Description
This Cinnamon Toast Crunch Bread is the ultimate sweet loaf: soft, moist, and packed with a rich cinnamon swirl, topped with a buttery cinnamon crunch and finished with a creamy glaze. It’s like the best parts of coffee cake and cinnamon toast rolled into one dreamy slice. Perfect as a breakfast treat, snack, or indulgent dessert, this easy-to-make loaf is a hit with all ages. If you’re looking for healthy recipes with a sweet twist or recipes to try that double as appetizers and snacks, this is your go-to.
Ingredients
Cinnamon Crunch Topping
-
1/4 cup (55 g) light brown sugar
-
2 Tbsp. all-purpose flour
-
1 1/2 tsp. ground cinnamon
-
Pinch of kosher salt
-
2 Tbsp. unsalted butter, melted
Bread
-
Cooking spray
-
1/4 cup (55 g) packed light brown sugar
-
1 Tbsp. ground cinnamon
-
1 tsp. unsweetened cocoa powder
-
1 1/4 cups (250 g) granulated sugar, divided
-
2 cups (240 g) all-purpose flour
-
2 tsp. baking powder
-
3/4 tsp. kosher salt
-
1/2 tsp. baking soda
-
1/2 cup (1 stick) unsalted butter, softened
-
2 large eggs, room temperature
-
2 tsp. pure vanilla extract
-
1 cup sour cream, room temperature
Glaze
-
1/2 cup (60 g) confectioners’ sugar
-
1/4 cup sour cream
-
1/8 tsp. pure vanilla extract
-
Pinch of kosher salt
Instructions
Cinnamon Crunch Topping
-
In a medium bowl, mix brown sugar, flour, cinnamon, and salt.
-
Pour melted butter over mixture and stir until moistened and clumps form.
-
Refrigerate until ready to use.
Bread
-
Preheat oven to 350°F (175°C). Grease a 9″x5″ loaf pan with cooking spray and line with parchment paper.
-
In a small bowl, combine brown sugar, cinnamon, cocoa powder, and 1/4 cup of granulated sugar. Set aside.
-
In a medium bowl, whisk flour, baking powder, salt, and baking soda.
-
In a large bowl, cream butter and remaining 1 cup sugar until light and fluffy (2–3 minutes).
-
Beat in eggs one at a time, then mix in vanilla.
-
On low speed, add half of dry ingredients, mix, then add sour cream, then remaining dry mix.
-
Pour 1/3 of batter into pan. Sprinkle with half the cinnamon-sugar mix. Repeat with another 1/3 of batter and remaining cinnamon mix. Top with final batter layer. Swirl gently using a knife or skewer.
-
Sprinkle cinnamon crunch topping over batter.
-
Bake 60–65 minutes or until tester comes out clean. Cool 20 minutes in pan.
-
Use parchment overhang to lift bread out and transfer to a board to finish cooling.
Glaze
-
Mix confectioners’ sugar, sour cream, vanilla, and salt in a small bowl.
-
Drizzle over cooled bread and slice thick.
Notes
-
Cocoa powder adds depth to the cinnamon swirl—don’t skip it!
-
Sour cream keeps the bread ultra moist and tender.
-
Store at room temperature for up to 3 days, or refrigerate for up to 1 week.
-
Perfect with coffee or tea for a cozy treat any time of day.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 15 g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg