cinnamon smile bread

cinnamon swirl bread DSC_0404


Because it’s Sunday.

And Sundays are for baking.  And for breakfast.

And for eating something sweet and calling it breakfast.  Because, why not?

cinnamon swirl bread DSC_0422

Especially when it smiles at you.  Doesn’t your day feel better already?

Sundays are for cinnamon and sugar and not waking up at 5 am to let dough rise and cut and fold cinnamon rolls.

Sundays are for easy recipes that you can make in your pajamas.

And for recipes that prepare you for Monday.

cinnamon swirl bread DSC_0424

Because Mondays are evil, and can only be improved with some leftover cinnamon bread.  With a smile built in.

If you’re feeling extra generous, you could even make an extra loaf and take it to work to comfort your co-workers, too.

Cinnamon Smile Bread

Makes 1 9-by-5 inch loaf

Printable Recipe

  • ⅓ cup granulated sugar

  • 1 Tablespoon cinnamon

  • 1 Tablespoon brown sugar

  • 1 Tablespoon cocoa powder

  • ¼ cup unsalted butter, melted

  • 1 large egg

  • ¾ cup brown sugar, packed

  • ¼ cup vegetable oil

  • 1 tablespoon vanilla extract

  • 1 cup buttermilk

  • 2 cups all-purpose flour

  • ½ teaspoon ground nutmeg

  • ¾ teaspoon baking soda

  • ⅛ teaspoon salt

1.  Preheat oven to 350F and grease a 9-by-5-inch loaf pan.

2.  In a small bowl, combine ⅓ cup granulated sugar with the cinnamon, brown sugar, and cocoa powder; set aside. .

3.  Melt butter in a large microwave-safe bowl, about 1 minute; set aside to cool.  Once butter is cooled, whisk in the egg, ⅓ cup brown sugar, vegetable oil, and vanilla extract.  Whisk in buttermilk until incorporated.

4.  Add the flour, nutmeg, baking soda, optional salt, and gently fold ingredients until just combined.  Be careful not to overmix, the batter will still be thick and lumpy.

5.  Pour half the batter into prepared pan, smoothing the top with a spatula.  Sprinkle three-fourths of the cinnamon-sugar mixture over the batter, the top with remaining half of the batter.  Smoothe the top with a spatula and sprinkle remaining ¼ of cinnamon-sugar mixture evenly over the top.

6.  Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Allow bread to cool in pan for about 15 minutes, then invert onto wire rack to cool completely.

*Bread will keep at room temperature wrapped tightly for up to 5 days.  You can also freeze the loaf (whole or sliced) for up to 3 months.

[ Recipe adapted from Averie Cooks ]

5 thoughts on “cinnamon smile bread

  1. Glad you tried my recipe! Thanks for the link. Just curious what you adapted?

    I always enjoy hearing what people changed so that I know for the future what works well and what doesn’t! Your bread turned out great!

    • Thanks Averie! I added brown sugar and cocoa to the cinnamon filling/topping (I usually do that with my cinnamon rolls and love the depth of flavor it adds). I also reduced the brown sugar in the actual bread to 3/4 cup since I knew the swirl/topping would be more than sweet enough for us, and reduced the nutmeg a bit as well.

      Thanks for sharing the original recipe – it was so delicious we couldn’t stop eating it. I finally had to throw the rest in the freezer to save us from ourselves!

  2. seriously, i need not one more breakfast temptation. especially if it’s smiling at me…obviously it wants me to make it. *sigh* okayyyy, smile bread; i will make you.

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