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Best Cinnamon Toast Crunch Bread Recipe

Cinnamon Toast Crunch Bread

iamwinfred
This Cinnamon Toast Crunch Bread is a soft, moist quick bread packed with crushed Cinnamon Toast Crunch cereal folded right into the batter, a ribbon of cinnamon sugar swirled through the center, and a buttery, crunchy crumble topping that bakes up golden and crisp. No yeast, no stand mixer — just one bowl, a loaf pan, and just over an hour until you have a bakery-worthy loaf that smells absolutely incredible and tastes even better.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl For the crumble topping
  • Whisk
  • Rubber spatula or wooden spoon
  • Parchment paper
  • Zip-lock bag and rolling pin For crushing cereal
  • Pastry cutter or fork For making the crumble topping
  • Instant-read thermometer (optional) Bread is done at 200°F / 93°C
  • Wire cooling rack

Ingredients
  

For the Bread Batter

  • 1 1/2 cups all-purpose flour 190g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup granulated sugar 150g
  • 2 large eggs room temperature
  • 1/2 cup sour cream 120g; or plain Greek yogurt
  • 1/3 cup neutral oil 80ml; vegetable or canola oil
  • 1 tsp pure vanilla extract
  • 1/4 cup whole milk 60ml
  • 1 cup Cinnamon Toast Crunch cereal about 40g, finely crushed

For the Cinnamon Swirl Filling

  • 3 tbsp granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tbsp unsalted butter melted

For the Cinnamon Crunch Topping

  • 1/2 cup Cinnamon Toast Crunch cereal about 20g, lightly crushed
  • 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp cold unsalted butter cut into small cubes

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment paper sling, leaving overhang on the long sides for easy removal.
  • Place 1 cup of cereal in a zip-lock bag and crush into fine crumbs for the batter; crush the remaining ½ cup more coarsely in a separate bag for the topping. Set aside.
  • Combine flour, sugar, and cinnamon in a small bowl, then cut in cold butter with a pastry cutter until coarse crumbles form. Stir in the coarsely crushed cereal and refrigerate until needed.
  • Stir together the sugar and cinnamon for the swirl filling, then mix in the melted butter to form a thick paste. Set aside at room temperature.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon together in a large bowl for 30 seconds, then stir in the finely crushed cereal.
  • In a separate bowl, whisk sugar, eggs, sour cream, oil, vanilla, and milk together vigorously for about 1 minute until smooth and fully combined.
  • Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula just until no streaks of flour remain — do not overmix.
  • Spread half the batter into the prepared pan, dollop the cinnamon swirl filling over the top, then cover with the remaining batter and optionally swirl with a knife for a marbled effect.
  • Sprinkle the chilled crumble topping evenly over the batter and press lightly to adhere, then bake for 50–60 minutes until deep golden and a toothpick inserted in the center comes out with just a few moist crumbs. Tent with foil if the top browns too quickly.
  • Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment sling and cool for at least 30 minutes total before slicing with a serrated knife.

Notes

  • Don't overmix: Fold wet and dry ingredients together just until the flour disappears — overmixing leads to a dense, rubbery loaf.
  • Room temperature dairy: Use room-temperature eggs and sour cream for a smoother batter and more even crumb.
  • Keep the crumble cold: Cold butter is the secret to a crunchy, chunky topping. If your kitchen is warm, freeze the crumble for 10 minutes before topping the loaf.
  • Crush cereal in two textures: Fine crumbs go in the batter for flavor; coarser pieces go in the topping for crunch and visual appeal.
  • Tent with foil if needed: If the top browns too fast around the 35–40 minute mark, loosely cover with foil and remove it for the last 5–10 minutes to re-crisp.
  • Test doneness correctly: A toothpick should come out with just 1–2 moist crumbs, not wet batter. An instant-read thermometer should read 200°F (93°C).
  • Make ahead: This bread gets more flavorful overnight as the cinnamon infuses the crumb. Bake the evening before and store tightly wrapped at room temperature.
  • Storage: Store wrapped at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze individual slices for up to 3 months.
  • Dairy-free option: Substitute full-fat coconut cream or dairy-free yogurt for the sour cream, oat or almond milk for the whole milk, and plant-based butter for the unsalted butter.
  • Variations: Fold in ½ cup mini chocolate chips, ½ cup diced apple, or ½ cup mashed banana for fun flavor twists. A powdered sugar glaze also makes a beautiful bakery-style finish.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 48mgSodium: 160mgPotassium: 85mgFiber: 1gSugar: 24gVitamin A: 4IUCalcium: 6mgIron: 11mg
Keyword cereal bread, cinnamon quick bread, cinnamon swirl bread, cinnamon toast crunch bread, quick bread recipe
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