Cinnamon toast is an absolute breakfast classic, and have you ever met a cinnamon roll you didn’t love? Cinnamon + sugar + abundant butter = MAGIC. Somewhere between the nearly instant toast version and homemade yeasted cinnamon rolls, you’ll find this cinnamon toast crunch bread. It has swirls of cinnamon sugar filling, a crunchy streusel topping, a tender vanilla-scented bread, and a so very easy sour cream glaze. It has coffee cake vibes in a loaf form, and it’s SO. GOOD. Here’s what makes it special.
A secret cinnamon swirl ingredient:
Using a combination of light brown sugar, granulated sugar, and ground cinnamon was a good place to start. The brown sugar reminded me of a cinnamon roll filling while the granulated sugar gave the swirled cinnamon-toast vibes. It was delicious, but it needed something more. Adding just 1 tsp. unsweetened cocoa powder balances the sweetness while also helping the swirl really pop visually.
The perfect crunchy topping:
This quick, five-ingredient streusel topping comes together in just a few minutes, and yes, it has both cinnamon and sugar. Chilling the topping helps the crumbs hold shape as they bake and gives you a nice, crunchy top.
An easy, tangy glaze:
I would often use heavy cream or citrus juice with powdered sugar to whip up a simple, flavorful glaze for a quick bread like this one. Not wanting to add an extra ingredient, I used sour cream, and honestly, it might be my new go-to glaze. The flavor is at once rich and bright, and it couldn’t be easier. I added a little vanilla extract and a pinch of salt to the glaze, but you could absolutely skip the vanilla and use a pinch of cinnamon or fresh nutmeg instead.
Storage:
Make this bread and enjoy it for breakfast through the week. Store any leftovers in an airtight container at room temperature. It’ll keep for up to 4 days.
Did you make this recipe? Let us know in the comments!
