Cinnamon Donut Bread

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Golden, buttery, and enrobed in a crisp cinnamon-sugar crust, this Cinnamon Donut Bread channels the nostalgic charm of old-fashioned cake donuts. It bakes into a moist, tender loaf that offers the comforting flavor of a donut shop favorite with the ease of a quick bread. Whether you’re enjoying it warm for breakfast with a cup of coffee or slicing into it for a late-night snack, this loaf delivers on coziness and crave-worthy texture.

Its magic lies in its simplicity—no yeast, no frying, just a few pantry staples and a few minutes of prep. Each bite is a balance of light vanilla-tinged crumb and that signature crackly cinnamon sugar topping. You’ll want to make this on repeat for brunches, potlucks, or just because.

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Ingredients for this Cinnamon Donut Bread

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk (or whole milk with 1 tsp vinegar or lemon juice)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Topping:

• 2 tbsp butter, melted (for brushing)
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy release. In a large bowl, whisk together the melted butter and sugar until well combined. Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.

Step 2: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to maintain a tender crumb.

Step 3: Bake the Loaf

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Step 4: Apply the Cinnamon Sugar Topping

While the bread is still warm, brush the top with the melted butter. In a small bowl, mix together the cinnamon and sugar. Generously sprinkle (or roll) the bread in the cinnamon sugar mixture, coating the top and sides for that donut-like crunch.

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Frequently Asked Questions

How can I make this recipe without buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk. Let it sit for 5 minutes before using.

Can I use brown sugar instead of white sugar?

Yes, brown sugar adds a hint of molasses flavor and can make the bread slightly more moist. Use it in equal amounts.

Can I make muffins with this batter?

Absolutely! Pour the batter into a greased or lined muffin tin and bake at 350°F for about 18–20 minutes.

What if I don’t have cinnamon?

Try using nutmeg or pumpkin spice for a different but still delicious variation.

How do I prevent the bread from drying out?

Avoid overbaking, and make sure it’s stored in an airtight container once cooled completely.

Is this bread very sweet?

It has a moderate sweetness, perfect for breakfast or a snack. If you prefer it less sweet, reduce the sugar in the batter slightly.

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