Cinnamon-Sugar Crust Cinnamon-Ribbon Bread

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Cinnamon Sugar Bread — This brown sugar cinnamon bread is light and fluffy in the middle, with a crusty cinnamon-sugar exterior that’s reminiscent of a streusel topping! The ribbon of cinnamon sugar that runs through the middle is a perfect touch! Easy, one-bowl, no-mixer recipe!!

sliced loaf of Cinnamon-Sugar Crust Cinnamon Swirl Bread

Cinnamon Swirl Quick Bread Recipe

This brown sugar cinnamon 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 ‘quick bread’ if the ingredients need to be creamed, creating more 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 swirl in the middle of the loaf. 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.

sliced Cinnamon-Sugar Crust Cinnamon Swirl Bread on cutting board

The ribbon of cinnamon-sugar that floats through the interior provides another pop of flavor. The cinnamon flavor is present and notable, but it’s not overwhelming. Feel free to add more if you’re a true fiend.

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.

Such an easy bread to make with great results, no kneading and no fuss. From start to finish, this should go from cupboard and into your mouth in under an hour.

slice of Cinnamon Swirl Bread

Cinnamon Sugar Bread Ingredients

For this cinnamon sugar quick bread recipe, you’ll need:

  • Granulated sugar
  • Cinnamon
  • Unsalted butter
  • Egg
  • Light brown sugar
  • Canola oil
  • Vanilla extract
  • Buttermilk
  • All-purpose flour
  • Ground nutmeg
  • Baking soda
  • Salt

Can I Use a Buttermilk Substitute?

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.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

crusty cinnamon bread loaf

How to Make Cinnamon Sugar Swirl Bread

This cinnamon swirl quick bread is super simple to make! Here’s a look at how the bread is prepared:

  1. In a small bowl, stir together the granulated sugar and cinnamon. Set aside. 
  2. In a separate bowl, whisk together the melted butter, egg, brown sugar, oil, and vanilla, followed by the buttermilk.
  3. Add the remaining ingredients and stir until just combined. 
  4. Turn HALF the bread batter into a greased 9×5-inch loaf pan and sprinkle three-quarters of the cinnamon-sugar mixture over top. Top with the remaining batter and sprinkle the rest of the cinnamon-sugar mixture over top.
  5. Bake your cinnamon swirl bread until the top is set and a toothpick inserted in the center comes out clean.
cinnamon bread with cinnamon swirl filling

Tips for Making Cinnamon Sugar Quick Bread

When making the quick bread batter, it’s important that you give the melted butter a couple minutes to cool down before mixing it in with the other wet ingredients. If you mix everything together all at once, you might wind up accidentally scrambling the egg with the hot butter. 

The cinnamon bread batter will be a little lumpy, and that’s totally normal. Don’t try to stir out all the lumps, otherwise you’ll over work the batter and your bread won’t be as fluffy once baked. 

Lastly, for easier cleanup I recommend inverting the bread over your kitchen sink or a paper towel since some of the cinnamon-sugar topping will fall off when you remove the loaf from the pan. 

Recipe FAQs

Can I Use a Smaller Loaf Pan? 

No, an 8×4-inch loaf pan will be too small for this cinnamon quick bread recipe. You must use a 9×5-inch pan for this recipe. 

Can I Freeze This Bread? 

Yes, cinnamon sugar bread freezes really well. Let it cool to room temperature, then pop it into a freezer bag or wrap it in multiple layers of plastic wrap. When you’re ready to eat the frozen loaf, set it on the counter overnight to thaw. 

Can I Add Mix-Ins to the Batter? 

Most likely, yes! Raisins or chopped nuts would both be great in this cinnamon swirl bread. You’d only want to add about 3/4 cup of mix-ins total, otherwise your bread will overflow in the oven.  

Can I Make This Recipe Into Muffins? 

Yes, I’ve made this into muffins before and they turned out beautifully! You’ll want to check your muffins around the 18-minute mark and bake a minute or two more at a time until you figure out the exact amount of time they should be in the oven. You’ll know your muffins are done baking when they’re golden and springy to the touch. 

Cinnamon-Sugar Crust Cinnamon Swirl Bread — This cinnamon swirl bread is light and fluffy in the middle with a crusty cinnamon-sugar exterior that's reminiscent of a streusel topping! The ribbon of cinnamon sugar that runs through the middle is a perfect touch! Easy, one-bowl, no-mixer recipe!!

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4.42 from 46 votes

Swirled Cinnamon Sugar Bread

By Averie Sunshine
This cinnamon swirl bread is light and fluffy in the middle with a crusty cinnamon-sugar exterior that's reminiscent of a streusel topping.
Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12
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Ingredients  

Cinnamon Sugar

  • cup granulated sugar
  • 1 tablespoon cinnamon

Bread

  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • ¼ cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon baking soda
  • pinch salt, optional and to taste

Instructions 

  • 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)
  • In a small bowl, combine 1/3 cup granulated sugar with the cinnamon and stir to incorporate; set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 3 months. Makes wonderful toast.

Nutrition

Serving: 1, Calories: 249kcal, Carbohydrates: 38g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 26mg, Sodium: 140mg, Fiber: 1g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Cinnamon Sugar Desserts: 

Cinnamon Sugar Pretzel Twists – Baked in a muffin pan and made with refrigerated dough to save time, you’re going to LOVE how FAST and EASY these finger-lickin’ sweet pretzel bites are!

Cinnamon Sugar Pretzel Twists - Baked in a muffin pan and made with refrigerated dough to save time, you're going to LOVE how FAST and EASY these finger-lickin' sweet pretzel bites are! A simple powdered sugar glaze makes pulling apart this buttery soft pretzel dough coated with cinnamon and sugar just irresistible! 

Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!

Cinnamon Sugar Pumpkin Bread

Snickerdoodle Bread — 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

Cinnamon Coffee Cake — Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE!! Soft, fluffy, light, and of course it’s perfect with coffee!!

slice of cinnamon coffee cake on white plate

Honey Bun Cake — Tastes like a Honey Bun in cake form!! Sweet, rich, decadent, and reminds me of the Honey Buns I used to eat as a kid! Fast and EASY!!

Honey Bun Cake — Tastes like a Honey Bun in cake form!! Sweet, rich, decadent, and reminds me of the Honey Buns I used to eat as a kid! Fast and EASY!!

Glazed Cinnamon Roll Cake — The flavor of cinnamon rolls in a soft, tender, EASY cake!! One bowl, no mixer, and you’re going to love the tangy-sweet GLAZE!!

cinnamon roll cake on a white plate

Originally published April 24, 2013 and republished October 2, 2020 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

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

  2. 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!

    1. 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!

  3. 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!

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

  5. 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!

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

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

  7. 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”!

  8. 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)

    1. Thanks for the pin (love the board title..lol) 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!

  9. That is so funny that you say that because I hate crust too! My mom and I have a system when we have bread. She takes the crust and hands me the soft fluffy middle. I think, by the looks of it, this bread might just covert me to a crust lover (sorry mom). :)

  10. WOW! This is so up my alley! I am cinnamon obsessed so I am salivating from this recipe! Cant wait to try it out!