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This donut-inspired cinnamon swirl bread combines all the best parts of a cinnamon sugar donut in a tasty, easy-to-slice loaf. After many batches to nail that soft, donut-matched texture and stunning swirl pattern, I've whipped up something that'll turn your kitchen into what feels like a neighborhood bakery – and tastes way better than it even looks.
My daughter tried this while it was still warm last Saturday and told me it was "way better than actual donuts!" What makes all the difference? The buttermilk – that's what gives you that perfect soft texture inside.
Key Ingredients
- Buttermilk: Gives you that classic donut softness. Its slight tang works magic against the sweetness.
- Molasses: A small amount mixed into the swirl adds amazing rich flavor notes.
- Canola Oil and Butter: Working together, they keep everything moist while adding great taste.
- Ground Cinnamon: Go for newly bought, aromatic cinnamon for maximum flavor. Vietnamese cinnamon works wonders if you can find it.
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Step-by-Step Guide
- Making Your Base:
- Run dry items through a sifter for extra lightness. Beat fats with sugar until they look fluffy and pale. Drop in eggs one by one, mixing well each time. Switch between adding flour mix and buttermilk. Don't overmix or you'll lose that softness.
- Creating The Swirl:
- Set aside some batter. Mix in brown sugar with cinnamon. Add a touch of molasses for extra color and taste. Your mixture should look a bit darker. A few streaks are totally fine - don't mix too much.
- Building Your Loaf:
- Start with half your plain mix in the pan. Drop spoonfuls of cinnamon mix on top. Pull a knife through for swirls. Add remaining batters in the same way. Keep your swirling light and easy.
I first tried making this bread when I was craving cinnamon donuts during a snowstorm but didn't want to bundle up and head out.
Perfect Baking Heat
Keeping your oven at 350°F helps the bread cook all the way through without getting too dark on the outside before the middle finishes.
Beautiful Swirl Patterns
Don't go crazy with the swirling - a gentle touch works best or you'll end up mixing everything together and lose those pretty swirls.
Planning Ahead
You can mix up the cinnamon-sugar topping early, but wait to put it on the bread until you're ready to serve for the freshest experience.
Ways To Enjoy
This bread tastes amazing by itself, but try turning leftover slices into French toast the next morning (if anyone lets it stick around that long!).
Pro Cooking Advice
- Get your ingredients to room temp for the smoothest texture.
- The buttermilk isn't optional - it creates that true donut flavor.
- Cool the bread for exactly 10 minutes before taking it out of the pan.
Making this cinnamon swirl donut bread always fills my home with incredible smells. It's become our favorite thing to enjoy on weekend mornings with some coffee, and it's always a hit when we have guests over.
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Frequently Asked Questions
- → Why switch between wet and dry while mixing?
- It helps everything blend evenly and avoids overworking the batter, keeping it soft and light.
- → Can I replace buttermilk?
- Sure, just mix regular milk with 1/2 tablespoon of lemon juice and let it sit for 5 minutes.
- → How do I check if it’s fully baked?
- Stick a toothpick in the center, and if it comes out mostly clean with just crumbs, it’s ready.
- → Is it possible to freeze?
- Yep, wrap it well and freeze for 3 months, adding the sugar topping only after thawing.
- → Why is cooling before coating important?
- Cooling for ten minutes helps keep the loaf firm during the butter-dipping and coating step.