This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar! And if you’re looking for a mini version, look no further than my Cinnamon Muffins!
How To Make Sweet Donut Cinnamon Bread (YUM)
This is a pretty simple loaf to make, you just need to be prepared to get a little messy whilst dipping the whole loaf into melted butter…and then cinnamon and sugar. For full recipe details see the printable recipe card and video down below.
Prep
Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside.
Make the Batter
In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.
Reserve 1/2 Cup of Cinnamon Bread Batter
Reserve 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
Pour into Pan, Swirl + Bake
Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together.
Bake until toothpick comes out with a few moist crumbs…about 40-45 minutes.
Prep Coating
While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
Coat Loaf in Butter + Cinnamon Sugar
Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated. Slice into pieces and serve warm or at room temperature.
Storing Cinnamon Bread
Cinnamon Swirl bread can be stored in an airtight container or ziplock beg at room temperature. This bread will stay fresh for 4-5 days.
To Freeze: Let Cinnamon Bread cool completely before wrapping in plastic wrap and placing in a freezer safe bag. Bread will stay fresh in the freezer for 3 months.
Ingredients
1/4 cup canola oil
1/4 cup softened butter
1 cup granulated sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
1/2 teaspoon cinnamon
1/2 teaspoon molasses
coating:
1/2 cup melted butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 350 degrees. Grease light colored loaf pan with non-stick cooking spray and set aside.
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In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
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Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together. Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.
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While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
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Cool 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.
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Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
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Slice into pieces and serve warm or at room temperature.