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 recipe fills your home with warmth, sugar, and comfort. Imagine a donut’s cozy cinnamon sweetness packed into a soft, sliceable loaf — perfect for breakfast, brunch, or afternoon snack cravings.
Why I Make This Bread on Repeat
- Simple ingredients: Everything you need is probably already in your pantry.
- No yeast: No waiting, no proofing — just mix, bake, and enjoy.
Tips From My Kitchen
- Use room temperature eggs: They mix better and help the loaf rise.
- Substitute buttermilk: Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar, wait 5 minutes, and use.
- 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 baking yogurt cakes or filled paczki, patience during cooling pays off.
My Favorite Serving Ideas
- Toasted with butter: The heat reactivates cinnamon and caramelizes the sugar topping.
- With coffee or tea: A perfect morning companion.
- As French toast: Thick slices dipped in egg custard and pan-fried — indulgent and unforgettable.
- With whipped cream: A sweet dessert twist, especially with a cinnamon dust or caramel drizzle.
Like leftover orange cake or pineapple bread, cinnamon donut bread always gets a second life.
Creative Twists I Love
- Brown sugar swirl: Mix 2 tbsp brown sugar + 1 tsp cinnamon. Spoon half the batter into the pan, sprinkle sugar mix, then add remaining batter and gently swirl.
- Apple cinnamon: Fold ½ cup finely chopped apples into the batter for an apple fritter vibe.
- Maple glaze: Drizzle after baking with a glaze made from ½ cup powdered sugar + 2 tbsp maple syrup + 1 tbsp milk.
- Pecan crunch: Add ½ cup chopped pecans to the batter and sprinkle some on top before baking.
- Mini loaves or muffins: Use muffin tins or mini loaf pans; bake 20-25 minutes.
How I Store and Reheat Cinnamon Donut Bread
- Room temperature: Wrap tightly in plastic or airtight container for up to 3 days.
- Refrigerate: Store up to a week, then bring to room temp or warm before serving.
- Freeze: Slice and wrap individual pieces in parchment, freeze in a sealed bag. Thaw or warm in toaster oven.
- Reheat: Toast or microwave 10-15 seconds to restore softness.
Why You’ll Love It
- Moist, tender, and melts in your mouth
- Customizable with nuts, chocolate chips, or dried fruit
- Perfect for sharing or gifting
- Combines cinnamon roll flavors with sheet cake ease — no rolling needed
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 (room temp)
- 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 tbsp sugar + ½ tsp cinnamon
- Mix-ins: ½ cup chopped pecans, chocolate chips, or dried fruit
Step-by-Step Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. Combine Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt to distribute evenly.
3. Add Wet Ingredients
In another bowl, beat eggs lightly. Stir in buttermilk, oil, and vanilla extract until smooth.
4. Mix Together
Pour wet mixture into dry ingredients. Stir gently until just combined — don’t overmix! Fold in any mix-ins here.
5. Pour and Top
Transfer batter to loaf pan, spread evenly. Sprinkle cinnamon sugar topping if using.
6. Bake
Bake 45-50 minutes until a toothpick comes out clean. Tent with foil if browning too fast in last 10 minutes.
7. Cool and Serve
Cool in pan 10 minutes, then transfer to wire rack. Cool completely before slicing (if you can wait!).