Homemade goodness with flour, buttermilk, and that heavenly cinnamon-sugar swirl—this Cinnamon Swirl Donut Bread will make your mornings a bit sweeter and add some cozy vibes to any dessert spread. A tender loaf that’s as good on day two as it is straight from the oven. Trust me, this one’s worth it!
Funny enough, this bread actually came about during a failed attempt to make donuts—yes, that’s right! Donuts. I wanted something with that warm, cinnamon-y taste, but (and this might sound familiar) my donut pan mysteriously vanished. Classic me, right? After hunting through every cabinet and giving up, I thought, why not just go for a loaf instead? It felt like such a “close enough” moment, but now I think I prefer it this way! There’s something oddly comforting about slicing into a loaf rather than biting into a donut, and it’s somehow easier to share—although I won’t judge if you keep this one all to yourself. Plus, that cinnamon swirl does a little dance through the loaf that makes it so much more fun to look at, like a bakery-worthy twist with zero pressure. Now, every time I make this, it brings a little smile and a lot of flavor. Hope it brings a slice of joy to your home too!
What makes this Cinnamon Swirl Donut Bread truly special?
- Swirls of Nostalgia: This bread isn’t just “bread”; it’s a soft hug wrapped in cinnamon. Think cinnamon donuts but in loaf form, cozy enough for a coffee moment on a chilly day or that sweet dessert after a long one. It’s like a piece of childhood, but somehow even better.
- Simple Ingredients, Big Flavor: Ever just want to whip up something with what you already have in the pantry? That’s this recipe. Just basic ingredients like flour, cinnamon, and buttermilk—things that let the flavors shine without a fuss. Even if you’re not the “baker” type, this one won’t let you down.
- Breakfast, Snack, Dessert… It Fits Everything: One of my favorite things about this loaf is how versatile it is. Whether it’s your morning cup, an afternoon snack, or a late-night sweet fix, this Cinnamon Swirl Donut Bread doesn’t judge—it’s here for you all day long.
What You Need To Make This Cinnamon Swirl Donut Bread Recipe?
Here’s a quick peek into the ingredients that make this loaf so good. Each one’s got its job, so they’re all MVPs in my book (yes, even the flour!). Here’s why they matter:
- All-Purpose Flour: Simple, solid, and holds everything together. This keeps the bread from getting too dense, giving it just the right amount of softness.
- Buttermilk: That subtle tang it adds? Chef’s kiss. It not only keeps things moist but also makes the bread taste even more rich and satisfying. A little trick for that “melt-in-your-mouth” effect.
- Canola Oil & Butter Combo: Oil and butter working together here for the perfect texture balance. The oil keeps things light and moist, while the butter gives you that irresistible flavor.
- Brown & Granulated Sugar: A tag-team effort here. The granulated sugar sweetens things up, and the brown sugar adds that depth with caramel vibes, especially in the cinnamon swirl. Just chef’s kiss.
- Cinnamon: The star ingredient, obviously. It’s the warmth, the spice, the everything of this recipe. Cinnamon isn’t here to play; it’s here to take over your senses in the best way.
Steps To Make Cinnamon Swirl Donut Bread
Making this Cinnamon Swirl Donut Bread is one of those things that looks fancy but isn’t hard. You can totally make this on a lazy Sunday morning while sipping coffee. Here’s how to get that perfect swirl every time:
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- Prepare the Oven & Pan: Start by heating your oven to 350°F (175°C) and grab your loaf pan. Lightly grease it so your bread doesn’t stick. Trust me; nothing kills a good baking vibe like a stuck loaf.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt. Sifting is extra, I know, but it’s worth it here. We want everything to rise nice and evenly, so no shortcuts on this one!
- Cream Butter, Oil & Sugar: Here’s where the magic begins. Use an electric mixer to cream your butter, oil, and sugar until it’s light and fluffy. Give it a good 3-4 minutes. This is how you get that soft, almost dreamy texture.
- Add Eggs & Vanilla: One egg at a time here, please. Let each one really mix in before adding the next, and then throw in some vanilla. This part builds up that beautiful, rich base.
- Alternate Flour & Buttermilk: Alternate between adding the flour mixture and buttermilk. Start and end with flour, and please don’t overmix, or you’ll end up with a sad, tough loaf. We want just combined here.
- Create the Cinnamon Swirl: Take out a little batter, mix it with brown sugar, cinnamon, and a dash of molasses for that deep, sticky swirl. This is where the flavor magic happens.
- Layer & Swirl the Batter: Pour half of the batter into your loaf pan, add half of the cinnamon mixture in spoonfuls, and swirl it with a knife. Repeat with the rest of the batter and swirl again. Yes, you’re a marble artist now.
- Bake the Bread: Pop it in the oven and bake for 45-50 minutes. You’re looking for a toothpick to come out with just a few crumbs—not wet but not totally dry. It’ll finish setting while it cools.
- Add the Butter & Cinnamon-Sugar Coating: Let the loaf cool a bit, then dip it in melted butter and roll it in cinnamon sugar. It’s messy but so worth it, trust me. That coating is what makes this bread donut-like, so don’t skip this part!
Storage Options:
If you don’t eat it all in one go (which, hey, I won’t blame you if you do), here’s how to keep it fresh:
- Room Temperature: Keep it in an airtight container for up to 2 days on the counter. A quick wrap in parchment first helps keep the bread soft and lovely.
- Refrigeration: Want it to last a bit longer? Wrap it up and store it in the fridge for up to a week. The flavors deepen, and somehow it tastes even better the next day.
- Freezing: Yep, it freezes well too. Wrap slices individually and freeze in a freezer-safe bag. When you’re ready, just microwave or toast a slice to relive the cinnamon magic.
Variations and Substitutions:
This recipe is already a winner, but if you want to switch things up, here are some easy ways to add a little spin on it:
- Add Nuts or Chocolate Chips: For those of us who love a bit of crunch or chocolate, throw in some chopped nuts or mini chocolate chips. A handful will do; don’t go overboard!
- Use Dairy-Free Buttermilk: No buttermilk? No problem. Add a splash of vinegar or lemon juice to your milk alternative, and it’ll work just fine.
- Spice it Up: Feel like being adventurous? Add a touch of nutmeg or cardamom to the cinnamon mix. It’ll give you a cozy, almost holiday feel that’s perfect for fall.
- Swap Sweeteners: You can use coconut sugar or honey instead of granulated sugar for a slight twist. Coconut sugar adds a caramel-like depth that’s really something special.
Try any of these, or just keep it classic—the choice is yours! Either way, you’re in for a treat. Enjoy every slice.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pin it now
Cinnamon Swirl Donut Bread
This Cinnamon Swirl Donut Bread combines a tender, moist crumb with a fragrant cinnamon swirl and a buttery cinnamon-sugar coating. A delightful twist on classic bread, perfect for breakfast, dessert, or any cozy occasion.
8 Servings
Ingredients
For the Bread Base:
- 1 ½ cups all-purpose flour
- ¾ cup Granulated sugar
- ½ cup Buttermilk
- ¼ cup Canola oil
- ¼ cup Stick unsalted butter softened
- 2 Large eggs
- 1 ½ teaspoons Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- ½ teaspoon Molasses
For the Topping:
- ½ cup 1 stick unsalted butter
- ¼ cup Granulated sugar
- ¼ cup Brown sugar
- ½ teaspoon Ground cinnamon
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lightly greasing it with butter or non-stick spray to ensure easy removal after baking.
Prepare the Dry Ingredients
- In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside; this will be incorporated into the wet mixture later.
Cream the Base Mixture
- In a larger mixing bowl, combine the canola oil, softened butter, and granulated sugar. Use an electric mixer to blend until the mixture appears light and fluffy, which should take approximately 3-4 minutes.
Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each is fully integrated before adding the next. Once incorporated, add the vanilla extract and mix thoroughly to combine.
Combine the Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with buttermilk. Start and end with the dry ingredients, mixing each addition until just combined. This helps to maintain the bread’s light texture.
Create the Cinnamon Swirl
- Transfer approximately ¾ cup of the batter into a separate bowl. Add the brown sugar, ground cinnamon, and molasses, stirring until thoroughly combined.
Layer the Batter
- Pour half of the plain batter into the prepared loaf pan. Place half of the cinnamon swirl mixture in small dollops across the top. Use a knife or toothpick to create a swirling pattern, marbling the cinnamon into the plain batter.
Add Remaining Batter and Swirl Again
- Pour the remaining plain batter over the marbled layer. Spoon the remaining cinnamon mixture on top and swirl once more to achieve a layered, marbled effect.
Bake the Bread
- Place the loaf pan in the preheated oven. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating that the bread is thoroughly baked.
Cool and Prepare the Topping
- Once baked, allow the bread to cool in the pan for 10 minutes. While it cools, melt the remaining butter in a shallow dish. In a separate shallow dish, combine the granulated sugar, brown sugar, and ground cinnamon.
Coat the Bread
- Remove the bread from the pan and place it on a wire rack. Gently dip each side of the loaf into the melted butter, then press into the cinnamon-sugar mixture, thoroughly coating all sides. Let the bread cool completely on the rack before slicing and serving.
Notes
To make this bread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend designed for baking. Ensure that all other ingredients, including baking powder and cinnamon, are labeled gluten-free to avoid cross-contamination.
Nutrition
Calories: 463kcal | Carbohydrates: 54g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 236mg | Potassium: 88mg | Fiber: 1g | Sugar: 36g | Vitamin A: 617IU | Vitamin C: 0.01mg | Calcium: 75mg | Iron: 1mg
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
