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Easy Cinnamon Sugar Donut Bread: Best Homemade Recipe

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This cinnamon sugar donut bread delivers all the warm, buttery, cinnamon-sugar flavor of a classic donut without deep frying. The tender crumb, cinnamon swirl, and crackly sugar coating make it perfect for breakfast, brunch, or a cozy treat any time.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (120g) plain Greek yogurt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¼ cup (60ml) whole milk
  • 1 teaspoon vanilla extract
  • ⅓ cup (65g) granulated sugar (for swirl)
  • 1 ½ tablespoons ground cinnamon (for swirl)
  • 3 tablespoons (42g) unsalted butter, melted (for coating)
  • ½ cup (100g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the two long sides. Lightly grease the parchment and exposed ends of the pan with butter or nonstick spray.
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.
  3. In a separate medium bowl, whisk together ½ cup plain Greek yogurt, ½ cup melted unsalted butter (cooled slightly), 2 room-temperature eggs, ¼ cup whole milk, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined, with no streaks of flour. A few small lumps are fine. Do not overmix.
  5. In a small bowl, combine ⅓ cup granulated sugar with 1 ½ tablespoons ground cinnamon for the swirl. Stir well.
  6. Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle about two-thirds of the cinnamon-sugar swirl mixture over the batter. Pour the remaining batter on top and spread gently. Sprinkle the remaining swirl mixture over the top.
  7. Take a butter knife or skewer and gently drag it through the batter in a zigzag pattern from one end of the pan to the other, about 4 or 5 times, to create ribbons of cinnamon sugar. Do not over-swirl.
  8. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 35 minutes, loosely tent with aluminum foil.
  9. Place the loaf pan on a wire rack and let the bread cool for 15 minutes.
  10. While the bread cools, melt 3 tablespoons unsalted butter in a small bowl. In a separate shallow dish, combine ½ cup granulated sugar with 1 tablespoon ground cinnamon for the coating.
  11. Use the parchment overhang to lift the warm bread out of the pan. Place on the wire rack. Brush the top and all four sides generously with melted butter. Then sprinkle or roll the buttered surfaces with the cinnamon-sugar mixture, pressing gently to adhere.
  12. Let the coated bread cool for another 10 minutes before slicing with a serrated knife.

Notes

Do not skip the coating step; it is essential for the donut flavor. Use room temperature ingredients for best results. Let the bread cool adequately before slicing to avoid a gummy texture. For extra crunch, double the coating recipe.

Nutrition

Keywords: cinnamon sugar donut bread, baked donut bread, easy donut bread recipe, homemade donut bread, cinnamon bread

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