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Swirly Cinnamon Donut Bread is a soft, fluffy loaf with a cinnamon-molasses swirl, baked and then coated in a buttery cinnamon sugar crust to mimic the taste of donuts. It combines simple pantry ingredients with warm spices and finishes with a delightful sugar coating.

  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1/4 cup canola oil (or avocado 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 ground 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

  1. Preheat oven to 350° F. Lightly grease a light-colored loaf pan with non-stick spray and set aside.
  2. In a large mixing bowl, cream together the canola oil, softened butter, and granulated sugar until smooth. Add eggs and vanilla extract; mix until fully blended.
  3. Slowly stir in the dry ingredients (flour, baking powder, salt) along with the buttermilk until smooth and lump-free. Use a spatula to scrape the sides for even mixing.
  4. Scoop out 1/2 cup of the batter into a separate small bowl. Stir in the ground cinnamon and molasses to create the cinnamon swirl batter.
  5. Pour half of the plain batter into the prepared loaf pan. Spoon half of the cinnamon swirl batter in dollops over the plain batter. Pour the remaining plain batter on top, then dot the top with the remaining cinnamon swirl batter.
  6. Use a butter knife to gently swirl the two batters together a few times to create the cinnamon swirl without overmixing.
  7. Bake for 45-50 minutes, or until a toothpick inserted comes out with a few moist crumbs but no raw batter.
  8. While the bread bakes, prepare the coating: Pour melted butter into a large, shallow dish. In another shallow dish, mix granulated sugar, brown sugar, and ground cinnamon for the cinnamon sugar coating.
  9. Remove the baked loaf and cool in the pan on a rack for about 10 minutes. Carefully loosen edges and remove from pan when warm but cool enough to handle.
  10. Dip each side of the warm loaf into the melted butter until fully coated. Use leftover butter to brush on any drier/crisper areas.
  11. Roll the buttery loaf in the cinnamon sugar mixture, pressing lightly so it sticks well to the loaf surfaces.
  12. Slice and serve warm or at room temperature.

Notes

Store in an airtight container at room temperature for up to 3 days., For longer storage, refrigerate up to 5 days and warm slices in microwave 10-15 seconds before serving., Freeze whole loaf or slices wrapped tightly in plastic wrap for up to 2 months; thaw at room temperature before serving., Use a light-colored loaf pan to avoid over-browning the bread., When swirling batters, a few gentle twists with a butter knife preserves the swirl pattern., Allow loaf to cool 10 minutes before handling for dipping and coating steps., Press cinnamon sugar coating firmly onto buttered loaf to ensure it sticks and adds crunch.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Snack, Breakfast
  • Cuisine: American, Bakery

Nutrition

  • Serving Size: 1 slice
  • Calories: 475 kcal per serving
  • Fat: 26 g
  • Carbohydrates: 57 g
  • Protein: 4 g