Cinnamon Donut Bread

Cinnamon Donut Bread: Your Favorite Morning Treat, Now Sliceable!

Hey friends, Wyatt here! Pull up a stool and let’s talk about one of life’s little joys: that warm, sugar-dusted, cinnamon-kissed magic of a fresh donut. You know the feeling—the way the kitchen smells, the first blissful bite that’s equal parts cozy and celebratory. But let’s be real, sometimes rolling and frying dough feels like a weekend marathon project. What if I told you we could capture *all* that donut soul in a loaf pan? Enter my Cinnamon Donut Bread! This beauty is soft, golden, and tastes like your favorite cinnamon-sugar donut decided to get cozy in sliceable form. It’s ridiculously easy (we’re talking 10 minutes of prep!), requires zero fancy skills, and fills your kitchen with a fragrance that’ll have everyone drifting in like cartoon characters following a pie. Whether it’s Sunday brunch center stage, a sneaky afternoon snack with coffee, or a comforting dessert (maybe with a scoop of vanilla ice cream? Just sayin’…), this bread delivers pure, uncomplicated joy. No deep fryer, no stress—just big, bold donut flavor you can slice and savor. Ready to bake some happiness? Let’s get mixing!

That Time the Donut Shop Inspired a Loaf Pan Revolution

Cinnamon Donut Bread

Print Recipe

Soft, sweet, and golden—this bread tastes like your favorite donut in sliceable form. A cozy, cinnamon-sugar treat perfect for breakfast or dessert.

• Author: Wyatt Porter
• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: 31 minute
• Yield: 10 slices 1x

Ingredients

Scale 1x2x3x

You Will Need:

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs

¼ cup unsalted butter, melted

2 teaspoons vanilla extract

For Topping:

2 tablespoons butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

Mix dry ingredients: flour, sugar, baking powder, and salt in a large bowl.

In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth.

Combine wet and dry ingredients just until no lumps remain. Do not overmix.

Pour into pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.

Cool slightly, then brush top with melted butter and sprinkle with cinnamon sugar.

Slice and serve warm—just like a cinnamon sugar donut!

Nutrition

• Calories: 280
• Sugar: 20g
• Sodium: 180mg
• Fat: 10g
• Carbohydrates: 40g
• Protein: 4g

This recipe? It’s pure nostalgia with a side of kitchen hustle. Picture it: Me, maybe 10 years old, standing on tiptoes at our town’s old-school donut shop, watching Mr. Henderson glide through clouds of powdered sugar like a flour-dusted wizard. The *clink* of the bell, the warm yeasty perfume, the way that first cinnamon-sugar ring practically melted on my tongue—it’s a core memory! Fast forward to my early blogging days, craving that magic but drowning in recipe testing mess. One bleary-eyed morning, craving donuts but facing only a lonely loaf pan, I thought, “What if?” I threw together a simple batter, channeled Mr. Henderson’s spirit with a heavy cinnamon-sugar shower post-bake, and bam! The first slice? Pure time travel. It wasn’t *exactly* a ring-shaped fry, but the soul? Identical. It became my secret weapon for impromptu gatherings—nothing wins over friends faster than “Hey, I baked donuts… in bread form!” Now, it’s my go-to when I need a hug from the past, minus the deep-fryer cleanup. Some stories taste best baked, friends.

Gather Your Goods: Simple Pantry Magic

Here’s the beautiful part: You likely have almost everything you need right now! This is pantry alchemy at its finest:

• All-Purpose Flour (2 cups): Our trusty base! No need for bread flour here – we want tenderness, not chew. If you’re feeling adventurous, swap 1/2 cup for whole wheat pastry flour for a subtle nutty hint (but keep most AP for lift!).
• Granulated Sugar (1 cup): Sweetness central! This makes the bread moist and gives that signature donut crust. Using brown sugar instead? Do it! You’ll get deeper molasses notes – use 1 cup packed.
• Baking Powder (1 Tbsp): Our powerhouse leavener! This is what gives the bread its beautiful rise and airy crumb (like a cake donut!). *Crucial:* Make sure yours is fresh (test it with hot water – it should fizz!).
• Salt (1/2 tsp): The flavor amplifier! Don’t skip it – it balances the sweetness and makes the cinnamon pop. I use fine sea salt.
• Milk (1 cup): The hydrator! Whole milk gives the richest texture, but any kind works (dairy or unsweetened almond/oat milk for a swap). Room temp is ideal for even mixing!
• Large Eggs (2): Binders and tenderizers! They add structure and that lovely golden color. Bring ’em to room temp for a smoother batter.
• Unsalted Butter, Melted (1/4 cup): Flavor and richness! Melting it first ensures easy blending. Salted butter works too (just ease up on the added salt). Vegan? Use an equal amount of melted coconut oil.
• Vanilla Extract (2 tsp): The aromatic hug! Pure extract makes a difference here. Feeling fancy? A 1/2 tsp of almond extract alongside the vanilla is dreamy.
• For the Magic Topping:
  • Melted Butter (2 Tbsp): Our sugary glue! Brushing this warm butter on the hot loaf is KEY for getting that cinnamon-sugar to stick like a true donut glaze.
  • Sugar + Cinnamon (1/4 cup + 1 tsp): The iconic duo! Mix these together well in a small bowl *before* the bread comes out. Want extra sparkle? Use coarse sugar for crunch!

Let’s Bake This Donut Dream: Step-by-Step Bliss

This is where the fun (and the amazing smells) begin! Follow these steps, and you’re golden:

1. Fire Up the Oven & Prep the Pan: Preheat your oven to 350°F (175°C). Grab that 9×5-inch loaf pan and grease it like you mean it! Butter, baking spray, or a light coating of oil all work. This prevents heartbreak (aka sticking) later. Pro Tip: Lining the bottom with parchment paper gives you super-clean removal! (Wyatt’s Whisper: A well-prepped pan is your first step to baking victory!)
2. Whisk the Dry Team: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Get it nice and uniform – no sugar lumps hiding! This ensures even rising and sweetness throughout. (Chef’s Hack: Whisking aerates the flour a bit, leading to a lighter crumb!)
3. Unite the Wet Crew: In a separate medium bowl, whisk the milk, eggs, melted butter (make sure it’s cooled slightly!), and vanilla extract. Whisk until it’s beautifully smooth and homogenous – you shouldn’t see any streaks of egg white. (Wyatt’s Wisdom: Room temp ingredients blend smoother, creating a more even batter and better rise!)
4. Marry Wet & Dry (Gently!): Pour the wet ingredients into the dry ingredients. Now, here’s the *critical* donut-bread secret: Mix with a spatula *just until* no dry flour remains. A few small lumps? Totally fine! Overmixing = tough, dense bread. We want tender! (Seriously, folks, put the mixer down! Fold it like you’re gently turning a page.)
5. Pan & Smooth: Pour the batter (it’ll be thick and lovely) into your prepped loaf pan. Use the spatula to spread it evenly into the corners and smooth the top. (A little tap-tap-tap on the counter helps settle it and remove air bubbles.)
6. Bake to Golden Perfection: Slide that pan into the center of your preheated oven. Bake for 50-60 minutes. Around the 45-minute mark, start checking! The top should be a gorgeous golden brown, and a toothpick or thin knife inserted into the very center should come out clean or with just a few moist crumbs (no wet batter!). (Wyatt’s Watch: Ovens vary! If the top browns too fast, loosely tent it with foil for the last 10-15 mins.)
7. Cool Slightly & Sugar Bomb: This is the BEST part! Let the bread cool in the pan for about 10 minutes. Then, carefully run a knife around the edges and turn it out onto a wire rack. Brush the warm top *generously* with the melted butter. Immediately sprinkle the cinnamon-sugar mixture evenly all over the top, pressing gently if needed. Let it cool another 15-20 minutes (if you can resist!). (Pro Move: Do the butter/sugar step while the bread is still very warm – it soaks in and creates that authentic donut crust!)

How to Serve This Slice of Heaven

Honestly? Just slice it warm and hand it over! That first bite, where the cinnamon-sugar topping crackles slightly and gives way to the soft, vanilla-scented interior, is pure magic. For breakfast or brunch, it needs nothing but maybe a hot cup of strong coffee. Feeling decadent? Toast a slice lightly and slather it with creamy salted butter. Dessert mode? Warm it up, top it with a scoop of vanilla bean ice cream, and maybe an extra drizzle of caramel sauce. It’s also fantastic alongside fresh berries for a pop of brightness. However you serve it, do it with a smile – this bread is pure joy on a plate.

Shake It Up! Delicious Twists on the Classic

This recipe is a fantastic canvas! Try these fun spins:

1. Apple Cider Spice: Replace 1/2 cup of milk with reduced apple cider (simmer 1 cup cider down to 1/2 cup) and add 1 tsp apple pie spice to the dry ingredients. Top as usual – autumn in a slice!
2. Chocolate Chip Donut Bread: Fold 1 cup of mini chocolate chips into the batter before pouring. The chocolate melty pockets are INSANE!
3. Glazed & Confused: Skip the cinnamon-sugar topping. Instead, whisk together 1 cup powdered sugar, 2-3 Tbsp milk, and 1/2 tsp vanilla for a simple glaze. Drizzle over the cooled loaf for a classic donut shop look.
4. Pumpkin Spice Latte: Add 1/2 cup pure pumpkin puree to the wet ingredients and replace the cinnamon in the topping with pumpkin pie spice. Coffee glaze optional (but highly recommended!).
5. Dairy-Free Delight: Use unsweetened almond or oat milk and melted coconut oil. Works like a charm!

Wyatt’s Whispered Wisdom & Kitchen Tales

This recipe is my happy place. It started as that desperate “need donuts now” experiment, but it’s evolved into something I make almost weekly during the cooler months. My biggest tweak? Learning the *exact* moment to apply that cinnamon sugar – too hot and it melts away, too cool and it doesn’t stick. That 10-minute post-bake window? Golden. One hilarious fail involved trying to double the recipe in the same loaf pan… let’s just say my oven needed a serious clean-up operation! Lesson learned. Now, I sometimes add a pinch of nutmeg to the dry ingredients for extra warmth, or a tablespoon of bourbon to the wet ingredients for a grown-up kick (shhh!). The best part? Seeing friends’ faces light up when they realize it tastes *exactly* like a cinnamon donut. It never gets old. This bread is proof that sometimes the simplest tricks create the biggest magic. Bake it with love, share it freely, and always lick the spatula!

Cinnamon Donut Bread Q&A: Your Questions, Answered!

Let’s tackle some common kitchen curiosities:

1. Q: My bread sunk in the middle! What happened?A: Oh no, the dreaded sinkhole! Usually, this means one of three things: 1) Underbaking: The center wasn’t fully set. Next time, test with a toothpick later or lower your oven temp slightly if it browns too fast. 2) Overmixing: Remember, gentle folds only! Overworking the batter develops too much gluten, trapping air that then collapses. 3) Old Baking Powder: It loses its oomph over time. Test it! If it doesn’t bubble vigorously in hot water, replace it.
2. Q: The cinnamon-sugar topping isn’t sticking well. Help!A: Timing and butter are key! You *must* brush on the melted butter while the bread is still very warm (not piping hot, but definitely warm). The warmth helps the butter soak in slightly and creates a sticky surface. Also, be generous with the butter! Press the cinnamon-sugar mixture gently onto the buttered surface if needed.
3. Q: Can I make this into muffins?A: Absolutely! This batter makes fantastic donut muffins (or “muffin tops”!). Grease a muffin tin well or use liners. Fill cups 2/3 full. Bake at 375°F (190°C) for 18-22 minutes, until a toothpick comes out clean. Brush tops with butter and dip immediately in cinnamon-sugar while warm. Perfect for grab-and-go!
4. Q: How do I store it, and does it freeze?A: For peak freshness, keep it in an airtight container at room temperature for up to 2 days. The topping might soften slightly, but it’s still delicious. To refresh, pop a slice in the toaster! For longer storage, wrap the cooled, unsliced loaf tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight at room temperature. You can also freeze individual slices for quick treats!

The Quick Scoop: Nutritional Info (Approximate)

Per Slice (based on 10 slices per loaf):

• Calories: 280
• Carbohydrates: 40g
• Fat: 10g
• Protein: 4g
• Sugar: 20g
• Sodium: 180mg

(Remember: Nutritional info is an estimate and can vary based on specific ingredients used.)

Final Thoughts

Cinnamon Donut Bread is proof that the simplest ingredients—flour, sugar, cinnamon, and a bit of nostalgia—can come together to create something truly magical. It’s the kind of recipe that wraps you up in warmth before you even take the first bite. Whether you’re reliving sweet memories from childhood or making new ones in a quiet morning kitchen, this loaf delivers comfort and joy in every tender, cinnamon-dusted slice. No deep fryer. No fuss. Just pure, cozy happiness you can bake and share. So the next time the donut craving hits, skip the drive-thru—your loaf pan has you covered.