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Your New Go-To Cinnamon Sugar Donut Loaf

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This sweet bread offers a delightful combination of a tender, rich crumb and the classic, comforting flavors of a cinnamon sugar donut. The loaf is baked to a golden perfection, then generously coated in a buttery cinnamon sugar mixture, creating a subtly crisp exterior that yields to a soft, aromatic interior. Each slice provides a balanced sweetness with a warm spice note, making it an ideal treat for breakfast, brunch, or an afternoon snack.

Ingredients

Scale
  • 1 Tasse warmes Milch
  • 1/4 Tasse Granulated Sugar
  • 2 1/4 Teelöffel Active Dry Yeast
  • 1 Ei
  • 1/2 Tasse geschmolzene Butter, ungesalzen
  • 1 Teelöffel Vanilleextrakt
  • 1/2 Teelöffel Salz
  • 3 1/2 Tassen Allzweckmehl (unbleicht)
  • 2 Teelöffel Zimt
  • 1/4 Tasse ungesalzene Butter (zum Beschichten)
  • 1/2 Tasse Granulated Sugar (für die Zimtzucker-Mischung)
  • 2 Esslöffel gemahlener Zimt (für die Zimtzucker-Mischung)

Instructions

  1. In a large bowl, combine the warm milk, 1 teaspoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
  2. Add the remaining ¼ cup granulated sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Whisk until well combined.
  3. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium-low speed for 6-8 minutes, until the dough is smooth and elastic.
  5. Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan.
  7. Once the dough has risen, gently punch it down and shape it into a loaf. Place the dough into the prepared loaf pan.
  8. Cover the loaf pan with plastic wrap or a kitchen towel and let it rise again for another 30-45 minutes, or until it has nearly doubled in size and risen above the rim of the pan.
  9. Bake for 30-35 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
  10. While the bread is baking, prepare the cinnamon sugar coating. In a small bowl, melt ½ cup of unsalted butter. In another small bowl, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon.
  11. Once the bread is baked, immediately remove it from the oven and let it cool in the pan for 5 minutes. Then, carefully invert it onto a wire rack set over a baking sheet.
  12. While the bread is still warm, brush all sides generously with the melted butter, then roll or sprinkle it with the cinnamon sugar mixture until fully coated.
  13. Let the bread cool completely on the wire rack before slicing and serving.

Notes

Ensure your milk is at the correct temperature for yeast activation; too hot will kill it, too cold will slow it down.

Do not over-knead the dough, as this can result in a tough bread.

For an extra rich flavor, use whole milk.

Store leftover bread in an airtight container at room temperature for up to 3 days.

This bread freezes well; wrap tightly in plastic wrap and then foil for up to 1 month. Thaw at room temperature.

Nutrition

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