Cinnamon donut bread: just the name conjures up images of warm, gooey goodness, doesn’t it? Imagine waking up to the irresistible aroma of cinnamon and sugar, not from a bakery, but from your very own oven! This isn’t just bread; it’s a delightful fusion of two beloved treats, combining the comforting texture of homemade bread with the sweet, spiced indulgence of a classic cinnamon donut.
While the exact origins of cinnamon donut bread are a bit hazy, its inspiration is clear: the timeless appeal of the cinnamon donut. Donuts themselves have a long and fascinating history, evolving from simple fried dough to the glazed and sprinkled delights we know today. This recipe takes that familiar comfort and elevates it, transforming it into a shareable loaf perfect for breakfast, brunch, or a cozy dessert.
What makes this dish so universally loved? It’s the perfect balance of textures – a soft, slightly chewy interior with a crisp, sugary crust. The warm cinnamon spice is comforting and inviting, while the sweetness satisfies any craving. Plus, it’s surprisingly easy to make! Forget complicated yeast doughs; this recipe uses simple ingredients and straightforward instructions, making it accessible to bakers of all skill levels. Get ready to experience the magic of cinnamon donut flavor in every slice!
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 Filling:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
- For the Glaze:
- 2 cups powdered sugar
- ¼ cup milk, plus more as needed
- ½ teaspoon vanilla extract
- Optional Toppings:
- Chopped nuts (pecans, walnuts)
- Sprinkles
Preparing the Dough
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This step is crucial to ensure your yeast is alive and active, which will give your bread a beautiful rise. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
- Combine Wet Ingredients: Add the melted butter, egg, and vanilla extract to the yeast mixture. Whisk until well combined. Make sure your butter isn’t too hot, or it could cook the egg.
- Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook attachment on your stand mixer until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, knead with a dough hook in your stand mixer for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The warm environment helps the yeast work its wonders, creating a light and airy dough.
Preparing the Cinnamon Sugar Filling and Assembling the Bread
- Prepare the Filling: While the dough is rising, prepare the cinnamon sugar filling. In a medium bowl, combine the softened butter, sugar, and cinnamon. Mix until well combined and creamy. Make sure your butter is truly softened; otherwise, it will be difficult to mix properly.
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the cinnamon sugar filling evenly over the entire surface of the dough. Make sure to get it all the way to the edges!
- Roll Up the Dough: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal it.
- Cut into Slices: Using a sharp knife or dental floss (my preferred method!), cut the log into 12-15 slices. Dental floss creates a cleaner cut and prevents the slices from getting squished.
- Arrange in a Pan: Grease a 9×13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, cut-side up. You can nestle them close together, but leave a little space for them to rise.
- Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until the rolls have puffed up and are touching each other. This second rise is important for creating a soft and fluffy bread.
Baking the Cinnamon Donut Bread
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the cinnamon donut bread for 25-30 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean. Keep an eye on it, and if the top starts to brown too quickly, you can tent it with foil.
- Cool Slightly: Let the bread cool in the pan for 10-15 minutes before frosting. This allows it to set slightly and prevents the frosting from melting completely.
Preparing and Applying the Glaze
- 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. I like my glaze to be thick enough to coat the bread but thin enough to drizzle easily.
- Glaze the Bread: Drizzle the glaze evenly over the warm cinnamon donut bread.
- Add Toppings (Optional): If desired, sprinkle with chopped nuts or sprinkles.
- Serve: Serve warm and enjoy! This cinnamon donut bread is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. You can also reheat individual slices in the microwave for a few seconds.
Conclusion:
This cinnamon donut bread is truly a must-try, and I’m not just saying that! It’s the perfect blend of comforting flavors and textures, offering the warm, familiar taste of cinnamon donuts in a convenient and shareable loaf. Forget standing over a hot fryer; this recipe delivers all the deliciousness with minimal effort. The soft, tender crumb, the sweet cinnamon swirl, and that irresistible glaze – it all comes together to create a truly unforgettable treat. It’s the kind of recipe that will have everyone asking for seconds, and trust me, you’ll be happy to oblige.
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 contrast of warm bread and cold ice cream is simply heavenly. 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 – it’s a breakfast game-changer.
Looking for variations? You could easily adapt this recipe to suit your own preferences. Add chopped nuts, like pecans or walnuts, to the batter for a bit of crunch. Or, incorporate some dried cranberries or raisins for a touch of tartness. If you’re a chocolate lover, you could even swirl in some melted chocolate along with the cinnamon sugar. The possibilities are endless! You could also try using different extracts in the glaze, like almond or maple, to create a unique flavor profile. A little orange zest in the batter would also add a bright and zesty note.
This recipe is perfect for any occasion, from a cozy weekend brunch to a festive holiday gathering. It’s also a great way to use up any leftover bread you might have lying around. Plus, it’s so easy to make that even beginner bakers can achieve impressive results. I’ve made this recipe countless times, and it always comes out perfectly. The aroma that fills your kitchen while it’s baking is simply intoxicating, and the first bite is pure bliss.
So, what are you waiting for? I wholeheartedly encourage you to give this cinnamon donut bread recipe a try. I promise you won’t be disappointed. It’s a simple, satisfying, and utterly delicious treat that will quickly become a family favorite. And once you’ve made it, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here], and let me know what variations you tried. I’m always looking for new and creative ways to enjoy this amazing bread. Happy baking! I can’t wait to see what you create! Let me know if you have any questions, I’m always happy to help.
Cinnamon Donut Bread: The Ultimate Guide to Baking Deliciousness
This Cinnamon Donut Bread combines the flavors of cinnamon rolls and donuts into one delicious, easy-to-share treat. A soft, enriched dough is filled with a buttery cinnamon-sugar mixture, rolled, sliced, and baked until golden brown. Topped with a simple vanilla glaze, it's perfect for breakfast, brunch, or dessert.
Ingredients
**Recipe Name:** Cinnamon Donut Bread
**Description:** A delicious and easy-to-make bread that combines the flavors of cinnamon rolls and donuts. Perfect for breakfast, brunch, or dessert.
**Yields:** 12-15 servings
**Prep Time:** 1 hour 30 minutes
**Cook Time:** 25-30 minutes
**Ingredients:**
* **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
* **Cinnamon Sugar Filling:**
* ½ cup unsalted butter, softened
* ¾ cup granulated sugar
* 2 tablespoons ground cinnamon
* **Glaze:**
* 2 cups powdered sugar
* ¼ cup milk, plus more as needed
* ½ teaspoon vanilla extract
* **Optional Toppings:**
* Chopped nuts (pecans, walnuts)
* Sprinkles
**Equipment:**
* Large bowl
* Whisk
* Wooden spoon or stand mixer with dough hook
* Lightly oiled bowl
* Plastic wrap or kitchen towel
* Medium bowl
* Rolling pin
* Sharp knife or dental floss
* 9×13 inch baking dish
* Oven
**Instructions:**
**I. Preparing the Dough:**
1. **Activate Yeast:** In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. **Combine Wet Ingredients:** Add melted butter, egg, and vanilla extract to the yeast mixture. Whisk until well combined.
3. **Add Dry Ingredients:** In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
4. **Knead Dough:** Turn dough onto a lightly floured surface and knead for 8-10 minutes (or 6-8 minutes with a dough hook) until smooth and elastic. Dough should be slightly tacky but not sticky. Add flour, 1 tablespoon at a time, if too sticky.
5. **First Rise:** Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
**II. Preparing Filling & Assembling Bread:**
1. **Prepare Filling:** While dough rises, combine softened butter, sugar, and cinnamon in a medium bowl. Mix until well combined and creamy.
2. **Roll Out Dough:** Once dough has doubled, gently punch it down. Turn onto a lightly floured surface and roll into a 12×18 inch rectangle.
3. **Spread Filling:** Spread cinnamon sugar filling evenly over the dough.
4. **Roll Up Dough:** Starting from a long edge, tightly roll dough into a log. Pinch seam to seal.
5. **Cut into Slices:** Using a sharp knife or dental floss, cut the log into 12-15 slices.
6. **Arrange in Pan:** Grease a 9×13 inch baking dish. Arrange cinnamon roll slices in the dish, cut-side up.
7. **Second Rise:** Cover the baking dish with plastic wrap or a clean kitchen towel. Let rise in a warm place for 30-45 minutes, or until rolls have puffed up and are touching.
**III. Baking the Bread:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Bake:** Bake for 25-30 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
3. **Cool Slightly:** Let cool in the pan for 10-15 minutes before frosting.
**IV. Preparing & Applying Glaze:**
1. **Prepare Glaze:** While bread cools, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Add more milk, 1 tablespoon at a time, until desired consistency is reached.
2. **Glaze Bread:** Drizzle glaze evenly over the warm bread.
3. **Add Toppings (Optional):** Sprinkle with chopped nuts or sprinkles, if desired.
4. **Serve:** Serve warm and enjoy! Best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave for a few seconds.
**Tips and Notes:**
* **Yeast Activation:** Make sure your milk is the correct temperature (105-115°F) for optimal yeast activation. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
* **Kneading:** Proper kneading is essential for a soft and chewy bread. Don’t skip this step!
* **Rising Time:** Rising times can vary depending on the temperature of your environment. A warm place will help the dough rise faster.
* **Cutting the Rolls:** Dental floss is a great way to get clean, even cuts without squishing the rolls.
* **Glaze Consistency:** Adjust the amount of milk in the glaze to achieve your desired consistency.
* **Storage:** To keep the bread fresh, store it in an airtight container at room temperature.
This format is more organized and easier to follow. It also highlights key information and provides helpful tips. You can easily copy and paste this into a document or use it as a basis for creating a recipe card.
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Combine Wet Ingredients: Add the melted butter, egg, and vanilla extract to the yeast mixture. Whisk until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook attachment on your stand mixer until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, knead with a dough hook in your stand mixer for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, prepare the cinnamon sugar filling. In a medium bowl, combine the softened butter, sugar, and cinnamon. Mix until well combined and creamy.
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the cinnamon sugar filling evenly over the entire surface of the dough.
- Roll Up the Dough: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal it.
- Cut into Slices: Using a sharp knife or dental floss, cut the log into 12-15 slices.
- Arrange in a Pan: Grease a 9×13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, cut-side up.
- Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until the rolls have puffed up and are touching each other.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the cinnamon donut bread for 25-30 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
- Cool Slightly: Let the bread cool in the pan for 10-15 minutes before frosting.
- 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.
- Glaze the Bread: Drizzle the glaze evenly over the warm cinnamon donut bread.
- Add Toppings (Optional): If desired, sprinkle with chopped nuts or sprinkles.
- Serve: Serve warm and enjoy! This cinnamon donut bread is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. You can also reheat individual slices in the microwave for a few seconds.
Notes
**Recipe Name:** Cinnamon Donut Bread
**Description:** A delicious baked bread that tastes like a cinnamon donut, made with a sweet dough, cinnamon sugar filling, and a simple glaze.
**Yield:** 12-15 servings
**Prep Time:** 1 hour 30 minutes
**Cook Time:** 25-30 minutes
**Total Time:** Approximately 2 hours
**Ingredients:**
* **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
* **Cinnamon Sugar Filling:**
* ½ cup unsalted butter, softened
* ¾ cup granulated sugar
* 2 tablespoons ground cinnamon
* **Glaze:**
* 2 cups powdered sugar
* ¼ cup milk, plus more as needed
* ½ teaspoon vanilla extract
* **Optional Toppings:**
* Chopped nuts (pecans, walnuts)
* Sprinkles
**Equipment:**
* Large bowl
* Whisk
* Wooden spoon or stand mixer with dough hook
* Lightly oiled bowl
* Plastic wrap or kitchen towel
* Medium bowl
* Rolling pin
* Sharp knife or dental floss
* 9×13 inch baking dish
* Oven
**Instructions:**
**I. Preparing the Dough:**
1. **Activate Yeast:** In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. **Combine Wet Ingredients:** Add melted butter, egg, and vanilla extract to the yeast mixture. Whisk until well combined.
3. **Add Dry Ingredients:** In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
4. **Knead Dough:** Turn dough onto a lightly floured surface and knead for 8-10 minutes (or 6-8 minutes with a dough hook) until smooth and elastic. Add flour, 1 tablespoon at a time, if too sticky.
5. **First Rise:** Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
**II. Preparing Filling and Assembling Bread:**
1. **Prepare Filling:** While dough is rising, combine softened butter, sugar, and cinnamon in a medium bowl. Mix until well combined and creamy.
2. **Roll Out Dough:** Once dough has doubled, gently punch it down. Turn it onto a lightly floured surface and roll into a 12×18 inch rectangle.
3. **Spread Filling:** Spread cinnamon sugar filling evenly over the dough.
4. **Roll Up Dough:** Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal.
5. **Cut into Slices:** Cut the log into 12-15 slices using a sharp knife or dental floss.
6. **Arrange in Pan:** Grease a 9×13 inch baking dish. Arrange cinnamon roll slices in the dish, cut-side up.
7. **Second Rise:** Cover the baking dish with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until rolls have puffed up and are touching.
**III. Baking the Bread:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Bake:** Bake for 25-30 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
3. **Cool Slightly:** Let the bread cool in the pan for 10-15 minutes before frosting.
**IV. Preparing and Applying Glaze:**
1. **Prepare Glaze:** While bread is cooling, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Add more milk, 1 tablespoon at a time, until desired consistency is reached.
2. **Glaze Bread:** Drizzle glaze evenly over the warm cinnamon donut bread.
3. **Add Toppings (Optional):** Sprinkle with chopped nuts or sprinkles, if desired.
4. **Serve:** Serve warm and enjoy! Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave for a few seconds.
**Notes/Tips:**
* Make sure the milk is warm (105-115°F) to properly activate the yeast. Too hot and it will kill the yeast.
* Kneading the dough properly is crucial for a good texture.
* Be patient with the rising times. The dough needs to double in size for the best results.
* Dental floss is a great way to cut the cinnamon rolls cleanly without squishing them.
* Adjust the amount of milk in the glaze to achieve your desired consistency.
* Store in an airtight container to prevent drying out.
This structured format makes the recipe easier to follow and adapt for different uses, such as importing into recipe management software or creating a shopping list. I hope this is helpful!
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