This cinnamon and sugar bread is perfect to enjoy any time of day. Made with sour cream for fabulous flavour and tender texture and then topped with a crunchy cinnamon topping.

Cinnamon and sugar bread sliced on cutting board.

This cinnamon bread seems to hit the right notes any time of day! I love it as a cinnamon breakfast bread, but it’s also perfect with a cup of tea later in the day.

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What you’ll need

Ingredients to make cinnamon crunch bread.

A few notes about the key ingredients …

Butter – You can use salted or unsalted butter. If using unsalted butter, add a touch more salt to the batter.

Sour cream – I recommend using full-fat sour cream for the best flavour and texture. Lower-fat sour cream may work but will create a less tender loaf. Full-fat yogurt (plain or Greek) will also work, but as it is lower in fat the resulting loaf will also be less tender.

How to make cinnamon and sugar bread

Adding eggs to mixing bowl with the creamed butter and sugar.
1
Adding the sour cream and vanilla to the bowl.
2
Adding the flour mixture to the bowl.
3
  1. Start by creaming together the sugar and butter until light and fluffy, then beat in the eggs.
  2. Add the sour cream and vanilla and beat in.
  3. Add the flour mixture to the batter and mix on low speed just until the flour is incorporated.
Adding half the batter to the loaf pan.
4
Batter topped with half the cinnamon sugar.
5
Loaf drizzled with melted butter.
6
  1. Spread half of the batter into the pan.
  2. Sprinkle the batter with half of the cinnamon sugar mixture, then add the remaining batter and sprinkle with the remaining cinnamon sugar.
  3. Finish by drizzling the top with the melted butter, then bake!

Recipe video

Recipe tips!

  • Room-temperature ingredients always make for a better bake, so when you take the butter out of the fridge, take the eggs and the sour cream out, too!
  • Be sure not to overmix the batter when adding the flour mixture. Mix only until the flour is just incorporated into the batter.
  • Baking times will vary by oven and the type and colour of the loaf pan used. Test regularly toward the end of baking and bake until it tests clean when a tester is inserted into the centre of the loaf.
Cinnamon crunch bread sliced on board.

Making ahead, storing and freezing

This bread can be made ahead, as it keeps really well. Store at room temperature, wrapping only the cut end so the crunchy topping stays crisp. The loaf will keep well at room temperature for up to 4 days.

You can also freeze this cinnamon loaf. Wrap well and freeze for up to 3 months.

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Cinnamon crunch bread sliced on board.

Get the Recipe: Cinnamon and Sugar Bread

Perfect for any time of day this cinnamon and sugar bread is made with sour cream for fabulous flavour and tender texture.
5 stars from 3 ratings
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings

Ingredients

  • 1/2 cup (113 g) butter, at room temperature
  • 1 cup (200 g) white granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) sour cream, at room temperature *see Note 1 below
  • 2 cups (250 g) all-purpose flour, spooned and levelled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, increase to 1/2 teaspoon if using unsalted butter

Cinnamon Sugar:

  • 1/2 cup (100 g) white granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2 Tablespoons butter, melted

Instructions
 

  • Preheat oven to 325F (non-convection/not fan-assisted). Grease a 9×5 inch loaf pan and line the bottom and long sides with parchment paper, with the parchment paper extending above the top about 1 inch. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and white sugar at medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating in well between additions. Scrape down the bowl and re-beat the mixture. Add the vanilla and sour cream and mix in.
  • In a medium bowl, whisk together the flour, baking powder baking soda and salt. With the mixer on low speed, add the flour mixture to the batter, mixing just until the flour has disappeared.
  • Make the cinnamon sugar by stirring together the sugar and cinnamon in a small bowl. Set aside.
  • Spoon half the batter into the prepared loaf pan and level. Sprinkle half of the cinnamon sugar over the top of the batter. Spoon the remaining batter on top and level. Sprinkle the remaining cinnamon sugar over the top. Melt the butter and drizzle over the top of the loaf.
  • Bake for 55-60 minutes, or until a tester inserted in the middle of the loaf comes out clean. Remove from the oven and let rest in the pan for 10 minutes before lifting out using the parchment paper and placing onto a wire cooling rack to cool. Serve warm or at room temperature.
  • Store at room temperature with the cut end wrapped. Avoid placing it into an airtight container to keep the cinnamon sugar topping crispy. Bread will keep well at room temperature for 3-4 days or can be frozen for up to 3 months.

Notes

Note 1: Full-fat sour cream is recommended for the best flavour and texture. Lower-fat sour cream will work but with a less tender crumb. Shelf life may also be affected. Greek yogurt will also work, but again, with a less tender crumb and possibly a shorter shelf life.
Room-temperature ingredients always make for a better bake, so when you take the butter out of the fridge, take the eggs and the sour cream out, too.
Be sure not to overmix the batter when adding the flour mixture. Mix only until the flour is just incorporated into the batter.
Baking times will vary by oven and the type and colour of the loaf pan used. Test regularly toward the end of baking and bake until it tests clean when a tester is inserted into the centre of the loaf.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos and a recipe video, that you may find helpful.
 
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 299kcal, Carbohydrates: 43g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 199mg, Potassium: 115mg, Fiber: 1g, Sugar: 25g, Vitamin A: 405IU, Vitamin C: 0.2mg, Calcium: 59mg, Iron: 1mg
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