Cinnamon Donut Bread: The Ultimate Guide to Baking Deliciousness

Cinnamon Donut Bread: just the name alone conjures up images of warm, sugary goodness, doesn’t it? Imagine biting into a slice of soft, pillowy bread that tastes exactly like your favorite freshly baked cinnamon donut. That’s precisely what this recipe delivers – all the comforting flavors of a classic donut, but in an easy-to-slice and shareable loaf.

While the exact origins of combining donut flavors into a bread aren’t definitively documented, the inspiration is clear: the universal love for the humble cinnamon donut. Donuts themselves have a rich history, evolving from early forms of fried dough enjoyed in various cultures for centuries. The cinnamon-sugar coating, a hallmark of the modern donut, adds a touch of warmth and spice that’s simply irresistible. This Cinnamon Donut Bread takes that beloved flavor profile and transforms it into a delightful new form.

People adore this dish for so many reasons. First, the taste is spot-on – a perfect balance of sweet cinnamon, buttery richness, and soft, tender bread. Second, it’s incredibly easy to make, requiring minimal effort and readily available ingredients. Finally, it’s a crowd-pleaser! Whether you’re serving it for breakfast, brunch, or dessert, this Cinnamon Donut Bread is guaranteed to be a hit. Get ready to experience donut bliss in every bite!

this RECIPE

Ingredients:

• For the Dough:
• 3 ½ cups all-purpose flour, plus more for dusting
• ¼ cup granulated sugar
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1 ¼ cups warm milk (105-115°F)
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• For the Cinnamon-Sugar Coating:
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• For the Glaze (Optional):
• 2 cups powdered sugar
• ¼ cup milk, plus more as needed
• ½ teaspoon vanilla extract

Preparing the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, yeast, and salt. Make sure the yeast is well distributed throughout the flour mixture. This helps ensure even activation and a consistent rise.
2. Add Wet Ingredients: In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract. The milk temperature is crucial; too hot, and it will kill the yeast; too cold, and it won’t activate properly. Aim for that sweet spot between 105-115°F.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms. It will be sticky, and that’s perfectly fine.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add flour, one tablespoon at a time, until it’s manageable. You can also use a stand mixer with a dough hook attachment for this step. Knead on medium speed for about 5 minutes.
5. First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1 ½ hours, or until doubled in size. The rising time will depend on the temperature of your environment. A warm spot will encourage faster rising.

Assembling the Bread

1. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. This helps to redistribute the yeast and create a more even texture in the final product.
2. Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. Try to keep the rectangle as even as possible for uniform layers.
3. Brush with Butter: Melt the ½ cup of butter for the cinnamon-sugar coating. Brush the entire surface of the dough with the melted butter. Make sure to get every corner and edge covered in butter. This will help the cinnamon-sugar adhere and create those delicious, buttery layers.
4. Sprinkle with Cinnamon-Sugar: In a small bowl, combine the 1 cup of sugar and 2 tablespoons of cinnamon. Mix well. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Don’t be shy! The more cinnamon-sugar, the more flavorful the bread will be.
5. Cut into Strips: Using a pizza cutter or a sharp knife, cut the dough into 6-8 strips, depending on the size of your loaf pan. The width of the strips will determine the height of your bread.
6. Stack the Strips: Stack the strips on top of each other. Try to keep them as even as possible.
7. Cut into Squares: Cut the stacked strips into 2-inch squares. You should have a pile of cinnamon-sugar-coated dough squares.
8. Arrange in Loaf Pan: Grease a 9×5 inch loaf pan. Stand the dough squares on their edges in the loaf pan, creating rows. Don’t pack them too tightly; they need room to rise.
9. Second Rise: Cover the loaf pan with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the dough has puffed up and nearly reaches the top of the pan.

Baking the Bread

1. Preheat Oven: Preheat your oven to 350°F (175°C). Make sure your oven is fully preheated before baking for even cooking.
2. Bake: Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with foil during the last 10-15 minutes of baking.
3. Cool: Let the bread cool in the loaf pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly.

Glaze (Optional)

1. Prepare the Glaze: While the bread is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the bread but thin enough to drizzle easily.
2. Drizzle the Glaze: Once the bread has cooled completely, drizzle the glaze over the top. You can use a spoon or a piping bag for a more precise application.
3. Serve: Slice and serve the cinnamon donut bread. Enjoy! It’s best served warm or at room temperature.

Tips for Success:

• Yeast Activation: Ensure your milk is at the correct temperature (105-115°F) to activate the yeast properly. Too hot will kill the yeast, and too cold won’t activate it.
• Kneading: Kneading is crucial for developing the gluten in the dough, which gives the bread its structure. Don’t skimp on the kneading time.
• Rising Time: The rising time will vary depending on the temperature of your environment. Be patient and allow the dough to fully double in size.
• Even Baking: If the top of the bread starts to brown too quickly, tent it with foil to prevent burning.
• Cooling: Allow the bread to cool completely before glazing to prevent the glaze from melting.

Variations:

• Nuts: Add chopped nuts, such as pecans or walnuts, to the cinnamon-sugar mixture for added texture and flavor.
• Raisins: Sprinkle raisins over the buttered dough before adding the cinnamon-sugar.
• Cream Cheese Glaze: Substitute some of the milk in the glaze with cream cheese for a tangy twist.
• Chocolate Chips: Add chocolate chips to the dough squares for a chocolatey treat.

Storage:

• Store leftover cinnamon donut bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. Wrap the bread tightly in plastic wrap and then in foil before freezing. To thaw, let it sit at room temperature for several hours.

Conclusion:

This Cinnamon Donut Bread is truly a must-try, and I’m not just saying that! It’s the perfect marriage of comforting cinnamon rolls and the ease of a quick bread, delivering that warm, familiar donut flavor without all the fuss of deep frying. The soft, tender crumb, the swirls of cinnamon sugar, and that irresistible glaze – it’s a symphony of textures and tastes that will have everyone reaching for a second slice. Seriously, if you’re looking for a crowd-pleasing treat that’s surprisingly simple to make, this is it.

But the best part? It’s incredibly versatile! While it’s absolutely divine served warm with a simple cup of coffee or tea, there are so many ways to elevate your Cinnamon Donut Bread experience. For a truly decadent dessert, try serving it with a scoop of vanilla ice cream and a drizzle of caramel sauce. The warm bread against the cold ice cream is a match made in heaven! Or, if you’re feeling adventurous, you could even use it to make French toast! Imagine the rich, cinnamon-y flavor infused into every bite – pure bliss!

Looking for variations? You could easily add chopped nuts, like pecans or walnuts, to the cinnamon sugar mixture for extra crunch and flavor. A sprinkle of sea salt on top of the glaze would also add a delightful salty-sweet contrast. For a chocolate twist, consider adding chocolate chips to the batter or drizzling melted chocolate over the finished loaf. And if you’re feeling festive, you could even add a touch of pumpkin spice to the batter for a fall-inspired treat. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the kind of recipe that becomes a family favorite, one that you’ll turn to again and again for special occasions or just a simple weeknight treat. It’s also a fantastic recipe to bake with kids – they’ll love helping to swirl the cinnamon sugar and drizzle the glaze.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a loaf of pure deliciousness. I promise, you won’t regret it! And more importantly, I want to hear all about your baking adventures! Did you try any of the variations I suggested? Did you add your own special touch? What did your family and friends think?

Please, don’t hesitate to leave a comment below and share your experience with this Cinnamon Donut Bread. I’m always eager to hear your feedback and see your creations. Happy baking, and enjoy every single bite! I can’t wait to hear how much you love it! Let me know if you have any questions, and I’ll do my best to answer them. I hope this recipe brings as much joy to your kitchen as it has to mine.