Description
Homemade cinnamon swirl donut bread brings classic bakery comfort to kitchen counters. Sweet cinnamon layers weave through buttery dough, creating a delightful treat you will savor with morning coffee or afternoon tea.
Ingredients
Scale
Bread Base:
- 1 1/2 cups (360 milliliters / 12.5 ounces) all-purpose flour
- 2 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 milliliters) buttermilk
- 1/4 cup (60 milliliters) canola oil
- 1/4 cup (57 grams) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cinnamon Swirl:
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon molasses
Topping:
- 1/2 cup (1 stick / 113 grams) unsalted butter
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with a light grease coating to prevent sticking.
- In a medium mixing bowl, thoroughly combine the dry ingredients using a sifter to ensure smooth, lump-free texture.
- Using an electric mixer, cream the canola oil, softened butter, and sugar until the mixture becomes light and airy, approximately 3-4 minutes of consistent beating.
- Incorporate eggs individually into the creamed mixture, then add vanilla extract, mixing until fully integrated.
- Gradually fold in the dry ingredients, alternating with buttermilk, ensuring a smooth and consistent batter. Begin and end with dry ingredients for optimal texture.
- Separate 3/4 cup of the base batter into a different bowl, then introduce brown sugar, cinnamon, and molasses, stirring until the mixture is well combined.
- Pour half of the plain batter into the prepared loaf pan, then strategically drop dollops of the cinnamon mixture on top, using a knife to create a marbled swirl effect.
- Repeat the layering process with the remaining plain and cinnamon batters, continuing the swirling technique for a beautiful, intricate pattern.
- Place the pan in the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should come out with minimal, moist crumbs.
- Allow the bread to rest in the pan for 10 minutes after removing from the oven, which helps it settle and makes removal easier.
- Melt butter in a shallow dish and prepare a separate dish with combined sugars and cinnamon for coating.
- Once slightly cooled, carefully dip the bread’s exterior in melted butter, then roll in the cinnamon-sugar mixture for a delectable, crisp exterior.
- Let the bread cool completely on a wire rack before slicing to ensure clean, even cuts and optimal flavor development.
Notes
- Select high-quality buttermilk for richer, tangier flavor that enhances the bread’s moisture and texture.
- Ensure ingredients are room temperature to create smoother, more uniform batter with better rising potential.
- Use gentle swirling technique with a knife or skewer to create beautiful marbled cinnamon pattern without overmixing.
- Adapt recipe for gluten-free diets by substituting all-purpose flour with cup-for-cup gluten-free blend and adding xanthan gum for better structure.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg