Name: Cinnamon Toast Crunch Bread Recipe
Prep time: 20 min
Cook time: PT-496407H34M23S
Total time: PT-496407H34M23S
Cuisine: American
Ingredients: 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; 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; 1/2 cup (60 g) confectioners’ sugar; 1/4 cup sour cream; 1/8 tsp pure vanilla extract; Pinch of kosher salt

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

Step 1: Prepare the cinnamon crunch topping by combining brown sugar, flour, cinnamon, and salt in a medium bowl. Pour melted butter over and stir until sugar is moistened and clumps form. Refrigerate until needed.

Step 2: Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ x 5″ loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides.

Step 3: In a small bowl, mix brown sugar, cinnamon, cocoa powder, and 1/4 cup granulated sugar for the cinnamon swirl. Set aside.

Step 4: Whisk flour, baking powder, salt, and baking soda in a medium bowl. In a large bowl or stand mixer, beat softened butter with the remaining 1 cup granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating after each addition, then mix in vanilla extract.

Step 5: Reduce mixer speed to low. Add half of the dry ingredients and beat until nearly combined. Mix in the sour cream until just incorporated, then beat in the remaining dry ingredients.

Step 6: Spread one-third of the batter evenly into the prepared pan. Sprinkle half of the cinnamon swirl mixture on top. Repeat with another third of batter and remaining cinnamon swirl. Top with the last third of batter and gently swirl with a butter knife or skewer. Crumble the cinnamon crunch topping over the batter.

Step 7: Bake for 60 to 65 minutes, or until a tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 20 minutes.

Step 8: Use the parchment overhang to lift the bread out of the pan and place it on a cutting board. Remove the parchment and allow it to cool completely.

Step 9: For the glaze, whisk confectioners’ sugar, sour cream, vanilla, and salt together in a small bowl until smooth.

Step 10: Drizzle the glaze generously over the cooled bread and slice into thick pieces to serve.

Tips & Variations

For extra crunch, toast the cinnamon crunch topping lightly before sprinkling it on the batter.

Use Greek yogurt instead of sour cream for a tangier twist in both the bread and glaze.

Add chopped nuts like pecans or walnuts to the cinnamon swirl for added texture.

Make mini loaves or muffins using the same batter for single-serve treats.

Storage

Store cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread in a sealed freezer bag for up to 2 months. Thaw slices at room temperature or warm them gently in a toaster oven. Reheat to soften the glaze slightly before serving.

FAQs

Can I make this bread dairy-free?

You can substitute dairy-free butter and use a plant-based yogurt or sour cream alternative to make this recipe dairy-free. The texture may vary slightly.

How do I know when the bread is done baking?

Insert a toothpick or cake tester into the center of the bread; it should come out clean or with just a few moist crumbs. If it comes out wet with batter, bake for a few more minutes and check again.