Cinnamon Sugar Donut Bread: Your New Favorite Breakfast Hug
Hey friends, Jackson here. Let’s get real for a second. Is there any smell in the world better than cinnamon sugar hitting a hot, buttery surface? It’s the smell of weekend mornings, of happy accidents in the kitchen, of that moment you bite into something so simple yet so perfect, you have to close your eyes and just savor. That’s the feeling I wanted to bottle up and share with you today.
We’re not frying anything. We’re not waiting for yeast to rise. We’re taking everything magical about a classic cinnamon sugar cake donut—that craggy, sugary crust, the soft, fragrant interior—and baking it into the most low-fuss, high-reward loaf of bread you’ll ever make. This Cinnamon Sugar Donut Bread is my love letter to cozy mornings, to last-minute potlucks, and to the sheer joy of having something insanely delicious waiting for you on the counter.
If you’ve ever stood at the bakery case dreaming about donuts but didn’t want the mess, this is your answer. It’s a one-bowl wonder (mostly!), comes together in about 10 minutes of active time, and fills your kitchen with a scent that’ll have your family wandering in like happy little cartoon characters. So, tie on your apron, grab your favorite mixing bowl, and let’s cook something awesome together. Welcome to the easiest bakery-style treat you’ll ever make.
The Donut Shop & The Daydream
This recipe didn’t start in a test kitchen; it started in a vinyl booth in a 1970s-era donut shop in my hometown. Every Saturday, my granddad would take me. It wasn’t fancy. The coffee was strong, the windows were steamy, and the case was a glittering treasure chest of fried dough. But my pick was always, always, the simple cinnamon sugar cake donut.
It wasn’t glazed or filled or topped with sprinkles. It was humble. It was the donut that said, “My flavor is all I need.” I’d savor every last crystal of sugar that fell onto the wax paper bag. As I got older and started messing around in my own kitchen, I became obsessed with recreating that specific experience—the crunch of the sugar shell giving way to the tender, spiced crumb—but in a format I could enjoy fresh from the oven at home, any day of the week. This bread is that daydream, realized. It’s the soul of those Saturday mornings with my granddad, baked into a loaf you can share (or not share, no judgment here).
Gathering Your Flavor Allies
Here’s the beautiful part: you probably have 90% of this already. Let’s break it down. Remember, cooking is about confidence, so I’m giving you the “why” behind each item.
For the Donut Bread:
- 2 cups all-purpose flour: Our trusty foundation. It gives the bread structure without being tough. For a slightly more tender crumb, you can swap in 1 cup of cake flour for one of the all-purpose cups.
- 1 ½ cups granulated sugar: Yes, it’s a sweet bread! This amount gives us that classic donut sweetness and helps create a lovely crust. Don’t be tempted to reduce it too much, or you’ll lose the texture.
- 1 tablespoon baking powder: This is our rising star (pun intended). It’s what gives the loaf its lift and airy texture, no yeast required. Make sure yours is fresh for the best rise!
- ½ teaspoon salt: The secret weapon. Salt makes the sweet flavors pop and balances everything out. Never skip it.
- 1 tablespoon ground cinnamon: The heart of the recipe. Use the best you have—it makes a difference. That dusty jar from three years ago? Time for an upgrade. Fresh cinnamon is warm and fragrant, not just brown dust.
- 1 cup whole milk: Whole milk adds richness and moisture. In a pinch, any milk or even a plain, unsweetened non-dairy milk will work.
- 2 large eggs: Our binders and extra richness providers. Bring them to room temperature if you can—they incorporate into the batter more easily, leading to a smoother texture.
- ½ cup unsalted butter, melted: Butter = flavor and tenderness. I use unsalted so we control the salt level. Melt it and let it cool just slightly so it doesn’t cook the eggs when you mix.
- 1 tablespoon vanilla extract: The background singer that makes the lead vocalist shine. It deepens all the warm, sweet notes. Pure extract is worth it here.
For the Legendary Topping:
- 4 tablespoons butter, melted: This is our edible glue for the sugar coat. Don’t skimp.
- ½ cup granulated sugar + 2 teaspoons ground cinnamon: The dynamic duo. Mix this in a wide, shallow bowl—it makes coating the warm loaf a joyfully messy process.
Let’s Build Some Magic: Step-by-Step
This is where the fun happens. Put on some music, clear your space, and let’s get into the flow. It’s so simple, I promise.
Step 1: Fire Up the Oven & Prep Your Pan.
Preheat your oven to 350°F (175°C). Now, take your 9×5-inch loaf pan. Grease it REALLY well with butter or non-stick spray. Then, dust it with a light coating of flour, tapping out the excess. This two-step process is my non-negotiable hack for guaranteeing your beautiful bread releases like a dream. No sticking, no tears.
Step 2: The Dry Team Huddle.
In a large mixing bowl, whisk together your flour, sugar, baking powder, salt, and that glorious tablespoon of cinnamon. Whisk it until it’s one uniform, beige, fragrant mixture. This ensures our leavening is evenly distributed, so every bite is perfectly risen.
Step 3: The Wet Team Mix.
In another bowl (or just a large measuring cup to save dishes), whisk the milk, eggs, slightly cooled melted butter, and vanilla. Whisk until it’s completely smooth and homogenous. See how the melted butter creates little specks? That’s fine, it’ll all come together.
Step 4: The Grand Meld.
Here’s the key moment. Pour the wet ingredients into the dry. Grab a spatula or a wooden spoon. Now, mix. But listen to me: mix just until the last streak of dry flour disappears. A few lumps are FINE. I repeat, DO NOT OVERMIX. Overmixing develops the gluten in the flour and leads to a tough, dense bread. We want tender and cakey. A slightly shaggy batter is our friend.
Step 5: Into the Pan & The Oven.
Pour that beautiful batter into your prepared pan. Smooth the top gently with your spatula. Slide it onto the middle rack of your preheated oven. Now, set a timer for 50 minutes and walk away. Resist the oven light! The bake time is usually 50-60 minutes. Start checking at 50 minutes by inserting a toothpick or a thin knife into the very center. If it comes out with a few moist crumbs clinging to it, it’s perfect. If it’s wet, give it 5 more minutes.
Step 6: The Signature Coat (The Best Part).
Once it’s out of the oven, let the loaf cool in the pan for exactly 10 minutes on a wire rack. This lets it set. Then, run a knife around the edges and turn it out onto the rack. Now, work quickly while it’s warm. Brush the entire loaf—top, sides, ends—with the 4 tablespoons of melted butter. Be generous! Then, roll and press the buttered loaf into your bowl of cinnamon sugar. Coat every single nook and cranny. You’ll have a glittering, fragrant masterpiece. Let it cool completely before slicing for the cleanest cuts.
How to Serve This Star
This bread is a superstar all on its own, just sliced thick on a board. But let’s talk vibes. For the ultimate cozy morning, slice it thick, toast it lightly, and let a pat of good salted butter melt into the warm, sugary crevices. The slight re-crisping of the sugar coating is next-level.
Want to make it a dessert? Warm a slice and serve it à la mode with a big scoop of vanilla bean ice cream. The hot-and-cold contrast is incredible. For a brunch spread, cube the bread and skewer it with fruit for a fun, hands-on treat. And never, ever forget the coffee. A strong, dark roast is this bread’s soulmate. The bitter coffee against the sweet, spiced bread is a match made in breakfast heaven.
Make It Yours: Creative Twists
This recipe is a perfect canvas. Here’s where we get that “what if we tried this?” energy going:
- Apple Cider Donut Bread: Replace the milk with reduced apple cider (simmer 2 cups down to 1 cup). Add ½ teaspoon of nutmeg to the dry ingredients. Hello, fall!
- Chocolate Chip Swirl: Fold ¾ cup of mini chocolate chips into the batter. For extra drama, layer half the batter in the pan, sprinkle with chips and a cinnamon-sugar mix, then top with the rest of the batter.
- Brown Butter Bliss: Brown your ½ cup of butter for the batter before melting it. It adds a deep, nutty complexity that’s unreal. Do the same for the topping butter, too.
- Gluten-Free & Vegan Friendly: Use a 1:1 gluten-free flour blend. For vegan, use plant milk, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and vegan butter. The texture will be slightly different but still delicious.
- Lemon Blueberry: Omit the cinnamon from the batter. Add the zest of one lemon to the wet ingredients and fold in 1 cup of fresh blueberries. For the topping, mix sugar with lemon zest instead of cinnamon.
Jackson’s Kitchen Notes
This recipe has evolved from a basic quick bread into the showstopper it is today. The single biggest game-changer was moving the cinnamon into the batter, not just in a swirl. It gives every single bite that iconic donut flavor. And that double-butter, double-sugar coating? That came from a happy accident where I buttered the loaf for storage and then accidentally knocked it into the sugar bowl. Best mistake ever.
I also used to stress about the loaf cracking on top, but I’ve learned to love it! That crackly crown is where extra butter and sugar pool, creating the best bite. Embrace the rustic, homemade look—it tastes better that way.
Your Questions, Answered
Q: My bread is dense/gummy in the middle. What happened?
A: This almost always means one of two things: 1) The batter was overmixed. Remember, just until combined! 2) It needed more bake time. Ovens vary. If your toothpick test showed wet batter, it needed longer. A truly done loaf will have a toothpick with a few moist crumbs, not wet batter.
Q: Can I make this into muffins?
A: Absolutely! Grease a muffin tin or use liners. Fill cups ⅔ full. Bake at the same temperature for 18-22 minutes. Coat in butter and cinnamon sugar while warm. You’ll get about 12 perfect donut muffins.
Q: How do I store it, and does it freeze well?
A: Once completely cool, store it in an airtight container at room temperature for up to 3 days. It freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature.
Q: My topping isn’t sticking well!
A: The loaf needs to be warm (not piping hot) for the butter to soak in slightly and the sugar to adhere. If it’s cooled completely, the butter will just sit on top. Also, be bold with the butter brush—a good soak is key.
Nutritional Info (For Your Awareness)
Look, this is a treat bread. It’s for savoring, for sharing, for making an ordinary Tuesday feel special. Per slice (based on 10 slices per loaf), you’re looking at approximately: Calories: ~310 | Fat: 14g | Carbs: 42g | Protein: 4g. The joy it brings? Immeasurable. As with all the good things in life, it’s about balance and enjoyment. Savor a slice with your coffee, share the rest with neighbors, and enjoy every last crumb without a shred of guilt.
One Last Bite of Wisdom
This Cinnamon Sugar Donut Bread is more than a recipe; it’s a reminder that incredible food doesn’t have to be complicated. It’s about capturing a feeling—the nostalgia of a donut shop, the warmth of your own kitchen, the smile on someone’s face when they take that first bite. It’s proof that with a few simple ingredients and a little bit of fun, you can create something truly bakery-worthy.
So, I hope you bake it. I hope your kitchen smells amazing. I hope you get sugar all over your fingers and counter. And most of all, I hope you share it (or don’t!) with total pride. You made that. Now, go enjoy every single bite. Until next time, keep mixing it up and making it yours.
Happy Baking,
Jackson
