If you’ve ever wished a warm bakery-style donut and a cozy homemade loaf of bread could become one sweet, cinnamon-swirled miracle, this cinnamon donut bread recipe is your dream come true. In this post, you’ll discover how to make the ultimate cinnamon donut bread: tender, buttery, and coated in a sugar-crusted finish that actually tastes like a classic donut. I’ll walk you through exactly how to achieve that old-fashioned flavor, how to swap out buttermilk, the best way to keep each slice moist, and how to easily turn this bread into muffins for brunch or snacking.
My Cinnamon Donut Bread Story (and Why It’s Worth Baking)
The warm memory that started it all
Growing up, there was a tiny diner tucked off the Blue Ridge Parkway that sold nothing but coffee and donut bread—yes, donut bread. I was 10 the first time I tried it, still in pigtails and clutching a paper bag warm with cinnamon sugar. The batter is thick, almost like cake batter, which helps create that dense, donut-like texture. Fast forward to today, I live just outside Asheville, and after teaching high school English for over a decade, food has become my love language. Especially cozy, nostalgic recipes like this one. This cinnamon donut bread recipe reminds me of that diner: warm, simple, comforting, and full of soul.
Why this cinnamon donut bread recipe works
What gives this bread its unmistakable donut flavor? It’s the mix of tangy buttermilk, nutmeg, and cinnamon paired with a light sugar crust that mimics a classic old-fashioned cake donut. This bread is baked, not fried, but still gives off that deep, bakery-fresh aroma. One trick is using just enough melted butter in both the batter and the final coating—it soaks slightly into the crust so the cinnamon sugar sticks and crisps up beautifully. I’ve tried this side-by-side with store-bought donut muffins, and this always wins. If you’re looking for that melt-in-your-mouth texture and real donut taste, this is it.
You’ll also love how it complements cozy recipes like my cranberry walnut bread or even the slightly nutty Ezekiel bread if you’re craving variety in your loaf rotation.
Easy Ingredient Swaps for Cinnamon Donut Bread
Baking this cinnamon donut bread recipe without buttermilk
No buttermilk? No problem. This cinnamon donut bread recipe is easy and works even if you’re not precise. While buttermilk gives the bread that signature tender crumb and slight tang, you can still get excellent results with pantry staples. My go-to substitute is simple: add 1 tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for 5–10 minutes. It copies the tang of buttermilk, which helps the baking soda work and makes the bread rise well.
Another option is plain Greek yogurt thinned with a splash of milk. I’ve used that trick many times when making my Greek yogurt breakfast blondies, and it works beautifully here too. Just be sure not to skip the acidic element completely—without it, the bread may come out dense and lacking that light donut feel.
And if you’re curious, my banana muffins also use a similar acidic reaction to stay moist and fluffy, proving that a well-balanced batter is the key to baking success.
Other smart swaps and allergy-friendly tips
You can easily adapt this cinnamon donut bread recipe to suit different diets or ingredient shortages. For example, dairy-free? Swap out butter for vegan margarine and use almond or oat milk with lemon juice for your buttermilk replacement. Gluten-free? Use a cup-for-cup gluten-free baking blend and add a half teaspoon of xanthan gum if it’s not already included.
Craving more depth? A pinch of ground cardamom or a splash of vanilla in the batter can really take the flavor up a notch. I sometimes pair this bread with a light glaze similar to what I use for my cheesecake cookie dough tacos when I want a sweeter brunch presentation.
These swaps don’t just save the day—they prove how flexible and approachable baking from scratch can be, especially with a recipe as cozy and crowd-pleasing as this one.
How to Keep Cinnamon Donut Bread Moist and Delicious
The best way to store cinnamon donut bread
Once your cinnamon donut bread has cooled and the sugar crust has set, the key to keeping it moist is how you store it. Wrap the loaf tightly in plastic wrap or store it in a sealed container. Room temperature is ideal for the first two to three days—just tuck it into a bread box or pantry, away from direct sunlight or heat.
If you’re in a humid area (like my kitchen gets mid-summer in North Carolina), line the bottom of your container with a paper towel to absorb extra moisture without drying the bread out. I’ve stored mine this way for up to four days with no loss of texture or flavor.
Want it to last longer? Freeze it. Once the loaf has cooled, slice it, wrap each slice in parchment paper, and put them in a resealable freezer bag. That way, you can reheat a slice in the microwave or toaster oven anytime the craving hits—just like I do with my Greek yogurt brownies. They come out warm, soft, and just as comforting as day one.
How to reheat and refresh leftover slices
If the cinnamon sugar topping softens a bit after a few days (which can happen), you can easily bring back the crisp with a quick toast in a skillet. Just add a tiny pat of butter and heat the slice over medium until the outside sizzles slightly. It revives the crust beautifully and makes the entire loaf taste freshly baked again.
You can also warm slices in a 300°F oven for 5–7 minutes. I do this on weekends when I’m already reheating something else, like my healthy chocolate peanut butter pie or other small-batch baked goods. It’s an easy way to make leftover bread feel special again.
Discover great ideas like Cottage Cheese Dessert – The Best 9 Healthy & Sweet Recipes if you’re hungry for more creative twists.
How to Turn Cinnamon Donut Bread Into Muffins
Transforming the recipe into muffins—easy and foolproof
Turning this cinnamon donut bread recipe into muffins is not only possible—it’s one of my favorite tricks when I want single-serving treats with less bake time. The batter is thick but scoopable, making it perfect for muffin tins. Simply prepare the dough as you normally would, then spoon it into a greased or lined muffin pan, filling each cup about ¾ full.
Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. You’ll get around 10–12 muffins depending on your pan. While they’re still warm, brush the tops with melted butter and dip them in cinnamon sugar—just like you do with the full loaf. The texture is fluffy and cake-like with those crisp, sweet tops that make them taste just like a donut.
I use the same muffin trick when adapting other recipes, like my marble rye bread into savory muffin-style swirls, or even my ezekiel bread when I need grab-and-go nutrition.
Tips for muffin success and fun variations
Want to make these muffins extra special? Stir in mini chocolate chips, chopped apples, or even a swirl of jam into each portion before baking. You can also play with the sugar topping—try adding a touch of brown sugar or a dash of nutmeg to your cinnamon blend for deeper flavor.
If you’re baking for little ones, these muffins are perfect for lunchboxes or after-school snacks. They freeze well too, just like the loaf, and reheat in 15 seconds in the microwave. Serve them warm with butter or a drizzle of maple syrup for a bakery-worthy breakfast at home.
The flexibility of this cinnamon donut bread recipe really shines in muffin form, making it a go-to for busy mornings, cozy weekends, or anytime you want something quick, sweet, and full of that donut-shop flavor.
FAQs About Cinnamon Donut Bread Recipe
Why cinnamon donut bread taste dont like a donut?
It’s all about the texture and finish. The tang of buttermilk, the warm spice of cinnamon and nutmeg, and the final coating of butter and cinnamon sugar mimic the tender crumb and crispy outside of an old-fashioned donut.
Can I bake cinnamon donut bread without buttermilk?
Absolutely. You can use milk with lemon juice or vinegar, or plain Greek yogurt thinned with a splash of milk. The acidity is what helps activate baking soda and gives the bread its light, donut-like texture.
How do you store cinnamon donut bread to keep it moist?
Wrap it in plastic or an airtight container at room temp for 2–3 days. To store it longer, freeze slices wrapped in parchment. Reheat them in the oven or on a skillet to bring back the crispy sugar crust.
Can I turn this cinnamon donut bread recipe into muffins?
Yes! Fill muffin cups ¾ full and bake at 350°F for 18–22 minutes. After baking, brush the muffins with melted butter and roll them in cinnamon sugar. They’re perfect for brunch, lunchboxes, or freezing for later.
Conclusion
Cinnamon donut bread is the kind of recipe that brings back memories and creates new ones. Whether you bake it in a loaf or muffin tin, it’s soft, sweet, and filled with that nostalgic donut flavor you love—without the fryer. With just a few pantry staples and a warm oven, you’ll have a bakery-style treat that’s easy enough for weekday mornings and cozy enough for slow Sunday afternoons. It’s become a favorite in my Asheville kitchen, and I hope it finds a place in yours too.
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Cinnamon Donut Bread Recipe: The Cozy Bakery Favorite You Can Make at Home
- Total Time: 1 hour
- Yield: 1 loaf (10–12 slices) 1x
- Diet: Vegetarian
Description
A soft, buttery loaf coated in cinnamon sugar that tastes just like a classic donut—perfect for breakfast, brunch, or snacking.
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 cup buttermilk (or milk + 1 tbsp vinegar)
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
Topping:
2 tbsp melted butter
1/4 cup sugar
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix melted butter and sugar until smooth. Add eggs, vanilla, and buttermilk.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add dry ingredients to wet until just combined. Do not overmix.
5. Pour batter into loaf pan. Bake 45–50 minutes until toothpick comes out clean.
6. Let cool 10 minutes, then remove from pan.
7. Brush top with melted butter, then sprinkle with cinnamon sugar mix.
Notes
Store in airtight container up to 3 days.
Freeze slices individually wrapped for up to 2 months.
Can be made into 12 muffins; bake 18–22 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg