I love cinnamon sugar anything!! It’s such a warm, cozy flavor that reminds me of cool, crisp autumn nights. Cinnamon sugar breads are not only a yummy dessert but also a great (not so healthy) breakfast treat that is perfect with a nice hot cup of coffee or tea. To make this bread extra decadent and delicious, simply drizzle a light sugar glaze over the top.
I stumbled upon this recipe on FB, it was posted by Preppy Kitchen however, the original recipe can be found here, Cinnamon Swirl Doughnut Bread , on “Lauren’s Latest” blog. This bread came out amazing!! It was moist and soft with just the right amount of cinnamon and sugar. I followed the recipe as is, making no adjustments to it whatsoever. You can also turn this recipe into fantastic Coffee Cake Muffins which are perfect for a cozy Sunday morning breakfast. Enjoy!
For the bread
- 1/2 cup canola oil
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk*
- 1/2 tsp cinnamon
- 1/2 tsp molasses
For the outside coating
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- 1/4 brown sugar
- 1/2 tsp cinnamon
*If you do not have buttermilk mix together 1/2 cup milk and 1/2 tsp white vinegar. Let sit for 3 minutes and then add to recipe.
Preheat oven to 350 degrees. Grease a lightly colored loaf pan with nonstick cooking spray and set aside.
In a large bowl, mix the oil, butter, and sugar until well combined. Stir in the eggs and vanilla and mix until smooth. Add in the dry ingredients and the buttermilk and continue to mix until a smooth, uniform batter has formed. Scrape down the sides of the bowl to ensure no lumps are present.
Remove 1/2 cup of the batter and place into a smaller, separate bowl. Add to it the cinnamon and molasses, stir to combine.
Pour half of the prepared batter into the loaf pan. Spoon half of the cinnamon batter in small dollops all over the batter. Pour the remaining batter in the pan and dot the top with the remaining cinnamon batter. Using a butter knife, swirl the two batters together.
Bake for 45-50 minutes or until a toothpick comes out with a few moist crumbs. Cool in pan for 10 minutes and then remove.
Towards the last 10-15 minutes of baking, get the outside coating ready. Pour melted butter into a large shallow dish. Stir the cinnamon and sugars together in a separate shallow dish.
Dip each side of the loaf and the top into the melted butter and fully coat it. Transfer the buttery loaf to the cinnamon sugar mixture and press each side and the top into the mixture until fully coated.
Slice into pieces and serve warm or at room temperature.