Cinnamon-Sugar Crust Cinnamon-Ribbon Bread

I have six other recipes for cinnamon bread on my site. But this one’s different. Really, it is.

It has a cinnamon-sugar crust that’s so good. I find myself wanting to eat crust and that never happens.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

Normally I am not into crust or crusty breads. Although I like texture, I prefer soft and fluffy to crusty and hard. I would never cut off the crust like a 7 year old, but I don’t go out of my way to eat it, either.

But this crust is like shingles of sweetness on a big fluffy white house, flaking off in big chunks that are so nice to nibble on. It’s reminiscent of streusel topping, which I enjoy picking off unsuspecting coffee cakes and muffins.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

The bread is so fast and easy to make and comes together in 5 minutes with a whisk, in one bowl. I love it when I don’t have to drag out my mixer because it would seem to defeat the purpose of calling a bread a ‘quickbread’ if the ingredients need to be creamed, creating mixer dishes. Nothing quick about that.

The same cinnamon-sugar mixture that’s sprinkled on top before baking is also sprinkled into the batter, creating a cinnamon-sugar ribbon in the middle of the loaf.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

The only way to create that thick, delectable, wall of sweet crust on top is to sprinkle cinnamon-sugar generously over the surface before baking.

Not all of it adheres to the bread and you’ll have to remind your kids and husband to ‘Please, eat over your plate.’ And remind yourself, too, so that you’re not recreating a sandy beach on your kitchen floor with the stray cinnamon-sugar granules.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

The crust reminds me of sweet bark that’s slightly hardened, firm, and full of intense flavor.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

After peeling away the bark, the soft, light, fluffy interior is revealed thanks to the buttermilk. If you don’t normally keep buttermilk on hand, you can cheat and make some with regular milk by adding 1 or 2 tablespoons of vinegar or lemon juice to one cup of milk and waiting for about 10 minutes.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

A bit of oil is used for softness because oil produces softer, springier cakes, muffins, and breads than butter. And this bread sure is bouncy soft.

As to not miss any buttery flavor, I used a little butter, too. While baking, the butter and brown sugar caramelize, creating subtle caramel undertones.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

The ribbon of cinnamon-sugar that floats through the interior provides another pop of flavor. It’s a bit like Cinnamon Swirl Bread, minus the work of kneading or rolling the dough into a cylinder.

The cinnamon flavor is present and notable, but it’s not overwhelming. Feel free to add more if you’re a true fiend.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

The bread is flavorful enough that it doesn’t need butter but if you’re so inclined, toasting it and smearing liberally with butter takes it from really good to gobble-the-whole-loaf supremely good.

Our toaster got a workout and has the cinnamon-sugar bits stuck in the crumb tray to show for it.

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

Such an easy bread to make with great resutls, no kneading and no fuss.

From start to finish, this should go from cupboard and into your mouth in under an hour.

What are you waiting for?

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

Edited to Add 4/9/14 – Recipe has now been made and tested as muffins and they turned out beautifully

 Salted Caramel Buttermilk Brown Sugar Muffins

Salted Caramel Buttermilk Brown Sugar Muffins - Soft, fluffy muffins that are dripping with salted caramel! Best breakfast ever!

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Cinnamon-Sugar Crust Cinnamon-Ribbon Bread

The cinnamon-sugar crust is like sweet bark that encases the moist, light, soft and fluffy bread. A ribbon of cinnamon-sugar floats through the interior, providing another pop of cinnamon flavor. The batter comes together quickly and easily in this no-fuss, no-knead, easy and very flavorful loaf.

Yield: one 9-by-5-inch loaf

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 mintues

Ingredients:

1/3 cup granulated sugar
1 tablespoon cinnamon
1/4 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1/4 cup canola or vegetable oil
1 tablespoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon ground nutmeg
3/4 teaspoon baking soda
pinch salt, optional and to taste

Directions:

  1. Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don't use an 8-by-4-inch pan; it's too small)
  2. In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.
  3. In a large microwave-safe bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don't scramble the egg), add the egg, brown sugar, oil, vanilla, and whisk to combine. Add the buttermilk and whisk to incorporate.
  4. Add the flour, nutmeg, baking soda, optional salt, and stir until just combined; don't overmix. Batter will be thick and lumpy. Don't try to stir the lumps smooth.
  5. Pour half the batter into prepared pan, smoothing it lightly with a spatula. Sprinkle three-fourths (75%) of the cinnamon-sugar mixture (just eyeball it), distributed evenly over the surface of the batter. This creates the cinnamon ribbon.
  6. Top with remaining half of the batter, smoothing it lightly with a spatula. Sprinkle remaining cinnamon-sugar mixture, distributed evenly over the top. It looks like a lot, but it's necessary to form the crust, and not all of it aheres.
  7. Bake for 45 to 55 minutes (mine took 50), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before inverting.
  8. Invert bread over the sink or a paper towel to catch some of the non-adhered cinnamon-sugar and sprinkle it back on the bread. Place bread on wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months. Makes wonderful toast.

Related Recipes:

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins

Cinnamon Swirl Bread – As close to a cinnamon roll as a bread can get and still be called bread rather than dessert. This bread is for the cinnamon lover’s and is abundantly flavored with cinnamon, which is used twice in the bread, and again in the cinnamon-sugar butter it’s served with

Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares – Underneath a wall of cinnamon-sugar is soft, moist, and rich cream cheese and jelly. Fast and easy to make

Raisin Bread for Raisin Lovers – Plenty of cinnamon and raisins in this soft, easy loaf

Oatmeal Raisin Rolls – Hearty, chewy, soft, lightly sweetened with honey, and full of texture from raisins and oats. Part dinner roll, part healthy cinnamon roll. Roll can be made ahead of time – make a batch from start to finish, freeze the rolls, and pull them out as needed for brunch, snacks, holiday gatherings or any time

Cinnamon Oatmeal Date Bars with Chocolate Chunks (no-bake, vegan, gluten-free) – Like eating a bowl of cinnamon oatmeal, in chewy bar form

Honey Dinner Rolls – Soft, light, fluffy, tender, moist and the dough has just enough chew to really sink my teeth into. The absolute best white dinner rolls I’ve tried and I will make this recipe over and over for years to come. Highly recommended for holiday gatherings, brunches, or anytime; and they freeze well

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls – Soft, tender, moist and the make-ahead option makes them as easy as just popping into the oven the next morning

Cinnamon or cinnamon bread fan? Crust-eater?

I’m a huge cinnamon fan. More is better. It’s rare that I make something and don’t use at least a pinch of cinnamon.

I like texture, but normally don’t like most bread crusts because that’s not what I call texture. Most of the time it’s like chewing on dry, tasteless cardboard. Why bother. Until this bread.

   

228 Responses to “Cinnamon-Sugar Crust Cinnamon-Ribbon Bread”

  1. #
    101
    Pui — April 27, 2014 at 9:38 pm

    Thank you for this easy recipe. Made it last week and we all love it. However I thought the cinnamon-sugar sprinkle was a bit too much so I only put 2/3 , it turned out great!

    Reply

    • Averie Sunshine replied: — April 28th, 2014 at 12:00 am

      Glad you loved the bread and did as much of the topping as you saw fit for your tastes :)

      Reply

  2. #
    102
    mrs major hoff (Sara) — June 26, 2014 at 8:50 am

    Yummy! Thanks for sharing. What a great breakfast bread!

    Reply

    • Averie Sunshine replied: — June 26th, 2014 at 11:59 am

      Thanks for trying it! Glad you’re enjoying!

      Reply

  3. #
    103
    Jay — June 29, 2014 at 6:25 am

    Made this as a loaf and it was delicious. Thank you!
    I saw you tried it as muffins also. I was thinking of doing that.
    How many does it make? And how long should you cook them for?

    Reply

  4. #
    104
    yositako — July 29, 2014 at 6:51 pm

    This looks delicious! Do you know if replacing the all purpose flour with bread flour will make it softer/fluffier?

    Reply

    • Averie Sunshine replied: — July 29th, 2014 at 7:21 pm

      Bread flour will make it stiffer. Don’t do that!

      Reply

      • yositako replied: — July 29th, 2014 at 7:59 pm

        Ah okay! Thanks for the quick response! And thanks for sharing the recipe, will try it this weekend :)

  5. #
    105
    Vanessa Anderson — August 17, 2014 at 9:06 pm

    I can’t see the recipe and i need to bake this now!!!

    Reply

    • Averie Sunshine replied: — August 17th, 2014 at 9:12 pm

      Not sure why…I can…just tested in Chrome and Safari and it’s fine and present! Restart your computer and try again :)

      Reply

      • Vanessa Anderson replied: — August 17th, 2014 at 9:28 pm

        So odd, I can see the ingredients on pinterest, which is where i found you, but no method . :(

      • Vanessa Anderson replied: — August 17th, 2014 at 9:31 pm

        S’ok I found it, YAY thanks!!

  6. #
    106
    Kimberlee — September 9, 2014 at 5:45 pm

    I am getting ready to make some of this yummy looking bread. I have a problem though. I only have the smaller size bread pans. Should I leave out a portion of the batter? Help!

    Reply

    • Averie Sunshine replied: — September 10th, 2014 at 3:49 am

      You’d want to fill the pans no more than about 2/3 full to prevent an overflow.

      Reply

      • Kimberlee replied: — September 10th, 2014 at 5:34 am

        Thank you! We made the bread and it is wonderful!!

        • Averie Sunshine replied: — September 10th, 2014 at 3:08 pm

          So glad to hear it came out wonderfully!

  7. #
    107
    Keeth — September 30, 2014 at 2:37 pm

    I’ve tried this recipe and the bread was excellent. It was so moist and the crust is really good. Thank you for the recipe

    Reply

    • Averie Sunshine replied: — September 30th, 2014 at 6:26 pm

      Thanks for trying the recipe and glad you’re so pleased!

      Reply

  8. #
    108
    Terry — October 7, 2014 at 11:44 am

    Looks Delish!! Just curious…Can you add raisins to the batter, and if so, how much do you suggest? Maybe a half cup, as in your raisin muffin bread?

    Reply

    • Averie Sunshine replied: — October 7th, 2014 at 11:48 am

      I’d say about 3/4 cup, give or take. Enjoy!

      Reply

  9. #
    109
    Carolyn — October 13, 2014 at 5:16 pm

    I tried commenting and my daughter hit my phone, so I apologize in advance if this posts twice.
    Anyway, I made your candy corn cookies today to give as a gift on a Halloween plate. They were so good that my husband and I couldn’t stop eating them and I needed something else to make. So now this bread is baking and it smells amazing. I know where to go for recipes from now on. Thank you!

    Reply

    • Averie Sunshine replied: — October 13th, 2014 at 6:02 pm

      Glad the candy corn cookies turned out great and that you guys couldn’t stop eating them :) And yes this bread smells ahh-mazing while it’s baking! Enjoy! Thanks for LMK that you’ll be back to try more recipes – keep me posted how they go!

      Reply

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