Cinnamon Sugar Donut Bread Recipe

I can’t get over this Cinnamon Sugar Donut Bread with its melt-in-your-mouth crumb and sparkling spiced sugar crust. It’s the kind of loaf that disappears slice by slice before the glaze even gets a chance.

I’m fully obsessed with this Cinnamon Sugar Donut Bread because it tastes like I raided a donut shop and somehow got a tender loaf out of the deal. The crumb is soft, rich, and ridiculous in the best way, with sour cream keeping every slice moist without feeling heavy.

And that cinnamon sugar coating? Pure donut energy.

I love how the edges get sweet and slightly gritty, like the best part of an old-school cake donut. But the center stays plush and sliceable.

Dangerous with coffee. Even more dangerous straight from the counter.

No plate needed. Just one more slice.

Ingredients

• All-purpose flour gives the loaf its soft, cakey donut-shop bite.
• Baking powder keeps it puffy, not sad and dense.
• Fine salt makes the sweet stuff taste way more alive.
• Cinnamon in the batter brings that warm, cozy donut vibe.
• Granulated sugar sweetens the bread and helps make the crumb tender.
• Eggs hold everything together and add a little richness.
• Melted butter makes it moist, buttery, and honestly kind of addictive.
• Milk loosens the batter so it bakes up soft.
• Sour cream or yogurt adds tang and keeps things from drying out.
• Vanilla makes the whole loaf smell like a bakery.
• Plus, the buttery coating helps the cinnamon sugar actually stick.
• Basically, cinnamon sugar on top is the donut magic moment.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (for the batter)
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (240 ml) milk, room temperature
• 1/2 cup (120 g) sour cream or plain yogurt
• 1 teaspoon vanilla extract
• For the coating: 1/2 cup (115 g) unsalted butter, melted
• For the coating: 1/2 cup (100 g) granulated sugar
• For the coating: 2 teaspoons ground cinnamon

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon.

3. In a separate bowl beat 1 cup (200 g) granulated sugar with 2 large room temperature eggs until pale and slightly thickened.

4. Stir in 1/2 cup (115 g) melted unsalted butter, 1 cup (240 ml) room temperature milk, 1/2 cup (120 g) sour cream or plain yogurt, and 1 teaspoon vanilla extract until smooth.

5. Fold the wet mixture into the dry ingredients with a spatula just until combined and no large streaks of flour remain; do not overmix.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50 to 60 minutes until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, prepare the coating.

9. For the coating combine 1/2 cup (100 g) granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl. Brush the warm loaf all over with 1/2 cup (115 g) melted unsalted butter, then roll or sprinkle the cinnamon sugar evenly over the loaf so it adheres.

10. Let the coated loaf cool until just warm before slicing and serving so the coating sets and the crumb holds together.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan (or parchment to line it)
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons (and kitchen scale if you prefer grams)
5. Whisk or electric hand mixer
6. Rubber or silicone spatula
7. Pastry brush
8. Shallow bowl for the cinnamon sugar coating
9. Wire cooling rack
10. Toothpick or cake tester

FAQ

Cinnamon Sugar Donut Bread Recipe Substitutions and Variations

• All purpose flour: replace with 1 cup whole wheat pastry flour plus 1 cup all purpose for a nuttier flavor and similar texture; or use a 1:1 gluten free all purpose blend if gluten free; or use 100 percent whole wheat but expect a denser loaf, slightly reduce to 1 7/8 cups and add 1 extra tablespoon of milk if needed.
• Unsalted butter (batter and coating): swap with equal weight melted coconut oil for a mild coconut note; or use neutral vegetable oil 3 1/2 tablespoons in the batter and 1/2 cup for coating by weight; or use a buttery plant based spread measured 1:1 for dairy free.
• Milk: use buttermilk 1:1 for tang and extra tenderness; or use unsweetened oat milk 1:1 for a dairy free option; or use diluted Greek yogurt (3 parts yogurt to 1 part water) 1:1 for richness.
• Sour cream or plain yogurt: replace with plain Greek yogurt 1:1 for similar tang and texture; or use full fat cottage cheese blended smooth 1:1; or use mascarpone 1:1 for an ultra rich crumb, reduce added butter by 1 tablespoon if desired.

Pro Tips

1. Bring eggs, milk and sour cream to room temperature before you start; they emulsify more easily and give a lighter, more tender crumb.

2. Fold the batter gently and stop as soon as the streaks of flour disappear. Overmixing pumps gluten into the loaf and makes it dense instead of soft.

3. Start checking for doneness 10 minutes before the minimum bake time. If a toothpick comes out with a few moist crumbs the loaf is done; baking longer will dry it out.

4. Brush the butter on while the loaf is still warm so the coating soaks in and sticks. For an even finish press the cinnamon sugar lightly into the surface with the back of a spoon or your palm.

5. Store wrapped at room temperature for 2 days or refrigerate up to 5 days. Reheat slices briefly in a warm oven or toaster oven to refresh the texture before serving.