Cinnamon Toast Crunch Bread Recipe

If you’re a fan of that irresistibly crunchy, cinnamon-sugar goodness of Cinnamon Toast Crunch cereal, you’re going to absolutely love this Cinnamon Toast Crunch Bread Recipe. It’s like the cereal transformed into a soft, moist loaf that’s packed with swirls of cinnamon and a sweet, crumbly topping that adds that perfect crunch. I’ve made this bread when I needed a special breakfast treat for my family, and it always disappears faster than I can slice it!

What makes this Cinnamon Toast Crunch Bread Recipe worth trying is how it effortlessly combines flavors and textures — the cinnamon sugar swirl mixed right into a buttery, tender batter, topped with a melt-in-your-mouth crunch, and then finished with a simple yet tangy glaze. Whether you’re serving it for a weekend brunch, a holiday morning, or just a sweet snack with coffee, you’ll find yourself going back for more every time.

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Ingredients You’ll Need

I’ve listed ingredients that work harmoniously to create that perfect balance of sweet, cinnamon-y, and slightly tangy flavor. A mix of brown sugar, cinnamon, and sour cream really takes this bread to the next level—don’t skip the sour cream, it adds amazing moisture and richness.

• Light Brown Sugar: Adds depth and caramel notes to both the topping and bread, plus helps with that crispy crunch on top.
• All-Purpose Flour: The backbone of the bread, ensuring a tender, soft crumb.
• Ground Cinnamon: The star spice that brings warmth and signature Cinnamon Toast Crunch flavor.
• Kosher Salt: Amplifies sweetness and balances flavors perfectly.
• Unsalted Butter: Used softened in the batter and melted in the topping—for rich buttery flavor.
• Granulated Sugar: Split for the batter and the cinnamon swirl, bringing a gentle sweetness.
• Unsweetened Cocoa Powder: A hint in the cinnamon swirl to deepen the flavor without overpowering.
• Baking Powder & Baking Soda: These leaveners create the perfect rise and fluffy texture.
• Large Eggs: Bind everything together and add richness.
• Pure Vanilla Extract: Adds a lovely subtle sweetness and aroma.
• Sour Cream: This ingredient makes the bread moist and tender, plus the tanginess cuts through the sweetness for balance.
• Confectioners’ Sugar: For the sweet final glaze.

Variations

One of the things I love about this Cinnamon Toast Crunch Bread Recipe is how easy it is to tweak based on what you have on hand or what flavors you want to highlight. Feel free to experiment and make it your own.

• Gluten-Free Variation: I swapped the all-purpose flour with a gluten-free blend once, and it worked beautifully—just make sure your blend contains xanthan gum for structure.
• Spice It Up: Adding a pinch of nutmeg or allspice to the cinnamon swirl gave it a cozy fall twist that my family absolutely adored.
• Nutty Crunch: Toss chopped pecans or walnuts into the topping before baking for an extra crunch and flavor boost.
• Dairy-Free Version: Using dairy-free sour cream and butter substitutes still yielded a moist bread, perfect for dairy sensitivities.

How to Make Cinnamon Toast Crunch Bread Recipe

Step 1: Prep Your Cinnamon Crunch Topping

First, mix together the brown sugar, flour, cinnamon, and salt in a medium bowl. Then pour the melted butter over, stirring until the sugar is moistened and clumps begin to form. Pop this in the fridge to keep it chilled and ready to crumble over the bread later. This topping is key to that signature crunch, so don’t skip chilling it—it helps it stay crumbly and crisp while baking.

Step 2: Prepare Your Pan and Oven

Arrange your 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 about a 2-inch overhang on both of the long sides. This parchment overhang will make removing the loaf super easy once it’s baked and cooled.

Step 3: Make the Cinnamon Swirl Mixture

In a small bowl, combine the brown sugar, cinnamon, unsweetened cocoa powder, and a bit of granulated sugar. Set this aside for later; it’s what you’ll swirl into the bread batter to create pockets of sweet, cinnamon-y richness that remind you exactly of the cereal.

Step 4: Mix Dry Ingredients

Whisk together the flour, baking powder, kosher salt, and baking soda in a medium bowl. This step ensures your leavening agents are evenly distributed and your bread rises beautifully and evenly.

Step 5: Cream Butter and Sugar, Add Eggs and Vanilla

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the softened butter and remaining granulated sugar on medium-high speed until light and fluffy—around 2 to 3 minutes is perfect. Then add the eggs one at a time, beating just until incorporated after each. Finally, mix in the vanilla extract, scraping down the bowl as needed so everything combines evenly.

Step 6: Incorporate Flour and Sour Cream

Reduce your mixer speed to low, then add half of the dry ingredients and beat until almost combined. Next, add the sour cream and mix until just combined—don’t overmix here! Finish by adding the remaining dry ingredients and give it a quick mix to combine everything perfectly.

Step 7: Assemble the Bread with Swirls and Topping

Spread one-third of the batter evenly into your prepared pan. Sprinkle half of that cinnamon swirl mixture over the batter. Repeat that layering with another third of the batter and the remaining cinnamon swirl mixture. Top it all off with the last third of batter and use a butter knife or skewer to gently swirl everything together—don’t over swirl or the layers will blend too much. Finally, crumble your chilled cinnamon crunch topping evenly over the loaf.

Step 8: Bake to Perfection

Bake in your preheated oven until a toothpick inserted into the center comes out clean, about 60 to 65 minutes. Keep an eye on it around the hour mark; ovens vary, so you don’t want it to overbake and dry out. Once baked, transfer the loaf pan to a wire rack and let it cool for 20 minutes.

Step 9: Remove from Pan and Cool Completely

Use the parchment paper overhang to lift the bread out of the pan and onto a cutting board. Peel off the parchment, then allow the bread to cool completely before glazing. This cooling time helps the crumb set up and prevents the glaze from melting off when applied.

Step 10: Make and Drizzle the Glaze

In a small bowl, whisk together the confectioners’ sugar, sour cream, vanilla extract, and a pinch of salt until smooth and thick. Drizzle this luscious glaze over the cooled bread. This final step adds a subtle tang and an irresistibly sweet finish that makes each bite heavenly. Slice into thick pieces and get ready to enjoy!

How to Serve Cinnamon Toast Crunch Bread Recipe

Garnishes

I love to serve this bread with a dusting of extra cinnamon or a light sprinkle of crushed Cinnamon Toast Crunch cereal on top for that extra crunch and cereal nostalgia. Sometimes I add a little pat of butter or a drizzle of honey right before serving—it makes it even more indulgent.

Side Dishes

This bread pairs wonderfully with a cup of your favorite coffee or chai latte. For a fuller brunch spread, I serve it alongside scrambled eggs or a fresh fruit salad. It also shines as a sweet finish when served with vanilla yogurt or a scoop of ice cream for dessert.

Creative Ways to Present

For holiday mornings, I’ve baked this in mini loaf pans to give individual servings that look extra special. You can also turn slices into fancy French toast by dipping them in egg batter and frying until golden. It’s a great way to elevate breakfast for guests or family celebrations.

Make Ahead and Storage

Storing Leftovers

I store any leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the loaf moist and prevents the topping from becoming soggy. If you want to keep the crunch, it’s best to add the glaze just before serving leftover slices.

Freezing

Freezing slices individually wrapped in plastic wrap and placed in a freezer bag works well if you want to enjoy this bread later. I’ve frozen it for up to 3 months without any noticeable quality loss. Thaw overnight in the fridge or on the counter at room temperature.

Reheating

To reheat, I pop slices in a toaster oven or regular oven at 325°F for about 5-7 minutes to crisp the edges and revive the crunch. Microwave works in a pinch, but it can soften the topping. Add the glaze after warming for the best experience.

FAQs

Final Thoughts

This Cinnamon Toast Crunch Bread Recipe has become a bit of a household favorite for me—it’s the kind of treat that feels special yet is simple enough to whip up anytime. I love how it captures the nostalgic flavor of a classic childhood cereal but in a way that feels fresh and homemade. You’ll enjoy each sweet, cinnamon swirled bite with that amazing crunchy topping and just the right amount of glaze. If you want to impress your family or friends with a breakfast that’s both comforting and a little unexpected, give this recipe a try—I promise you won’t regret it!

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