Cinnamon Sugar Bread Recipe

You know those recipes that make your kitchen smell like a cozy bakery in under an hour? That’s my Cinnamon Sugar Bread for you. I first made this on a lazy Sunday morning when I was craving something sweet but didn’t want to fuss with layers or fancy ingredients. One bite, and I was hooked—it’s like a cross between soft, buttery cake and a cinnamon roll, but with zero stress.

This bread is my go-to for last-minute guests, sleepy weekend breakfasts, or even a midnight snack (no judgment here). It’s simple enough for beginners but so delicious, everyone will think you spent hours on it. The swirl of cinnamon sugar melts into every slice, and the whole house smells like happiness. Trust me, once you try it, you’ll be making it on repeat.

Why You’ll Love Cinnamon Sugar Bread

• Effortless to make: No fancy techniques here—just mix, swirl, and bake. Even if you’ve never baked bread before, you’ve got this.
• Comfort in every bite: That warm cinnamon sugar swirl? It’s like a hug for your taste buds. Perfect for chilly mornings or when you need a little pick-me-up.
• Breakfast or dessert—you decide: Serve it toasted with butter for breakfast, or warm it up and add a scoop of vanilla ice cream for dessert. Versatility wins!
• Crowd-pleaser magic: Kids, friends, picky relatives—everyone goes wild for this bread. It disappears faster than you can say “second slice.”
• Smells like heaven: Seriously, the aroma alone is worth it. Your kitchen will smell like a cinnamon-spiced dream.

Bonus? It’s forgiving. Forget to soften the butter? Microwave it for 10 seconds. Out of milk? A splash of yogurt works too. This bread just wants to make you happy.

Ingredients You’ll Need for Cinnamon Sugar Bread

Grab your measuring cups—this bread comes together with simple pantry staples. I’ve split the ingredients into two parts to keep things extra clear (because nobody likes digging through a clumpy cinnamon sugar swirl mid-recipe!). Pro tip: Measure everything before you start. It’s a game-changer for stress-free baking.

For the Bread

• 2 cups all-purpose flour – Spoon and level it—don’t scoop straight from the bag or you’ll end up with too much.
• 1 teaspoon baking powder – Not soda! They’re not the same, and this little leavener makes all the difference.
• ½ teaspoon salt – Balances the sweetness. Skip it, and your bread will taste flat.
• ½ cup unsalted butter, softened – Leave it on the counter for 30 minutes. When you press it, your finger should leave a slight dent. No time? Microwave cold butter in 5-second bursts—just don’t let it melt.
• 1 cup granulated sugar – Regular white sugar works best here for that classic sweetness.
• 1 large egg – Crack it into a separate bowl first to avoid shell surprises.
• 1 cup milk – Whole milk makes it extra rich, but any kind works in a pinch.
• 1 teaspoon vanilla extract – The good stuff, please! Imitation vanilla just doesn’t hit the same.
• 2 tablespoon vegetable oil – Keeps the bread moist. You can swap it for melted coconut oil if you’re feeling fancy.

For the Swirl

• ¼ cup granulated sugar – Yes, more sugar! This is the *good* part.
• 1½ teaspoon ground cinnamon – Freshly opened cinnamon = maximum flavor. If yours smells dusty, time for a new bottle.

See? Nothing weird or hard-to-find. Now let’s turn this into magic.

Step-by-Step Instructions for Cinnamon Sugar Bread

Okay, let’s bake some happiness! Don’t let the swirl intimidate you—it’s easier than folding a fitted sheet (why are those things so impossible?). Just follow these steps, and you’ll have golden, cinnamon-scented perfection in no time.

Preheat and Prep

1. Preheat your oven to 350°F (175°C). This isn’t just a suggestion—if the oven’s not hot enough, your bread won’t rise properly. Trust me, I’ve learned this the sad, flat way.
2. Grease a 9x5-inch loaf pan. Butter it up like you’re prepping for a slip-n-slide, or use nonstick spray. For extra insurance, line the bottom with parchment paper. Nobody wants their beautiful bread stuck in the pan!

Mix Dry and Wet Ingredients

3. Whisk the dry stuff: In a medium bowl, mix the flour, baking powder, and salt. Give it a good stir with a fork or whisk—no flour lumps allowed!
4. Cream the butter and sugar: In a big bowl, beat the softened butter and sugar together until it’s light and fluffy. This takes about 2 minutes with a hand mixer. If you’re using a spoon, channel your inner arm wrestler—it should look like pale yellow clouds.
5. Add the wet team: Crack in the egg, pour in the milk, vanilla, and oil, and mix until just combined. It might look a little curdled at first—that’s normal. Keep going!
6. Combine everything: Gradually add the dry ingredients to the wet, mixing gently until the batter is smooth. Don’t overmix! A few tiny lumps are fine; they’ll disappear in the oven.

Layer Batter and Cinnamon Swirl

7. Make the swirl: In a small bowl, mix the ¼ cup sugar and cinnamon. Stick your nose in and take a whiff—that’s the smell of victory.
8. First layer: Pour half the batter into the greased pan. It’ll be thick, so spread it gently with a spatula. Sprinkle half the cinnamon sugar evenly over the top. Try not to dump it all in one spot—we’re going for marbled magic, not a cinnamon volcano.
9. Second layer: Add the rest of the batter, smoothing it out. Top with the remaining cinnamon sugar. Now, take a knife or toothpick and swirl it through the batter just once or twice. Don’t go wild, or you’ll lose those pretty ribbons!

Bake and Cool

10. Bake for 45 minutes. Rotate the pan halfway through if your oven has hot spots. The bread is done when a toothpick poked in the center comes out clean (or with just a crumb or two). If it’s still wet, give it 5 more minutes.
11. Cool for 10 minutes in the pan. I know, the smell is torture, but this keeps it from crumbling when you slice it. Then, run a knife around the edges and transfer it to a wire rack to cool completely. Or, you know, slice it warm and call it “quality control.”

See? No fancy skills required. Now, go forth and swirl!

Delicious Variations of Cinnamon Sugar Bread

Once you’ve mastered the basic version, try these fun twists to keep things exciting! My favorite part? You can tweak it based on what’s in your pantry or who you’re baking for.

• Nutty delight: Fold in ½ cup chopped pecans or walnuts into the batter. They add the best crunch—just toast them first for extra flavor.
• Fruit boost: Toss in ⅓ cup raisins or dried cranberries. Soak them in warm water for 10 minutes first to plump them up.
• Apple cinnamon: Add 1 cup finely diced apples (peeled!) to the batter. The extra moisture makes it even more tender.
• Chocolate swirl: Swap half the cinnamon sugar for ¼ cup chocolate chips. Because chocolate makes everything better.

Feeling adventurous? Mix 1 tablespoon orange zest into the batter or drizzle the cooled loaf with a simple powdered sugar glaze. The options are endless—just don’t forget the cinnamon sugar swirl. That’s non-negotiable!

Serving and Storage Tips for Cinnamon Sugar Bread

Alright, let’s talk about the best part—eating this bread! Whether you’re serving it fresh out of the oven or saving it for later, here’s how to make the most of every slice.

Serving ideas:
For breakfast, toast a slice and slather it with butter. The warmth brings out the cinnamon sugar swirl, and it’s pure bliss. Pair it with a cup of coffee or tea, and you’ve got the ultimate morning treat.
For dessert, warm it up and add a scoop of vanilla ice cream or a drizzle of caramel sauce. Trust me, it’s like a cinnamon roll in bread form—but way easier to make.
If you’re serving it at a brunch or gathering, slice it thick and arrange it on a pretty plate. It’s simple but impressive, and everyone will be asking for the recipe.

Storage tips:
Let the bread cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil, or pop it into an airtight container. It’ll stay fresh at room temperature for about 3 days.
If you want to keep it longer, you can freeze it! Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. They’ll last up to 3 months. When you’re ready to enjoy, just thaw at room temperature or warm it up in the oven or toaster.
Pro tip: If the bread feels a little dry after a day or two, zap it in the microwave for 10 seconds. It’ll be soft and warm, just like the day you baked it.

Pairings:
This bread is a team player. It pairs perfectly with a hot cup of coffee, a chai latte, or even a glass of cold milk. For a cozy dessert vibe, try it with a spiced apple cider or a dollop of whipped cream.
And hey, if you’re feeling fancy, turn it into French toast! Dip thick slices in an egg-milk mixture, fry them up, and top with maple syrup. Breakfast just leveled up.

Whether you’re serving it fresh, frozen, or somewhere in between, this bread is always a hit. Just don’t blame me when you can’t stop slicing “just one more piece.”

Helpful Notes for Perfect Cinnamon Sugar Bread

Okay, let’s talk about the little things that make a big difference with this recipe. These are my tried-and-true tips—some learned the hard way (hello, dense bread)—to ensure your cinnamon sugar bread turns out perfect every time.

• Don’t overmix! Once you add the dry ingredients, stir just until the flour disappears. Overmixing = tough bread. A few lumps are totally fine—they’ll bake out.
• Butter temperature matters. Too cold, and it won’t cream properly. Too melted, and your bread might be greasy. Look for that "just right" softened texture—it should dent easily when pressed.
• Measuring flour correctly is key. Spoon it into your measuring cup, then level it off. Scooping straight from the bag packs in too much flour, and nobody wants a dry loaf.
• Adjust the sweetness. If you prefer a less sugary bread, reduce the swirl sugar to 3 tablespoon instead of ¼ cup. But honestly? The full amount is *chef’s kiss*.
• Check your baking powder. If it’s been sitting in your pantry for years, it might not work. Test it by mixing ½ teaspoon with ¼ cup hot water—if it doesn’t bubble, toss it.
• Oven quirks: Every oven runs differently. If yours tends to run hot, start checking at 40 minutes. If it’s slow, it might need 50 minutes. The toothpick test never lies!
• No loaf pan? Use an 8x8-inch square pan and bake for 30–35 minutes instead. You’ll get more edges—which, let’s be real, are the best part.

And hey, if your bread cracks on top? That’s just character. It’ll still taste amazing. Baking is supposed to be fun, not stressful—so relax, enjoy the process, and get ready to slice into something delicious.

Frequently Asked Questions About Cinnamon Sugar Bread

Before you dash off to bake, let’s tackle a few questions I get *all* the time. Spoiler: This bread is way more flexible than you think!

1. Can I use salted butter instead of unsalted?
   Absolutely! Just reduce the added salt in the recipe to ¼ tsp. Salted butter works in a pinch—I’ve done it when I’ve run out mid-recipe.
2. What if I don’t have vegetable oil?
   No stress! Melted coconut oil, canola oil, or even applesauce (for a lighter version) will do the trick. Just keep it to 2 tbsp.
3. Can I freeze this bread?
   Yes, and you totally should! Wrap cooled slices tightly in plastic wrap, then pop them in a freezer bag. They’ll keep for 3 months. Toast straight from frozen—no thawing needed.
4. Can I double the recipe?
   Of course! Double everything and split the batter between two loaf pans. Bake time might increase by 5–10 minutes, so keep an eye on it.
5. Help—my swirl sank to the bottom!
   Been there! Next time, dust the first cinnamon sugar layer with a tiny bit of flour before adding the second batter layer. It’ll help anchor the swirl.

Still got questions? Drop ’em in the comments—I love helping troubleshoot baking adventures!

Final Thoughts on Cinnamon Sugar Bread

There you have it—my go-to recipe for when I want something sweet, simple, and downright comforting. This cinnamon sugar bread is the kind of treat that feels like a hug in loaf form. Whether you’re making it for a lazy Sunday, a last-minute gift, or just because you deserve it, I hope it brings you as much joy as it does me. Now grab that spatula, preheat that oven, and get ready to fall in love with every buttery, cinnamon-swirled bite. Happy baking!