Cinnamon Sugar Bread is better than eating a cinnamon & sugar cake donut. Easy & delicious, this bread is ready to devour in an hour.

This bread is simple, sweet, and super easy! It’s great for breakfast. This Costco-inspired recipe for Cinnamon Sugar Bread is bound to be a household favorite.

photo of sliced cinnamon sugar bread loaf

I love making homemade bread, whether it be this Cinnamon Sugar Bread, my grandma’s famous Pumpkin Bread, Zucchini Bread, or my kid’s favorite, my mom’s Banana Bread.

close up photo of the corner of a loaf of cinnamon sugar bread

Ingredients

  • Butter
  • Sugar
  • Cinnamon
  • All-purpose flour
  • Baking powder
  • Salt
  • Egg (just one!)
  • Milk
  • Vanilla extract
  • Canola or vegetable oil
photo of slices of cinnamon sugar bread on a plate with fresh strawberries and blueberries

Sunday morning, I always make an excellent breakfast, usually crepes, but when time is the limit, I go to this Cinnamon Sugar Bread.

I love easy recipes that are just as delicious and inspired by some of our favorite foods. This Cinnamon Sugar Bread is something that you can whip up in 10 minutes and then let the oven do the rest of the work.

Recipe Tips

  • Allow the bread to cool in the pan for 10 minutes before removing from the bread pan.
  • You can easily freeze; just allow the loaf to completely cool, then wrap in Saran or plastic wrap, then again with foil.
  • Typically, we eat this loaf in one sitting, but if you are to have leftovers, place them in an airtight container and then keep them in a cool, dry place. My kids actually love storing it in the fridge and then heating it up the next day.
photo of the top of the cinnamon sugar bread in a metal loaf pan

How do you make Cinnamon Sugar Bread?

Preheat oven to 350 degrees. Butter a 9x5x3” loaf pan and set aside.

In a small bowl, combine 1/3 cup sugar and one tablespoon cinnamon, stir together, and set aside.

In a medium mixing bowl, combine flour, baking powder, salt, remaining 1 teaspoon cinnamon, and remaining 1 cup sugar. Sift together to combine.

In a small mixing bowl, whisk together egg, milk, oil, and vanilla extract. Stir by hand into the flour mixture until combined.

Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon and sugar mixture. Add the remaining batter, using a butter knife, and swirl the batter.

Then top with the remaining cinnamon and sugar mixture. Place in the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool the loaf pan on a cooling rack for 10 minutes. Serve immediately or let it completely cool before you slice and serve.

photo of sliced cinnamon sugar bread loaf

What do you eat with Cinnamon Sugar Bread?

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collage image of cinnamon bread loaf with title on it

Cinnamon Sugar Bread

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 10
Calories: 2957 kcal
Cinnamon Sugar Bread is like eating a cinnamon & sugar cake donut but better. Easy & delicious this bread is ready to devour in an hour.
cinnamon sugar bread with cinnamon swirl
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Ingredients
 

  • 1 tablespoon butter
  • 1 1/3 cups sugar
  • 4 teaspoons cinnamon
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/3 cup canola oil

Instructions
 

  • Preheat oven to 350 degrees. Butter 9x5x3'' loaf pan with 1 tbsp butter and set aside.
  • In a small bowl combine 1/3 cup sugar and 3 teaspoons cinnamon, stir together and set aside.
  • In a medium mixing bowl combine flour, baking powder, salt, remaining 1 teaspoon cinnamon and remaining 1 cup sugar. Sift together to combine.
  • In a small mixing bowl whisk together egg, milk, oil and vanilla extract. Stir by hand into flour mixture until combined.
  • Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon and sugar mixture.
  • Add the remaining batter, using a butter knife swirl batter. Then top with the remaining cinnamon and sugar mixture.
  • Place in the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  • Cool loaf pan on cooling rack for 10 minutes. 
    Remove loaf from pan onto a large plate. The loose cinnamon and sugar will come off onto the plate. 
    Carefully press all the sides of the bread onto the cinnamon and sugar that comes off onto the plate. Slice and serve.

Video

Calories: 2957kcalCarbohydrates: 482gProtein: 39gFat: 100gSaturated Fat: 19gCholesterol: 218mgSodium: 2031mgPotassium: 1862mgFiber: 11gSugar: 279gVitamin A: 985IUCalcium: 938mgIron: 14mg
cinnamon sugar bread with cinnamon swirl
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photo of boy holding slice of cinnamon sugar bread up to his face

Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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187 Comments

      1. I would not suggest using normal or extra virgin olive oil as it has a strong flavor and might affect the taste of the bread. The only olive oil that might work would be “Extra Light Taste” olive oils as it doesn’t have much flavor and can be used for baking.

        Reply
  8. Pingback: CHOCOLATE CINNAMON BREAD - A Dash of Sanity

      1. 4 stars
        Generally, you want about 1 tsp of baking powder for every cup of flour. So, 1 tbsp (3 tsp) seems like too much for this recipe. That’s why they are questioning it. I raised my eyebrow at that too. But I followed the recipe anyway. It’s a good recipe. My bread turned out great. There is a smidge of a bitter taste from the baking powder but it is extremely subtle and doesn’t ruin the bread. I do think if you cut the baking powder to 2 tsp, it would still turn out.

        Reply

  10. We were working on my son’s campaign finance report this morning, which was due by 5 pm and I was thinking donuts but remembered I had left this recipe open on my kindle so, of course, why not make this and skip the drive to the bakery? Everyone loved it!! Bonus, it was so easy and in less than an hour we had fresh, hot, delicious cinnamon bread! Thanks for sharing!! I’ll be pinning this for future use!

    Reply

    2. Where did you get the recipe – because it is not listed here There are ingredients but no quantities – how many eggs? How much butter? This is not a recipe – wher did you get yours?

      Reply

      1. Hi Rena, the recipe card is just above the comments if you scroll to the bottom of the page. It has ingredients and quantities listed there along with all the steps! I hope this helps.

        Reply

  12. we enjoyed cinnamon sugar bread.we decreased sugar to 1/4 cup .anyone making this bread for first time dont be fooled by crusty dark top it may not be ready.mine took about 60 minutes.then enjoy thanks nina!

    Reply

    1. I’m glad you enjoyed it! It definitely does seem darker due to the sugar and cinnamon on top, so a toothpick test is the best way to tell if it’s done.

      Reply

  15. So perfectly delicious! I can see us making this over and over again. Btw, my husband loves a good Costco run too, haha!

    Reply

  19. I could eat this bread daily all year long, but the combination of cinnamon and sugar have me thinking of winter months. Pinning this for later this year.

    Reply

  20. I made this recipe Thursday for an event I was going to on Friday. I did the noble, generous thing of leaving the cake behind at the event for my hosts to enjoy when I left and immediately regretted it as I drove away. So I just made another one. This recipe is AMAZING and so open to experimentation! I reduced the amount of sugar and cinnamon, added white chocolate chips, and replaced some of the milk with real maple syrup. SO GOOD. This is going to be my new go-to everyday cake. Like, I seriously think I’m just going to make this every Sunday. The next one I’m thinking of adding some cranberries….

    Reply

    1. Those twists sounds SO delicious! I’ll totally have to try that next time, I love white chocolate! I’m so glad you like the recipe!

      Reply

  24. This bread was phenomenal. Everyone in my family loved it… but unfortunately that means it was gone in seconds. Making more ASAP!

    Reply
  25. Pingback: Peanut Butter Cookie Recipe - A Dash of Sanity

    1. Sorry for the confusion! The 1 tbsp of butter is for buttering the loaf pan. I made the recipe a bit clearer now, thanks for letting us know!

      Reply
  27. Pingback: Best Ever Zucchini Bread - A Dash of Sanity

  28. Hi,
    I have extra yogurt in my fridge and hate to see it go to waste.
    Can you switch yogurt with another ingredient and still have a moist delicious bread recipe?
    Thank you!

    Reply

    1. I haven’t tried that in this particular recipe, I have with others and you could sub 1/2 of the oil for the yogurt. 🙂

      Reply

    1. Sorry for the confusion! 1 tablespoon is equal to 3 teaspoons which is why it said 1 tablespoon in the directions. I edited it to make it clearer! The first step should be 3 teaspoons of cinnamon and in step 3 you’ll use the remaining 1 teaspoon.

      Reply

  30. 5 stars
    Wow! Amazing post. This is a really informative post and indeed it’s greatly helpful for making this recipe. Thank you so much for sharing this informative post with us.

    Reply

  35. 5 stars
    This just brightened our morning! Thank you for such a delicious way to start the day. I was lucky enough to have everything already to make this.

    Reply

  38. Not sure what happened but it fell apart out of the loaf pan and was super crumbly, couldn’t even cut nice slices. I followed every step and it tastes delicious, just wish it stayed in one piece. Would love to try again so please send me any tips, thanks!

    Reply

    1. Hi Adrianna! I’m not sure exactly what happened since I wasn’t in the kitchen, but there may have been a couple things that caused it. Double-check to make sure your baking powder isn’t old or expired! An open tub of baking powder only stays fresh for about 6 months. After that, it may not be as effective in making the dough light and fluffy. It could also be that you overmixed the dough. When baking you have to be careful not to overmix, as mixing activates the gluten that holds everything together. If you overmix it may cause the bread to get dense and crumbly as you described. You want to mix carefully until the dough is just combined. Other than that I’m not sure what it could be! I hope it comes out better next time you make it, as it’s supposed to be!

      Reply

  40. Any ideas what I could substitute for canola oil? Not worth leaving the house for in quarantine 😉 I have avocado oil and butter!

    Reply

    1. Hi Taylor! You can use either avocado oil or unsalted butter as a sub in this recipe! Use the same amount the recipe calls for. Enjoy!

      Reply

  41. 1 star
    Bread turned super dark on outside and toothpick test was clean in four different places. 15 minutes later tried to turn out of pan and whole loaf fell apart as the inside was still mushy. Big disappointment as this was to be an Easter gift to be dropped off fresh out of oven.

    Reply

    1. Hi Beth! I’m so sorry to hear it didn’t work out for you. We make this bread all the time and haven’t had any issues so I’m not sure what happened. The sugar on top will make it look dark, which may trick you into thinking it’s done early. If you think it’s too dark you can cover with a foil tent to stop the browning. Oven temperatures do vary, so you may want to check that yours is accurate with an oven thermometer. Also, be sure to have the rack in the center of the oven so that it cooks evenly throughout. I would double-check your ingredients and the steps and definitely give it another try!

      Reply

  43. 5 stars
    I have made this loaf twice in one week! (including at 9pm last night..) It is incredibly easy to make, not very time consuming and the pay off is HUGE. The only flaw is that your house will smell amazing only 20 minutes into baking and you have to wait for it to finish 🙂 Mine took about an hour at 360F but everyone’s oven is a little different. This is the first comment I have ever left on a recipe, it is THAT good. I am looking forward to when isolation is over and we can have potlucks and gatherings again, one of the best things about baking, I think, is sharing. Though my boyfriend is pretty happy we can keep it all for ourselves. I’ll settle for sharing the recipe for now! Thank you for the recipe 🙂

    Reply

    1. I’m so so glad to hear you love the recipe! It is SO hard to wait for it while it’s baking, it is really addictive!

      Reply

  45. 5 stars
    This was delicious! I was surprised about the tablespoon of baking powder but read the other comments to make sure it was correct! Will make again!

    Reply

  46. 5 stars
    I just made these today. Since quarantine has started, i’ve been baking LOTS. i came across this amazing recipe and saw the reviews and immediately had to try these for myself. They were absolutely delicious. Definitely a hit at my house. Thank you!!!

    Reply

  47. Hi Jenn, this looks amazing! I can’t wait to try it today but I don’t have milk. I only have plain yogurt. Would that be okay to sub the milk w/ plain yogurt? Thanks!

    Reply

    1. Hi Maxi! We haven’t tried it with yogurt, but it could definitely work! Let us know if you do give it a try and how it turns out.

      Reply

  48. 5 stars
    Baked this today and I absolutely love it!! Only thing is I am baking for one. Does this bread store well in the fridge or the freezer? Thanks 🙂

    Reply

    1. So glad you enjoyed it! It should definitely last in the fridge, up to a week, or freezer for at least a month! Just be sure to seal it really well. It generally doesn’t last more than a couple days for us though.

      Reply

      1. Hi Jenn! My question was about freezing, too, so replying here. Will the crust still be crunchy if you freeze it? I’m making it again for Christmas; so delicious!!

        Reply

    1. Hi Maria, the closest substitute as far as taste goes would be a vegetable oil, but you can use any oil suitable for baking as a replacement! Hope you enjoy!

      Reply

  52. 3 stars
    Do you recommend placing a piece of aluminum foil loosely over the loaf pan 30 minutes after baking so the top doesn’t get too brown? Thanks you

    Reply

    1. Hi Jaime! You can definitely check on it at 30 minutes and if you think it is browning too much, you may cover it loosely. The sugar on top will definitely turn brown faster than it cooks, which won’t affect the taste in a bad way! We have never had an issue with this. I hope you enjoy it!

      Reply

    1. Thank you, I’m so glad you enjoy it! It definitely is perfect with tea, especially at breakfast.

      Reply

    1. Hi Stefanie! You can use whatever standard bread loaf pan you have, but if it is a bigger pan, it may cook faster so be sure to check it earlier than the recipe states.

      Reply

  61. 5 stars
    I give this loaf 5 stars for looks alone. I made a loaf about a month ago to bring to my daughter, sil and two granddaughters. My daughter sent a picture which we got 15 minutes after dropping the bread off. Half the loaf was gone and sugar/ cinnamon was everywhere. This time I made 2 loaves and we are not sharing one of them

    Reply

  62. 5 stars
    This cinnamon bread is amazing!! I love to make it for my family and they love it every time, even when there were a few clumps of baking powder in it. XD

    Reply

    1. Hi Cindy, we usually just use whatever cow’s milk we have on hand, 2% or whole milk usually but any should work! I wouldn’t recommend using buttermilk because it is more acidic which would affect the rise and taste because of the baking powder already used in the recipe. I hope you enjoy it!

      Reply

        1. That should be totally fine! We haven’t made this bread with skim milk, but I’ve made other quick bread with it and it works.

          Reply

  64. I used 3/4 tsp baking powder instead of one tbs. ugh. I’m sure it will taste delicious just more dense. It’s currently baking and looking a bit flat. That was 100% my error. I read the recipe several times but baking with children always ends in some minor, unintentional recipe adaptations lol. Will report back on the taste and texture of the bread. So far it smells amazing!

    Reply

    1. Oh no! It definitely shouldn’t affect the taste much. 1 tablespoon definitely seems like a lot but it’s what works to make the bread so soft and fluffy! I hope yours turned out tasty!

      Reply

  65. 3 stars
    Question about the ingredients. Isn’t 1 Tablespoon too much baking powder? It left a very bitter taste in ours.

    Reply

    1. Hi Gary, 1 tablespoon is the correct amount of baking powder for the recipe. Make sure you aren’t using baking soda and that the baking powder isn’t expired. If everything is right and it’s still too bitter you can try cutting it to 2 teaspoons if you’d like, but note we haven’t tried it that way and it may not be quite as fluffy/risen as the recipe pictured.

      Reply

  66. Hi. I have a question. What happens if I use self-rising flour instead of regular flour? Do I still have to add baking powder to that?

    Reply

    1. I haven’t tried it that way, I am happy to test and try, as that would be great to know. Keep you posted.

      Reply

  67. 2 stars
    I made this recipe as directed and it honestly wasn’t worth the effort. Tastes like regular bread but is sorta sweet.

    Reply

  69. Struggling to bake this bread 🙁 just put it in for another 20 minute after the centre was raw at 60 minutes 🙁

    Reply

    1. I’m sorry to hear you had issues baking this bread. What size pan did you use? I would check that and double-check the oven temperature and your ingredients to make sure everything is right.

      Reply

  71. 5 stars
    Had to make due with what I had in the house so I subbed with coconut milk and butter. Had to bake it an extra 15 minutes but it came out so fluffy and delicious! Great easy recipe.

    Reply

  72. I made this accordingly and not sure what happened. The taste was unbelievably awesome but the bread was so dry we choked eating it. Would like to make it again but need suggestions.

    Reply

    1. Hi Betty, I’m not sure what the problem could be, as this hasn’t happened for me. Maybe cut down the baking time or check it earlier, or double-check the ingredients. I hope you give it another try!

      Reply

  73. 5 stars
    This Cinnamon Sugar Bread looks absolutely amazing! I am so excited to try this over the weekend!

    Reply

    1. I have never tried muffins, but you totally could and I would stay start at 15-18 min and check on them every couple of minutes until they are cooked through. Let me know what you find.

      Reply

    1. Hi Shri, you can definitely use vegetable oil in place of the canola oil in this recipe. I hope you enjoy!

      Reply

  84. 1 star
    Did not turn out at all. This is the first big FAIL I have ever made. It turned out like a block of clay. I followed the instructions to a “T”. It was embarassing cause I made it for company. The toothpick came out clean but after it rested for 10 minutes 2 divets appeared when I cut it the following day it was not cooked in the middle. Tried but wont be making it again

    Reply

    1. I’m so sorry it didn’t turn out for you! We’ve never had this happen and haven’t heard of it happening before. I would double-check your oven temperature and test the middle a few times in different spots with the toothpick before removing it from the oven, you may have checked a spot with the cinnamon swirl. The top should be a dark golden-brown crust. I hope you give it another try!

      Reply

    1. Hi Mike, I’ve never tried this with bread flour and am not sure how it would affect the finished recipe as bread flour has more protein than AP flour and could make it chewier or tougher than it should be.

      Reply

  92. 5 stars
    Absolutely delicious (and addicting – I’ve made it twice in two days!). This loaf is the most delightful marriage of coffee cake and a quick bread. It’s easy to make and comes together so quickly. I use King Arthur Measure for Measure Gluten Free flour and it turns out perfectly. My loaf is done in 52 minutes. I skip the plating step and leave it in the loaf pan. Thank you for this wonderful recipe!

    Reply

  96. It lists the calories as CALORIES: 2957 kcal. I presume this is for the whole loaf. What would the calories be for a slice? Thanks

    Reply

  97. 5 stars
    Delicious and so easy! I used swerve instead of sugar, so if anyone is wondering if that works well, it does 🙂 saving this recipe and making it again another day for sure!

    Reply
4.57 from 369 votes (321 ratings without comment)

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