I absolutely love this Cinnamon Swirl Donut Bread—it’s tender, sweet, and swirled with a buttery cinnamon sugar mixture that mimics the satisfying flavors of a donut in a loaf. It’s perfect for breakfast, brunch, or an afternoon treat.

Why You’ll Love This Recipe

I adore how this bread combines nostalgic donut flavors with easy baking. The cinnamon sugar swirl gives every slice a touch of gooey sweetness, and the soft, moist crumb is downright irresistible. It feels special yet simple—no frying, no hassle, just pure comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened (for dough)
Granulated sugar
Eggs
Milk (or buttermilk)
Vanilla extract
Ground cinnamon
Brown sugar (for cinnamon swirl)
Butter, melted (for swirl)
Optional glaze: powdered sugar, milk, vanilla

Directions

I preheat the oven to 350 °F (175 °C) and grease a 9×5-inch loaf pan, lining it with parchment for easier removal.
In a bowl, I whisk flour, baking powder, and salt together; set aside.
In a separate bowl, I cream softened butter and granulated sugar until light and fluffy. I beat in eggs one at a time, then stir in milk and vanilla until smooth.
I gently mix in the dry ingredients until just combined to avoid overworking the batter.
For the swirl, I combine ground cinnamon, brown sugar, and melted butter in a small bowl.
I pour half of the batter into the loaf pan and spread it evenly. I drizzle half of the cinnamon swirl mixture over the batter, then pour the remaining batter on top. I finish with the remaining swirl mixture, using a knife to gently marble it into the batter.
I bake for 45–55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
I let the loaf cool in the pan for 10 minutes, then lift it out and cool it on a wire rack.
If making the optional glaze, I whisk powdered sugar with a little milk and vanilla until smooth, then drizzle it over the cooled loaf.

Servings and Timing

Servings: 10–12 slices
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Cooling Time: 10 minutes in pan + about 30 minutes on rack
Total Time: Approximately 1 hour 30 minutes

Variations

Apple-cinnamon swirl: I mix finely diced apples into the cinnamon swirl for fruity texture.
Pumpkin-spice twist: I add a teaspoon of pumpkin pie spice to the batter or swirl.
Orange glaze: I replace milk in the glaze with orange juice and stir in a little zest.
Nutty crunch: I sprinkle chopped pecans or walnuts over the swirl before baking.
Mini loaves: I bake the batter in muffin tins or mini loaf pans for portable treats; reduce bake time to 20–25 minutes.

Storage/Reheating

I wrap cooled bread in plastic wrap or store it in an airtight container at room temperature for up to 4 days. To refresh, I warm slices in a 300 °F oven for 5–7 minutes. I love toasting leftover slices lightly for a sweet, warm crunch.

FAQs

How do I prevent the swirl from sinking?

I pour the swirl gently and just marble it once—overmixing can cause the cinnamon mixture to sink.

Can I use melted butter instead of creamed?

Yes—I use melted butter in the swirl only. For the batter, creamed butter gives a lighter texture, but melted works in a pinch.

Is this bread freezer-friendly?

Absolutely—I slice it and freeze portions wrapped in foil or bags. It keeps well for up to 2 months. I thaw at room temperature or gently warm before serving.

Can I make it dairy-free?

I substitute plant-based milk and dairy-free butter; it bakes up just as tender and flavorful.

What’s the best way to cut clean slices?

I use a serrated knife and saw gently in a rocking motion; it gives neat, clean edges without squashing the loaf.

Conclusion

I find this Cinnamon Swirl Donut Bread to be the perfect blend of indulgence and ease. With a tender crumb, sweet swirl, and optional glaze, it delivers that comforting donut flavor without frying. Whether I’m feeding a crowd or sneaking a sweet bite myself, it’s always a hit.