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.
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.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Ingredients
- Butter
- Sugar
- Cinnamon
- All-purpose flour
- Baking powder
- Salt
- Egg (just one!)
- Milk
- Vanilla extract
- Canola or vegetable oil
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
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.
What do you eat with Cinnamon Sugar Bread?
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Cinnamon Sugar Bread
Video
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.
Sooo where does the butter go? Lol
I see it in the ingredient list but not in the actual instructions.
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!
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!
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. 🙂
Tablespoons of teaspoons of cinnamon — teaspoons in the ingredients list but tablespoons in the directions
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.
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.
I’m so glad you like the recipe! Enjoy!
Best looking bread I’ve ever seen, I can’t wait to try!
Enjoy!
I want it for breakfast, lunch, and dinner! This bread looks delicious!
Thank you! Enjoy!
Loved every bite of this delicious bread, and my family loved it too!
So glad to hear that! Thank you for sharing!
I know for sure this Cinnamon Sugar Bread is would be a huge hit in my house!
It sure will! Enjoy!
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.
I’m so happy to hear that! Thank you for sharing!
My husband will go crazy over this bread! He loves the cinnamon flavor!
I’m sure he will! I hope both of you enjoy!
Oh my goodness, this bread is absolutely amazing!! I can’t wait to try it!
Thank you, I hope you enjoy it!
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!
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!
I love this for breakfast! I have got to try it! Love the cinnamon!
Thanks!
Any ideas what I could substitute for canola oil? Not worth leaving the house for in quarantine 😉 I have avocado oil and butter!
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!
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.
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!
A big hit in my home!
Glad to hear that!!
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 🙂
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!
Holy moly! We loooved this! It will be a staple from now on in our house for sure.
So glad to hear you enjoyed it!
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!
I’m so glad to hear that you enjoyed it!
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!!!
I’m so glad to hear you enjoyed it!
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!
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.
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 🙂
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.
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!!
Hi Leigh – sadly it will lose that crunchy texture on top, but still yummy! xo
i can’t wait to try!
Enjoy!
Can i add vanilla pudding to this recipe?
Instant box, just the powder? Or pudding cups?