A sweet and tender loaf wrapped in a spiced sugar crust, this cinnamon sugar bread brings warmth, comfort, and buttery richness to your kitchen. Perfect for cozy mornings, afternoon treats, or gifting during the holidays, it’s a crowd-pleasing bake that delivers both nostalgic flavor and irresistible texture. The golden-baked exterior hides a soft, moist crumb, making every slice a delicious contrast of softness and spice.
Ingredients Breakdown
This loaf gets its richness and softness from whole milk, which adds body and moisture, keeping the crumb tender and flavorful. Melted butter plays a dual role: it’s included in the batter for richness and brushed on the surface to help the spiced sugar coating adhere. The vanilla extract infuses the bread with warmth and depth, enhancing the overall flavor profile. The egg binds everything together while providing structure and lift.
All-purpose flour is the foundation of the loaf, giving it a soft yet sturdy crumb. Granulated sugar sweetens the bread, both in the batter and in the crunchy topping. Baking powder ensures the loaf rises properly without yeast, and kosher salt sharpens the sweetness and balances the flavors.
The crowning glory is the spiced sugar coating, made with granulated sugar, cinnamon, and nutmeg. This blend adds aromatic warmth and a crackly, sweet finish that contrasts beautifully with the buttery interior.
Step-by-Step Instructions
To ensure the loaf bakes evenly and doesn’t stick, preheat the oven to 350°F (175°C) and spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. Greasing every corner of the pan is crucial for a clean release after baking.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed throughout the dry mix, creating a consistent texture in the finished loaf.
In a separate bowl, combine the milk, egg, melted butter, and vanilla. Whisk until the mixture becomes silky and smooth. The milk and egg should be at room temperature to help the ingredients emulsify better and support an even bake.
Pour the liquid mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold the two together. The batter should be pourable but not watery—avoid overmixing, which can make the bread tough and dense. A few streaks of flour are okay; they’ll disappear during baking.
Pour the batter into the prepared pan and smooth the surface. Transfer it to the oven and bake for 60 to 70 minutes. The loaf is done when the top is a rich golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
Once out of the oven, let the loaf rest in the pan for about 10 minutes. Then carefully lift it out and place it on parchment paper while it’s still warm. This is the perfect moment to apply the buttery coating and sugar topping, as the warmth helps everything stick beautifully.
Using a pastry brush, coat the top and sides of the loaf generously with melted butter. In a small bowl, mix sugar, cinnamon, and nutmeg, then sprinkle the mixture all over the loaf, turning it gently to coat every side. The coating should cling evenly and form a flavorful crust as it cools.
Allow the loaf to cool completely before slicing. This helps the interior set and the sugary exterior firm up into a sweet, crackly layer.
Recipe Tips
Use room temperature ingredients for better blending
Cold milk or eggs can cause the melted butter to solidify too early, leading to an uneven batter.
Avoid overmixing to maintain a tender crumb
Stirring the batter too much activates the gluten in the flour, resulting in a dense, rubbery texture.
Brush butter while the bread is warm so the coating adheres well
The melted butter soaks in and creates the perfect tacky surface for the sugar and spice mix to cling to.
Store leftovers wrapped loosely in parchment for best texture
Tightly sealing the loaf can cause the sugar crust to become soggy. Parchment allows for airflow while keeping the bread moist.
What to Serve With This Recipe
This bread is a delightful companion to a hot mug of coffee or spiced chai, especially on cooler days. For a simple yet satisfying option, enjoy it warm with a pat of salted butter or a drizzle of maple syrup. The sweet crust and tender crumb also make it an excellent candidate for French toast—just slice thick and dip in an egg mixture before frying. You can even repurpose day-old slices into a comforting bread pudding for a cozy dessert.
Frequently Asked Questions
Can I use non-dairy milk in this recipe?
Yes, oat milk or almond milk can be used as alternatives, though they may slightly alter the flavor and texture.
How can I tell if the bread is underbaked?
If a toothpick inserted into the center comes out with wet batter, it needs more time. The top should be golden, and the loaf should spring back slightly when gently pressed.
Can I add nuts or raisins to the batter?
Absolutely. Chopped pecans, walnuts, or raisins can be folded in for added texture and flavor—just keep additions under ¾ cup.
What’s the best way to store this bread?
Store the loaf at room temperature wrapped loosely in parchment paper or in a paper bag for up to three days.
Can I freeze this loaf after baking?
Yes. Once fully cooled, wrap the loaf tightly in plastic wrap, followed by foil, and freeze for up to two months. Thaw at room temperature before serving.
This cinnamon sugar bread is a simple yet satisfying treat that’s both cozy and versatile. From its buttery crumb to its spiced, crackly crust, each slice offers a comforting bite perfect for any time of day. Whether served with breakfast, packed in a lunchbox, or shared as a thoughtful gift, this loaf never fails to delight.
Ingredients
Bread
1 ¼ cups (306 g) whole milk
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 large egg, room temperature
2 cups (250 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
Spiced Sugar Coating
¼ cup (½ stick / 57 g) unsalted butter, melted
½ cup (100 g) granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Instructions
Start by preheating your oven to 350°F (175°C). Lightly coat an 8 ½ x 4 ½-inch loaf pan with nonstick spray to ensure easy release after baking.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir until the dry ingredients are evenly distributed and free of clumps.
In a separate medium bowl, blend the milk, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and well combined.
Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until just incorporated. The batter should have a slightly loose, pourable consistency—avoid overmixing to keep the bread tender.
Transfer the batter to your prepared loaf pan and spread it out evenly to the edges.
Place the pan in the oven and bake for 60 to 70 minutes. The bread is ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Remove the bread from the oven and let it rest in the pan for around 10 minutes. Carefully lift it out and place it onto a large sheet of parchment paper while still warm.
Using a pastry brush, generously coat the entire surface of the warm loaf with melted butter. Be sure to reach all sides for full flavor coverage.
In a small bowl, combine granulated sugar, cinnamon, and nutmeg. Mix well until fully blended. Sprinkle this mixture evenly over the buttered loaf, rotating and turning the bread as needed to ensure every surface is coated. Any excess can be stored for future use.
Let the bread finish cooling before slicing. This cinnamon sugar loaf delivers a tender crumb and a sweet, spiced crust that’s rich with buttery warmth.
Cinnamon Sugar Bread Recipe
Ingredients
Bread
- 1 ¼ cups 306 g whole milk
- 2 tablespoons unsalted butter melted
- 1 tablespoon vanilla extract
- 1 large egg room temperature
- 2 cups 250 g all-purpose flour
- 1 ½ cups 300 g granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Spiced Sugar Coating
- ¼ cup ½ stick / 57 g unsalted butter, melted
- ½ cup 100 g granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly coat an 8 ½ x 4 ½-inch loaf pan with nonstick spray to ensure easy release after baking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir until the dry ingredients are evenly distributed and free of clumps.
- In a separate medium bowl, blend the milk, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until just incorporated. The batter should have a slightly loose, pourable consistency—avoid overmixing to keep the bread tender.
- Transfer the batter to your prepared loaf pan and spread it out evenly to the edges.
- Place the pan in the oven and bake for 60 to 70 minutes. The bread is ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Remove the bread from the oven and let it rest in the pan for around 10 minutes. Carefully lift it out and place it onto a large sheet of parchment paper while still warm.
- Using a pastry brush, generously coat the entire surface of the warm loaf with melted butter. Be sure to reach all sides for full flavor coverage.
- In a small bowl, combine granulated sugar, cinnamon, and nutmeg. Mix well until fully blended. Sprinkle this mixture evenly over the buttered loaf, rotating and turning the bread as needed to ensure every surface is coated. Any excess can be stored for future use.
- Let the bread finish cooling before slicing. This cinnamon sugar loaf delivers a tender crumb and a sweet, spiced crust that’s rich with buttery warmth.
