Quick & Easy Easy Cinnamon Donut Bread Recipe – Simple Sweet Dessert Ideas

If you’ve ever wished you could have that donut shop magic without standing over a pot of hot oil—girl, same. That’s why I’m obsessed with this Easy Cinnamon Donut Bread. It gives total cake donut vibes but in a simple loaf form. No frying, no fancy equipment, no stress. Just mix, bake, and boom—instant happiness in bread form.

This Quick Cinnamon Bread is everything you love about cozy weekend baking without turning your kitchen into a disaster zone. Think soft, moist crumb and a sweet, buttery cinnamon-sugar topping that practically begs you to eat it warm. Plus, it checks all the boxes for Simple Dessert Ideas Homemade and Easy Sweet Bread Recipes 3 Ingredients (okay, maybe a few more than 3—but still super easy).

Need Breads For Breakfast that feel special but won’t hijack your morning? This is it. Got a craving for Bread Recipes Cinnamon style that don’t require a stand mixer or rising time? Yep, this one’s a keeper.

Oh, and FYI—this one also fits the bill for No Milk Bread Recipes (just sub almond milk) and makes a solid entry in your lineup of Cinnamon Recipe Ideas. Honestly, if you’re into Sweet Yeast Recipes, but don’t feel like dealing with yeast—this one’s your lazy-day MVP.

Trust me, this Recipe For Cinnamon Bread is your new secret weapon.

Yield: 8

Quick & Easy Easy Cinnamon Donut Bread Recipe - Simple Sweet Dessert Ideas

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Prep Time 10 minutes

Cook Time 46 minutes

Total Time 56 minutes

Ingredients

• For the Bread:
• 2 cups all-purpose flour (scoop, then level off)
• ½ cup white sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup whole milk
• 2 large eggs (preferably at room temp)
• ¼ cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• Cinnamon Sugar Topping:
• ½ cup granulated sugar
• 1 tablespoon cinnamon
• ¼ cup butter, melted

Instructions

Preheat your oven to 350°F (175°C) and butter a 9x5 loaf pan or line it with parchment paper for easy cleanup.

In a large mixing bowl, combine the flour, ½ cup sugar, baking powder, salt, and cinnamon. Give it a good whisk to break up any clumps.

In a separate bowl, stir together the milk, eggs, melted butter, and vanilla until well blended and smooth.

Pour the wet mix into the dry and gently fold together using a spatula or wooden spoon. Mix only until you don’t see any dry streaks—don’t overdo it, or your bread might turn out dense.

Spoon the batter into your prepared loaf pan, smoothing out the top with the back of a spoon or spatula.

In a small bowl, mix together the remaining sugar and cinnamon for the topping. Brush the batter with the melted butter, then generously coat with the cinnamon-sugar mix.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.

Let the loaf cool in the pan for about 10 minutes, then remove and slice while still warm for maximum deliciousness.

Notes

Dairy-free? Use almond milk and your favorite plant-based butter—it still turns out tender and dreamy.

If your loaf feels heavy, it might be from overmixing or expired baking powder—so check those dates and stir gently!

Want to freeze? Wrap individual slices in plastic and store in a zip-top freezer bag for up to 2 months.

Making mini loaves? Divide the batter into 3–4 smaller pans and bake for 18–20 minutes.

If the top browns too quickly, loosely cover with foil for the last 10 minutes.

Feeling creative? Try mini chocolate chips or swap cinnamon for pumpkin pie spice for a cozy fall twist!