Cheesy Homemade Breadsticks
Learn to make soft, garlicky, cheesy breadsticks with a golden crust—perfect for dipping and sharing...
65
total time
8
servings
65 kcal
calories
Gathering Ingredients
Gathering the right ingredients is the first step to a reliable and delicious cinnamon donut bread. Start with pantry basics you probably already have, then pick up a few specialty items to elevate the texture and flavor. For a rich, tender crumb, choose all-purpose flour, but you can swap part of it for whole-wheat if you want a nuttier profile. Powdered sugar adds a subtle sweetness when you glaze, while granulated sugar helps create a delicate caramelization along the crust during baking. Ground cinnamon is the star here, so opt for a fresh jar and give it a quick sniff to ensure it’s aromatic. Vanilla extract brightens the mixture, and a pinch of salt helps balance the sweetness. For the dairy, whole milk delivers a soft crumb and a touch of richness, but 2% works nicely if that’s what you prefer. Softened unsalted butter gives the batter a luscious mouthfeel, and eggs help with structure and lift. If you like, you can add a touch of nutmeg or allspice to the dry mix for a warmer, spicier note. Having a loaf pan ready, a whisk, a spatula, and a small bowl for the cinnamon-sugar swirl makes the process smooth and enjoyable. This section is all about setting the stage: selecting the right ingredients, measuring accurately, and preparing your workstation so the batter comes together without any guesswork. With these basics in place, you’re ready to move to dry ingredients, which establish the backbone of the loaf.
Preparing the Batter: Dry Ingredients
The dry ingredients form the structure of the loaf and influence the crumb’s tenderness. In a large bowl, whisk together two cups of all-purpose flour, one-half cup granulated sugar, two teaspoons baking powder, half a teaspoon baking soda, and half a teaspoon of salt. Add two teaspoons of ground cinnamon and, if you like a more layered spice, a pinch of nutmeg or allspice. Sifting the dry mix helps ensure even distribution of leavening and spices, which promotes uniform rising and a lighter final texture. While the dry ingredients rest, you can prepare the cinnamon-sugar swirl that will infuse subtle cinnamon pockets throughout the loaf. Combine a tablespoon of brown sugar (optional for a deeper caramel note) with two teaspoons of ground cinnamon in a small bowl. This mixture can be folded into the batter or used as a gentle ribbon swirled through the batter for a faint, fragrant center. Remember to reserve a little cinnamon-sugar sprinkle for finishing the top after baking, if you like a more pronounced crust. The goal here is to create a balanced structure that yields a soft bite while maintaining a sturdy base for the glaze that will crown the loaf later. As you finish this step, you’ll be ready to move to the wet ingredients and start forming the batter.
Creaming the Butter and Sugar
Creaming butter with sugar is the method that builds air into the batter, giving the loaf its gentle rise and fine crumb. In a separate bowl, beat ½ cup softened unsalted butter with ½ cup granulated sugar until pale, fluffy, and slightly creamy—this usually takes about 2 to 3 minutes on medium speed with a mixer. The goal is not to incorporate air aggressively but to lighten the fat so it blends evenly with the other components. Next, add two large eggs, one at a time, beating well after each addition to create a smooth emulsion. The vanilla extract, about 1 teaspoon, adds warmth and depth to the flavor profile. In a separate measuring cup, gently heat ½ cup of milk until just warm; this helps the batter come together without curdling the eggs. With the mixer on low, alternately add dry ingredients and warm milk in three batches, starting and ending with the dry mix. Stop as soon as the batter looks cohesive and creamy. Over-mixing can develop gluten too much, resulting in a tougher crumb, so treat the batter with care. At this stage, you may also fold in a small amount of the prepared cinnamon swirl for a more integrated spice, if desired. The batter should be thick but pourable, ready to mingle with the cinnamon-sugar pockets that will appear as it bakes.
Cooking Process: Baking the Donut Bread
Preheat the oven to 350°F (175°C) and prepare a standard loaf pan with parchment paper or a light coating of butter and flour. Scrape the batter into the pan, smoothing the top with a spatula. If you reserved a cinnamon swirl, you can lightly ripple it into the surface using a skewer or knife to create a gentle marbled effect. Bake the loaf for about 55 to 65 minutes, or until the top is deeply golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. If the loaf starts to brown too quickly, cover loosely with foil for the last 10 minutes to prevent over-browning while the interior finishes cooking. When done, remove the pan from the oven and let it rest on a wire rack for 15 minutes, then lift the loaf from the pan and allow it to cool completely before glazing or slicing. The glaze is a simple confectioners’ sugar blend with a splash of milk and vanilla, poured over the cooled loaf to set a sweet, glossy layer that echoes the donut theme. The results should be a soft, lightly sweet crumb with a warm cinnamon aroma and a gentle glaze that hardens into a gentle crust. This is the moment when the house fills with the comforting scent of cinnamon, baked bread, and vanilla.
Tips for Doneness and Donut-Style Glaze
Doneness is best judged by color and toothpick test. The loaf should be deeply golden on top and near the edges, with a light spring when pressed gently. The toothpick should emerge with a few moist crumbs, not raw batter, indicating that the interior is fully baked. Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack; this makes removing the loaf clean and preserves the shape. For the glaze, whisk 1 cup of powdered sugar with 2 to 3 tablespoons of milk and ½ teaspoon vanilla until smooth. The glaze should be thick but pourable; adjust with a teaspoon of milk if it’s too stiff, or a pinch of sugar if it’s too thin. Drizzle the glaze while the loaf is still slightly warm so it melts into the surface, creating a glossy finish. If you prefer a more pronounced glaze, you can dust with a little extra cinnamon or a pinch of sea salt to contrast sweetness. Storage tips: keep the loaf covered at room temperature for up to 2 days or refrigerate for longer storage, but be mindful that refrigeration can dry the crumb slightly. Reheat slices gently in the microwave or a low oven to revive softness before serving. A light dusting of cinnamon on the top also adds a friendly visual touch that echoes the donut flavor profile.
Make-Ahead Tips and Variations
If you love make-ahead breakfasts, you can prepare the batter up to the point of baking and refrigerate it for up to 24 hours before baking. The slow, chilled batter yields a slightly different crumb with more defined pockets of cinnamon. For variations, try swapping half of the all-purpose flour for almond flour for a nutty aroma, or add finely grated orange zest to brighten the flavor with citrus notes that pair nicely with cinnamon. A drizzle of honey alongside the glaze can introduce a softer sweetness and a hint of floral fragrance. You can also experiment with adding chopped toasted pecans or walnuts to introduce crunch and extra depth. For a dairy-free version, use a plant-based milk and a solid oil like coconut oil in place of butter; the texture will still be tender, though the crumb may be a touch different. Keeping a batch of glaze ready and a few extra cinnamon sticks on hand makes it easy to personalize portions for family breakfasts, brunch gatherings, or cozy solo mornings. This section encourages experimentation while preserving the core technique that makes this cinnamon donut bread comforting and repeatable. — Practical tips: measure flour correctly by scooping and leveling for consistent results, and avoid overmixed batter to maintain a tender crumb.
Storing, Freezing, and Reheating
To store, wrap the cooled loaf tightly in plastic wrap or place slices in an airtight container. At room temperature, it stays moist for 2 days, after which a light wrap in a fresh layer of parchment and foil helps preserve moisture. For longer storage, freeze slices individually in a resealable freezer bag. Freezing maintains flavor well for up to two months; thaw at room temperature, then rewarm gently in a toaster oven or microwave. If you plan to glaze before serving after freezing, you can apply the glaze after reheating to maintain the glaze’s shine and structure. A fresh glaze or a light dusting of cinnamon can refresh the appearance and taste even after freezing. Always reheat until the loaf is warm to the touch and the aroma of cinnamon is inviting again. Keeping a small container of glaze on hand allows you to add a touch of sweetness whenever you cut a new slice. This approach makes the donut bread a versatile item that transitions easily from breakfast to dessert or a cozy afternoon treat. Extra notes: avoid overbaking to keep the loaf tender, and consider testing with a thermometer if you want precise doneness checks. The internal temperature should register around 195°F (90°C) for a fully cooked, moist crumb.
Final Presentation and Glaze Finish
When the loaf is fully cooled and the glaze has set, slice generously to reveal the tender interior and the cinnamon swirls. Present the slices on a wooden board or a warm-toned ceramic plate with a small pitcher of extra glaze or a side of fresh fruit to balance sweetness. A light dusting of cinnamon on top creates a professional, homey finish that echoes the donut-inspired flavors without being overpowering. For a brunch-ready setup, arrange slices in a fan pattern and pair them with a pot of coffee or tea. If you want a richer feel, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side for a dessert-like twist. Finally, consider offering a citrus-compote or berry sauce as a companion to add a bright contrast to the cinnamon richness. The charm of this cinnamon donut bread is its combination of comfort and familiarity with a touch of pastry-style indulgence, making it a crowd-pleaser for every season. This final presentation is designed to invite guests to indulge and savor the soft crumb, warm spice, and glossy glaze. Enjoy the aroma, savor the texture, and share the warmth that comes from a loaf of cinnamon donut bread baked with care. For a more dramatic finish, drizzle extra glaze in a zigzag pattern across the top just before serving and pair with a hot beverage to highlight the comforting notes of vanilla and cinnamon.
Delightful Cinnamon Donut Bread
Soft, cinnamon-infused donut bread baked to a golden crust with a subtle glaze—perfect for breakfast or brunch. Easy and cozy to make.
total time
65
servings
8
calories
65 kcal
ingredients
- 2 cups all-purpose flour 🥣
- 1/2 cup granulated sugar 🍬
- 1 tablespoon baking powder 🧁
- 1 teaspoon ground cinnamon 🌰
- 1/2 teaspoon salt 🧂
- 2 large eggs 🥚
- 1/2 cup milk 🥛
- 1/4 cup unsalted butter, melted 🧈
- 1 teaspoon vanilla extract 🍨
- For cinnamon swirl: 1/4 cup brown sugar 🍬
- 2 teaspoons ground cinnamon 🌰
- 1 tablespoon melted butter 🧈
- Glaze (optional): 1/2 cup powdered sugar 🍚
- Milk for glaze: 1-2 tablespoons 🥛
instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients just until combined.
- Mix the cinnamon swirl ingredients (brown sugar, cinnamon, melted butter) to form a thick paste.
- Pour half of the batter into the pan, dollop half of the cinnamon swirl, then top with the remaining batter. Swirl gently with a knife to create ribbons.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10-15 minutes in the pan.
- If using glaze, whisk powdered sugar with enough milk to reach drizzle consistency and spoon over the loaf before serving.
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