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This donut-inspired cinnamon bread combines all the things you adore about cinnamon sugar donuts into a warm, sliceable treat. After trying dozens of versions to nail down that soft, donut-like feel and stunning swirl pattern, I've whipped up something that turns your home into a mini bakery with smells so good—and trust me, it tastes way better than it looks.
I pulled this out of the oven last Saturday while it was still warm, and my kid told me it was "way better than actual donuts!" The magic comes from using buttermilk, which is what gives you that wonderfully soft texture.
Key Ingredients
- Buttermilk: Gives you that classic donut softness. Its slight tang works beautifully with the sweet stuff.
- Molasses: Adding just a bit to the swirl mix creates amazing flavor richness.
- Canola Oil and Butter: Working together, they keep everything moist while adding great taste.
- Ground Cinnamon: Don't use the old stuff from your pantry. I really like Vietnamese cinnamon because it packs more punch.
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Step-by-Step Guide
- Making Your Batter:
- Run dry stuff through a sifter for extra fluffiness. Whip fats with sugar until they're really airy. Drop in eggs one by one, mixing well after each. Switch between adding flour and buttermilk. Don't mix too much or your bread won't stay soft.
- Creating the Swirl:
- Set aside some batter. Mix in your brown sugar and cinnamon. Add a touch of molasses for a deeper look and taste. It should look a bit darker than the main batter. Don't worry about mixing perfectly.
- Building Your Loaf:
- Put half the plain mix into your pan. Drop spoonfuls of cinnamon mix on top. Pull a knife through gently to make swirls. Do the same with what's left of both batters. Don't go crazy with the swirling.
I started working on this bread recipe during a winter day when I was craving cinnamon donuts but didn't want to brave the cold to get some.
Perfect Baking Heat
You'll want your oven at 350°F so your bread cooks all the way through without getting too dark on the outside before the middle's done.
Creating Beautiful Swirls
Don't get carried away with the swirling—too much mixing will make those pretty patterns disappear completely.
Prep Ideas
You can mix up the cinnamon-sugar coating beforehand, but wait to put it on the bread until you're ready to serve for the best crunch.
Ways To Enjoy
This bread is great on its own but turns into the most amazing French toast the next morning (if anyone leaves any!).
Baker's Top Tricks
- Take everything out of the fridge early so ingredients aren't cold when mixing.
- You really need the buttermilk—it's what makes this taste like a real donut.
- After baking, let it sit for exactly 10 minutes before taking it out of the pan.
Whenever I bake this cinnamon swirl donut bread, my whole house smells incredible. It's become our go-to weekend breakfast treat, amazing with coffee and even better when there's someone around to share it with.
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Frequently Asked Questions
- → Why swap between wet and dry ingredients?
- Switching back and forth keeps the batter smooth and helps the bread stay tender.
- → What if I don’t have buttermilk?
- Mix regular milk with 1/2 tablespoon of lemon juice and let it sit for 5 minutes to make a substitute.
- → How can I tell when it’s ready?
- Insert a toothpick in the middle. If it comes out mostly clean with just a few crumbs, you’re good to go.
- → Is this okay to freeze?
- Absolutely! Wrap it up tight and freeze for up to 3 months. Add the sugar topping only after thawing.
- → Why wait to add the coating?
- A 10-minute cool-down helps the loaf stay together when dipping it in butter and cinnamon sugar.