Cinnamon Donut Bread

This Cinnamon Donut Bread is a superb cinnamon flavored bread. Tastes just like Cinnamon Sugar donuts! One of our most popular recipes.

Cinnamon Donut Bread

This Cinnamon Donut Bread is super sweet and has the same consistency as a donut coated with cinnamon sugar. Some may disagree but if you try this recipe, you will love it nonetheless.

This donut bread is very similar to my Donut Muffins and my Cinnamon Swirl Bread recipes. You would need to try both to see the similarities.

For another delicious cinnamon-flavored bread, make sure you try my Cinnamon Bread recipe. Equally delicious!

I love these types of recipes because it’s almost impossible to screw up. Well, I guess you can but if you follow my directions closely, you will end up with a great tasting loaf that everyone will love.

Cinnamon Donut Bread

If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for 1/2 cup you will need to adjust accordingly.

Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!

cultured buttermilk blend
reader feedback

Reader Feedback

“Fabulous…did not disappoint one tastebud! Moist and delicious! Will definitely make again as a loaf and muffins.”

Cori
cinnamon donut bread
Tips
  • For even more flavor, try doubling the amount of cinnamon and molasses in the batter for the center and top of the loaf.
cinnamon donut bread

You will need the following ingredients to make this Cinnamon Donut Bread recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

  • Canola Oil
  • Unsalted Butter
  • White Sugar
  • Eggs
  • Vanilla Extract – Homemade or store-bought
  • All Purpose Flour
  • Baking Powder
  • Salt
  • Buttermilk
  • Ground Cinnamon
  • Molasses
  • Light Brown Sugar – you can also use dark brown sugar
  1. Preheat the oven to 350°F
  2. Grease a loaf pan with your favorite cooking spray and set it aside.
  3. In a large mixing bowl, mix oil, butter, and sugar until well combined. Add eggs and vanilla and mix until smooth. Gently add in dry ingredients and buttermilk until a nice smooth batter has formed.
  4. Add 1/2 cup of the batter and place it into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
    cinnamon molasses mixture for cinnamon donut bread
  5. Pour half of the batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the batter. Pour the remaining plain batter over the top. Put the remaining cinnamon batter on top of the regular batter.
    cinnamon molasses on batter in loaf pan
  6. Using a butter knife, swirl two batters together. Bake for 45 to 50 minutes or until a toothpick comes out clean.
    donut bread fresh out of the oven
  1. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
  2. Let the loaf cool 10 minutes before removing the loaf from the pan. The loaf should be warm to the touch. Dip each side of the loaf into melted butter. Spoon the remaining melted butter over the edges to ensure the loaf is totally coated in butter.
  3. Place the loaf in the cinnamon-sugar mixture, one side at a time until fully coated. Slice into pieces and serve warm or at room temperature.

Printable Recipe Card

cinnamon donut bread

Cinnamon Donut Bread

This Cinnamon Donut Bread is a superb cinnamon flavored bread. Tastes just like Cinnamon Sugar donuts! One of our most popular recipes.
4.13 from 682 votes
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course Bread Recipes
Cuisine American
Servings 10
Calories 381 kcal

Equipment

  • Loaf Pan
  • Bowl for Mixing

Ingredients
 

  • ¼ Cup Canola Oil
  • ¼ Cup Unsalted Butter, Softened
  • 1 Cup White Sugar
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1 ½ Cups All Purpose Flour
  • 1 Tsp Baking Powder
  • ½ Tsp Salt
  • ½ Cup Buttermilk
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Molasses
TOPPING
  • ½ Cup Unsalted Butter, Melted
  • ¼ Cup White Sugar
  • ¼ Cup Light Brown Sugar
  • ½ Tsp Ground Cinnamon

Instructions
 

  • Preheat oven to 350°F.
  • Grease a loaf pan with your favorite cooking spray and set aside.
  • In large mixing bowl, mix oil, butter and sugar until well combined. Add eggs and vanilla and mix until smooth. Gently add in dry ingredients and buttermilk until a nice smooth batter has formed.
  • Add 1/2 cup of the batter and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
  • Pour half of the batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the batter. Pour remaining plain batter over the top. Put the remaining cinnamon batter on top of the regular batter.
  • Using a butter knife, swirl two batters together. Bake for 45 to 50 minutes or until toothpick comes out clean.
  • Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
  • Let the loaf cool 10 minutes before removing loaf from pan. The loaf should be warm to the touch. Dip each side of loaf into melted butter. Spoon remaining melted butter over the edges to ensure the loaf is totally coated in butter.
  • Place the loaf in the cinnamon-sugar mixture, one side at a time until fully coated. Slice into pieces and serve warm or at room temperature.

Notes

→ If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

Nutrition

Calories: 381kcalCarbohydrates: 46gProtein: 3gFat: 20gSaturated Fat: 9gCholesterol: 70mgSodium: 265mgPotassium: 111mgSugar: 31gVitamin A: 495IUCalcium: 57mgIron: 1.2mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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87 Comments

  1. Rachel Unwin says:

    What size loaf tin do you use please? A 1lb or 2lb tin? Would be really helpful to include tin sizes in your recipes.

    1. a standard loaf pan is approx. 9 x 5

  2. Madahen says:

    I made it today, taste wonderful but.. broke up coming out of the pan, think i need to flour the pan next time. And i thought it would be firmer seem a tad bit light for donut, not sure. Thanks fir the recipe will tweak it next time

  3. Erin Wolcott says:

    Question for you on this recipe: The Molasses is it with sulfur or without sulfur? Canadian Molasses without or Molasses made in Barbados I believe that has sulfur? This makes a difference in the recipe. Since Canadian is sweeter therefore you do not need as much sugar while Barbados is tart (the only way to describe the difference) so you may add a little more sugar. I only use Canadian so does this make a difference in this recipe?

    1. Rodney says:

      I have only used unsulphured as that is pretty much all you can get around here.

  4. Cori says:

    Fabulous…did not disappoint one tastebud! Moist and delicious! Will definitely make again as a loaf and muffins. Thank you Chef Rodney!

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