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Yields:
10 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs
Cal/Serv:
448
Cinnamon toast is an absolute breakfast classic, and have you ever met a cinnamon roll you didn’t love? Cinnamon + sugar + abundant butter = MAGIC. Somewhere between the nearly instant toast version and homemade yeasted cinnamon rolls, you'll find this cinnamon toast crunch bread. It has swirls of cinnamon sugar filling, a crunchy streusel topping, a tender vanilla-scented bread, and a so very easy sour cream glaze. It has coffee cake vibes in a loaf form, and it’s SO. GOOD. Here’s what makes it special.
A secret cinnamon swirl ingredient:
Using a combination of light brown sugar, granulated sugar, and ground cinnamon was a good place to start. The brown sugar reminded me of a cinnamon roll filling while the granulated sugar gave the swirled cinnamon-toast vibes. It was delicious, but it needed something more. Adding just 1 tsp. unsweetened cocoa powder balances the sweetness while also helping the swirl really pop visually.
The perfect crunchy topping:
This quick, five-ingredient streusel topping comes together in just a few minutes, and yes, it has both cinnamon and sugar. Chilling the topping helps the crumbs hold shape as they bake and gives you a nice, crunchy top.
An easy, tangy glaze:
I would often use heavy cream or citrus juice with powdered sugar to whip up a simple, flavorful glaze for a quick bread like this one. Not wanting to add an extra ingredient, I used sour cream, and honestly, it might be my new go-to glaze. The flavor is at once rich and bright, and it couldn’t be easier. I added a little vanilla extract and a pinch of salt to the glaze, but you could absolutely skip the vanilla and use a pinch of cinnamon or fresh nutmeg instead.
Storage:
Make this bread and enjoy it for breakfast through the week. Store any leftovers in an airtight container at room temperature. It'll keep for up to 4 days.
Did you make this recipe? Let us know in the comments!
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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
Directions
Cinnamon Crunch Topping
In a medium bowl, combine brown sugar, flour, cinnamon, and salt. Pour butter over, stirring until sugar is moistened and clumps form. Refrigerate until ready to use.
Bread
- Step 1Arrange a rack in center of oven; preheat to 350°. Grease a 9" x 5" loaf pan with cooking spray, then line with parchment, leaving a 2" overhang on 2 long sides.
- Step 2In a small bowl, combine brown sugar, cinnamon, cocoa powder, and 1/4 cup granulated sugar. Set aside until ready to use.
- Step 3In a medium bowl, whisk flour, baking powder, salt and baking soda. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter and remaining 1 cup granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating to blend after each addition. Add vanilla, scraping down bowl as needed.
- Step 4Reduce speed to low. Add half of dry ingredients and beat until nearly incorporated. Add sour cream and beat until just combined. Beat in remaining dry ingredients.
- Step 5Transfer one-third of batter to prepared pan; spread in an even layer. Sprinkle half of cinnamon-swirl mixture over. Repeat with another third of the batter and remaining cinnamon-swirl mixture. Top with remaining batter. Using the tip of a butter knife or skewer, gently swirl batter. Crumble cinnamon crunch topping over.
- Step 6Bake bread until a tester inserted into the center comes out clean, 60 to 65 minutes. Transfer to a wire rack. Let cool 20 minutes.
- Step 7Using parchment overhang, lift out bread and transfer to a cutting board. Remove parchment and let cool.
Glaze
- Step 1In a small bowl, combine confectioners’ sugar, sour cream, vanilla, and salt.
- Step 2Drizzle glaze over bread, then cut into thick slices.
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