Description
This Cinnamon Sugar Donut Sweet Bread offers a delightful twist on classic sweet bread with a rich cinnamon swirl and a buttery cinnamon-sugar coating, delivering a soft, moist texture and sweet, flavorful bites perfect for breakfast or a snack.
Ingredients
Scale
Bread Batter
- 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
Coating
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a light-colored loaf pan with non-stick cooking spray and set it aside.
- Make the Batter: 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 — along with the buttermilk, mixing until a uniform batter forms without lumps by scraping the bowl’s sides.
- Prepare Cinnamon Batter: Transfer 1/2 cup of the prepared batter into a smaller separate bowl. Add cinnamon and molasses to this portion and stir until well combined.
- Layer the Batter: 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 on top, then drop the remaining cinnamon batter over it. Using a butter knife, gently swirl the two batters together to create a cinnamon swirl effect.
- Bake: Bake the loaf for 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Prepare Coating: While baking, pour melted butter into a large shallow dish. In another shallow dish, combine granulated sugar, brown sugar, and ground cinnamon.
- Cool and Remove Loaf: Allow the loaf to cool for 10 minutes before loosening edges and removing it from the pan. The loaf should be warm enough to handle but not hot.
- Coat Loaf: Dip each side of the warm loaf into the melted butter until fully coated. Spoon any remaining melted butter over the edges for extra crispiness. Then press all sides of the loaf into the cinnamon-sugar mixture until evenly coated.
- Slice and Serve: Slice the loaf into pieces and serve warm or at room temperature. Enjoy the delicious cinnamon swirl donut bread!
Notes
- For a dairy-free alternative, substitute buttermilk with almond or soy milk with 1/2 teaspoon vinegar added.
- Ensure eggs and butter are at room temperature for better texture and mixing.
- Use a light-colored loaf pan to prevent over-browning during baking.
- Swirling should be gentle to maintain distinct cinnamon layers without fully blending the batter.
- Serve slices warm to enjoy the freshly coated buttery cinnamon sugar crunch.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a more intense cinnamon flavor, increase cinnamon in the swirl or coating slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
