Print Recipe

Cinnamon Sugar Donut Bread Recipe

Cinnamon Sugar Donut Bread Recipe

Make Cinnamon Sugar Donut Bread Recipe for a tender, cinnamon‑ribbon loaf with a sugared donut‑style crust.

Ingredients

Instructions

Step 1: Prepare the oven and loaf pan

Preheat the oven to 350°F (175°C) and position a rack in the center. Grease a 9 × 5‑inch loaf pan with a teaspoon of softened unsalted butter, then line the bottom and long sides with a parchment sling, leaving an overhang for easy removal. This small prep step ensures the bread will lift cleanly and preserves the loaf’s rectangular geometry for the final presentation.

Step 2: Combine and aerate the dry ingredients

In a medium mixing bowl whisk together the all‑purpose flour, baking powder, baking soda, ground cinnamon, optional nutmeg, and fine sea salt until evenly blended and light — about 20–30 seconds until the mixture looks uniform and slightly airy. This dry mixture should appear pale and powdery with flecks of warm cinnamon dispersed through it.

Step 3: Whisk the sugars, butter, eggs and dairy into a smooth wet base

In a large mixing bowl whisk the granulated sugar, packed light brown sugar and melted cooled butter until glossy and just thickened. Add eggs one at a time, whisking until each is fully incorporated and the mixture lightens in color, then stir in pure vanilla. Add the room‑temperature whole milk and sour cream and whisk until completely smooth and uniform with no streaks — a loose, glossy, flowing batter that will become the base of your bread. Keep the same large bowl and whisk visible as active utensils.

Step 4: Fold the dry into the wet until just combined

Add the dry ingredients to the wet mixture all at once and use a silicone spatula or wooden spoon to fold gently until no pockets of flour remain — the batter should finish as a thick, smooth, ribbon‑like batter that holds a little texture but is fully hydrated. Scrape the sides and bottom once or twice and stop as soon as the flour is incorporated to keep the crumb tender. The bowl, spatula, and a little scattered flour should remain as quiet evidence of the action.

Step 5: Make the cinnamon‑sugar ribbon and assemble the loaf

In a small bowl stir together the packed light brown sugar and ground cinnamon until uniform and clump‑free. Spread about half the batter into the prepared, parchment‑lined loaf pan, smooth it into an even layer, and sprinkle the cinnamon‑brown sugar ribbon evenly across the surface, leaving a narrow border around the edges. Dollop the remaining batter over the sugar layer and gently spread to cover; drag a knife once or twice lengthwise for a light swirl if desired, taking care not to obliterate the ribbon. Preserve the rectangular loaf pan and the parchment sling — they will be present in the next visual checkpoint.

Step 6: Bake, cool briefly, then finish with butter and cinnamon sugar

Bake the loaf until domed and deep golden with a toothpick showing only moist crumbs, 45–55 minutes, tenting with foil if it browns too quickly. Cool in the pan 10–15 minutes so the loaf firms, then lift it out on the parchment onto a wire rack set over a rimmed sheet. While still warm (about 15–20 minutes after leaving the oven) brush all surfaces with melted butter, then immediately sprinkle and gently press a uniform cinnamon‑sugar topping all over the top and sides so the exterior mimics classic donut sugar. Allow the coated loaf to cool until just slightly warm or fully to your preference.

Step 7: Slice and serve

Using a serrated knife slice the loaf into neat 3/4‑inch (2 cm) slices — the interior should show a tender, slightly open crumb with a visible cinnamon ribbon when cut. Serve slightly warm or at room temperature, plain or with a light smear of softened butter. Store leftovers airtight at room temperature up to 3 days, or freeze wrapped for longer storage.

Notes