Description

Indulge in the delightful flavors of Cinnamon Sugar Donut Bread, a moist and tender loaf cake that captures the essence of your favorite donut. Perfect for brunch or a sweet snack, this recipe is sure to become a new favorite.

Ingredients

Scale

4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/4 cup light brown sugar
1 cup whole milk
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons unsalted butter, melted (for cinnamon sugar swirl)
1/4 cup granulated sugar (for cinnamon sugar swirl)
1/4 cup light brown sugar (for cinnamon sugar swirl)
2 tablespoons ground cinnamon (for cinnamon sugar swirl)
1/2 cup unsalted butter (for coating)
1/2 cup granulated sugar (for coating)
2 tablespoons ground cinnamon (for coating)

Instructions

In a large mixing bowl or the bowl of a stand mixer, combine the warm whole milk (around 105-115°F / 40-46°C), a tablespoon of granulated sugar, and the active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes until it becomes foamy.
To the foamy yeast mixture, add the remaining granulated sugar, softened unsalted butter, large eggs, vanilla extract, and a teaspoon of salt. Mix well until everything is combined.
Gradually add the all-purpose flour, one cup at a time, mixing on low speed with a dough hook attachment (or by hand with a sturdy spoon) until a shaggy dough forms.
Increase the mixer speed to medium-low and knead for about 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Lightly grease a large bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
While the dough is rising, melt 2 tablespoons of unsalted butter and set aside. In a small bowl, combine 1/4 cup granulated sugar, 1/4 cup light brown sugar, and 2 tablespoons of ground cinnamon. Stir until well mixed.
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 18×12 inches. Brush the melted butter evenly over the surface of the dough, leaving a small border around the edges. Sprinkle the cinnamon sugar mixture generously over the buttered dough.
Starting from one long side, tightly roll the dough into a log. Pinch the seam closed to seal. Carefully transfer the log to a lightly greased 9×5-inch loaf pan, seam-side down.
Cover the loaf pan with plastic wrap or a kitchen towel and let it rise in a warm place for another 30-45 minutes, or until it has nearly doubled in size and looks puffy. Meanwhile, preheat your oven to 350°F (175°C).
Bake for 35-45 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
While the bread is cooling slightly (still warm), melt 1/2 cup (1 stick) of unsalted butter. In a separate shallow dish, combine 1/2 cup granulated sugar and 2 tablespoons of ground cinnamon.
Once the bread is out of the oven, let it cool in the pan for about 10 minutes before carefully removing it to a wire rack. While still warm, generously brush all sides of the bread with the melted butter. Then, roll the entire loaf in the cinnamon sugar mixture, pressing gently to ensure a good coating.
Let the Cinnamon Sugar Donut Bread cool completely on the wire rack before slicing and serving.

Prep Time: 30 mins
Cook Time: 45 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15 g
Sodium: 200 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 50 mg

Keywords: For the best texture, ensure your yeast is fresh and active. You can use dairy-free alternatives for milk and butter if desired. For added flavor, consider incorporating a pinch of nutmeg or orange zest into the cinnamon sugar mixture.