Cinnamon Sugar Donut Sweet Bread

Cinnamon sugar donuts are a classic breakfast or dessert food, and this recipe is the perfect way to enjoy them.

I love cinnamon sugar donuts. I remember the first time I tried one. It was at my best friend’s house. We were sitting in the living room, watching TV and eating donuts, when she offered me one of her favorite snacks. I took a bite, and my mouth was filled with a sweet cinnamon flavor that complemented the rich dough perfectly. The crunchy sugar on top added just enough texture to make it perfect for breakfast or dessert.

This recipe is better than the regular cinnamon donuts we all know and love, it’s elevated so you can serve it any time of the day! Allow me to introduce; Cinnamon Sugar Donut Sweet Bread. 

The Cinnamon Sugar Donut Sweet Bread is a recipe that is so easy to make and will be a hit with people of all ages. You can whip it up in just minutes, then enjoy the smell as it bakes in the oven. The dough can be made in just minutes, then you get to enjoy the smell of fresh baked goods as they are cooking in the oven. Whether you serve a slice for breakfast with a slab of melted butter and side of coffee, or you want to enjoy a slice for a snack; this recipe will be a hit all around. 

What is the difference between sweet bread and a donut?

Sweet bread is a dough that is usually yeast-based, which means it takes time to rise. A doughnut, on the other hand, is usually made with baking powder and can be cooked in minutes. The texture of a sweet bread will be denser because it has been rising for hours, whereas the texture of a doughnut will be more fluffy. This recipe uses NO yeast so you can whip it up quicker than a traditional bread but it still has a hearty and thick outcome with a pillowy soft center that’s glorious. 

Bread Ingredients:

1/4 C canola oil

1/4 C unsalted butter (softened)

1 C sugar

2 large eggs (room temp)

1 tsp vanilla

1 1/2 C flour

1 tsp baking powder

1/2 tsp salt

1/2 C buttermilk

* 1/2 tsp cinnamon

1/2 tsp molasses

Coating Ingredients:

1/2 C unsalted butter (melted)

1/4 C sugar

1/4 C brown sugar (packed)

1/2 tsp cinnamon

* I use 1/2 C whole milk mixed with 1/2 tsp white vinegar as a substitute for buttermilk.

Bread Directions:

Preheat oven to 350 degrees.

Mix oil, butter, and sugar in a bowl until combined.

Stir in eggs and vanilla until the mixture is smooth.

Gently begin adding the dry ingredients and the buttermilk*, stirring until the batter has formed.

Scrape the sides of the bowl so those ingredients can also be included in the batter. Make sure that there are no lumps.

Remove 1/2 cup of the batter. Add it to a smaller bowl. Set aside.

Now add the cinnamon and molasses. Stir to mix well.

A)

B)

Prepped the loaf pan by spraying it with a baking spray.

Begin by scooping in half of the bread batter into the loaf pan.

Smooth this out in the bottom of the pan.

Spoon half of the cinnamon/molasses batter on top of the bread batter.

Scoop the remaining bread batter on top of the cinnamon/molasses batter carefully.

Spoon the remaining cinnamon/molasses batter on top of the bread batter. Using a butter knife or a toothpick swirl the batters together.

Bake at 350 degrees for 45-50 minutes. Remove from oven and allow to cool for 10 minutes while still in the loaf.

Gently loosen the edges and the sides of the loaf from the pan. Using your hands carefully remove the loaf from the pan.

Prepare the coating for the loaf while it is cooling.

Pour the melted butter in a large shallow dish.

Add both sugars and cinnamon stirring to mix well.

Dip each side of the loaf into the melted butter until coated. Spoon the melted butter on the edges.

Carefully take the bread out of the melted butter and place each side into the sugar-cinnamon mix ensuring that the side is well coated.

Sprinkle the sugar-cinnamon mixture on top of the bread.

Serve and enjoy!