Cinnamon Sugar Swirl Bread

There’s something magical about waking up to the smell of warm cinnamon sugar bread baking in the oven—it’s like a hug in loaf form. This recipe has been my go-to for lazy Sunday mornings, quick snacks, and even last-minute potlucks because it’s so darn easy and always gets rave reviews. My kids actually call it “Mom’s cinnamon swirl bread,” and believe me, they’ve eaten enough of it to know the difference between good and just okay.

The best part? You probably already have everything you need in your pantry. No fancy ingredients, no complicated steps—just pure, buttery cinnamon goodness with a hint of crunch from that sugar topping. Whether you slice it thick and slather it with butter for breakfast or sneak a piece straight from the pan as an afternoon pick-me-up, this cinnamon sugar bread never disappoints. And trust me, once you’ve made it once, you’ll keep coming back—just like my family does.

Why You’ll Love This Cinnamon Sugar Bread

This isn’t just any quick bread—it’s the kind of recipe that makes you feel like a baking pro with minimal effort. Here’s why it’s become my most-requested treat:

• Impossible to mess up: No yeast, no kneading, no fancy techniques. Just mix, pour, and bake. Even my 10-year-old can make this cinnamon sugar bread without supervision (though she always leaves a flour explosion in her wake).
• That perfect texture: The crumb stays moist for days thanks to the oil in the batter, while the cinnamon sugar swirl gives you little pockets of caramelized goodness in every bite.
• Smells like childhood: When the aroma of cinnamon and sugar fills your kitchen, you’ll swear you’ve been transported to grandma’s house. It’s instant comfort food magic.
• Endlessly adaptable: Add nuts, swap in whole wheat flour, or drizzle with icing—this basic cinnamon sugar bread recipe welcomes all your creative twists.
• Steals the show every time: Whether it’s breakfast, a snack, or dessert, this humble loaf somehow always disappears faster than anything else on the table.

The secret? That buttery cinnamon sugar topping that forms the most irresistible crust. One bite and you’ll understand why I’ve been making this weekly for fifteen years.

Ingredients for Cinnamon Sugar Bread

What I love about this recipe is how simple the ingredient list is—no fancy grocery runs needed! Here’s everything you’ll want to pull from your pantry:

• 2 cups all-purpose flour (I’ve used whole wheat in a pinch—works great!)
• 1 cup granulated sugar (the sweet foundation)
• 1 tbsp baking powder (make sure it’s fresh—this gives the lift)
• 1/2 tsp salt (balances all that sweetness)
• 1 cup milk (any kind works—I’ve used almond milk when we ran out of dairy)
• 1/3 cup vegetable oil (or melted coconut oil for extra aroma)
• 1 egg, beaten (room temp blends better)
• 2 tbsp ground cinnamon (the star of the show!)
• 1/4 cup melted butter (for that glorious golden finish)

See? Nothing complicated—just honest ingredients that come together to make something magical. Now let’s get mixing!

Equipment Needed

Grab these basic tools – I promise you won’t need anything fancy for this cinnamon sugar bread:

• 1 loaf pan (8×4 or 9×5 inches both work)
• 2 mixing bowls (one for dry, one for wet ingredients)
• Whisk (or fork – I won’t judge!)
• Rubber spatula (for scraping every last bit of batter)
• Pastry brush (for that buttery finish – fingers work in a pinch)

That’s it! No stand mixer or special gadgets needed for this simple treat.

How to Make Cinnamon Sugar Bread

Okay, let’s get to the fun part—making this magical loaf! Don’t let the swirls intimidate you—they’re way easier than they look. Here’s exactly how I do it:

1. Preheat your oven to 350°F (175°C) and grease your loaf pan really well. I like to use butter or baking spray—trust me, you don’t want any of this deliciousness sticking!
2. Whisk together the dry ingredients in a big bowl—flour, sugar, baking powder, and salt. No need to sift unless you’re feeling fancy. Just make sure there aren’t any lumps.
3. In another bowl, mix the wet ingredients—milk, oil, and beaten egg. Pour this into the dry ingredients and stir until just combined. A few lumps are fine—overmixing makes tough bread!
4. Now for the magic: Pour half the batter into your prepared pan. Sprinkle half the cinnamon evenly over the top (I use my fingers to dust it evenly). Carefully spread the remaining batter on top, then finish with the rest of the cinnamon.
5. Swirl time! Take a butter knife and make zigzags through the batter—about 5-6 passes should do it. Don’t overdo it or you’ll lose those beautiful cinnamon streaks!
6. Bake for 50-55 minutes until golden and a toothpick comes out clean. The top should spring back when lightly pressed. If it’s browning too fast, tent with foil.
7. The finishing touch: Melt that butter and brush it generously over the hot loaf. This gives it that irresistible glossy crust and helps the cinnamon flavor bloom.
8. Resist temptation! Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s hard, but waiting 20 minutes before slicing gives you cleaner cuts.

See? Simple as can be. The hardest part is waiting for that first warm slice—but oh, is it worth it!

Tips for Perfect Cinnamon Sugar Bread

After making this cinnamon sugar bread more times than I can count, I’ve picked up some tricks to guarantee bakery-quality results every time:

• The toothpick test lies sometimes! Check multiple spots—sometimes the cinnamon swirl creates moist pockets that can fool you. True doneness means no wet batter clinging to the tester.
• Room temperature ingredients matter. Cold milk or eggs can make the batter seize up. I leave everything out for 30 minutes before mixing—it makes the batter smoother and bakes more evenly.
• Don’t skip the butter brush. That post-bake butter bath keeps the cinnamon sugar bread moist for days and gives the crust that irresistible sheen.
• Slice with a serrated knife. Saw gently instead of pressing down—you’ll keep those beautiful swirls intact instead of squishing them.

One last tip? Hide a slice for yourself before serving—this loaf disappears fast!

Variations for Cinnamon Sugar Bread

One of my favorite things about this cinnamon sugar bread recipe is how easily it adapts to whatever I’m craving that day! Here are some of my go-to twists that keep things interesting:

• Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans with the batter—they add the best texture against that soft crumb.
• Fruity surprise: Soak 1/3 cup raisins in warm water first, then layer them with the cinnamon swirl for little bursts of sweetness.
• Whole wheat boost: Swap half the flour for whole wheat—it gives a heartier flavor that pairs perfectly with the cinnamon.
• Icing drizzle: Mix powdered sugar with milk and vanilla for a simple glaze that takes this cinnamon sugar bread into dessert territory.

The basic recipe is like a blank canvas—have fun with it!

Serving Suggestions

Oh, the ways we devour this cinnamon sugar bread! My family’s favorite is thick slices toasted with a smear of butter melting into all those warm cinnamon pockets. It’s heavenly with:

• A big mug of coffee (black for me, loaded with cream for the kids)
• Cold milk for that classic childhood treat feeling
• Fresh strawberries or banana slices on the side
• A scoop of vanilla ice cream when we’re feeling indulgent

Truth? Half the loaf usually gets eaten straight from the cutting board before it even reaches plates!

Storage and Reheating Instructions

This cinnamon sugar bread stays moist for days when stored right. Let it cool completely, then wrap tightly in foil or place in an airtight container at room temperature for up to 3 days. For that just-baked warmth, pop slices in the toaster for 30 seconds—the cinnamon sugar gets all caramelized again!

Nutritional Information

Each slice of this cinnamon sugar bread (about 1/12th of the loaf) packs about 180 calories, with 7g fat (2g saturated), 28g carbs, and 3g protein. Of course, these numbers can change if you use different ingredients—like swapping in almond milk or adding nuts. Not bad for something that tastes like dessert!

Frequently Asked Questions

After years of making this cinnamon sugar bread (and fielding texts from friends who try it), I’ve heard every question imaginable! Here are the ones that pop up most often:

Can I use almond milk or other dairy alternatives?
Absolutely! I’ve made this with almond milk, oat milk, and even buttermilk when that’s all I had. The texture might vary slightly, but the flavor stays just as delicious.

How long does cinnamon sugar bread stay fresh?
Properly stored in an airtight container, it keeps well for 3 days at room temperature. After that, you can freeze slices for up to a month—just pop them in the toaster to revive that fresh-baked magic.

Why is my bread dense instead of fluffy?
Nine times out of ten, it’s from overmixing the batter. Stir just until the flour disappears—those little lumps will work themselves out in the oven!

Can I double the cinnamon swirl?
Oh honey, I like how you think! Just be gentle when swirling—too much cinnamon in one spot can make the bread soggy.

What if I don’t have a loaf pan?
No worries! A square 8×8 baking dish works great—just reduce the baking time by about 10 minutes.

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