Cinnamon Swirl Donut Bread

This Cinnamon Swirl Donut Bread brings together everything we love about fresh donuts and cinnamon rolls in a convenient loaf form. The beauty lies in its simplicity—a tender, moist bread base swirled with warm cinnamon ribbons, then coated in a buttery cinnamon-sugar mixture that creates that irresistible donut-like exterior. It's perfect for weekend breakfasts when you want something special without the fuss of deep frying or complex pastry techniques.

I made this bread last Sunday when my sister's family came over unexpectedly. Everyone hovered in the kitchen as it baked, and the first loaf disappeared so quickly I had to make a second batch that afternoon. Even my nephew who "doesn't like cinnamon" asked for seconds.

Ingredients

• All-purpose flour (1½ cups): Creates the structure of the bread; measure by spooning into measuring cups and leveling off for best results
• Granulated sugar (¾ cup): Provides sweetness and helps create that tender crumb; don't reduce this as it affects texture
• Buttermilk (½ cup): Adds tanginess and moisture; if you don't have any, mix ½ cup milk with 1½ teaspoons lemon juice and let sit for 5 minutes
• Canola oil (¼ cup): Ensures the bread stays moist for days; can substitute vegetable oil if needed
• Unsalted butter (¼ cup, softened): Adds richness and that classic butter flavor; bring to room temperature for proper creaming
• Eggs (2 large): Provide structure and richness; use room temperature eggs for better incorporation
• Vanilla extract (1½ teaspoons): Enhances all the flavors; use pure extract for best flavor
• Baking powder (1 teaspoon): Gives the bread its lift; check that it's fresh for proper rising
• Salt (½ teaspoon): Balances sweetness and enhances flavor; don't skip this
• Brown sugar (2 tablespoons): Adds moisture and caramel notes to the swirl
• Ground cinnamon (1 teaspoon): The star flavor; use fresh, aromatic cinnamon for best results
• Molasses (½ teaspoon): Deepens the flavor of the swirl; use regular, not blackstrap

Step-by-Step Instructions

Step 1:

Set your oven to preheat at exactly 350°F. While waiting, take a 9×5-inch loaf pan and thoroughly coat the interior with butter, making sure to get into all corners. Don’t rush this step—proper greasing prevents sticking disasters later. Pull out all ingredients and let them come to room temperature, especially the eggs and butter. Measure everything in advance to make the process smoother.

Step 2:

Sift the flour, baking powder, and salt together in a medium bowl. Don’t just dump them in—proper sifting removes lumps and aerates the flour, resulting in a lighter final texture. Whisk them gently to distribute the leavening evenly. Set this bowl aside where you won’t accidentally knock it over (I speak from experience).

Step 3:

In your largest mixing bowl, add the softened butter, oil, and granulated sugar. Beat with an electric mixer on medium speed for a full 3-4 minutes—this isn’t just mixing, you’re incorporating air which creates lightness. The mixture should transform from grainy to fluffy and noticeably lighter in color. Stop occasionally to scrape down the sides of the bowl with a spatula.

Step 4:

Add eggs one at a time, beating for at least 30 seconds after each addition. This gradual incorporation prevents the batter from breaking or curdling. After the eggs are fully incorporated, pour in the vanilla extract and beat for another 20 seconds to distribute it evenly throughout the batter.

Step 5:

Working in three batches, add the dry ingredients alternating with buttermilk (dry-wet-dry-wet-dry). Mix at low speed just until combined after each addition. This alternating method prevents overmixing and keeps the batter smooth. Stop mixing the moment you no longer see flour streaks to avoid developing too much gluten, which would make the bread tough.

Step 6:

Scoop out approximately ¾ cup of the batter into a separate smaller bowl. Add the brown sugar, cinnamon, and molasses. Stir gently but thoroughly with a spoon until completely combined and no streaks remain. The mixture will be darker and more fragrant than the main batter.

Step 7:

Pour half of the plain batter into your prepared loaf pan, spreading it evenly to the corners with a spatula. Dollop half of the cinnamon mixture in small spoonfuls across the surface. Take a butter knife or thin skewer and draw figure-eight patterns through the batters, being careful not to overmix—you want distinct swirls, not a uniform color. Repeat with remaining plain batter and cinnamon mixture, creating a second beautiful layer of swirls.

Step 8:

Place the pan on the middle rack of your preheated oven. Bake for 45-50 minutes, rotating the pan halfway through for even browning. The bread is done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs (not wet batter). The top should be golden brown and slightly cracked. If the top browns too quickly, loosely tent with foil for the remaining bake time.

Step 9:

While the bread cools for exactly 10 minutes in the pan, melt the remaining butter in a shallow dish wide enough to dip the bread. In another dish, thoroughly mix the granulated sugar, brown sugar, and cinnamon until no clumps remain. Carefully remove the bread from the pan onto a cooling rack. While still warm but not hot, brush or dip each side of the loaf in the melted butter, then immediately press into the cinnamon-sugar mixture, coating generously. Let cool completely (at least 1 hour) before slicing to allow the structure to set.

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Cinnamon has been my secret weapon in baking since my grandmother taught me to make snickerdoodles when I was eight. My son once went through a phase where he would only eat breakfast if cinnamon was involved somehow. This bread became our Tuesday morning tradition—giving us something to look forward to during the mid-week slump.

The Art of the Perfect Swirl

Creating those beautiful cinnamon ribbons throughout the bread is equal parts science and art. The key is restraint with your swirling technique. Too much swirling and you'll lose the distinct layers; too little and you'll have isolated pockets of cinnamon mixture. I've found that using a butter knife and making no more than 4-5 figure-eight motions through each layer gives the most attractive results. Another trick is to reserve a tablespoon of the cinnamon mixture and sprinkle it over the very top just before baking for an extra hit of flavor and visual appeal.

Making It Your Own

This versatile bread welcomes creative adaptations without compromising its donut-inspired charm. For a nutty version, fold half a cup of toasted chopped walnuts or pecans into the plain batter before assembling. During fall, I often add a quarter teaspoon of ground nutmeg and a pinch of cloves to the cinnamon swirl mixture for a pumpkin spice variation. For special occasions, drizzle the cooled loaf with a simple glaze made from powdered sugar, vanilla, and just enough milk to create a pourable consistency. Each variation still maintains that irresistible donut quality while giving you room to experiment based on seasonal ingredients or personal preferences.

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Storage and Serving Suggestions

This bread maintains its moisture remarkably well, staying fresh for up to four days when stored in an airtight container at room temperature. The butter-sugar coating creates a slight crispness that gradually softens over time, giving you different but equally delicious texture experiences from day one to day three. For breakfast, try lightly toasting a slice and adding a smear of cream cheese. As a dessert, warm a thick slice for 15 seconds in the microwave and top with a scoop of vanilla ice cream. I've also used day-old slices to make an extraordinary French toast—simply dip in egg mixture as usual and cook until golden for a breakfast that will make your family think you've been up since dawn preparing.

Frequently Asked Questions

→ Can I substitute buttermilk?

Yes, you can substitute buttermilk with a mix of regular milk and 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

→ How do I avoid overmixing the batter?

Mix the ingredients just until combined. Overmixing can lead to a dense texture instead of a light, fluffy crumb.

→ What’s the best way to create the swirl effect?

Add dollops of the cinnamon mixture over the batter and use a knife or toothpick to gently drag through the batter in a swirling motion, avoiding overmixing.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean with only a few crumbs, the bread is ready. Avoid overbaking to keep it moist.

→ How should I store the bread for freshness?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.

→ Can I use another type of flour?

All-purpose flour works best, but you can replace it with a 1:1 gluten-free baking mix if needed. Other flours may alter texture and flavor.