Alright, so here’s why you should try this cinnamon donut bread (other than, well, the obvious)

Honestly, I started making this cinnamon donut bread years ago after a cold, drizzly Saturday where my grand plan to go out fell apart (classic British weather, right?). The first loaf was, let's just say, more like a brick than a bread. But over time, and with a few panicked searches on King Arthur Baking, I figured out what works for me. Now, whenever my niece comes round, she asks for “that squishy donut thing”—which, considering her usual opinions on ‘grown-up food,’ is a minor miracle. Plus, it fills the house with that cinnamon smell that makes you forget about, well, basically everything else you meant to do (sorry, laundry).

Why I Keep Coming Back to This Recipe

I make this on lazy Sundays when I want something that tastes like I put in loads of effort (spoiler: I didn't). My family goes a bit mad for it because it’s basically like eating a cinnamon donut in a loaf, which is clearly the best of both worlds. Little tip: if you’re making it for brunch, hide a slice for yourself. One time I left it on the counter and, poof, it was gone before my coffee brewed. That was, um, not my best morning. (The dog looked guilty, but I blame the teenagers.)

What's Actually in Cinnamon Donut Bread? (And How I Swap Stuff)

2 cups all-purpose flour (I’ve tried whole wheat when I was feeling virtuous—came out pretty dense, so maybe not my brightest idea)
1 cup white sugar (brown works in a pinch, or a mix, if you’re scraping the bottom of the sugar jar like I sometimes am)
½ cup unsalted butter, melted (my gran swore by Lurpak but supermarket-own is fine, too—honestly, taste difference is minimal)
1 cup milk (whole is best, but I’ve used oat milk when that’s all I had, and it was fine, just a bit less rich)
2 large eggs (once used 3 small ones from the corner shop hens and it worked!)
1 tablespoon ground cinnamon (or a little more if you like it punchy)
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract (I sometimes skip if I’m out—no one’s noticed yet)
For the topping: 3 tablespoons melted butter, ⅓ cup sugar, and 1 tablespoon cinnamon mixed together

Let’s Get Baking: My Not-So-Perfect Steps

Preheat your oven to 175°C (350°F). Grease a standard loaf pan. If you only have a cake tin, that’ll do, but maybe check it a bit earlier—you don’t want the edges going brick-like. (I learned this the hard way.)
In a big bowl, whisk flour, sugar, cinnamon, baking powder, and salt. I use a fork, but if you’ve got a sifter handy, knock yourself out.
Mix melted butter, milk, eggs, and vanilla in another bowl. I just use a jug and a fork—less washing up.
Pour the wet into the dry. Stir it gently. At this point, it’ll look lumpy and honestly, kinda ugly. Don’t panic (I used to overmix here and got tough bread, so resist the urge).
Pour half the batter into your pan. Sprinkle about half the cinnamon sugar topping over it. Pour in the rest of the batter, then the rest of the topping. Swirl it around with a knife or skewer. This is usually where I sneak a taste of the topping—no shame.
Bake for 45–55 minutes. Mine's usually done at 50, but check with a skewer or toothpick; if it comes out mostly clean, you’re sorted.
Let it cool in the pan for 10ish minutes (unless you have the patience of a saint, which I don’t), then turn out onto a wire rack. Slice while warm if you like a bit of goo, or let it cool properly for neater slices—your call!

Stuff I Wish I Knew When I Started

If you overbake even by 10 minutes, it’ll be dry—still dunkable, but not as dreamy. Actually, I find taking it out a minute before you think it’s done works better.
The bread looks a bit sunken sometimes. I used to think that meant disaster, but turns out it just means it’s extra moist! (That’s the bit everyone fights over anyway.)
The topping sometimes sinks inside. Don’t worry—it’s a bonus swirl, not a fail.

Variations I’ve Messed Around With (And One I Regret)

Chopped apples in the batter: Good choice, very autumn-y.
Choco chips: My nephew insists on these. Makes it more dessert-y.
Nuts: I tried pecans once. Not everyone loved that. Maybe stick to cinnamon unless you’re sure.
Subbing the cinnamon for pumpkin spice: Actually, not bad! But it’s not a donut bread anymore, is it?

Do You Need Fancy Kitchen Kit?

Honestly, a loaf pan is best, but I’ve used a square tin before—just watch baking time. No electric mixer needed. If you don’t have a wire rack, I sometimes just balance the loaf on the edges of the pan so it cools underneath (dodgy, but it does the job).

How I Store It (If There’s Any Left)

I wrap it in foil or pop it in a tin. Stays soft for about 2 days on the counter, but, honestly, in my house it never lasts more than a day! You can freeze slices, too, but I rarely have the willpower to save some. Actually, I think the flavor gets even better the next day—if you ever manage to keep some back.

Serving It Up (Or Down, Or However You Like)

We like ours slightly warm, with a bit of butter, or (don’t judge) a scoop of vanilla ice cream if it’s been a long day. My uncle dunks his in coffee—works a treat for a proper afternoon pick-me-up. If you want to go full indulgence, try making a simple glaze like the one on Sally’s Baking Addiction and drizzle over the top. Fancy!

Things I Learned the Hard Way (AKA, My Pro Tips)

Don’t rush mixing—one time I thought I’d save time and chucked everything in at once. Ended up with flour clumps. Not my best work.
Let it cool at least a bit before slicing. Tried to serve straight form the oven once. Total mess (but still tasty, I’ll admit).
If you use salted butter, leave out the extra salt. Found that one out via a very salty loaf. Oops.

FAQ: I Get These Questions a Lot (No Judgement!)

Can I make this gluten free?
Sure thing! Just swap for your favorite all-purpose GF blend—my pal swears by Bob’s Red Mill. The texture is a bit different, but still pretty good.

What if I don’t have cinnamon?
Well, you can try nutmeg or pumpkin pie spice, but then it's not really a cinnamon bread. Worth a go if you’re desperate!

Can I double the recipe?
Yep. Just use two pans (or one massive one, but then adjust the baking time—you’ll need a bit longer).

How do I know when it’s done?
If a knife comes out mostly clean (a few crumbs are fine—wet batter is not), you’re good. Honestly, I poke it a couple times just to be sure.

Can I cut back on sugar?
Maybe, though it won’t have that proper donut-y flavor. I’ve tried with ¾ cup and it works, just not as sweet.

Oh, and if you want more baking ideas, I sometimes poke around on BBC Good Food for inspiration—worth a look!

Cinnamon Donut Bread Recipe