Cinnamon Donut Bread Recipe

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A warm, sugar-dusted loaf that captures everything you love about a cinnamon donut, this Cinnamon Donut Bread is a delightful twist on a classic breakfast treat. The soft, tender crumb inside is rich with vanilla and a hint of nutmeg, while the top is crowned with a buttery cinnamon-sugar crust that gives just the right crunch with each bite.

Whether served for a cozy weekend brunch or as an afternoon pick-me-up with coffee, this bread hits the sweet spot between nostalgic and comforting. It’s an easy bake with big payoff—no frying needed, just that deep cinnamon warmth and that melt-in-your-mouth texture we crave.

What Kind of Cinnamon Should I Use?

Ground cinnamon is all you need here—preferably Saigon or Ceylon if you want a more nuanced flavor. Saigon cinnamon gives a bold, spicy kick, while Ceylon is softer and more floral. Either way, use fresh, aromatic cinnamon for the best results.

Ingredients for the Cinnamon Donut Bread

All-purpose flour
Provides structure to the bread and gives it the right chew and lift.

Granulated sugar
Sweetens the loaf and the topping, mimicking that donut-shop sweetness.

Baking powder
Our leavening hero, helping the loaf rise tall and fluffy.

Salt
Balances the sweetness and enhances all the flavors.

Ground nutmeg
Optional but recommended—adds a donut-y depth and warmth.

Milk
Adds moisture and makes the batter smooth and pourable.

Egg
Binds everything and adds richness to the crumb.

Vanilla extract
Lends that signature bakery scent and flavor.

Unsalted butter
Melted for the batter and more for brushing the warm loaf before sugaring.

Cinnamon-sugar topping
A mix of cinnamon and sugar finishes the bread, giving it that classic donut sparkle.

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How To Make the Cinnamon Donut Bread

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground nutmeg.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk 1 cup of milk, 1 large egg, 1 teaspoon of vanilla extract, and 1/3 cup of melted unsalted butter until fully combined.

Step 4: Make the Batter

Pour the wet mixture into the dry ingredients. Stir just until combined—don’t overmix. The batter should be thick but pourable.

Step 5: Bake the Bread

Transfer the batter into the prepared loaf pan. Smooth the top and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Add the Cinnamon-Sugar Topping

While the bread is still warm, brush the top generously with 2 tablespoons of melted butter. In a small bowl, mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon and sprinkle it evenly over the top.

Step 7: Cool and Serve

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

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Serving and Storing Cinnamon Donut Bread

Cinnamon Donut Bread is best enjoyed slightly warm, when the crusty cinnamon-sugar top is still fragrant and crisp. Slice it thick for breakfast alongside coffee or tea, or serve it with a dollop of whipped cream or fresh fruit for dessert. For an extra indulgent moment, try toasting a slice and spreading a bit of butter on top.

To store, wrap the cooled loaf in plastic wrap or place it in an airtight container. It keeps well at room temperature for up to 3 days, or refrigerate it to stretch to 5 days. You can also freeze individual slices for up to 2 months. Just thaw and warm in a toaster or microwave when ready to eat.

Frequently Asked Questions

Can I make this bread without nutmeg?

Yes, you can omit the nutmeg if you’re not a fan. The cinnamon flavor will still shine beautifully on its own.

What kind of milk should I use?

Whole milk gives the best texture, but 2%, almond, or oat milk work well too.

How do I know when the bread is done baking?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should also be golden and slightly cracked.

Can I double this recipe?

Absolutely! Double the ingredients and bake in two loaf pans. Great for gifting or freezing.

Why is my bread dry?

Overbaking is the most common reason. Make sure to check it at the 45-minute mark and avoid overmixing the batter.

Can I turn this into muffins?

Yes, the batter works well for muffins. Fill a muffin tin about 3/4 full and bake for 18–22 minutes, or until a toothpick comes out clean.

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