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Cinnamon-Sugar Crust Cinnamon Swirl Bread – This swirling cinnamon bun is light and fluffy in the middle with a crispy cinnamon and sugar exterior reminiscent of a streusel topping.
Easy Cinnamon Swirl Bread
I have six other cinnamon bread recipes on my site. But this is different. It really is. It has a cinnamon sugar crust that is just as good. I find myself wanting to eat the crust and that never happens.
I'm not usually on the crust or crispbreads. Although I like the texture, I prefer soft and fluffy to crisp and hard. I would never cut the crust like a 7 year old, but I also don't go out of my way to eat it.
But this crust is like tiles of sweetness in a big fluffy white house, which comes off in big chunks that are so nice to nibble on. It's reminiscent of streusel topping, which I enjoy picking up coffee cakes and unsuspecting muffins.
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The bread is very fast and easy to prepare and it is brought together in 5 minutes with a whisk, in a bowl. I love it when I don't have to drag my mixer because it would seem to frustrate the purpose of calling a loaf a “quick loaf” if the ingredients need cream, creating more dishes. Nothing quick about it!
The same cinnamon and sugar mixture that is sprinkled on top before baking is also sprinkled on the dough, creating a swirl of cinnamon and sugar in the middle of the bread. The only way to create that thick, delicious sweet crust wall on top is to sprinkle cinnamon sugar liberally on the surface before baking.
Not everything sticks to bread and you will have to remind your children and your husband that 'Please eat on your plate'. And remember, too, so you are not recreating a sandy beach on your kitchen floor with the lost sugar and cinnamon granules.
The crust reminds me of the sweet crust which is slightly hardened, firm and full of intense flavor. After peeling off the rind, the smooth, light and fluffy interior is revealed by whey.
A little oil is used to soften because the oil produces softer, more elastic cakes, muffins, and breads than butter. And this safe bread is soft and smooth. In order not to lose any butter flavor, I also used a little butter. While baking, the butter and brown sugar caramelize, creating subtle caramel undertones.
Cinnamon sugar ribbon floating inside provides another touch of flavor. It's a bit like the classic Cinnamon Swirl Bread, without the work of kneading or rolling the dough into a cylinder.
Cinnamon flavor is present and noticeable, but not overpowering. Feel free to add more if you are a real devil.
The bread is tasty enough that you don't need butter, but if you are so willing to toast it and spread it abundantly with butter it takes you from very good to gobbling up all the extremely good bread. Our toaster was put to use and has the pieces of sugar and cinnamon glued to the crumb tray to prove it.
A bread so easy to make with excellent results, without kneading and without problems. From start to finish, this should go from the closet to your mouth in under an hour.
What's in Cinnamon Swirl Bread?
For this cinnamon bread recipe, you will need:
- Granulated sugar
- Unsalted butter
- Light brown sugar
- Canola oil
- Vanilla extract
- All-purpose flour
- Ground nut
- Sodium bicarbonate
How to make swirl cinnamon bread
In a small bowl, mix together the granulated sugar and cinnamon. Set aside.
In a separate bowl, mix the melted butter, egg, brown sugar, oil, and vanilla, followed by buttermilk. Add remaining ingredients and stir until combined.
Turn half of the cinnamon bun into a 9 × 5-inch greased bread pan and sprinkle three-quarters of the cinnamon-sugar mixture on top. Top with the remaining dough and sprinkle the rest of the cinnamon-sugar mixture on top.
Bake your cinnamon bun until the top is firm and a toothpick inserted in the center comes out clean. It will need to cool in the pan for about 15 minutes before you can remove it and place it on a wire cooling rack.
Can I use a smaller bread pan?
No, an 8×4 inch bread pan will be too small for this quick cinnamon bread recipe. You must use a 9 × 5 inch skillet for this recipe.
Can I freeze this bread?
Yes, cinnamon bread freezes very well. Let it cool to room temperature, then put it in a freezer bag or wrap it in several layers of plastic wrap. When you're ready to eat the frozen bread, put it on the counter overnight to defrost it.
Can I use a buttermilk substitute in this recipe?
If you don't normally have buttermilk on hand, you can cheat and do a little with plain milk by adding 1 or 2 tablespoons of vinegar or lemon juice to a cup of milk and waiting about 10 minutes.
Can I add Mix-Ins to the dough?
Most likely yes! Raisins or chopped nuts would be great in this cinnamon bun. You will only want to add about 3/4 cup of the mix in total, otherwise your bread will overflow in the oven.
Can I make this recipe in buns?
Yes, I have turned this into muffins before and they turned out very well! You should check your buns for about 18 minutes and bake one or two more minutes at a time until you discover the exact amount of time they should be in the oven. You will know that your cupcakes are ready to bake when golden and elastic to the touch.
Can I make this gluten free bread?
I haven't made this gluten-free flour bread before, so I can't offer any advice on how to do it. Just try making it with your favorite gluten-free baking mix and see how it works!
Tips for making swirl cinnamon bread
When preparing the quick dough, it is important that you give the melted butter a couple of minutes to cool down before mixing it with the other wet ingredients. If you mix everything at once, you could end up accidentally stirring the egg with the hot butter.
Cinnamon bread dough will be a little lumpy, and that's totally normal. Don't try to remove all the lumps, otherwise you will overwork the dough and your bread will not be as fluffy once baked.
Lastly, for easier cleaning, I recommend inverting the bread over the kitchen sink or a paper towel, as part of the cinnamon sugar coating will fall off when you remove the loaf from the pan.
- 1/3 cup granulated sugar
- 1 tablespoon of cinnamon
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packaged
- 1/4 cup canola or vegetable oil
- 1 tablespoon of vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- pinch of salt, optional and to taste
- Preheat oven to 350F. Spray a 9-by-5-inch bread pan with floured cooking spray, or grease and flour the pan; set aside (don't use an 8-by-4-inch tray; it's too small)
- In a small bowl, combine 1/3 cup granulated sugar with cinnamon and stir to incorporate; set aside.
- In a large microwaveable bowl, melt the butter, about 1 minute. After the butter has cooled momentarily (so you don't stir the egg), add the egg, brown sugar, oil, vanilla, and beat to combine. Add the buttermilk and whisk to incorporate.
- Add flour, nutmeg, baking soda, optional salt and stir until combined; do not over mix. The dough will be thick and lumpy. Don't try to shake the lumps gently.
- Pour half of the dough into the prepared pan, smoothing it lightly with a spatula. Sprinkle three quarters (75%) of the cinnamon and sugar mixture (eyeball only), evenly distributed over the surface of the dough. This creates the cinnamon tape.
- Cover with the remaining half of the dough, smoothing it lightly with a spatula. Sprinkle the remaining cinnamon-sugar mixture, evenly distributed on top. It seems a lot, but it is necessary to form the scab, and not all of it is here.
- Bake for 45 to 55 minutes (mine took 50), or until the top is firm and firm, and a toothpick inserted in the center comes out clean, or with a few damp crumbs, but no dough. Let the bread cool in the pan for about 15 minutes before inverting.
- Invert the bread over the sink or a paper towel to catch some of the unbonded cinnamon sugar and sprinkle over the bread again. Place the bread on a wire rack to cool completely.
Bread will remain airtight at room temperature for up to 5 days, or can be frozen for up to 3 months. Makes a wonderful toast.
one Amount per proportion: Calories: 249 Total Fat: 9 g Saturated Fat: 3 g Trans Fat: 0 g Unsaturated Fat: 6 g Cholesterol: 26 mg Sodium: 140 mg Carbohydrate: 38 g Fiber: 1 g Sugar: 21 g Protein: 3 g
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