Cinnamon is having a moment, and it’s easy to see why. It adds warmth, sweetness, and a little bit of magic to everyday bakes. From coffee shop-style rolls to crispy churros and buttery snickerdoodles, cinnamon desserts feel like a hug in dessert form.
Today we’re making a crowd-pleasing cinnamon swirl loaf cake that captures everything people love: a soft crumb, a gooey cinnamon ribbon, and a crackly sugar top. It’s simple, fast, and perfect for coffee, brunch, or an easy dessert.
Why This Recipe Works
This loaf takes the best parts of cinnamon desserts and puts them into one easy bake. The batter is rich but not heavy, so you get a tender crumb that stays moist for days.
A cinnamon-brown sugar swirl melts inside, creating that signature sticky-sweet stripe everyone loves. On top, a quick cinnamon sugar sprinkle gives you a delicate crunch that mimics a bakery finish. Best of all, you don’t need special equipment—just a bowl, a whisk, and a loaf pan.
Shopping List
- All-purpose flour – for structure
- Baking powder and baking soda – for lift
- Fine salt – to balance sweetness
- Ground cinnamon – the star flavor
- Granulated sugar – for the batter and topping
- Light brown sugar – for the swirl
- Unsalted butter – melted and cooled
- Plain Greek yogurt or sour cream – for moisture
- Milk – any kind, dairy or unsweetened non-dairy
- Large eggs
- Pure vanilla extract
- Optional: powdered sugar and milk for a simple glaze
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Make the cinnamon sugar: In a small bowl, stir together 1/2 cup light brown sugar and 2 teaspoons ground cinnamon. Set aside.
- Mix dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon.
- Combine wet ingredients: In a large bowl, whisk 3/4 cup granulated sugar and 1/2 cup melted, cooled unsalted butter until glossy. Whisk in 2 large eggs, 1 teaspoon vanilla, 3/4 cup Greek yogurt (or sour cream), and 1/4 cup milk until smooth.
- Bring it together: Add dry ingredients to wet and fold gently until just combined.
Do not overmix. The batter should be thick and smooth.
- Layer and swirl: Spread half the batter into the pan. Sprinkle on half the cinnamon-brown sugar.
Add the remaining batter, then the rest of the cinnamon sugar. Use a butter knife to make a few gentle figure-eight swirls. Don’t over-swirl or you’ll lose the ribbon effect.
- Top it off: Mix 1 tablespoon granulated sugar with a pinch of cinnamon and sprinkle over the top for a light crunch.
- Bake: Bake 48–58 minutes, until a toothpick comes out mostly clean with a few moist crumbs. If the top browns too fast, tent with foil for the last 10–15 minutes.
- Cool: Let the loaf cool in the pan for 15 minutes, then lift out and cool fully on a rack.
For a glaze, whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and drizzle over the cool loaf.
- Slice and serve: Use a serrated knife for neat slices. Enjoy warm or at room temperature.
How to Store
- Room temperature: Wrap tightly or store in an airtight container for up to 3 days. The flavor gets even better the next day.
- Refrigerator: Not necessary, but it can extend freshness to 5 days.
Bring to room temp or warm before serving.
- Freezer: Wrap the whole loaf or individual slices in plastic, then foil. Freeze up to 2 months. Thaw at room temp and rewarm for 5–10 minutes at 300°F (150°C) for that fresh-baked feel.
Why This is Good for You
Cinnamon isn’t just cozy—it brings real benefits.
It’s rich in antioxidants and adds big flavor without loads of extra fat. Using Greek yogurt keeps the loaf moist while adding a bit of protein, so you don’t need as much butter. Balance matters: this dessert satisfies sweet cravings without being cloying, which helps with portion control and mindful eating. Enjoy it with coffee or tea for a steady, feel-good treat.
Pitfalls to Watch Out For
- Overmixing the batter: This creates a tough crumb.
Stir only until the flour disappears.
- Over-swirl: Too much swirling blends the layers and kills the dramatic stripe. A few gentle figure-eights are enough.
- Incorrect oven temp: An oven running hot or cold can dry out or sink the loaf. If you can, use an oven thermometer.
- Cutting too soon: Slicing while hot can make the loaf gummy.
Let it set for cleaner cuts.
- Using old cinnamon: Stale spice tastes flat. For bold flavor, use fresh, high-quality cinnamon.
Variations You Can Try
- Apple Cinnamon Loaf: Fold in 1 cup finely diced, peeled apple. Reduce milk by 1 tablespoon to account for extra moisture.
- Maple Glaze: Swap the simple glaze with 1/2 cup powdered sugar mixed with 1–2 tablespoons pure maple syrup.
- Brown Butter Base: Brown the butter, cool fully, then use as directed.
It adds a nutty, bakery-level depth.
- Streusel Top: Mix 2 tablespoons cold butter, 1/4 cup flour, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Crumble over the batter before baking.
- Whole-Wheat Boost: Replace 1/2 cup of the all-purpose flour with whole-wheat pastry flour for a heartier texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Watch bake time; it may finish a bit earlier.
- Dairy-Free: Use oil or dairy-free butter, plant-based yogurt, and non-dairy milk.
Flavor stays wonderfully warm and rich.
FAQ
Can I make this as muffins instead of a loaf?
Yes. Divide the batter among lined muffin cups, layering and swirling a little cinnamon sugar into each. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
What’s the best cinnamon to use?
Saigon (Vietnamese) cinnamon is strong and sweet, great for bold flavor.
Ceylon cinnamon is more delicate and floral. Either works—use what you love. Just make sure it’s fresh.
My loaf sunk in the middle—what happened?
Common causes include underbaking, expired leaveners, or opening the oven door too early.
Make sure your baking powder and soda are fresh and bake until the center springs back and a tester comes out mostly clean.
Can I cut the sugar?
You can reduce the granulated sugar in the batter by 2–3 tablespoons without hurting texture. Keep the brown sugar in the swirl for that classic gooey ribbon.
How do I keep the cinnamon ribbon from sinking?
Use a thick batter and don’t overload one spot with the cinnamon sugar. Layer evenly and swirl lightly.
If your batter feels thin, chill it for 10 minutes before assembling.
Can I add nuts or chocolate?
Absolutely. Fold in 1/2 cup chopped toasted pecans or walnuts, or mini chocolate chips. Add them at the end to avoid overmixing.
How do I know it’s fully baked?
Look for golden edges pulling slightly from the pan, a domed top, and a toothpick that comes out with a few moist crumbs.
If the center jiggles, give it more time.
Wrapping Up
If cinnamon desserts have you hooked, this cinnamon swirl loaf is an easy win. It’s soft, fragrant, and just sweet enough, with that bakery-style swirl and crisp top. Keep it on your counter for breakfast, snacks, or a cozy after-dinner slice.
Once you try it, you’ll see why everyone’s obsessed—and you might not want to share.