Introduction

This Cinnamon Sugar Donut Bread delivers all the cozy flavors of your favorite fried treat in a simple, baked loaf. Soft, tender, and coated with a sweet cinnamon sugar crust, it’s perfect for breakfast, snack time, or dessert.

A rectangular loaf of cake covered evenly with a golden-brown sugar and cinnamon crust layer on the outside, resting on white parchment paper over a wire rack; the surface is textured with a slightly crisp and crystalline look, showing subtle cracks and unevenness. To the right of the cake lies a metal knife with a dark wooden handle, and in the top left corner, a white bowl filled with light brown sugar or cinnamon mixture is partly visible. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 ¼ cups (306 g) whole milk
1 large egg, room temperature
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
¼ cup (½ stick / 57 g) unsalted butter, melted (for brushing)
½ cup (100 g) granulated sugar (for topping)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
Step 2: In a large mixing bowl, combine the flour, 1 ½ cups sugar, baking powder, and salt.
Step 3: In a separate bowl, whisk together the milk, egg, 2 tablespoons melted butter, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be a bit runny; don’t overmix.
Step 5: Pour the batter into the prepared loaf pan and spread evenly.
Step 6: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few crumbs and the top is golden brown.
Step 7: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully remove it and place on a piece of parchment paper.
Step 8: While the bread is still warm, gently brush the entire surface with ¼ cup melted butter.
Step 9: In a small bowl, mix together ½ cup sugar, cinnamon, and nutmeg.
Step 10: Evenly sprinkle the cinnamon sugar mixture over the butter-coated bread. Turn the loaf as needed to coat all sides. Save any leftover sugar for another use.

Tips & Variations

For extra moist bread, substitute half the milk with sour cream or yogurt.
Use brown sugar instead of granulated sugar in the topping for a richer flavor.
Add a handful of chopped nuts or raisins to the batter for texture and sweetness.
Serve slices warm with a drizzle of honey or maple syrup.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat gently in the microwave or oven to restore its soft texture.

How to Serve

Two slices of light golden brown cake are stacked slightly off center on a white marbled surface, showing a soft and moist crumb texture with tiny air pockets. Below the slices, part of a cinnamon sugar coated loaf with a rough, sparkly crust is visible. Small crumbs are scattered around the cake. To the left, there is a white bowl filled with a light brown powdery cinnamon sugar mix, and a white cloth is partially shown. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can use any milk you prefer, such as almond, soy, or oat milk. The texture may vary slightly depending on the milk’s fat content.

Is it okay if the batter is a bit runny?

Absolutely. The batter should be runny to yield a soft, tender crumb. Avoid overmixing which can make the bread dense.

Cinnamon Sugar Donut Bread Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

This Cinnamon Sugar Donut Bread is a moist and flavorful treat that combines the comforting flavors of cinnamon and nutmeg with a soft, cake-like texture. Baked in a loaf pan and coated with a melted butter and cinnamon sugar topping, this bread offers a delightful homemade alternative to classic cinnamon donuts, perfect for breakfast or an indulgent snack.

Author: Lila
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups (250 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt

Wet Ingredients

1 ¼ cups (306 g) whole milk
1 large egg, room temperature
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract

Topping

¼ cup (½ stick / 57 g) unsalted butter, melted
½ cup (100 g) granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, and kosher salt. Mix thoroughly to ensure even distribution of the leavening agents and seasoning.
Whisk Wet Ingredients: In a separate bowl, whisk together the whole milk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix—the batter should remain a bit runny and some lumps are fine to keep the texture tender.
Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top lightly with a spatula if needed.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter. The top should be golden brown.
Cool the Bread: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully remove the loaf from the pan and transfer it onto a large piece of parchment paper to cool further.
Brush with Melted Butter: While the bread is still warm, use a brush to coat the entire surface generously with the melted butter prepared for the topping.
Prepare Cinnamon Sugar Topping: In a small bowl, mix together granulated sugar, ground cinnamon, and ground nutmeg thoroughly to create the spice sugar blend.
Coat Bread with Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mixture over the butter-coated bread. Rotate the loaf as needed to cover all sides evenly. Save any leftover topping for additional use or future sprinkling.

Notes

Be careful not to overmix the batter to maintain a tender crumb texture.
Let the bread cool slightly before applying the melted butter to prevent it from soaking in too much.
The leftover cinnamon sugar mixture can be stored in an airtight container for future use on toast, oatmeal, or other baked goods.
For a dairy-free version, substitute milk and butter with plant-based alternatives.
Use room temperature eggs and milk for better mixing and texture.

Keywords: cinnamon sugar bread, donut bread, baked donut, cinnamon bread, sweet bread, homemade donut bread