Snickerdoodle Bread

When I made The Best Snickerdoodles I didn’t know how many closet snickerdoodle cookie fans there were.

Bread that has snickerdoodle cookie flavor should make everyone happy.

Snickerdoodle Bread - Bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust! Delish!!!

Over the years I’ve made four versions of snickerdoodle cookies, snickerdoodle bars, and now bread. To say I love snickerdoodle stuff is an understatement.

The bread is a spinoff on Cinnamon-Sugar Crust Cinnamon Ribbon Bread, a reader and personal favorite.

Snickerdoodle Bread - Bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust! Delish!!!

I kept the cinnamon-sugar top for an ever so slight crunch, but rather than making a layer of cinnamon-sugar that runs through the middle of the loaf like a ribbon, I added cinnamon chips.

They can sometimes be tricky to find in grocery stores, although in the fall and the holiday baking season, you’ll have the best luck. Target and Walmart are usually good about stocking them. Or order from Hershey’s, King Arthur, or Amazon, use white chocolate chips, or omit.

Snickerdoodle Bread - Bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust! Delish!!!

I created the subtle yet special tang that snickerdoodle cookies are known for by incorporating sour cream into the batter. It also helps keep the bread soft, fluffy, and moist.

Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering.

Snickerdoodle Bread - Bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust! Delish!!!

The recipe makes two small-ish 8×4-inch loaves. Bread freezes well and it makes great gifts.

But the heavenly smell that permeates your entire house while it bakes will cause you to devour the first loaf and you’ll be onto the second loaf in no time.

Snickerdoodle Bread - Bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust! Delish!!!

If you could manage to save some, it would make incredible French toast.

But we never got that far.

Snickerdoodle Bread - Bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust! Delish!!!

Print Recipe

Snickerdoodle Bread

Bread that has snickerdoodle cookie flavor should make everyone happy. I created the subtle yet special tang that snickerdoodle cookies are known for by incorporating sour cream into the batter. It also helps keep the bread soft, fluffy, and moist. Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering. Recipe makes two small/med 8×4-inch loaves. Bread freezes well and it makes great gifts, but the heavenly smell that permeates your entire house while it bakes will cause you to devour the first loaf and you'll be onto the second loaf in no time.

Yield: 2 small/med 8x4 loaves

Prep Time: 15 minutes

Cook Time: about 45 to 50 minutes

Total Time: about 90 minutes, for cooling

Ingredients:

Bread
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream (lite is okay; I haven't tried substituting Greek yogurt)
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
pinch salt, optional and to taste
1 1/2 cups cinnamon chips (most of one 10-ounce bag; white chocolate chips may be substituted or chips may be omited)
2 tablespoons all-purpose flour

Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

Directions:

  1. Pre-heat over to 350F and spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. Recipe could be made as mini loaves or muffins; baking times will vary.
  2. Bread - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the butter, sugars, eggs, vanilla, and beat on high power until creamed, light, and fluffy, about 3 to 4 minutes.
  3. Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add 1 1/2 cups flour, cinnamon, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don't overmix. Set aside.
  5. To a small bowl, add the cinnamon chips, sprinkle with 2 tablespoons flour, and toss with your fingers or a spoon to coat chips in flour. Flouring them helps prevent sinking while baking.
  6. Add contents of small bowl (chips and any excess flour) to large mixing bowl and beat on low until just incorporated, about 1 minute; don't overmix.
  7. Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside.
  8. Topping - To a small bowl, add sugar, cinnamon, and stir to combine.
  9. Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
  10. Bake for about 45 to 50 minutes (I baked 48), or until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. However, the toothpick test is tricky because you'll likely hit cinnamon chips which are melty and gooey. Bread will be domed, likely with a crack down the center, and will be firm when touched lightly when done. Allow bread to cool in pans on a wire rack for about 15 minutes before inverting (do it over a paper towel to catch the cinnamon-sugar topping) and allowing to cool completely on a rack before slicing and serving. Bread will keep airtight at room temp for up to 1 week and in the freezer for up to 6 months.

Loosely adapted from Cinnamon-Sugar Crust Cinnamon Ribbon BreadFood.com, Barbara Bakes

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109 comments

  1. If you made these into standard sized muffins how long would you bake them do you think? And Im guessing they would make apx 24?? I want to take a batch of muffins into a work b fast tomorrow AM YUM

    • Muffins usually take between 18-24 minutes, give or take, for most all recipes. I would guess 18-24 muffins, but everything is just purely a guess here!

    • Averie THANK YOU – early bird you are this AM arent you??
      Do you then think I could turn this in to muffins ? have you tried to do that yet?
      Yum

    • Probably would be fine…although I haven’t tried…

      Muffins usually take between 18-24 minutes, give or take, for most all recipes. I would guess 18-24 muffins, but everything is just purely a guess here!

  2. Thanks for linking to my Snickerdoodle bread recipe. Your bread looks scrumptious.

  3. I make a similar bread using cinnamon bits from King Arthur Flour. I ordered them online. This is the only place I could find them. Looking forward to making your bread this afternoon! Maybe I’ll try it with pumpkin instead of sour cream too….

    • Pumpkin in it sounds great! And the KAF chips are great but many groc stores or Target, Walmart, etc do carry the Hershey’s version. Hope you can find them and if you try the bread, LMK how it goes!

  4. Oh my word, this looks beautiful!!

  5. Made this bread and it was fantastic! Couldn’t find the cinnamon chips though – went to seriously 5 different grocery stores over the week to hopefully find the chips by the weekend. No luck! But it turned out perfectly without the chips. If I ever do find those chips though, definitely stocking up! Thanks for a great recipe!

    • To continue this comment – I’ve seen some recipes online for homemade cinnamon chips for those of us who can’t find them…have you tried any of those recipes? Or have you attempted to make your own cinnamon chips before?

    • Just order them from Amazon or King Arthur or any site online. I gave multiple links in the post. You don’t need to be running around to 5 stores or making them! :)

      No, I haven’t made my own baking chips of any kind. I seriously don’t have that kind of time on my hands to mess around with something so fussy like that…wish I did have that kind of time or patience! But no :)

      Glad the bread turned out perfectly without the chips! Thanks for trying it!

  6. Absolutely my Moms favorite treat. I have a bib problem with it sticking to the pan. I’ve tried mini muffin size, mini loaf and regular size. I grease well and flour but MOST of the time it sticks and ruins it. Any helpful tips?

  7. Hi Averie,
    I made the snickerdoodle bread this week. It was delicious! My kids loved it, and my son asked if we could have this every day for the rest of our lives!! Thank you for the recipe!

  8. can you make this gluten free?

  9. Hi, Averie. What’s your best guess as to the baking time if i used a 10×5 loaf pan? I actually have the cinnamon chips on hand and am dying to make this!

  10. I’m having trouble getting this recipe to work. The only time it worked was without the cinnamon chips in mini loaf pans. In regular loaf pans, with the chips, in never works. I’ve tried various changes to make it work, but it never cooks evenly. The inside is raw while the outside is over done. I’ve tried about seven times in the past week and am close to discarding the recipe after six failures.
    Any suggestions?

    • I can’t say exactly why it doesn’t work for you in regular pans and with the chips, but in mini pans and without the chips, it works…other than knowing from personal experience that it’s easier to bake things successfully in mini pans or smaller loaf pans because both the edges and center get done more evenly and more quickly.

      For example, I personally have a hard time with banana bread in one big 9×5 pan so usually make banana bread in two 8×4’s. Just that small change works for me so the center cooks through. Baking isn’t always an exact science so if you like the recipe, then I’d continue to bake it as mini loaves (you can try with the chips) since you know that works for you.

  11. this sounds so good…but i’m allergic to dairy. any suggestions to what can be used in place of sour cream?

  12. Oh delicious! I am pinning this! Hope I can find cinnamon chips here in Australia!

  13. The loaves came out comically short for us, but maybe that’s just user error. But, by no means does that denote failure! No, indeed, these were delicious little loaves and the cinnamon chips were the bomb.

    • All loaf pan sizes vary and sometimes the labeling/measurements really vary from brand to brand. Yours must have just been a bit bigger than mine, thus the shortness, but as long as they tasted great, that’s what matters!

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