Easy Cinnamon Donut Bread Recipe | Sweet Cinnamon Sugar Quick Bread

Meet your new favorite cozy bake: cinnamon donut bread. It tastes like a classic cinnamon sugar donut, but you make it as an easy quick bread—no yeast, no frying, no fuss. You get a tender, buttery crumb with a crackly cinnamon sugar top that makes every slice feel special with coffee or tea.

I love this recipe because it uses pantry staples, comes together in one bowl, and bakes up beautifully every time. You’ll whisk, pour, bake, and brush on melted butter before showering it in cinnamon sugar. That donut-shop finish happens in your kitchen in about an hour.

Why This Cinnamon Donut Bread Turns Out So Good

• Quick bread method gives you donut flavor without proofing yeast or deep frying.
• Buttermilk adds tang and moisture, which keeps the crumb soft for days.
• Oil + butter combo balances tenderness and rich flavor.
• Warm spices infuse the batter and the topping for layered cinnamon goodness.
• Simple tools—just a bowl, whisk, and loaf pan. No mixer required.
• Cinnamon sugar finish creates that signature donut sparkle and crunch.

Ingredients

For the cinnamon donut bread

• All-purpose flour – 2 cups, spooned and leveled
• Granulated sugar – 3/4 cup
• Baking powder – 2 teaspoons
• Baking soda – 1/2 teaspoon
• Kosher salt – 1/2 teaspoon
• Ground cinnamon – 2 teaspoons
• Ground nutmeg – 1/4 teaspoon (optional but lovely)
• Buttermilk – 1 cup, room temperature
• Large eggs – 2, room temperature
• Unsalted butter, melted – 4 tablespoons (1/2 stick), cooled slightly
• Neutral oil – 1/4 cup (canola or light olive oil)
• Vanilla extract – 2 teaspoons

For the cinnamon sugar topping

• Unsalted butter, melted – 3 tablespoons
• Granulated sugar – 1/3 cup
• Ground cinnamon – 1 to 1 1/2 teaspoons
• Pinch of salt – optional to balance sweetness

How to Make Cinnamon Donut Bread

Prep

• Heat oven to 350°F (175°C) and position a rack in the center.
• Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.

Mix the batter

1. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
2. In a separate bowl or large measuring cup, whisk buttermilk, eggs, melted butter, oil, and vanilla until smooth.
3. Pour wet ingredients into dry. Whisk gently or fold with a spatula just until no flour streaks remain. A few small lumps keep the crumb tender.

Bake

1. Scrape the batter into the prepared pan and smooth the top. Tap the pan once on the counter to pop big air bubbles.
2. Bake for 48 to 58 minutes, until the top is golden and a toothpick in the center comes out with a few moist crumbs.
3. Cool in the pan for 10 minutes, then lift out to a rack.

Finish with donut topping

1. Stir together the cinnamon and sugar (and a pinch of salt, if using) in a small bowl.
2. While the loaf is still warm, brush the top and sides with melted butter.
3. Shower with cinnamon sugar on all sides, pressing lightly so it sticks. Let cool another 20 to 30 minutes before slicing.

Helpful tips for best texture

• Room temp ingredients help the batter emulsify and rise evenly.
• Do not overmix. Stop as soon as the flour disappears.
• Watch the bake time. Ovens vary—start checking at 45 minutes.
• Let it set. Slicing too hot can compress the crumb.

How to Store Cinnamon Donut Bread

• Room temperature: Wrap the cooled loaf in foil or an airtight container. Keeps soft for 3 days.
• Refrigerator: Not necessary; it can dry the crumb. If your kitchen runs warm, chill tightly wrapped for up to 5 days and warm slices briefly before serving.
• Freezer: Wrap the whole loaf or individual slices in plastic, then foil. Freeze for up to 2 months. Thaw wrapped at room temp; refresh in a 300°F oven for 8 to 10 minutes if desired.
• Keep the crust crisp: If the topping softens, toast slices lightly or warm the loaf in the oven to revive the crunch.

Benefits of Making Cinnamon Donut Bread at Home

• All the donut flavor, none of the mess—skip hot oil and yeast.
• Budget-friendly pantry bake with simple ingredients you already own.
• Make-ahead friendly—stays tender for days and freezes well.
• Customizable sweetness and spice to match your taste.
• Perfect for sharing—easy to slice, pack, and gift.

What to Avoid for Best Results

• Overmixing the batter. It leads to tunnels and a tough loaf.
• Guessing the bake time. Always test with a toothpick in the center.
• Skipping the parchment sling. It makes clean slicing and removal easy.
• Adding topping on a cold loaf. The butter won’t grab and the sugar slides off.
• Using old leaveners. Expired baking powder or soda kills the rise.

Easy Variations You Can Try

• Cinnamon swirl: Reserve 1/3 cup batter. Spread half the batter in the pan, dollop the reserved batter mixed with 1 tablespoon cinnamon sugar, then top with remaining batter. Marble with a knife.
• Brown butter boost: Brown the butter for the batter and topping for deeper, nutty flavor.
• Vanilla glaze: Skip the cinnamon sugar and drizzle with a glaze (1 cup powdered sugar + 2 to 3 tablespoons milk + 1 teaspoon vanilla).
• Apple donut bread: Fold in 1 cup finely diced peeled apples tossed with 1 tablespoon flour.
• Cardamom twist: Replace half the cinnamon with cardamom for a bakery vibe.
• Cinnamon sugar crunch: Sprinkle 2 tablespoons coarse sugar over the topping for extra sparkle.
• Dairy-free: Use plant milk mixed with 1 tablespoon lemon juice (let sit 5 minutes) and swap vegan butter.
• Gluten-free: Substitute a 1:1 gluten-free baking flour with xanthan gum; check doneness a few minutes earlier.

FAQ

Can I make this without buttermilk?

Yes. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes, then use as directed.

Why did my loaf sink?

Usually underbaking or expired leaveners cause sinking. Test for doneness, weigh ingredients if possible, and avoid opening the oven early.

Can I bake this as muffins?

Absolutely. Portion into a lined muffin tin, fill 3/4 full, and bake at 350°F for 18 to 22 minutes. Brush with butter and dip in cinnamon sugar.

What oil works best?

Use a neutral oil like canola, grapeseed, or light olive oil so cinnamon stays the star.

How do I know it’s fully baked?

Look for a domed, golden top and a tester that comes out with a few moist crumbs. Internal temp around 200–205°F if you use a thermometer.

Can I reduce the sugar?

Yes. Reduce the batter sugar to 1/2 cup. The crumb stays tender, and the topping still brings sweetness.

Conclusion

Cinnamon donut bread delivers bakery taste with weeknight ease. Whisk simple ingredients, bake once, and finish with buttery cinnamon sugar for that nostalgic donut bite. Slice it warm, share it with friends, and stash a few pieces for tomorrow—you’ll be glad you did.

Easy Cinnamon Donut Bread Recipe | Sweet Cinnamon Sugar Quick Bread

This quick bread tastes like a classic cinnamon sugar donut with a tender crumb and crackly topping, made easily in one bowl. No yeast or frying needed for a cozy bake perfect with coffee or tea.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Ingredients

  

Ingredients

• All-purpose flour – 2 cups, spooned and leveled
• Granulated sugar – 3/4 cup
• Baking powder – 2 teaspoons
• Baking soda – 1/2 teaspoon
• Kosher salt – 1/2 teaspoon
• Ground cinnamon – 2 teaspoons
• Ground nutmeg – 1/4 teaspoon (optional)
• Buttermilk – 1 cup, room temperature
• Large eggs – 2, room temperature
• Unsalted butter, melted – 4 tablespoons (1/2 stick), cooled slightly
• Neutral oil – 1/4 cup (canola or light olive oil)
• Vanilla extract – 2 teaspoons
• Unsalted butter, melted – 3 tablespoons (for topping)
• Granulated sugar – 1/3 cup (for topping)
• Ground cinnamon – 1 to 1 1/2 teaspoons (for topping)
• Pinch of salt – optional (for topping)

Instructions

 

Instructions

• Heat oven to 350°F (175°C) and position a rack in the center.
• Grease a 9x5-inch loaf pan and line it with a parchment sling.
• In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg until evenly combined.
• In a separate bowl or large measuring cup, whisk the buttermilk, eggs, 4 tablespoons melted butter, oil, and vanilla until smooth.
• Pour the wet ingredients into the dry and whisk gently or fold just until no dry streaks remain; a few small lumps are fine.
• Scrape the batter into the prepared pan, smooth the top, and tap the pan once to release large air bubbles.
• Bake for 48 to 58 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
• Cool the loaf in the pan for 10 minutes, then lift it out to a rack.
• Stir together 1/3 cup sugar, 1 to 1 1/2 teaspoons cinnamon, and a pinch of salt for the topping.
• While the loaf is still warm, brush the top and sides with 3 tablespoons melted butter, then shower with the cinnamon sugar on all sides, pressing lightly so it adheres.
• Let cool another 20 to 30 minutes before slicing.

Notes

Start checking doneness at 45 minutes as ovens vary. Use room temperature ingredients and avoid overmixing for a tender crumb. Store wrapped at room temperature for up to 3 days or freeze up to 2 months. For DIY buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and rest 5 minutes. Muffin option: bake at 350°F for 18–22 minutes and finish with butter and cinnamon sugar.