Cinnamon Swirl Donut Bread

It was a rainy Saturday afternoon when I pulled out my mixing bowls and decided to make something cozy, comforting, and sweet. I’d been tinkering with recipes that blend classic flavors in fun ways—and this one hit just right.

Imagine the warmth of a cinnamon sugar donut baked into a tender loaf, swirled with rich brown sugar and finished with a light vanilla glaze. I wanted that nostalgic flavor of bakery-fresh donuts without the deep fryer and all its mess. This loaf is what happened—and now, I’m hooked.

The aroma that filled my kitchen as it baked reminded me of standing in line at the corner donut shop, the kind with paper bags soaked in butter and cinnamon sugar clinging to your fingertips. It’s perfect with morning coffee or as an afternoon pick-me-up, and it’s one of those bakes that looks like you worked harder than you did.

I’ve made this loaf several times now, and each time it disappears faster than expected. That ripple of cinnamon through the center? It’s magic. And the glaze on top adds just the right sweetness without overpowering the delicate crumb.

Short Description

Cinnamon Swirl Donut Bread is a soft, tender loaf with a brown sugar-cinnamon swirl and a light vanilla glaze—baked, not fried, with the cozy flavors of your favorite donut.

Key Ingredients

For the bread:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 eggs
• ¼ cup unsalted butter, melted
• 1 tablespoon vanilla extract

For the cinnamon swirl:

• ⅓ cup brown sugar
• 1 tablespoon ground cinnamon

For the glaze:

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract

Tools Needed

• Mixing bowls (medium and large)
• Whisk and rubber spatula
• 9×5-inch loaf pan
• Measuring cups and spoons
• Knife or skewer (for swirling)
• Wire rack

Cooking Instructions

Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly, making sure to coat the corners well to prevent sticking. You can also line it with parchment paper for easy removal.

Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until fully combined. Set aside.

Step 3: Combine the wet ingredients
In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.

Step 4: Make the batter
Pour the wet ingredients into the dry mixture. Stir gently using a rubber spatula or spoon until just combined.

Step 5: Create the swirl
In a small bowl, mix together the brown sugar and ground cinnamon. Pour half of the batter into the prepared loaf pan and spread evenly.

Sprinkle the entire cinnamon-sugar mixture over the batter in an even layer. Pour the remaining batter on top and gently smooth it with the spatula.

Step 6: Swirl and bake
Using a butter knife or skewer, swirl the batter by making figure-eight motions throughout the loaf. Don’t overdo it—just enough to ripple the cinnamon through the bread.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.

Step 7: Cool and glaze
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

While it cools, mix the powdered sugar, milk (start with 1 tablespoon), and vanilla extract until a pourable glaze forms. Drizzle over the cooled bread in a zigzag pattern.

Why You’ll Love This Recipe

– No frying, but all the donut flavor

– Easy to mix, no special equipment needed

– Swirled with cinnamon sugar in every bite

– Moist, soft texture that stays fresh for days

– Glaze adds sweetness without being overwhelming

– Can be frozen or made ahead

Mistakes to Avoid & Solutions

Overmixing the batter
This will make the bread tough. Stir only until the dry bits are moistened.

Pouring all the cinnamon swirl in one place
This can create a sunken line in the middle. Spread it out evenly across the layer for even flavor.

Using cold ingredients
Butter, eggs, and milk should be at room temperature to blend better and help the bread rise evenly.

Not swirling properly
If you swirl too deeply, the sugar may sink. Keep the knife near the top half of the batter for a balanced look.

Removing the loaf too soon
Let it cool in the pan for 10 minutes—this helps it firm up and release cleanly.

Serving and Pairing Suggestions

This loaf is best sliced thick and served warm or at room temperature.

– Drizzle with extra glaze for a sweeter touch

– Pair with a cup of cinnamon tea, black coffee, or a chai latte

– Serve it as part of a brunch spread with fruit and eggs

– Toast a slice and spread with butter for a cozy breakfast

– Add a scoop of vanilla ice cream for a dessert twist

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 5 days, but allow it to come to room temp before serving for best flavor.

Freezer: Wrap slices or the full loaf in plastic wrap, then foil. Freeze for up to 2 months.

Reheat: Warm slices in the microwave for 10–15 seconds or in the oven at 300°F for 8–10 minutes.

FAQs

1. Can I make this bread gluten-free?
Yes—swap the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it contains xanthan gum for structure.

2. Can I skip the glaze?
Absolutely. The bread is delicious on its own. Or dust it with powdered sugar for a simpler finish.

3. How do I know when the bread is done?
Insert a toothpick in the center. If it comes out with just a few crumbs (not wet batter), it’s ready.

4. Can I use almond milk instead of regular milk?
Yes, almond or oat milk works well in this recipe and keeps the texture moist.

5. My cinnamon swirl sank—why?
This usually happens if the swirl layer is too thick or too heavy in one spot. Be sure to sprinkle evenly and swirl gently.

Tips & Tricks

– Let the loaf cool completely before glazing to prevent the glaze from melting into the bread.

– For a thicker glaze, use less milk. For a pourable drizzle, use a bit more.

– Add a pinch of nutmeg to the batter for extra warmth.

– Use a serrated knife to slice cleanly without crushing the loaf.

– If baking at high altitude, reduce baking powder slightly and increase oven temp by 15–25°F.

Recipe Variations

1. Apple Cinnamon Donut Bread

Add ½ cup finely chopped apples to the batter.

Toss the apples in a little cinnamon sugar first.

Follow the same instructions for swirling and baking. Adds fruity moisture and depth.

2. Maple Glazed Donut Bread

Swap vanilla in the glaze for 1 teaspoon maple extract.

Add 2 tablespoons maple syrup to the batter for rich flavor.

Drizzle with maple glaze and sprinkle with chopped pecans.

3. Pumpkin Spice Donut Bread

Replace ½ cup milk with ½ cup pumpkin puree.

Add ½ teaspoon pumpkin pie spice to the batter.

Bake as directed, and top with a cinnamon glaze instead.

Final Thoughts

This Cinnamon Swirl Donut Bread has officially earned a permanent spot in my kitchen rotation. It’s the kind of bake that feels fancy enough to serve guests but easy enough to whip up on a whim. Every slice is soft, slightly sweet, and spiced just right—perfect for those moments when you need a warm hug in food form.

What I love most is how it captures the joy of a donut without the hassle of frying or grease. That buttery swirl of cinnamon and the gentle crackle of glaze on top? Pure satisfaction.

It’s the kind of recipe you’ll find yourself coming back to again and again, tweaking it to your taste and sharing with friends. The first bite might just surprise you—how something so simple can taste this good.