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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.
The bread is a spinoff on Cinnamon-Sugar Crust Cinnamon Ribbon Bread, a reader and personal favorite.
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.
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.
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.
If you could manage to save some, it would make incredible French toast.
But we never got that far.
- 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
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Pre-heat over to 350F and spray two 8×4-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.
- 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.
- Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
- 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.
- 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.
- 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.
- Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside.
- Topping – To a small bowl, add sugar, cinnamon, and stir to combine.
- Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
- 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.
Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 35mgCarbohydrates: 25gFiber: 0gSugar: 18gProtein: 2g
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 Best Snickerdoodles – Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find!
Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!
White Chocolate Snickerdoodle Cookies – White chocolate adds a fun twist to a classic cookie
Soft and Chewy Cinnamon Chip Snickerdoodle Cookies – Buttery soft snickerdoodles loaded with cinnamon chips! They’re for those who usually need to double the cinnamon in recipes just to get enough pop!
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