There’s nothing cozier to me than the smell of cinnamon that sneaks into every corner of the house—warm, sweet, a little like a childhood Saturday morning. I make this Cinnamon Toast Crunch Bread when I want a fuss-free comfort bake that doubles as breakfast, snack, and dessert (yes, I judge none of those choices). The loaf comes out with a crackly, cinnamon-speckled top and a tender, slightly chewy crumb studded with crunchy cereal bits. It fills the kitchen with that toasted-sugar aroma and invites everyone to hover near the counter. If you love crunchy edges and warm cinnamon, this bread will become your new go-to for cozy mornings and impromptu coffee dates at home.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
Why This Recipe is Awesome
This recipe turns a nostalgic cereal into a delightfully textured quick bread—sweet, cinnamon-forward, and slightly crunchy from the cereal pieces. It tastes like a hug from the inside: soft crumb, golden edges, and that irresistible sugary crunch on top. It’s so easy even a sleepy weekend will forgive you for skipping the fancy stuff. Who doesn’t love crispy edges and a pillowy center?
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 2 large eggs, room temperature
- 3/4 cup milk (whole or 2%)
- 1/2 cup plain Greek yogurt or sour cream
- 6 tbsp unsalted butter, melted (or 4.5 tbsp neutral oil)
- 1 tsp vanilla extract
- 2 cups Cinnamon Toast Crunch cereal, roughly crushed
For the Sauce / Garnish (if applicable):
- For the crunchy topping: 1/2 cup crushed cereal + 2 tbsp melted butter + 2 tbsp brown sugar + 1/2 tsp cinnamon
- Optional glaze: 3/4 cup powdered sugar + 1–2 tbsp milk + pinch cinnamon
How I Make It
Step 1:
Preheat the oven to 350°F and grease a 9×5-inch loaf pan. In a large bowl, whisk together the dry ingredients: 2 cups flour, 3/4 cup sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon. I love how the cinnamon dust turns the flour warm and beige—like a promise of cozy bites.
Step 2:
In a separate bowl, beat the 2 eggs with the milk, Greek yogurt, melted butter, and vanilla. Pour the wet into the dry and stir gently until mostly combined—don’t overmix. Fold in 1 1/2 cups of the crushed cereal (save the rest for topping). The batter will look lumpy and slightly glossy; that’s good. If it looks dry, add a tablespoon of milk at a time until it loosens.
Step 3:
Transfer the batter to the prepared pan and smooth the top with a spatula. Mix the topping: combine the reserved crushed cereal, 2 tbsp melted butter, 2 tbsp brown sugar, and 1/2 tsp cinnamon, then sprinkle it evenly over the batter. You’ll hear a little crackle as the cereal hits the moist surface—tiny promises of crunch. Slide the pan into the oven and bake for about 50–60 minutes.
Step 4:
Check doneness at 50 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. Look for a deep golden top with slightly caramelized edges and a fragrant cinnamon aroma wafting through the kitchen. If the top browns too fast, tent foil loosely and continue baking until done.
Step 5:
Let the loaf rest in the pan for 10 minutes, then turn it onto a wire rack. If you want the sugary glaze, whisk the powdered sugar with milk and a pinch of cinnamon until smooth and drizzle over the warm bread. Slice after the glaze sets a little—unless you, like me, can’t resist a slightly drippy slice right away.
Pro Tips
- Use room-temperature eggs for a smoother batter; cold eggs make lumps. I always set them out while I measure ingredients.
- Crush the cereal by hand in a zip-top bag with a rolling pin so you keep some bigger pieces for texture.
- If the top browns too quickly, tent with foil at 40–45 minutes to avoid burning the sugar crust.
- For extra moisture, swap 1/4 cup of milk for applesauce or add an extra tablespoon of Greek yogurt.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use gluten-free 1-to-1 flour to make a gluten-free loaf; expect a slightly crumblier texture.
- Swap butter for coconut oil (same amount) to make it dairy-free—this adds a faint coconut note and a slightly denser crumb.
- Replace Greek yogurt with dairy-free yogurt to keep it dairy-free; you’ll lose a touch of tang but keep moisture.
- For a lower-sugar version, reduce granulated sugar to 1/2 cup and skip the glaze; bread will taste less sweet but still cinnamon-forward.
Variations & Tips
- Add 1/2 cup chocolate chips for a kid-friendly twist—mix into the batter gently so they don’t sink.
- Stir in 1/2 cup chopped nuts (pecans or walnuts) for extra crunch and a toasty note.
- Fold in 1 cup grated apple and 1/2 tsp extra cinnamon for an autumnal apple-cinnamon loaf.
- Swap cereal for gluten-free crunchy cereal and add a tablespoon of flaxmeal to help bind if you need gluten-free.
- Turn leftover slices into a quick bread pudding: cube the loaf, soak in a custard, and bake until puffed.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the loaf, cool completely, then wrap tightly and store at room temperature for up to 3 days. For longer storage, freeze slices in a zip-top bag for up to 3 months and toast or microwave to reheat.
- Can I double the recipe?
- Sure thing. Use two loaf pans and shave off 5–10 minutes of bake time for each if your oven crowds; check doneness with a toothpick. Or bake in a bundt pan—expect a slightly longer bake time (add 10–15 minutes).
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 4.5 tbsp oil for this recipe) and expect a slightly different mouthfeel—more tender, less rich.
- How do I know it’s done?
- You’ll see a deep golden top, a fragrant cinnamon aroma, and a toothpick inserted into the center should come out with a few moist crumbs. The loaf will also pull slightly from the sides of the pan.
- What if I don’t have ingredient X?
- No panic: swap yogurt with sour cream or extra milk plus a splash of lemon juice (1 tbsp) to add tang. If you don’t have cinnamon, use a mix of nutmeg and a pinch of cloves for a warm spice blend.
How I Like to Serve It
I slice this warm with a smear of butter or a drizzle of maple syrup and pair it with strong coffee or chai. It makes a lovely brunch centerpiece with fruit and yogurt, or pack a slice for picnics and road trips. In chilly months, it feels perfect with hot cocoa; in spring, it pairs nicely with a bright citrus salad.
Notes
- Store wrapped at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Reheat slices in a toaster oven or microwave for 20–30 seconds; enjoy warm and slightly crisped. (No meat temps apply.)
Final Thoughts
Closing: Now go preheat that oven and make your kitchen smell like a cinnamon dream—then slice a thick piece and savor every crunchy, cozy bite.