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!

MY OTHER RECIPES

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!

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.

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.
Only Eats

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.

250 comments on “Cinnamon-Sugar Crust Cinnamon-Ribbon Bread”

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

  2. Pingback: Quick Bread Recipes

  3. 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!

  4. 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

  5. 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?

  6. 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!

    • 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!

  7. I took this heavenly-smelling bread out of the oven about an hour ago and now I’m enjoying the first slice with a cup of hot cocoa. So good, especially with the autumn in full swing outside! It look so pretty with the cinnamon ribbon in the centre. The only thing I changed was reducing the amount of sugar that goes in the batter to 1/2 cup, and the result is spot-on. Thank you for this great recipe!

  8. Hi i really love your recipe although i haven’t tried it as yet the visual is lovely. Keep up the excellent baking and i wish you all the success.

  9. Made this for breakfast today & followed recipe almost as written. The only change was I reduced the nutmeg just a tad (1/2 tsp not the full tsp). I like nutmeg but not too much and I think that amount was perfect for my taste. Came out wonderful, I baked the bread 47 minutes total. My bf loved it and already ate 2 thick slices with some I Can’t Believe It’s Not Butter and coffee. My whole house smells amazing too :) 

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  12. I like home-made bread, but your loaf  looks more like a cake than bread. Is it the photo?

  13. I made this yesterday and did three mini loaves. So good. I don’t know how you do it. Thank you for sharing the deliciousness!

  14. Pingback: Averie Cooks » Cinnamon-Sugar Crust Cinnamon-Ribbon Bread – YummySum

  15. I came across this recipe this morning not sure how. HA!!  I made it and it looks like yours. HA!! That doesn’t happen much. Then I decided to make it into muffins like I also saw. I used white whole wheat and scant. I did put some of the cinnamon and sugar in the middle of the muffins too. Oh my goodness, they are delicious. We really like whole wheat foods.

    I just sliced the loaf and going to take some up to my husband and son while they are weed eating. Good snack!! Ha!!  It is very good and moist too. I made it exactly by your recipe. So easy!!

  16. Oops!! That would be sucanat!! Crazy auto correct.

  17. Just so you know I make several of your pancake recipes over and over. Finally made this bread today and it is incredible! Thanks again for all your recipes. Going to try one of your cookie recipes next.
    Jean

  18. Can you make muffins with this recipe? How long should you bake them?

    • I haven’t tried so cannot say for sure but most muffins bake from 18-23 minutes, depending on oven and size of muffin tin. But that’s just a guesstimate. Bake until they’re springy and set in the center.

  19. I made this recipe tonight. My house smelled so good. Just had a piece and it was delish. I added 1/2 cup of chopped walnuts to the sugar and cinnamon. So good. The  nutmeg was just perfect. Will be making this again. Next time I will try making muffins. Was so easy. Thanks for the quick reply on baking time for muffins.

    Sandra

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