Cinnamon Sugar Donut Sweet Bread
A soft, buttery loaf swirled with cinnamon sugar and topped with a crunchy crust—just like a donut, but easier to make!
Ingredients
For the Bread:
- 2 cups 250 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 115 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240 ml buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
For the Cinnamon Sugar Swirl:
- ⅓ cup 70 g granulated sugar
- 1½ teaspoons ground cinnamon
For the Topping:
- 2 tablespoons unsalted butter melted
- ¼ cup 50 g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Mix Dry Ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
Cream Butter & Sugar:
- Beat softened butter and sugar until fluffy (2–3 minutes).
Add Wet Ingredients:
- Beat in eggs one at a time, then stir in vanilla.
Combine Batter:
- Alternate adding dry ingredients and buttermilk to the butter mixture, mixing until just combined.
Layer & Swirl:
- Pour half the batter into the pan, sprinkle with half the cinnamon sugar. Repeat layers and swirl with a knife.
Bake:
- Bake for 50–60 minutes until a toothpick comes out clean. Cool in pan for 10 minutes.
Add Topping:
- Brush warm loaf with melted butter, then sprinkle with cinnamon-sugar mixture.
Notes
- Storage: Keep in an airtight container for up to 3 days or freeze for 1 month.
- Substitutions: Use yogurt or sour cream if buttermilk is unavailable.
- Serving Suggestion: Drizzle with a powdered sugar glaze for extra sweetness.