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Cinnamon Swirl Bread with Cinnamon Crunch Topping and Vanilla Glaze Recipe

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4.2 from 8 reviews

This Cinnamon Crunch Coffee Cake features a moist, tender bread swirled with cinnamon and cocoa sugar, topped with a buttery cinnamon crunch and finished with a tangy sour cream glaze. Perfect for breakfast or dessert, it delivers layers of warm spices and sweet crunch in every bite.

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

Instructions

  1. Prepare Cinnamon Crunch Topping: In a medium bowl, mix together light brown sugar, all-purpose flour, ground cinnamon, and kosher salt. Pour in melted butter and stir until the sugar is moistened and small clumps form. Refrigerate this mixture until ready to use to keep it firm.
  2. Preheat Oven and Prepare Pan: Arrange an oven rack in the center 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″ overhang on the two long sides to help lift the bread out easily after baking.
  3. Make Cinnamon Swirl Mixture: In a small bowl, combine packed light brown sugar, ground cinnamon, unsweetened cocoa powder, and 1/4 cup of granulated sugar. Set this mixture aside to use later as a swirl in the bread.
  4. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, kosher salt, and baking soda to evenly distribute leavening agents.
  5. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened unsalted butter with the remaining 1 cup granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
  6. Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to fully incorporate. Mix in pure vanilla extract, scraping down the sides of the bowl as needed to ensure even mixing.
  7. Combine Wet and Dry Ingredients: Reduce mixer speed to low. Add half of the dry ingredients and mix just until nearly combined. Then add the sour cream, beating gently until just combined. Finally, fold in the remaining dry ingredients until the batter is smooth and uniform.
  8. Layer Batter and Cinnamon Swirl: Spread one-third of the batter evenly into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly on top. Repeat with another third of the batter and the remaining swirl mixture. Top with the last third of batter and gently swirl using a butter knife or skewer to create a marbled effect.
  9. Add Crunch Topping: Crumble the refrigerated cinnamon crunch topping evenly over the top of the loaf batter to add a sweet, crunchy texture.
  10. Bake the Bread: Bake the loaf in the preheated oven for 60 to 65 minutes, or until a toothpick or tester inserted into the center comes out clean. Once baked, transfer the loaf pan to a wire rack and let cool for 20 minutes.
  11. Cool and Remove from Pan: Use the parchment paper overhang to lift the bread out of the pan onto a cutting board. Remove the parchment paper and allow the bread to cool further before glazing.
  12. Prepare the Glaze: In a small bowl, whisk together confectioners’ sugar, sour cream, pure vanilla extract, and a pinch of kosher salt until smooth and well combined.
  13. Glaze and Serve: Drizzle the glaze evenly over the cooled bread. Slice into thick pieces and serve for a delicious cinnamon coffee cake experience.

Notes

  • Use room temperature ingredients (eggs, sour cream, butter) to ensure a smooth batter and even baking.
  • Do not overmix the batter once the dry ingredients are added to prevent a dense texture.
  • The cinnamon crunch topping adds a delightful texture contrast—be sure to refrigerate it before adding.
  • You can substitute sour cream with Greek yogurt for a slight tang and moisture.
  • If you prefer more cocoa flavor in the swirl, increase the cocoa powder to 1 1/2 tsp.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipesbyliza.com/cinnamon-swirl-bread-with-cinnamon-crunch-topping-and-vanilla-glaze-recipe/