Save
This cinnamon bread has everything you love about a classic cinnamon roll but comes together in an easy loaf form that fills the kitchen with warm comforting aromas. With its buttery texture cinnamon sugar swirl and crisp cinnamon crust it is perfect for breakfast snacking or dessert any day of the week.
The first time I made this my kids thought it came from a fancy bakery and now it is on our weekend baking rotation.
Ingredients
- Canola oil and butter: create a moist flavorful crumb and a rich texture
- Granulated sugar: adds sweetness and helps with browning
- Brown sugar and cinnamon: bring warmth and depth to the coating
- Eggs: should be at room temperature for the smoothest batter
- Vanilla extract: adds a rich warm background note
- All purpose flour: gives structure without making the loaf too dense
- Buttermilk: provides moisture and a gentle tangy balance
- Ground cinnamon and molasses: give the swirl its signature bold flavor
- Melted butter with cinnamon sugar: for the final coating creates a donut like crust
Instructions
- Preheat and Prepare the Pan:
- Set your oven to three hundred fifty degrees Fahrenheit and grease a light colored loaf pan with nonstick spray making sure to coat all sides well
- Mix the Wet Ingredients:
- In a large bowl or stand mixer blend oil butter and granulated sugar until the mixture is fully combined and smooth then add in the eggs and vanilla and mix until everything is fully incorporated
- Add Dry Ingredients and Buttermilk:
- Stir in the flour and buttermilk gently until no dry streaks remain scraping the sides and bottom to ensure a consistent batter without lumps
- Make the Cinnamon Swirl:
- Remove about half a cup of the prepared batter into a smaller bowl and mix in the ground cinnamon and molasses until you get a uniform dark mixture
- Layer and Swirl the Batters:
- Pour half of the plain batter into the loaf pan then dollop half of the cinnamon batter over it add the rest of the plain batter followed by the remaining cinnamon batter and swirl with a butter knife in a figure eight motion
- Bake the Loaf:
- Place the loaf pan into the oven and bake for forty to forty five minutes or until a toothpick comes out with just a few moist crumbs
- Prepare the Coating:
- While the loaf is baking pour melted butter into a shallow dish and in a second shallow dish mix granulated sugar brown sugar and ground cinnamon thoroughly
- Cool Slightly and Remove:
- Let the loaf cool in the pan for about ten minutes then carefully loosen the edges and remove it onto a wire rack while still warm but safe to touch
- Coat with Cinnamon Sugar:
- Dip each side of the warm loaf into the melted butter making sure to get the corners and edges then press and roll it into the cinnamon sugar mixture until the whole loaf is evenly coated
Save
Storage Tips
Store the loaf in an airtight container at room temperature for up to three days or in the fridge for one week. For freezing wrap the fully cooled loaf tightly in plastic and place in a freezer safe bag. It stays fresh for up to three months. Let it thaw at room temperature or warm slices gently in the microwave.
Ingredient Substitutions
If you are out of buttermilk stir one tablespoon of white vinegar into a cup of milk and let it sit for five minutes. You can use honey or maple syrup instead of molasses for a slightly different sweetness. Gluten free flour blends work well here just be sure it is a one to one substitute.
Serving Suggestions
Serve slices warm with a little butter or cream cheese on top. It also pairs wonderfully with coffee or tea for a cozy afternoon break. Try toasting a slice in a pan with a bit of butter for an extra crispy edge.
Save
Cultural Context
This cinnamon bread is inspired by the comforting flavors of traditional American cinnamon rolls. It simplifies the process while still offering the same nostalgic flavors that are often found in diners and family holiday brunches.
Recipe FAQs
- → Can I substitute the buttermilk?
Yes, you can use regular milk with a teaspoon of vinegar or lemon juice to mimic the tang of buttermilk.
- → How do I prevent the swirl from sinking?
Layer the batter carefully and avoid overmixing after adding the cinnamon swirl to keep it from settling at the bottom.
- → Is it okay to use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
- → How should I store the bread?
Keep it in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- → Can I freeze this cinnamon bread?
Yes, let it cool completely, then wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- → How do I make this into muffins?
Grease a muffin tin, fill cups 2/3 full with batter, and bake for 13–15 minutes until a toothpick comes out clean.