaze made from ½ cup powdered sugar + 2 tbsp maple syrup + 1 tbsp milk.
- Pecan crunch: Add ½ cup chopped pecans into the batter and top with a few more before baking. It adds a toasted, nutty bite.
- Mini loaves or muffins: This batter works perfectly in muffin tins or mini loaf pans just adjust the bake time to 20-25 minutes.
This flexible creativity reminds me of baking filled doughnuts or vanilla cakes once the structure is solid, the flavors are up to you. It’s one recipe, a dozen possibilities.
How I Store and Reheat Cinnamon Donut Bread
This loaf is rich and moist, so it stores beautifully for several days and honestly, it’s just as good cold as it is warm. Here’s how I keep it fresh and delicious throughout the week:
- Room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerate: For longer storage (up to a week), refrigerate in a sealed bag or container. Let it come to room temp or warm before serving.
- Freeze: Slice the loaf and wrap individual pieces in parchment, then place them in a freezer safe bag. Thaw at room temp or warm in a toaster oven.
- Reheat: Toast a slice or microwave for 10-15 seconds to bring back the soft, fresh texture.
This is the same approach I use for storing banana bread or buttery cookies tightly sealed, sliced early, and ready to grab when the craving hits.
Common Mistakes and How to Avoid Them
Even with an easy bake like this, there are a few things that can go wrong especially if you’re multitasking or baking late at night like I often do. Here’s how I’ve troubleshot every issue in my own kitchen:
| Problem | Cause | How to Fix It |
|---|---|---|
| Loaf is dry | Baked too long or overmixed | Check early, and mix gently just until combined |
| Loaf sinks in the middle | Underbaked or oven too cool | Use an oven thermometer and bake fully until toothpick comes out clean |
| Bland flavor | Too little cinnamon or salt | Use high quality cinnamon and never skip the salt it enhances sweetness |
| Crumb is gummy | Batter was too wet or underbaked | Measure liquids precisely and let the loaf bake fully |
| Crust too dark | Oven runs hot or sugar on top caramelized too much | Cover with foil for last 10-15 minutes and reduce sugar topping slightly |
Just like when I troubleshoot cheesecakes or butter cookies, these fixes are small but they make the next batch even better.
Frequently Asked Questions About How to Make Cinnamon Donut Bread
Can I use whole wheat flour instead of all purpose?
Yes, but it will be denser. I recommend replacing just half the flour with whole wheat to keep it soft.
What can I use instead of buttermilk?
If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to ¾ cup milk and let it sit for 5 minutes.
Can I make this dairy free?
Yes. Use a non dairy milk like almond or oat milk, and replace butter or oil with melted coconut oil or plant based margarine.
How do I know it’s fully baked?
The top should be firm and golden, and a toothpick inserted in the center should come out clean or with dry crumbs.
Can I turn this into muffins?
Absolutely. Divide the batter into a muffin tin and bake for 18-22 minutes. Top with cinnamon sugar before baking for extra crunch.