Oh my goodness, friend, come on in, pull up a chair! I was just thinking about you and this incredible recipe I have to share. You know how sometimes you’re just craving something warm and comforting, something that feels like a hug on a plate, but you don’t want to spend all day fussing in the kitchen? That’s exactly how I felt one blustery Saturday morning.

The kids were bouncing off the walls, the coffee was brewing, and I really wanted something special for breakfast, something beyond plain toast. I remembered seeing a recipe for something called “donut bread” online, and a lightbulb went off. Could I make a quick bread that tasted like a fresh-baked donut, without all the deep-frying? The thought alone made my kitchen smell amazing in my head!

I dove into my pantry, pulled out my trusty loaf pan, and started experimenting. My oldest, Leo, who usually just wants cereal, peeked his head in and said, “Mom, what’s that smell? It smells like the fair!” My heart just swelled. He’s my toughest critic, you know? And when he said that, I knew I was onto something truly special. What I ended up with was this fantastic, absolutely perfect Cinnamon Donut Bread.

It’s got that delightful sweetness and crumbly topping you crave from a classic donut, but in an easy-to-make quick bread form. No yeast, no deep-fryer, just pure, simple goodness. It’s become our go-to for lazy weekend mornings, impromptu brunch gatherings, or even just a little pick-me-up with an afternoon cup of tea.

One of the best things about this Cinnamon Donut Bread is how forgiving it is. We’ve all had those mornings where nothing goes right, right? Spilled milk, a missed alarm, burnt toast – it happens! But this recipe is truly foolproof. It comes together quickly, bakes up beautifully, and makes your whole house smell like a bakery.

You know how much I love finding recipes that fit into our busy family life, and this one absolutely does. It lets you feel like a star baker without all the stress. When it came out of the oven, golden brown and fragrant, Leo and Mia were practically doing a happy dance around the counter. “Can we have it now, Mom?” Mia asked, her eyes wide.

That first slice, still warm, with the sugary cinnamon topping melting slightly, was pure bliss. It’s like magic how a simple homemade quick bread can bring so much joy. Trust me on this one, you’re going to want to add this Cinnamon Donut Bread to your regular rotation. Let’s get baking, friend!

Ingredients

Okay, so before we get our hands delightfully messy, let’s gather up our ingredients for this amazing Cinnamon Donut Bread. Don’t you just love that moment when everything is laid out, ready to go? It’s like a promise of deliciousness! This recipe uses pretty standard pantry staples, so you probably have most of it already. No special trips to the store needed, which is always a win in my book.

Here’s what you’ll need:

Fresh Ingredients for Cinnamon Donut Bread

For the Bread:

1 ½ cups all-purpose flour: I just use regular unbleached all-purpose flour. No fancy stuff needed here! It gives the perfect crumb for this delightful homemade quick bread.

1 ½ teaspoons baking powder: This is our magical leavening agent that makes the bread rise beautifully. Make sure yours isn’t too old; I usually buy a fresh container every 6 months or so. You can find more about the science behind baking powder here.
½ teaspoon salt: Just a little pinch to balance out the sweetness and bring out all the flavors.

½ cup granulated sugar: This gives our bread its base sweetness. You can reduce it by a tablespoon or two if you prefer things less sweet, but I find this amount just right, especially with the topping.
1 large egg: Room temperature is always best for baking, so if you remember, pull it out of the fridge about 30 minutes before you start. It helps everything mix together more smoothly.
½ cup milk: Any milk works here – whole, 2%, even almond milk if that’s what you have. I usually use 2% because that’s what we keep in the fridge.

¼ cup unsalted butter, melted: Melded butter adds richness and moisture. If you only have salted butter, just reduce the added salt in the recipe by a tiny bit (like to ¼ teaspoon).
1 teaspoon vanilla extract: My secret weapon for making everything taste a little bit better! Good quality vanilla really shines in this Cinnamon Donut Bread.

For the Cinnamon Swirl:

2 tablespoons granulated sugar

1 teaspoon ground cinnamon: The star of our show, giving us that classic cinnamon swirl bread flavor. I actually love cinnamon so much; it’s got such a fascinating history too! You can learn more here.

For the Donut Topping:

½ cup granulated sugar: This is for rolling our warm bread in, just like a classic donut.
1 teaspoon ground cinnamon: More cinnamon! Because can you ever have too much when you’re aiming for that perfect Cinnamon Donut Bread experience?

¼ cup unsalted butter, melted: This will help our cinnamon sugar stick to the bread, making it truly reminiscent of a delicious baked donut recipe.

When it comes to ingredients, don’t feel pressured to buy expensive brands. I often stock up on flour and sugar when they’re on sale. And if you’re out of milk, you can sometimes get away with using half-and-half or even buttermilk (just reduce the baking powder slightly if using buttermilk because of its acidity).

This recipe is pretty forgiving, which is why it’s such an easy dessert bread favorite in our home. Just make sure your baking powder is fresh, and you’ll be golden!

Step-by-Step Instructions

Alright, apron on? Good! Let’s get to the fun part – making this incredible Cinnamon Donut Bread. This is where the magic happens, and trust me, it’s going to be so much easier than you think. I’m going to guide you through this just like I would if you were standing right here in my kitchen, maybe sipping on a cup of coffee while we chat.

Preheat and Prep Your Pan: First things first, go ahead and preheat your oven to 350°F (175°C). While it’s warming up, grab a 9×5-inch loaf pan. You’ll want to grease it really well, and then dust it with a little bit of flour. I usually use a non-stick spray, then sprinkle in a spoonful of flour, tilt the pan to coat, and dump out the excess. This little trick helps make sure your delicious Cinnamon Donut Bread slides right out later. You don’t want any sticking!
Whisk the Dry Ingredients: In a medium-sized mixing bowl, whisk together your flour, baking powder, and salt. Give it a good whisk for about 30 seconds to make sure everything is evenly distributed. This is important for that consistent rise, so you don’t end up with a lopsided homemade quick bread!

Combine the Wet Ingredients: In a separate, larger bowl, whisk the granulated sugar and egg together until they’re light and fluffy, almost pale in color. Then, whisk in the milk, melted butter, and vanilla extract until everything is smooth and well combined. This liquid base is what’s going to make our Cinnamon Donut Bread so moist and tender.
Combine Wet and Dry: Now, gently pour your dry ingredients into the wet ingredients. With a rubber spatula or a wooden spoon, mix just until everything is combined. Resist the urge to overmix! Seriously, friend, overmixing is the enemy of tender quick breads. A few lumps are totally fine and even desirable. If you overmix, you develop the gluten too much, and your baked donut recipe will turn out tough instead of soft and fluffy.
Prepare the Cinnamon Swirl: In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for your swirl. This is going to give us those beautiful ribbons of spice throughout our Cinnamon Donut Bread.

Layer the Batter: Pour about half of your bread batter into the prepared loaf pan. Don’t worry about being too precise, just eyeball it. Then, sprinkle about half of your cinnamon sugar mixture evenly over the batter. You can even take a butter knife and gently swirl it in a few places, but don’t overdo it. Add the remaining batter on top, spreading it out gently. Finally, sprinkle the rest of the cinnamon sugar mixture over the top layer of batter. Again, a light swirl if you like, but I often just leave it on top for a pretty visual.
Bake It Up: Pop your loaf pan into the preheated oven. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Every oven is a little different, so start checking around 50 minutes. If you notice the top browning too quickly, you can loosely tent it with a piece of aluminum foil for the last 10-15 minutes of baking. I’ve had to do this a few times, especially if my oven’s being a bit zealous!
Cool and Prep for Topping: Once baked, take the Cinnamon Donut Bread out of the oven and let it cool in the pan for about 10 minutes. This little rest is crucial – it helps the bread set up and makes it easier to remove from the pan without breaking. While it’s cooling, prepare your donut topping. In a shallow dish (a pie plate works great!), whisk together the ½ cup granulated sugar and 1 teaspoon of cinnamon. In a separate small bowl, melt your ¼ cup of butter for the topping.

The Donut Magic: After the 10-minute cool-down, carefully invert the loaf onto a wire rack. While it’s still warm (this is the key for the topping to stick!), brush all sides of the Cinnamon Donut Bread generously with the melted butter. Then, immediately roll or sprinkle the entire loaf in your cinnamon sugar mixture, pressing gently to make sure it adheres well. You want it coated like a beautiful, giant baked donut recipe.
Serve and Enjoy: Let the Cinnamon Donut Bread cool completely on the wire rack before slicing, if you can resist! (Full disclosure, we usually can’t.) Slicing it while warm is perfectly fine, just be aware it might be a little crumbly. This easy dessert bread is best enjoyed fresh, but it also stores beautifully. My kids usually demand a piece as soon as it’s cool enough to handle, and honestly, who can blame them?

Serving Ideas

So, you’ve got this gorgeous, fragrant Cinnamon Donut Bread sitting on your counter, probably making your entire house smell like a sweet dream. Now, how do we enjoy it? This is where the fun continues! This bread is incredibly versatile, and we’ve found so many ways to enjoy it in our home.

First off, and this is probably the most common way it disappears, is simply as is, still warm from the oven. Seriously, there’s nothing quite like that first bite of a warm, tender slice of Cinnamon Donut Bread, with the sweet cinnamon sugar topping melting slightly into the crumb. It’s perfect with a cup of hot coffee or tea on a quiet morning. My husband, bless him, usually grabs a slice before anyone else is even awake on the weekends.

For a little extra indulgence, you can add a dollop of whipped cream or a scoop of vanilla ice cream on the side. This turns your sweet breakfast treat into a proper dessert! I’ve done this for impromptu dinner parties, and it always gets rave reviews. It’s especially good if the bread is still slightly warm, creating that lovely hot-and-cold contrast.

When we have company over for brunch, I love to slice the Cinnamon Donut Bread into generous pieces and arrange them on a platter. Sometimes I’ll dust a little extra powdered sugar over the top for a pretty presentation. It makes a beautiful centerpiece on a breakfast buffet, alongside some fresh fruit salad, scrambled eggs, and maybe some crispy bacon. It’s a guaranteed crowd-pleaser and always sparks conversation, because everyone wants to know what this delicious baked donut recipe is!

Leftovers, though rare, are also fantastic. If you have any Cinnamon Donut Bread leftover (and that’s a big “if” in our house!), it toasts up beautifully. Just pop a slice in the toaster or a warm oven for a few minutes until the edges are slightly crispy and the center is warm again. It brings back that fresh-from-the-oven feel. You can also crumble it over a bowl of vanilla yogurt with some berries for a quick and easy breakfast parfait – a surprisingly good twist on a classic easy dessert bread.

This Cinnamon Donut Bread has become our signature contribution to potlucks and bake sales. I simply wrap the cooled loaf in plastic wrap and then foil, and it travels really well. People are always so surprised when they taste it, expecting a regular quick bread, and then they get that delightful donut flavor. It’s such a lovely and unique sweet breakfast treat that stands out from the usual banana bread or muffins. Trust me, it won’t last long, no matter how you serve it!

FAQs

Okay, my friend, let’s tackle some of the questions that might be popping into your head about this incredible Cinnamon Donut Bread. I’ve heard these from my own family and friends, and through my own trial-and-error sessions in the kitchen!

Q: Can I make this Cinnamon Donut Bread ahead of time?
A: Absolutely! This is a fantastic make-ahead recipe, which is why I love it for busy mornings or when I’m hosting. You can bake the loaf the day before, let it cool completely, and then store it tightly wrapped at room temperature. The next morning, if you want that warm-from-the-oven feel, you can gently warm slices in the microwave for 15-20 seconds or pop them in a toaster oven. The cinnamon sugar topping might not be as “melty” as when it’s fresh, but the flavor is still wonderful. This homemade quick bread holds up really well.

Q: My bread browned too quickly on top, but the middle isn’t done. What happened?
A: Oh, I’ve been there! This usually means your oven runs a little hot, or your loaf pan is a darker material which can conduct heat more intensely. The fix is simple: if you notice it browning too fast (usually around the 30-40 minute mark), loosely tent the top of the loaf with a piece of aluminum foil. This shields the top from direct heat and allows the inside of the Cinnamon Donut Bread to finish baking thoroughly without burning the crust. It’s a common baking trick!

Q: Can I use different spices instead of just cinnamon?
A: While the classic Cinnamon Donut Bread relies on cinnamon, you can certainly experiment! A blend of cinnamon, nutmeg, and a tiny pinch of cloves would be lovely for a “pumpkin spice” twist, especially around the fall. You could even add a little cardamom to the cinnamon swirl for a more exotic flavor. Just keep the overall quantity of spice the same. It’s fun to play around and make it your own!

Q: How do I store leftover Cinnamon Donut Bread?
A: Once completely cool, store the Cinnamon Donut Bread in an airtight container at room temperature for up to 3-4 days. It stays wonderfully moist! If you want to keep it longer, you can freeze slices individually wrapped in plastic wrap and then placed in a freezer-safe bag for up to 2-3 months. Just thaw at room temperature or gently warm in the microwave or oven when you’re ready for a sweet breakfast treat.

Q: My topping isn’t sticking very well. What am I doing wrong?
A: The key here is to make sure your Cinnamon Donut Bread is still warm when you brush it with melted butter and roll it in the cinnamon sugar. If the bread has cooled too much, the butter won’t absorb as well, and the sugar won’t adhere properly. Also, make sure you’re generous with the butter – don’t be shy! That butter is the glue that makes this easy dessert bread truly shine like a baked donut recipe.

Q: Can I make this in muffin tins?
A: Yes, you absolutely can! It would make adorable Cinnamon Donut Bread muffins. Just prepare the batter as directed, but instead of layering it in a loaf pan, divide it evenly among 12 greased muffin cups. You’ll still layer the cinnamon swirl in the middle. The baking time will be significantly shorter, probably around 20-25 minutes. You’ll still do the butter and cinnamon sugar coating while they’re warm. These are great for parties or grab-and-go breakfasts! Just imagine a plate of these little cinnamon swirl bread muffins.

Conclusion

Phew! We’ve made it, friend. I hope you’re feeling ready to tackle this Cinnamon Donut Bread recipe with confidence. Thinking about this recipe always brings a smile to my face, not just because it’s so delicious, but because of the warmth and joy it brings to our kitchen.

It’s become more than just a recipe; it’s a staple for lazy Sunday mornings, a quick hug in bread form when someone needs a pick-me-up, and a comforting reminder of simpler times. There’s just something about that homemade quick bread smell filling the house that makes everything feel right.

This journey to finding the perfect Cinnamon Donut Bread was born out of a simple craving for something sweet and comforting, without the fuss of deep-frying. And it turned into this beautiful, easy-to-make baked donut recipe that our whole family just adores. It’s proof that sometimes, the best recipes are the ones that are simple, forgiving, and bring a little bit of unexpected magic to your everyday.

Here are a few final tips from my kitchen to yours:

Don’t overmix the batter! A few lumps are fine and will result in a more tender crumb.

Bake it until golden, but don’t overbake. A toothpick test is your best friend.
Coat it while warm! This is the secret to that perfectly sticky, sugary, easy dessert bread topping.

If you’re feeling adventurous, you could even try adding some mini chocolate chips to the batter, or a handful of chopped nuts for extra texture. But honestly, it’s perfect just as it is. It’s such a lovely sweet breakfast treat. I really hope you give this Cinnamon Donut Bread a try soon. When you do, please come back and tell me all about it! I’d love to hear how it turns out for you and your family. Happy baking, my friend!

Cinnamon Donut Bread

Print Recipe

Enjoy the delightful flavors of a warm cinnamon donut transformed into a convenient, sliceable bread. This amazing cinnamon donut bread is perfect for breakfast, brunch, or as a sweet treat any time of day, offering pure baking joy with every bite.

Author: Kiera

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Yield: 10-12 servings
Category: Dessert
Method: Baked

Cuisine: American

Ingredients

Scale

For the Bread:
1 ½ cups all-purpose flour

¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt

¾ cup milk
1 large egg
¼ cup unsalted butter, melted

1 teaspoon vanilla extract
For the Cinnamon Swirl:
½ cup granulated sugar

1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted (for brushing)
Optional Glaze:

1 cup powdered sugar
2 tablespoons milk or cream
½ teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
In a large bowl, whisk together the flour, ¾ cup granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the ¾ cup milk, egg, ¼ cup melted butter, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
In a small bowl, prepare the cinnamon swirl mixture by combining ½ cup granulated sugar and 1 tablespoon ground cinnamon.

Pour half of the bread batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.
Carefully spoon the remaining bread batter over the cinnamon-sugar layer and spread gently. Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Using a knife or skewer, gently swirl the cinnamon-sugar into the top layer of the batter, being careful not to go too deep.

Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
(Optional Glaze): While the bread cools, whisk together powdered sugar, 2 tablespoons milk/cream, and ½ teaspoon vanilla extract until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

Serve warm for the best experience, perhaps with an extra dusting of powdered sugar or a dollop of whipped cream for an extra treat. This bread also freezes well for later enjoyment.