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!

Print Print Recipe

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


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


  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.


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

  1. Gloria @ Simply Gloria — April 24, 2013 at 3:19 pm (#

    I love quick breads like this! And especially the cinnamon sugar crust AND the swirly-ness inside…I’m in love! I need to bake this asap! I just remembered, our milkman (company) delivers quick breads like this. And when I was in a hurry I ordered one…and let me just say– you can always taste when something’s been baked in a factory! I think that’s why I’m all about making things from scratch. Love this recipe, Averie! (pinning on my “Gain A Pound Cake” board…bcz that’s what it’s all about! hehe)

    • Averie @ Averie Cooks — April 24, 2013 at 4:44 pm (#

      Thanks for the pin (love the board and yes, there is no need for storebought when you can make something in no time. Certain recipes, like an angel food cake with a dozen egg whites and whipping them…I’ll gladly pay 3.99 for a storebought cake but for something like this, nothing beats homemade!

  2. Tina @ Tina's Chic Corner — April 24, 2013 at 3:30 pm (#

    Oh my goodness, what AM I waiting for? This reminds me of my husband’s cardamom bread, which is my favorite sweet bread ever. This cinnamon bread looks mad delicious and it’s definitely going on my list of “must makes”!

  3. Emanuelle — April 24, 2013 at 3:38 pm (#

    This looks truly awesome and so simple!

  4. Sylvie @ Gourmande in the Kitchen — April 24, 2013 at 5:16 pm (#

    Ooo, I love a nice streusel like topping too.

  5. Gerry @ Foodness Gracious — April 24, 2013 at 5:56 pm (#

    Yup, I’m a streusel picker too! I’m loving this cinnamon bread with a double espresso would be awesome right now :)

    • Averie @ Averie Cooks — April 24, 2013 at 6:15 pm (#

      I majorly need to stay awake, too! Trying to get so much done before Friday and BPL! Not enough hours in the day!

  6. dishing up the dirt — April 24, 2013 at 6:56 pm (#

    A slice of this and an extra strong cup of black coffee is exactly how I want to start my day tomorrow! What a delicious sounding quick bread!

  7. Heather @ French Press — April 24, 2013 at 7:51 pm (#

    bread is MY thing, and cinnamon bread is my go -to. Averie – that crust is crazy good – I have to make this

    • Averie @ Averie Cooks — April 24, 2013 at 10:46 pm (#

      I know you’re a bread maker and this is such an easy one. If you try it, LMK!

  8. Cate @ ChezCateyLou — April 24, 2013 at 8:02 pm (#

    I love breakfast recipes that you can whip up quickly on a Saturday morning!
    This one definitely fits the bill! It looks so amazing! That cinnamon crust and the swirl? Heaven! Can’t wait to try this recipe. Thanks Averie!

  9. Paula @ Vintage Kitchen Notes — April 24, 2013 at 8:07 pm (#

    The texture in this bread looks so unexpected, with so much more character than other cinnamon breads. It´s so tempting! And I´ll gladly eat just the crust and leave all the insides of the breads to you!

    • Averie @ Averie Cooks — April 24, 2013 at 10:45 pm (#

      It’s the buttermilk I think that gives it that texture; so nice in comparison to other bread recipes without that tend to be that coarse, dry, bland crumb that I loathe. Glad you’re tempted!

  10. honeywhatscooking — April 24, 2013 at 8:36 pm (#

    OMG.. I wanna make everything you make. Looks soooooooooo delicious and yum. I love cinnamon!

  11. Anne ~ Uni Homemaker — April 24, 2013 at 9:19 pm (#

    I love cinnamon and this looks delicious! Love your photos too, great post!

  12. Stephanie @ Eat. Drink. Love. — April 24, 2013 at 10:05 pm (#

    I am in love with this crust!

  13. Cassie | Bake Your Day — April 25, 2013 at 6:08 am (#

    I love cinnamon sugar anything. This is amazing!

  14. Jen @ Savory Simple — April 25, 2013 at 6:11 am (#

    It’s like I always say, you can never have too many recipes for cinnamon bread :D

  15. Ari @ Ari's Menu — April 25, 2013 at 10:20 am (#

    THAT CRUST!!!! OMG Averie, this is a MUST make!

  16. Kayle (The Cooking Actress) — April 25, 2013 at 11:09 am (#

    OMG that cinnamon sugar crust! To die for!

  17. Kiersten @ Oh My Veggies — April 25, 2013 at 5:13 pm (#

    Well, as I mentioned over on my blog, I am a crust lover (except when it comes to pie!), but I think this recipe could get me to love crust even more.

  18. Valerie — April 25, 2013 at 7:30 pm (#

    I bet this made your house smell like heaven! This looks delicious – I’m already having visions of enjoying several slices with my morning (and afternoon!) coffee. (Crusty breads are my fav!) :D

  19. Deborah — April 25, 2013 at 8:17 pm (#

    You can never have too many recipes for cinnamon bread!! I can smell this now – I want a piece!

    • Averie @ Averie Cooks — April 26, 2013 at 12:27 am (#

      Cinn bread or banana bread…I have plenty of each. But half of blogging is trying new recipes, even when you just want to remake what you know works. And sometimes you get lucky & it’s better than the others!

  20. jackie @ marin mama cooks — April 25, 2013 at 8:39 pm (#

    I’m a total fan of a good crusty bread. The crust is actually my favorite part. I always end up eating the kid’s crust from their sandwiches. I’m sure that’s not the best thing for my waistline, but a good crust is so worth it. This crust and bread looks amazing. I love a nice crunchy crust especially when it’s coated in cinnamon and sugar. In high school my friends and I actually put took our pizza crusts and put sugar in them. We loved it because it tasted like fried dough. I told my kids that story, and they were grossed out.
    Whenever I make something with cinnamon and sugar, I know I’m going to be wiping the floor down after the kids. It’s too hard for them not to get sugar crumbs anywhere! Have a great night girl :)

    • Averie @ Averie Cooks — April 26, 2013 at 12:25 am (#

      Cinn-sugar on yeasted dough…wouldn’t that be a mini-donut! Or donut! Not weird at all! That’s what cinnamon-sugar breadsticks are or mini donuts from the MN State Fair or any sweet dough. I could gobble those things like crazy :)

  21. Suzanne — April 26, 2013 at 3:59 pm (#

    Lovely bread and I would scarf down that bread in no time because of that yummy looking crust!

  22. Sara {Home is Where the Cookies Are} — April 27, 2013 at 3:53 am (#

    OMG. YUM!!! I waaaaaas going to make banana bread this morning. . . again. But THIS! Wow. It’s happening in about 2 hours. What a great recipe – I LOVE things that come together so quickly. Perfect! :)

    • Sara {Home is Where the Cookies Are} — April 28, 2013 at 7:20 am (#

      Made it! Dee-lish! ;) Thanks for the “keeper” recipe! Love baked things that don’t require a mixer in the morning!

    • Averie @ Averie Cooks — April 28, 2013 at 2:07 pm (#

      I am so glad to hear you made it and that it’s a keeper! I agree :) Thanks for the field report!

  23. Nutmeg Nanny — April 28, 2013 at 6:20 pm (#

    Oh wow, I must try this :) your photos are wonderful!

  24. Paula — April 29, 2013 at 3:48 am (#

    I gave this a try over the weekend and love it! You have so many yummy quick bread recipes and it’s hard to pick a favorite, but the crust on this is to die for! I used my Vietnamese cinnamon and it was worth the splurge.

    • Averie @ Averie Cooks — April 29, 2013 at 4:08 am (#

      So glad that you made this one and I agree, the crust on this one is just very special :) Glad you agree! And the Vietnamese cinn on here would be worth it, you’re right!

  25. Jessica @ Portuguese Girl Cooks — April 29, 2013 at 7:01 am (#

    This bread is seriously calling my name! Look so so good, Averie!

  26. Kristi — April 29, 2013 at 12:11 pm (#

    Hi Averie!

    I made your cinnamon bread this morning, and it is delicious! BUT, I have one question. Why is mine brown and yours white? I followed the recipe exactly, and didn’t do anything crazy like use whole wheat flour or anything. What could be up with my brown bread?

    Also, I’ve pinned several of your recipes and follow a couple of your boards, but I’ve never scrolled way down here to the bottom. What a nice, conscientious person you must be to respond to so many of these comments!

    Thanks for your time! (Oh, and that blueberry coffee cake!)

    • Averie @ Averie Cooks — April 29, 2013 at 4:15 pm (#

      I have no idea why yours is brown. Could be the lighting in the pics but in person, mine is pretty darn white. I used King Arthur AP flour (red bag). I baked for exactly how long I wrote in the post and just took it out. I did sprinkle on maybe a tbsp of white sugar to the crust just for the pics so that the white would reflect in the light, but such a minute detail and that was only on the crust, not on the bread.

      You could always put a sheet of foil over the top of the bread in the future about 15 mins before the end of the baking time.

      Thanks for the pins!

      And thanks for noticing all my comment replies. Yes, it takes awhile :)

    • Jan — November 25, 2013 at 5:13 am (#

      Just a thought….did you happen to use dark brown sugar instead, of light brown sugar? That would definitely make it darker.

  27. laurasmess — May 15, 2013 at 3:49 pm (#

    I love the fact that you put ‘…remind your kids and husband to “Please, eat over your plate”!! Haha, my husband is the messiest eater. I always find crumbs on the couch! This bread looks absolutely gorgeous. I found it via Sally’s link on her latest post… argh, I want to make both breads from your gorgeous blogs! Thanks for the recipe Averie!

    • Averie Sunshine — May 15, 2013 at 3:53 pm (#

      Thanks for saying hi from Sally’s post. She and I are always making similar things and we don’t plan it…we both posted yeast recipes on the day last week AND this week.

      And yes, eating over the plate is so key. And lots of reminders to do so! :)

  28. Judy — July 11, 2013 at 2:50 pm (#

    I made this bread. Deeeelicious. The only comment I have is that the top of mine came out very dark too. I noticed another person had the same issue and you said you used Quaker oats. I’d didn’t see that ingredient in the recipe.

    • Averie Sunshine — July 11, 2013 at 2:56 pm (#

      I just went back and re-read my old comment to that other woman and yes, not sure how that part about Quaker Oats snuck in there but I took it out! haha!

      Anyway – if your bread is browning a bit quickly, just place a sheet of foil over the top of the bread about 15 mins or so before you think it will be done. The reason that it’s getting dark is because sugar is prone to caramelizing so just tent it with foil and you’ll be all set!

  29. Judy — July 11, 2013 at 2:59 pm (#

    That was quick. Thanks so much. I’ll try that suggestion next time.

  30. Tina @ Tina's Chic Corner — July 19, 2013 at 5:45 am (#

    I made this delicious bread and it came out fabulous! I blogged about it today:
    Thanks for a great recipe, Averie!

  31. Monica M — August 4, 2013 at 5:55 am (#

    Hi Averie! I made this bread this morning right after breakfast, as I realized I ran out of your delicious blueberry muffins, which by the way, became part of my breakfast routine! :) Oh my, that crust! Is it possible to bake a whole batch of just crust? lol I mean, the whole thing was delicious and the bread was so moist, but that crust…wow! And also, it was so easy and quick to make, I love baking but quick recipes are always good! ;) Thank you for the recipe Averie, hope you have a lovely day :)

    • Averie Sunshine — August 4, 2013 at 3:15 pm (#

      So glad you love those bb muffins as much as I do and they’re part of your routine! I wish they were part of mine :)

      I love the crust on this, too, and I’m not even into crust! So glad you enjoyed this one! Have a great week!

  32. Ilona — August 25, 2013 at 6:45 am (#

    It is so simple and so yummy! Great recipe, I’ll do it once again, for sure ;)

    • Averie Sunshine — August 25, 2013 at 1:29 pm (#

      Thanks for trying it and so glad you enjoyed & plan to make it again!

  33. stephanie — October 22, 2013 at 10:36 am (#

    If I wanted to try pudding mix in this bread, would I decrease a quarter cup of flour? I am definitely making it as is (love the oil/butter combo) and the crust, but I am just curious.

    • Averie Sunshine — October 22, 2013 at 10:38 am (#

      Since I haven’t tried it with pudding mix, I don’t know. But I think reducing the flour by 1/3 to 1/4 cups sounds about right. See how the batter is looking and tinker with it slightly as needed. LMK how it goes!

  34. Eva Domkowski — October 24, 2013 at 1:12 pm (#

    I made this today, and it was delicious! Soft, moist and loaded with cinnamon. The crunchy crust was a perfect contrast to that fluffy interior. My kids and I gobbled it right up! I will be making it again, for sure!

    • Averie Sunshine — October 24, 2013 at 1:13 pm (#

      I am so happy to hear that you and your kids loved it. I love the contrast too of the crunchy cinn/sugar crust to the fluffy interior. Glad you’ll make it again!

  35. Liz @ I Heart Vegetables — November 19, 2013 at 3:57 am (#

    Oh my goodness. I’m pinning this right this second, and I am totally going to make this for my family over Thanksgiving next week!

    • Averie Sunshine — November 19, 2013 at 12:27 pm (#

      Thanks for pinning and I know you’re family will love it. LMK how it goes!

  36. Laureen — November 19, 2013 at 6:50 am (#

    The cinnamon bread looks amazing Averie, I will have to try this recipe.

  37. Kaity — November 19, 2013 at 7:00 pm (#

    Hi Averie, this looks delicious! I’m just wondering if you have any suggestions on how to make this gluten free? Thank you!

    • Averie Sunshine — November 19, 2013 at 11:20 pm (#

      I would probably just use your fave GF baking blend, i.e. Bob’s Red Mill or similar.

    • Kaity — November 22, 2013 at 8:53 pm (#

      Thank you Averie! I just finished making this with gluten free flour and it is SO good.

    • Averie Sunshine — November 22, 2013 at 9:25 pm (#

      Oh that is GREAT to hear that GF flour worked well for you! This comment will help others who are GF and curious, I’m sure. Glad you love it! :)

  38. Beth Hite — January 15, 2014 at 6:49 pm (#

    I am so so impressed with this presentation. May I use your recipe as a link to my webpage? It is not something that will compete, but I do like to use a link which people will be interested in. I love this recipe and would be honoured to share it since you have had such beautiful photos and comments.
    Thank you.

    • Averie Sunshine — January 15, 2014 at 11:43 pm (#

      Thanks for the compliments but I do not allow my recipes or photography to be reprinted on other sites. I work very hard on my recipes and photography and if people want to view them, they will need to come to my site to do so.

      You are welcome to link back to my site. But no reprinting of my images or recipe. Thank you for understanding.

  39. Jennifer from Montreal — February 2, 2014 at 6:21 pm (#

    Oh yumm! I baked two loaves of your Cinnamon Ribbon bread this afternoon and am delighted to find another “keeper” recipe. I did not have buttermilk so I used powdered buttermilk culture that I picked up the last time I was in the States. That stuff is another keeper – brilliant!
    The texture is unexpected from such an easy recipe. My loaves are also darker inside than yours and I used light brown sugar. Instinct tells me it is my nutmeg and I will try using 1/4 tsp. less the next time I make it. And there will be a next time as it is an absolutely delicious recipe. Thank you, Averie!

    • Averie Sunshine — February 3, 2014 at 3:00 am (#

      Love the powdered buttermilk. It works great and I always have it on hand! If you ever have Greek yogurt, you can cut that with about half water/half greek yog to get the total amount of buttermilk you would have needed. Not a perfect shortcut or method, but it totally works :) Just tossing that out there.

      Anyway, darker inside. You have to remember that when I photograph things, I have to have all kinds of light reflectors bouncing light to make the food pop. Sometimes with light colored food, it picks it up too much and I can’t account for it in editing. So, in reality, maybe your loaves are darker than mine; maybe my food is under the influence of light bounces. Hard to say but try the nutmeg, too. Keep me posted!

  40. Paula B. — March 12, 2014 at 6:18 am (#

    Averie, it looks fabulous. My picky 6yo is in love with cinnamon sugar (muffins, coffee cake, snickerdoodles, cinnamon toast crunch cereal, and cinnamon toast, which he’s eating right now), and he will LOVE this recipe. I plan to bake it later this morning, but I have no oil; therefore, I’ll have to be a rebel and use a stick of unsalted butter (oh, the shame). I’ll let you know what he and my girls (and I… since I simple must do a quality check… What kind of mommy would I be otherwise?) think about it. I’m always excited to try a new recipe. (SN: I will have to replace the egg with a “flaxseed egg” per my son’s food allergies.)

    • Averie Sunshine — March 12, 2014 at 7:53 am (#

      Ok I hope everything goes well & that you love it!

    • Paula B. — March 13, 2014 at 6:55 am (#

      It is PERFECT!!!! moist! delicious! and I even used 1/2 AP and 1/2 white WW… My son just finished eating a slice, with turkey sausage, and he LOVES it! winner! winner! chicken dinner! Thank you for an awesome recipe!!!

    • Averie Sunshine — March 13, 2014 at 9:16 am (#

      Glad you and your son are loving this one! Thanks for trying it and LMK!

    • Paula B. — March 13, 2014 at 7:01 am (#

      OAN: You might not remember, but you and I bonded over our shoe size a while back. #Sisters4Life LOL

    • Paula B. — March 14, 2014 at 7:41 am (#

      The whole family loves it so much that I had to bake a second one. It’s just as PERFECT as the first.

  41. Rosemary — March 12, 2014 at 6:43 am (#

    I am always looking for sweets with cinnamon, this one looks delicious, just printed it looking forward to trying it this weekend. Thanks for another good one. Rosemary

  42. Courtney O'Dell — March 16, 2014 at 10:35 am (#

    Oh my goodness- this looks SO delicious. I need some this morning! Thanks for the pin-fest and kind words on my site yesterday! Totally made my day :)

    • Averie Sunshine — March 16, 2014 at 1:54 pm (#

      Yes totally pinned like 20 things of yours. Love your style & images and thanks for stopping by saying it made your day :)

  43. Mary Ann — March 30, 2014 at 7:06 am (#

    This is absolutely delicious and so easy to make. I couldn’t wait for it to cool completely – had to steal a slice. Not too sweet, moist, and that crust is such a nice contrast. Tragically, when I inverted it over the sink, I lost one nice corner of the crust. What a waste! I do have one question. After the 15 minute cool time, my bread settled a bit so it’s not as tall as yours appears to be nor as it was when I removed it from the oven. But it is completely done and the toothpick came out clean when I tested it (45 min was plenty of time). Any idea why? Thank you for this great recipe! It’s a keeper.

    • Averie Sunshine — March 30, 2014 at 7:47 am (#

      Glad you are a big fan and enjoying it! Regarding the height, maybe you pan was fractionally larger than mine, thus a shorter loaf. Also sometimes food on camera/pics looks MUCH larger than it really is. I wouldn’t worry about it too much :)

    • Mary Ann — March 30, 2014 at 8:14 am (#

      Thanks so much. I’ll just enjoy it then!

  44. Ozlem — April 4, 2014 at 6:12 pm (#

    I just tried this recipe. A-M-A-Z-I-N-G!!! It will become one of my staples.

    Thank you for not keeping it to yourself :)

    • Averie Sunshine — April 4, 2014 at 8:24 pm (#

      So glad you love it so much and it’ll become a staple! And I’ve never understood recipe hoarding. If I have a great recipe, I blog about it! That’s the point of a food blog, right! But I know not everyone shares this mentality!

  45. Anna — April 5, 2014 at 12:51 pm (#

    I made it today and OMG its delicious! My family really loved it and I did too :D the cinnamon swirl is the best part ^_^
    And it took so little work to prepare- the perfect recipe when you don’t have much time and crave cake. Thanks for posting this recipes I’ll definitely make it again!

    • Averie Sunshine — April 5, 2014 at 3:44 pm (#

      So glad it’s a keeper for you and that it was easy to prepare in a hurry! :)

  46. Julie @ This Gal Cooks — April 8, 2014 at 11:02 am (#

    I was a pro crust remover when I was a kid. No joke. I couldn’t stand it! Now I’m not so fussy about it, as long as it’s soft and fluffy. Or topped with cinnamon sugar. This looks amazing, Averie! Pinned.

    • Averie Sunshine — April 8, 2014 at 10:59 pm (#

      Thanks for pinning and this is my fave crust, EVER!

  47. Becca — April 9, 2014 at 9:01 am (#

    Hi Averie. Fabulous recipe as always. The ‘ribbon’ is lovely and makes this bread memorable. I made this for my man and I and we pretty much devoured the whole loaf. *blush* haha It has a muffin-y texture which we enjoyed very much. The nutmeg flavour was excellent. Thanks for sharing.

  48. dawn — April 19, 2014 at 7:12 am (#

    I made this for breakfast this morning after finding it on Pinterest. It’s fabulously good, not too sweet and very easy. I am not sure that any will be left for this toasty goodness of which you speak. ;) Thank you for sharing the recipe!

    • Averie Sunshine — April 19, 2014 at 8:23 am (#

      Thanks for trying the recipe & glad you’re loving it!

  49. Anisah — April 22, 2014 at 8:10 am (#

    I saw this on pinterest this morning, saw buttermilk in the ingredients and closed the page. BUT I couldn’t stop thinking about it so I made it with a few alterations because I’m temporarily dairy free. I used vegetable ghee instead of butter and war water mixed with a tbsp of white vinegar instead of buttermilk. OOOOHH it’s soooo yummy it’s dangerous. It jusst came out of the oven a little while ago and my husband and I have finished half already! I’m gonna save this recipe as the “diet saboteur” … But it’s so worth it! Thanks

    • Averie Sunshine — April 22, 2014 at 8:34 am (#

      Glad the vegetable ghee and DIY dairy-free buttermilk worked well for you! So proud of your for being resourceful! And glad you and your hubby have polished off half already! Thanks for the glowing feedback!

  50. Kathy — April 27, 2014 at 2:17 am (#

    Thanks for a great recipe! It was so easy to make, and produced such a moist tender bread. I had to stop my daughter from picking off the whole top crust, which she says is the best part!!

    • Averie Sunshine — April 27, 2014 at 9:02 am (#

      That’s exactly what I think about the crust – that I want to pick it all off (and do!). Glad you enjoyed the bread and found it easy, moist & tender!

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