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    Home » Recipes » Breads

    Cinnamon Donut Bread

    Published on October 20, 2017 - Updated on March 8, 2022 by Chef Rodney - 51 Comments - This post may contain affiliate links.

    278.8K shares
    Jump to Recipe
    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.

    cinnamon molasses mixture for cinnamon donut bread
    Cinnamon Molasses Mixture

    This donut bread is very similar to my Donut Muffins recipe. 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!

    cinnamon molasses on batter in loaf pan

    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.

    donut bread fresh out of the oven
    Bread Loaf Fresh out of the Oven

    🥛 Buttermilk Substitution

    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.

    Cinnamon Donut Bread

    💭 Recipe Tip

    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

    For more great recipes like this one, I suggest you check these recipes out:

    • Baked Donuts with Chocolate Glaze
    • Delicious Donut Muffins
    • Baked Pumpkin Donuts with Maple Glaze
    • The Salvation Army Donuts
    • Molasses Sugar Cookies
    cinnamon donut bread

    📋 What Ingredients do I need

    You will need the following ingredients to make this Cinnamon Donut Bread recipe (see recipe card for quantities): Canola Oil, Unsalted Butter, White Sugar, Eggs, Vanilla Extract, All Purpose Flour, Baking Powder, Salt, Buttermilk, Ground Cinnamon, Molasses and Light Brown Sugar.

    🥣 How to make Cinnamon Donut Bread

    MAKE THE CINNAMON DONUT BREAD
    Grease a loaf pan with your favorite cooking spray and set it aside.
    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.
    Add ½ cup of the batter and place it 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 a toothpick comes out clean.

    ADD THE TOPPING
    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 the loaf from the pan. The loaf should be warm to the touch. Dip each side of the 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.

    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.
    3.91 from 427 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Bread Recipes
    Cuisine American
    Servings 10
    Calories 381 kcal

    Equipment

    • Loaf Pan

    Ingredients
     

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

    TOPPING

    • ½ Cup Unsalted Butter, Melted
    • ¼ Cup White Sugar
    • ¼ Cup Light Brown Sugar
    • ½ teaspoon Ground Cinnamon
    Prevent your screen from going dark

    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 ½ 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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    Reader Interactions

    51 Comments

    1. Louise Richardson

      June 11, 2019 at 10:34 am

      Absolutely gorgeous.

      Reply
      • Chef Rodney

        June 11, 2019 at 6:58 pm

        Thanks! It's one of my favorites!

        Reply
    2. Brandi

      June 12, 2019 at 8:41 am

      This bread is so soft and fluffy. It’s perfect with morning coffee!!

      Reply
    3. Chris

      June 15, 2019 at 1:44 pm

      I don't know what I did wrong. The top was a dark golden, but the very center was soupy, we got a slice off each end and was good. Any longer in the oven and I think the top would have been burnt. What size pan is needed. Maybe that was my issue.

      Reply
      • Chef Rodney

        June 15, 2019 at 5:19 pm

        I use a standard loaf pan which is typically 9 x 5. I also keep my baking rack on the 2nd from the bottom.

        Reply
      • Marguerite

        July 06, 2019 at 9:52 pm

        You might buy an oven thermometer. Ovens temps can be off regularly.

        Reply
    4. Marilyn

      June 19, 2019 at 8:43 pm

      Can I use Karo (dark) in place of molasses? I never have molasses in my pantry. Thank you for an answer.

      Reply
      • Chef Rodney

        June 20, 2019 at 12:17 pm

        While I have never used Dark Karo in this recipe, it is a perfectly acceptable substitute for molasses. It will alter the taste a bit from the original recipe but should be equally delicious!

        Reply
    5. Deborah

      July 10, 2019 at 7:17 pm

      Chef Rodney -
      I noticed that you named your recipe "Cinnamon Donut Bread". Where does the Donut come in? I owned a donut shop for years and the above ingredients listed have very little to do with donuts, but more like, just cinnamon bread. The name of your recipe is very misleading, has nothing to do with donuts. Can you explain why you used the word donut in the recipe title? Maybe I am missing something? Thanks

      Reply
      • Chef Rodney

        July 11, 2019 at 8:25 am

        This recipe was shared with me many years ago (author unknown) with that recipe name.

        Reply
        • Ruthy

          February 14, 2020 at 10:32 pm

          I have followed this recipe to the tea. I’m not a new baker, for me this should be easy. Baked mine for almost an hour since 50 mins was still soupy in the middle. Didn’t turn out the same like your photo so I wonder if there was some secret you didn’t share😩😩😩

          Reply
          • Chef Rodney

            February 17, 2020 at 9:24 am

            No secret. Several factors may cause longer baking times like accuracy of the temperature or even the rack location. That's why I always check the center for doneness. Thanks for the feedback!

            Reply
    6. jen

      August 14, 2019 at 7:34 pm

      can i skip out of the molasses i do not have any in my pantry or can i put something else in instead

      Reply
      • Chef Rodney

        August 14, 2019 at 8:13 pm

        Thanks for asking! Dark Corn Syrup, Honey or Maple Syrup are an ok substitute for the Molasses.

        Reply
        • Aussie Tracey

          November 08, 2019 at 7:31 pm

          Hi
          Just wondering if I could substitute golden syrup for molasses. I know it changes the flavor slightly but I never use molasses. Must be an Aussie thing?! I also will use olive oil as canola is just poison! It’s a good cheap crop to grow harvest etc but not good for any of us. Do you think the olive oil or any other veggie oil would matter?? Thanks so much. I love yr recipes btw and can’t wait to make THIS! I love cinnamon donuts. Thx Tracey :0)

          Reply
          • Chef Rodney

            November 09, 2019 at 1:29 pm

            I think both of those substitutions would be fine. It should not change the consistency but maybe the flavor. I don't think it would change that much though. Would love to hear back from you if you decide to try it. Thanks for your comment!

            Reply
          • Rose

            August 18, 2020 at 8:57 pm

            You can use Treacle!

            Reply
    7. Sharon Donovan

      August 21, 2019 at 11:17 am

      I Love donuts, so I made it. On my very first bite, the cake did taste like a cinnamon donut, very moist, full of flavor, just like a cinnamon donut from the bakery, only a little lighter, which is perfect. Will be sharing a little of the bread and will be made again, soon.

      Reply
      • Chef Rodney

        August 21, 2019 at 11:33 am

        Glad you liked the Cinnamon Donut Bread recipe. Thanks for letting us know!

        Reply
    8. Karen

      September 06, 2019 at 7:05 am

      Can you substitute vegetable oil for the canola oil?

      Reply
      • Chef Rodney

        September 06, 2019 at 8:15 am

        You absolutely can! Thanks for asking. Enjoy!

        Reply
    9. Sylvia A Perez

      September 07, 2019 at 4:02 pm

      Sorry I have not tried your recipe yet . I dont know what temperature to bake it and how many minutes. Thank you very excited.

      Reply
      • Chef Rodney

        September 07, 2019 at 4:31 pm

        Hi - On the recipe card near the bottom of the page you will see this cinnamon donut bread bakes for 45 to 50 minutes at 350°F. Hope you enjoy this recipe!

        Reply
    10. Sharon M.

      October 05, 2019 at 12:40 pm

      I'd like to make muffins instead. I have trouble adjusting timing..might you have a recommendation? I'd like to freeze these.. Thank you.

      Reply
      • Chef Rodney

        October 07, 2019 at 10:21 am

        I haven't made muffins yet but I would suggest doing a toothpick test at the 20-minute mark and go from there. As soon as the toothpick comes out clean you are good to go!

        Reply
    11. Christian castrellon

      October 31, 2019 at 7:05 pm

      Does the butter and oil have to be creamed or just mixed until incorporated?

      Reply
      • Chef Rodney

        November 01, 2019 at 11:28 am

        I've done it both ways with the same outcome. Whatever method you use just make sure all the ingredients are well incorporated as you pointed out in your comment. Thanks for visiting!

        Reply
    12. Emily B.

      November 10, 2019 at 10:23 am

      I haven't made this yet, but it looks great! How would it do in a bundt pan? Rolling it in cinnamon sugar at the end may be challenging, but otherwise would there be alterations to cooking time or anything?

      Reply
      • Chef Rodney

        November 10, 2019 at 10:55 am

        You should be fine. Once it cools a bit and you remove from the bundt pan you could brush the butter on with a pastry brush and sprinkle the cinnamon sugar by hand or with a spoon. Cookin time may vary so I would start checking it with a toothpick once it starts to brown.

        Reply
        • Tracey

          November 10, 2019 at 5:38 pm

          Like minds!! I was going to suggest same. 😊 Often if you think about it for a bit an idea on how to comes to you but asking here is really great! You’re the first person who’s ever answered any questions, not that I’ve had many but you’re a legend! Thanks so much!! From all of us here asking you small questions that are huge for us lol Thanks Rod!

          Reply
          • Chef Rodney

            November 11, 2019 at 11:38 am

            Thanks for the kind words. While we are not the most popular recipe site (yet!), we do make every recipe posted on this site and will only post those that meet our standards. We never post just for the sake of posting.

            Reply
    13. Anne

      December 24, 2019 at 10:07 am

      Oh oh I am in the middle of baking this and need an answer right away! So it tells you below how to substitute butter milk which I use in a banana bread recipe. The only question I have is this recipe calls for 1/2 C buttermilk and the substitute made with milk and lemon juice is 1 cup.. is it a cup of substitute? Thanks!!

      Reply
      • Chef Rodney

        December 24, 2019 at 10:17 am

        Use 1/2 Cup of liquid. The note was a generic formula. Thanks for pointing that out. Happy Holidays!

        Reply
    14. Tiffinee

      January 25, 2020 at 8:24 pm

      Hi there!
      Would love to make this but my son has an egg allergy. Any suggestions on what may be substituted?

      Reply
      • Chef Rodney

        January 28, 2020 at 12:48 pm

        I have used the following as a substitute for 1 egg with great results: Whisk together two tablespoons of water, one teaspoon of oil (like vegetable oil) and two teaspoons of baking powder. Let us know how it turns out if you try this method!

        Reply
        • Diane

          April 18, 2021 at 9:47 pm

          Love this one! Regarding the egg allergy question - my daughter is a vegan and I’ve had great success using this vegan “egg” substitute: add 1 tablespoon whole flax seeds to 3 tablespoons of water (I just use room temp) - let sit for 10 minutes till it gets kind of gelatinous. This makes 1 egg substitute.

          Reply
          • Chef Rodney

            April 19, 2021 at 11:02 am

            Awesome. Thanks for sharing with us!

            Reply
    15. Sheryl A Arroyo-Glausch

      January 27, 2020 at 5:51 pm

      This recipe sounds absolutely delicious!! Could I use cup-for-cup Gluten Free AP flour instead of regular flour? If so, any other adjustments that I should make? thanks

      Reply
      • Chef Rodney

        January 28, 2020 at 12:49 pm

        You should be fine. It's my understanding that you substitute 1:1 without any other adjustments.

        Reply
    16. Millicent

      March 11, 2020 at 11:00 am

      Can I double this recipe?

      Reply
      • Chef Rodney

        March 11, 2020 at 1:03 pm

        I see absolutely no reason why you could not. Depending on the types of pan(s) you use your baking time may vary. Just make sure you use a toothpick to ensure it is fully cooked.

        Reply
    17. Margaret

      April 09, 2021 at 3:44 am

      Hi, could I add some chopped apple do you think?

      Reply
      • Chef Rodney

        April 10, 2021 at 1:12 pm

        Interesting idea. I suppose you could fold in some finely diced apples into the batter before baking. Or maybe use some apple pie filling but you might have to reduce some of the other liquid to offset it to get the proper consistency.

        Reply
    18. Vicky

      April 16, 2021 at 6:19 pm

      Will make it soon

      Reply
      • Wafaa

        July 05, 2021 at 5:49 am

        Can I substitute molasses?

        Reply
        • Chef Rodney

          July 05, 2021 at 11:58 am

          You could try some dark corn syrup or simply omit that ingredients since this recipe does not call for very much molasses.

          Reply
    19. Donna K

      November 19, 2021 at 11:17 am

      Love this recipe, but I would like to make some ahead of time. Should I freeze the bread before you dip it in the butter and cinnamon, then dip in sugar cinnamon once thawed?

      Reply
      • Chef Rodney

        November 19, 2021 at 1:37 pm

        I have not been in a situation where I needed to freeze this delicious bread. But if it was up to me, I would freeze without the cinnamon sugar coating. Let it thaw to room temperature then add the cinnamon sugar mixture.

        Reply
    20. bridgette butler

      December 03, 2021 at 3:32 pm

      It was scrumptious. Love cinnamon.

      Reply
    21. Tiffany

      December 21, 2021 at 12:03 pm

      Just WOW.....this was just delicious. Making the Starbucks Gingerbread loaf now and kitchen smells wonderful.

      Reply
    22. Mr. CBB

      February 13, 2022 at 3:27 am

      Lovely recipe, Rodney. Anything baked with cinnamon is awesome. I'm sure all of my Facebook readers on Canadian Budget Binder and The Free Recipe Depot will enjoy it. 🙂 MR. CBB

      Reply

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    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. After years of experimenting in the kitchen, I decided to share some of my favorite recipes with you. Read More →

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