Cinnamon Toast Crunch Bread Recipe

Introduction

This Cinnamon Toast Crunch Bread captures the warm, comforting flavors of a classic breakfast cereal in a moist, tender loaf. With swirls of cinnamon-sugar and a crunchy topping, it’s perfect for weekend mornings or a sweet snack anytime.

Ingredients

• 1/4 cup (55 g) light brown sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• Pinch of kosher salt
• 2 tablespoons unsalted butter, melted
• Cooking spray
• 1/4 cup (55 g) packed light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon unsweetened cocoa powder
• 1 1/4 cup (250 g) granulated sugar, divided
• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup sour cream, room temperature
• 1/2 cup (60 g) confectioners’ sugar
• 1/4 cup sour cream
• 1/8 teaspoon pure vanilla extract

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ x 5″ loaf pan with cooking spray, then line it with parchment paper, leaving a 2-inch overhang on the long sides.
2. Step 2: In a small bowl, combine 1/4 cup packed brown sugar, 1 tablespoon cinnamon, 1 teaspoon cocoa powder, and 1/4 cup granulated sugar. Set this cinnamon-swirl mixture aside.
3. Step 3: In a medium bowl, whisk together 2 cups flour, baking powder, 3/4 teaspoon salt, and baking soda.
4. Step 4: In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter and remaining 1 cup granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, scraping down the bowl as needed.
5. Step 5: Reduce the mixer speed to low. Add half of the dry ingredients and beat until just combined. Add sour cream and beat until blended. Then add the remaining dry ingredients and mix until nearly incorporated.
6. Step 6: Spoon one-third of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon-swirl mixture over the batter. Repeat with another third of the batter and the remaining cinnamon-swirl mixture. Top with the remaining batter.
7. Step 7: Using the tip of a butter knife or skewer, gently swirl the batter layers together. Crumble the cinnamon crunch topping (combine 1/4 cup light brown sugar, 2 tablespoons flour, 1 1/2 teaspoons cinnamon, a pinch of kosher salt, and 2 tablespoons melted butter) over the top.
8. Step 8: Bake until a toothpick inserted into the center comes out clean, about 60 to 65 minutes. Transfer the loaf to a wire rack and let cool for 20 minutes.
9. Step 9: Using the parchment overhang, lift the bread from the pan and place it on a cutting board. Remove parchment and allow the loaf to cool completely.
10. Step 10: To prepare the glaze, combine 1/2 cup confectioners’ sugar, 1/4 cup sour cream, 1/8 teaspoon vanilla extract, and a pinch of salt in a small bowl. Stir until smooth.
11. Step 11: Drizzle the glaze over the cooled bread. Slice into thick pieces and serve.

Tips & Variations

• Make sure your eggs and sour cream are at room temperature to achieve a smooth batter and even rise.
• For extra crunch, sprinkle crushed Cinnamon Toast Crunch cereal over the topping before baking.
• Swap sour cream with Greek yogurt for a slightly tangier flavor and moist texture.

Storage

Store the bread, tightly wrapped or in an airtight container, at room temperature for up to 3 days. Refrigerate for up to a week. Reheat slices gently in the microwave or toaster oven before serving to revive the glaze and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but make sure it includes xanthan gum or a similar binder for best results.

Is it possible to freeze this bread?

Absolutely. Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before glazing and serving.

Cinnamon Toast Crunch Bread Recipe

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★★★★★

4.7 from 89 reviews

This Cinnamon Toast Crunch Bread is a sweet, swirled quick bread inspired by the flavors of the classic cereal. It features layers of cinnamon-sugar swirls, a crunchy cinnamon crumb topping, and a tangy sour cream glaze that perfectly balance sweetness and spice. Ideal for breakfast or a snack, it combines the comforting warmth of cinnamon with a moist, tender crumb and a delicate glaze.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 60 to 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 10 to 12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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
• Cooking spray (for greasing pan)

Cinnamon-Swirl Mixture

• 1/4 cup (55 g) packed light brown sugar
• 1 tbsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1/4 cup (50 g) granulated sugar

Bread Batter

• 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

1. Prepare Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ x 5″ loaf pan with cooking spray, then line with parchment paper leaving a 2-inch overhang on the long sides for easy removal.
2. Make Cinnamon-Swirl Mixture: In a small bowl, combine 1/4 cup light brown sugar, 1 tablespoon ground cinnamon, 1 teaspoon unsweetened cocoa powder, and 1/4 cup granulated sugar. Set aside to use later for layering inside the bread batter.
3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon baking soda until evenly combined.
4. Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a handheld mixer in a large bowl, beat the softened 1/2 cup butter and remaining 1 cup granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes.
5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate. Then add 2 teaspoons pure vanilla extract, scraping down the sides of the bowl as needed to combine thoroughly.
6. Add Dry Ingredients and Sour Cream: Reduce mixer speed to low. Add half of the dry flour mixture and beat just until nearly incorporated. Add 1 cup sour cream and beat until just combined. Then beat in the remaining dry ingredients until smooth, being careful not to overmix.
7. Layer Batter and Cinnamon-Swirl: Transfer one-third of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon-swirl mixture over this layer. Repeat with another one-third of the batter and the remaining cinnamon-swirl mixture. Finally, top with the remaining batter. Using the tip of a butter knife or skewer, gently swirl the layers to create a marble effect.
8. Add Cinnamon Crunch Topping: Crumble the cinnamon crunch topping (made by combining brown sugar, flour, cinnamon, salt, and melted butter) evenly over the top of the loaf batter.
9. Bake: Place the pan in the preheated oven and bake for 60 to 65 minutes, or until a tester inserted into the center comes out clean. Remove from oven and transfer the pan to a wire rack to cool for 20 minutes.
10. Remove from Pan: Using the parchment overhang, lift the bread out of the pan onto a cutting board. Remove the parchment paper and allow the bread to cool completely.
11. Prepare Glaze: In a small bowl, whisk together 1/2 cup confectioners’ sugar, 1/4 cup sour cream, 1/8 teaspoon pure vanilla extract, and a pinch of salt until smooth and pourable.
12. Glaze and Serve: Drizzle the glaze evenly over the top of the cooled bread. Cut into thick slices and serve.

Notes

• Use room temperature eggs, butter, and sour cream for best emulsion and batter consistency.
• Be careful not to overmix the batter once the dry ingredients are added to keep the bread tender.
• The parchment overhang helps in removing the loaf easily from the pan without damaging its shape.
• Ensure your oven is properly preheated to bake the bread evenly.
• This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Cinnamon bread, quick bread, cinnamon swirl, cinnamon sugar loaf, sweet bread, breakfast bread