Introduction

This Cinnamon Sugar Donut Sweet Bread is a delightful treat that combines the soft, tender crumb of a sweet bread with the warm flavors of cinnamon and sugar. Swirled with cinnamon molasses batter and coated in a buttery cinnamon sugar crust, it makes a perfect snack or breakfast option.

The image shows a golden brown loaf of bread, sliced into thick pieces, placed on a dark wooden board. The top layer of the bread has a crunchy texture with a dusting of sparkling sugar or cinnamon sugar, giving it a slightly rough and grainy appearance. The inside of the bread looks soft and fluffy with a light cream color and a moist texture visible in the slice at the front. The sugar coating is also visible on the sides of each slice, making the bread look sweet and fresh. The background is a white marbled texture, adding a clean and simple contrast to the warm tones of the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup canola oil
1/4 cup softened butter
1 cup granulated sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
1/2 teaspoon cinnamon
1/2 teaspoon molasses
1/2 cup melted butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a light-colored loaf pan with non-stick cooking spray and set it aside.
Step 2: In a large bowl, combine canola oil, softened butter, and granulated sugar until well mixed. Add eggs and vanilla extract, stirring until smooth. Gradually add the dry ingredients (flour, baking powder, and salt) and buttermilk, mixing until a uniform batter forms. Scrape the sides of the bowl to ensure there are no lumps.
Step 3: Transfer 1/2 cup of the prepared batter into a smaller bowl. Add cinnamon and molasses to this portion and stir until combined.
Step 4: Pour half of the plain batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the plain batter. Pour the remaining plain batter over the cinnamon batter, then drop the remaining cinnamon batter on top. Use a butter knife to gently swirl the two batters together.
Step 5: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: While the loaf bakes, prepare the coating. Pour melted butter into a large shallow dish. In another shallow dish, mix granulated sugar, brown sugar, and ground cinnamon.
Step 7: Let the loaf cool for 10 minutes. Loosen the edges and remove the loaf from the pan while it is warm but not too hot to handle.
Step 8: Dip each side of the loaf into the melted butter to coat fully. Spoon any remaining butter over the edges for extra crispiness. Then press the loaf into the cinnamon sugar mixture until fully coated on all sides.
Step 9: Slice the loaf and serve warm or at room temperature. Enjoy your delicious cinnamon swirl donut bread!

Tips & Variations

Use buttermilk if possible for a richer flavor and tender crumb. If unavailable, milk with vinegar works well as a substitute.
For extra cinnamon flavor, sprinkle a little cinnamon sugar on top of the loaf before baking.
Add chopped nuts or raisins to the cinnamon batter for added texture and taste.
Use clarified butter for dipping to prevent sogginess and keep the crust crispy.

Storage

Store the bread in an airtight container at room temperature for up to 2 days. For longer keeping, wrap it tightly and freeze for up to one month. To reheat, warm slices briefly in a toaster oven or microwave to restore the buttery crispness.

How to Serve

A loaf of soft, golden brown bread with a sugar-coated crust sits sliced on a white marbled surface. The bread is made of multiple connected round sections, each with a lightly browned, textured top sprinkled generously with sugar crystals. The inside of the bread looks moist and light-colored, showing a tender, fluffy texture with a swirled pattern near the middle. Two slices are cut and laid in front of the loaf, displaying the sugary crust and soft inner layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1/2 teaspoon of white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I know when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. The surface should also be golden brown and spring back when lightly pressed.