This Cinnamon Buttermilk Loaf is an easy buttery loaf with a layer of cinnamon sugar in the middle and a light sugar crust on top. It’s simple to make with everyday ingredients, and there’s plenty of cinnamon flavour in every slice.
I first published this Cinnamon Buttermilk Loaf in 2018 and updated it in 2026 with a few small changes:
- Added new step-by-step photos and a video to make the recipe easier to follow.
- Replaced the cinnamon sugar on top with a light sprinkle of plain sugar. This gives the loaf a thinner crust that doesn’t crack or break away when sliced.
- Added ¼ teaspoon salt and an optional ½ teaspoon vanilla extract
The basic loaf recipe and cinnamon-sugar layer in the middle remain unchanged.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Cinnamon-sugar mixture: Mix the sugar and cinnamon together and set aside.
- Flour mixture: Whisk together the flour, baking soda and salt. Set aside.
- Butter mixture: Beat the softened butter and sugar until light and creamy.
- Add the buttermilk, egg and optional vanilla extract to the butter mixture.
- Beat until combined. The mixture may look slightly curdled at this stage; that’s normal.
- Add the flour mixture to the butter mixture.
- Fold together with a spatula until just combined. Don’t overmix.
- Spoon half of the batter into the prepared loaf pan and spread evenly.
- Sprinkle all of the cinnamon-sugar mixture evenly over the batter, then lightly press it with the back of a spoon.
- Spoon the remaining batter over the cinnamon-sugar layer.
- Gently spread the batter evenly, then sprinkle the plain sugar over the top.
- Bake until a skewer inserted into the centre comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
No buttermilk?
For the closest result to the recipe as tested, use buttermilk. If you don’t have any, you can use one of these substitutes:
Milk with lemon juice or vinegar: Measure out 1 cup (240 ml) milk and stir in 1 tablespoon (15 ml) lemon juice or white vinegar. Leave for 5–10 minutes before using. The loaf may have slightly less richness and tang than when made with buttermilk.
Plain yogurt: Mix ¾ cup (180 ml) plain unflavored yogurt with ¼ cup (60 ml) milk until smooth. Depending on the thickness of the yogurt, the loaf may be slightly denser than when made with buttermilk.
Tips for making Cinnamon Buttermilk Loaf
- Mix by hand or with a mixer. Beat the softened, not melted, butter and sugar for about 2 minutes with an electric mixer or 3 minutes by hand. It doesn’t need to be completely smooth.
- Measure the baking soda carefully. Use a level measuring spoon, not a heaped one, and make sure you’re using baking soda (bicarbonate of soda), not baking powder.
- Don’t worry if the mixture looks curdled. After adding the buttermilk, egg and optional vanilla, it may look slightly curdled. That’s normal. Once the flour mixture is added, fold with a spatula just until there are no dry streaks of flour.
- Lightly press the cinnamon sugar. Sprinkle it evenly over the first layer of batter, then lightly press it with the back of a spoon. Don’t push it into the batter.
- Spoon all the remaining batter over the cinnamon sugar before spreading it, then gently push it towards the corners with a spatula rather than dragging it back and forth. I find a damp spatula works really well here—dip it in water and use it without drying.
- Cover if it’s browning too quickly. Loosely tent the pan with foil, leaving enough room for the loaf to rise without touching it. I covered mine at around 20 minutes, but ovens vary. You can leave the foil on for the rest of the baking time; the loaf will continue baking underneath.
Storage
Keep airtight at room temperature for 3–4 days. To freeze, cool completely and slice first so you can take out just what you need. Wrap well and freeze for up to 3 months. Thaw at room temperature.
Watch how its made
Recipe
Cinnamon Buttermilk Loaf
Cinnamon sugar
- ¼ cup (34 g) granulated sugar
- 1½ teaspoons ground cinnamon
Flour mixture
- 2 cups (240 g) all-purpose (plain flour)
- 1 level teaspoon baking soda (bicarbonate of soda)
- ¼ teaspoon salt
Butter mixture
- ½ cup (115 g) butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 cup (240 ml) buttermilk (see notes for alternative)
- ½ teaspoon vanilla extract (optional)
Topping
- 1 tablespoon granulated sugar
- Preheat the oven to 350°F (180°C) conventional or 320°F (160°C) fan/convection.
- Line a 9 × 5-inch (22 × 13 cm) loaf pan with parchment paper, leaving about 2 inches (5 cm) of overhang on the sides. Keep the parchment upright to help protect the sides from over-browning.
- Mix the cinnamon and sugar together. Set aside.
- Whisk together the flour, baking soda and salt. Set aside.
- In a separate bowl, beat the softened butter and sugar for 2 minutes with an electric mixer or 3 minutes by hand.
- Add the egg, buttermilk and vanilla if using. Beat until combined. The mixture may look slightly curdled, this is normal.
- Add the flour mixture and fold with a spatula just until combined.
- Spread half the batter in the pan. Sprinkle over all the cinnamon sugar and lightly press it with the back of a spoon.
- Spoon the remaining batter over the cinnamon layer and gently spread to the edges. Sprinkle the plain sugar over the top.
- Bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean. Cover loosely with foil if the top is browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Milk: Measure out 1 cup (240 ml) milk and stir in 1 tablespoon (15 ml) lemon juice or white vinegar. Leave for 5–10 minutes. The loaf may have slightly less richness and tang.
- Yogurt: Mix ¾ cup (180 ml) plain unflavoured yogurt + ¼ cup (60 ml) milk. The loaf may be slightly denser depending on the yogurt.
More Cinnamon Recipes
For more cinnamon baking, try one of these recipes next.
No Yeast Banana Cinnamon Rolls
No Yeast Apple Cinnamon Rolls
Cinnamon Apple Cider Loaf
Danish Cinnamon Apple cake
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Kelsie | the itsy-bitsy kitchen says
This looks incredible, Ashika! I love cinnamon, especially when it's cold out--like right now :). I'll have to try this one soon!
Laura says
Ashika, I love love love anything cinnamon! This would be wonderful Christmas morning, too! So easy to put together! And, like you, I love baking with buttermilk - it adds so much texture and yummm!
Emma @ Bake Then Eat says
I too adore cinnamon, it has such a wonderful flavour.
Alex says
Do you have to use cake flour?
The Gardening Foodie says
Hi Alex, you can use all-purpose or plain flour for the recipe as well. 🙂
Afsana says
Hi Ashika.the recipe states 1 cup buttermilk/125ml.just wanted to say that 1 cup is equal to 250ml and not 125ml.please correct me if I am wrong.thank you.
The Gardening Foodie says
Hi Afsana, Sorry about the confusion and thank you for pointing out that error to me. Yes you are correct, 1 cup is equal to 250ml.
I have corrected and updated the recipe. 🙂
Anjani Devi says
Looks yummy
will surely tr y this out
Judy says
If you love the Costco cinnamon bread,this recipe is even better!
The Gardening Foodie says
Aww, Thank you, Judy 🙂
Candice says
Super delicious!! Moist and heavenly.
The Gardening Foodie says
Hi Candice... thank you 🙂
Jos Fox says
Made this today, no leftovers! Delicious! Will make again adding raisins I think 🙂
The Gardening Foodie says
Hi Jos, Thank you for letting me know how this loaf turned out and I am so glad that you like the recipe too 🙂
Indi says
I made it, still baking, waiting to taste!!!
The Gardening Foodie says
Hi, Indi...that is great, I would love to know how it turned out 🙂
Eilis says
Just some feedback on this recipe. It turned out delicious and moist. Both the adults and kids both loved it. It took 55 mins in my fan assisted oven and next time I would reduce the sugar amount from 1/2 cup to a 1/3. Thanks so much for posting. Looking forward to trying the lemon squares when I get the correct tin. Out of curiosity can you bake them in a loaf tin!?
The Gardening Foodie says
Hi Eilis 🙂 Thank you for your feedback on this loaf. I am so glad that you and your family enjoyed this bake too 🙂
Regarding your question about the lemon squares: If you really want to bake these as soon as possible and not able to get a square tin then it all depends on the size of your loaf pan. It should not be too narrow. The shortbread base and lemon topping will definitely be thicker if baked in a loaf pan as compared to that of using the tin specified in the recipe.
If you have any shallow oven-safe dish which is approximately 8 inches, then that should work just fine. Even a round or rectangular cake pan will work perfectly.
I hope that this helps answer your question and will love to know how it turns out too 🙂
DORIS says
HI ASHIKA, I WAS WONDERING IF I COULD USE A CUP OF CHOPPED NUTS OR CHOPPED APPLES? WANT TO MAKE THIS BREAD TOMORROW . THANK YOU SO MUCH FOR THIS GREAT RECIPE. DORIS
The Gardening Foodie says
Hi Doris 🙂 You are welcome and it is great that you are making this recipe tomorrow.
Chopped nuts or apples will make a great addition to this loaf, so yes go ahead and give it a try. However, a cup of either of these ingredients might be a bit much. I would suggest that you rather scale it down to between a quarter or half a cup of chopped nuts or apples. Adding too much may result in a dense bake.
I hope that this answers your question and would love to know how it turns out too 🙂
Eilis says
Great Ashika. I appreciate the advise. I will have to start measuring my tins. I will let you know how it goes!
Maithili says
Hi Ashika, this recipe is great, I tried it recently.
The only thing I found slightly challenging was that while cutting it, it was very crumbly as the cinnamon sugar topping gets quite flaky once baked. How can I make the slicing process smoother such that it doesn’t crumble? I understand this is quite a delicate cake. Thanks
The Gardening Foodie says
Hi Maithili. Thank you, I am so glad that you loved this recipe too 🙂
Regarding your question: It is actually best to slice the cake once completely cool. It is firmer at this stage and will have neater and smoother slices.
I hope that this helps answer your question 🙂
Maithili says
Thanks Ashika. Will do..
today I’m baking this loaf for a family member so won’t get to cut it, however I will make sure to cool it completely before packaging it.
This is only the second time I’m making this cake - I realised when I add the egg and buttermilk to the creamed sugar / butter mix, the batter looks a bit split... is that normal? Ofcourse when I added the flour it all came together fine.
The Gardening Foodie says
Hi Maithili,
To answer your question: Yes it is normal for the mixture to look that way because of the consistency of the buttermilk. Once it has been mixed, the batter should look smooth.
I hope that this helps to answer your question 🙂
Pauline salpetrier says
Thank you for sharing the yummy recipe
The Gardening Foodie says
Hi Pauline 🙂 Thank you.
You are welcome 🙂
yas says
Lovely taste and texture
Rachael says
Hello! Could one add pumpkin to this recipe? If so would I need to decrease the butter or buttermilk and add pumpkin in its place?
The Gardening Foodie says
Hi Rachael, Sure, you can add pumpkin puree to this recipe. To do that, use only ½ cup (125ml) of buttermilk and ¼ cup (57g) softened butter. The pumpkin should be stirred in with the buttermilk and egg.
I hope that this helps answer your question 🙂
Sk says
I see at the top to mix “ In a bowl mix together ⅓ cup sugar and ½ a teaspoon of cinnamon and set aside.”. But in the ingredient list it says 1 1/2 teaspoons - which one should I follow?
The Gardening Foodie says
Hi Sk, sorry about that, I have corrected and updated the recipe. It should read 1 1/2 teaspoons 🙂
Helen King says
This cake is amazing!! I bake a lot and this is now my current favourite. It’s so easy and the result is like something you would buy at costa or Starbucks ..... but this tastes better. Added bonus, it makes your house smell so good whilst cooking and for ages after (according to my husband who came in two hours after I’d made it).
Thanks for the recipe, all my family will be getting one of these this week 😃.
The Gardening Foodie says
Hi Helen, Thank you for your kind words 🙂 I am so glad that you and your husband love this recipe too:)
Your family has some delicious bakes to look forward to this week 🙂
Happy Baking 🙂
Lucy says
First time I made it I followed the recipe exactly and it was excellent. The next time instead of using buttermilk I used Liberty Greek yogout with vanilla bean and added a streusel topping. It was amazing.
Lana says
THIS CAKE IS INCREDIBLE! So moist and never lasts long in my house haha. Thank you so much for the recipe 🙂
The Gardening Foodie says
Hi Lana, thank you and you are welcome 🙂
I am so glad that you and your family love and enjoy this cake too 🙂
Nicole says
Made this cake today and it's lovely! It's moist and most importantly very tasty! The cinnamon is the perfect amount and not overpowering. I do have a question, the top layer of cinnamon went quite hard and was falling apart everywhere. Is this normal or did I put way too much on the top? I put the amount listed 🙂
Thanks for this lovely recipe, will definitely be making it again!
The Gardening Foodie says
Hi Nicole, That's great :)Thank you for sharing how the recipe turned out.
To answer your question: You can cut down on the cinnamon sprinkled on the top of the cake. Rather use the majority of it in the middle layer.
Another reason, that the cinnamon became hard and dry could be the heat of your oven. Try placing the cake on a lower shelf of your oven the next time you bake this cake. You can also cover the top of the cake loosely with heavy foil halfway towards the end of the baking time. Make sure that the foil does not touch the batter. Just create a dome shape and place it over the baking pan. This will ensure that the top of the cake does not harden or burn.
I hope this helps answer your question 🙂
Jill F says
Just made this and it's fantastic. It's great with coffee but we also warmed slices in the microwave and ate it as a dessert with a scoop of vanilla ice-cream.
It took slightly longer to bake than suggested in our (fan-assisted) oven - 60 minutes.
Going to make another one tomorrow!
The Gardening Foodie says
Hi Jill, Thank you for giving my recipe a try 🙂
I am really glad that you are enjoying this bake too 🙂
mo says
hi! I'm excited to make this recipe. I'm wondering how long the loaf will last? I'd like to make it for a friend ahead of time, but I won't be seeing her until Thursday.
The Gardening Foodie says
Hi, Mo, I would say for the best taste, texture and freshness, this cake can be made at least one day in advance. So perhaps Wednesday would be perfect to bake this cake. Allow it to cool completely before storing in an airtight container. Happy baking 🙂
Julie says
I just made this, it’s in the oven! I made a similar recipe years ago but lost track of it. Both my husband and I love cinnamon so I hope it tastes as great as it sounds. 😊🥣☕️Thanks for sharing this recipe. Have a great weekend!
The Gardening Foodie says
Hi Julie, You are welcome and thank you for giving my recipe a try 🙂
Hope you having a great weekend too 🙂
Happy baking 🙂
Victoria says
Made this today to use all of an open bottle of buttermilk. What a lovely texture! I cut the sugar to 1/2 c without it altering the rise or texture. Absolutely delicious. Will surely make this again!
Christina says
Could you kindly post what size loaf pan you recommend for this? Many thanks.
The Gardening Foodie says
Hi Christina, for this recipe I use a 22 x 13 cm / 9 x 5″ loaf pan. I have updated the recipe to include this information 🙂
Happy baking 🙂
Jan M says
I’ve just made this loaf-I adore cinnamon-it’s literally in the oven right now! I’ve used self-raising flour, as I didn’t have enough plain. I omitted the bicarbonate of soda as the self-raising already has it in-we shall see how it turns out!!
tracy says
Hi Ashika
I have made this loaf on three different occasions now, the result is always perfect. Thank You so very much for sharing this beautiful cinnamon loaf with all of us, it is delicious.
The Gardening Foodie says
Hi Tracy, thank you and you are absolutely welcome:)
I am so happy to hear that you are enjoying this recipe too 🙂
Michelle says
Absolutely delicious buttermilk loaf recipe! The bread became more tasty every day, so moist and perfect 🥰
Valerie says
Great cake - very easy. I also found it needed to bake closer to an hour. Used more cinnamon than called for and I think next time I would use a little less sugar mixed with the cinnamon. Will definitely make again.
Ida says
Hello
I followed the instructions and baked for 40 minutes in my fan assisted oven at 175
Skewers came out clean but load is very dense and low.
While making the batter I noticed it was quite dense too.
Any ideas what could have gone wrong?
Thank you
The Gardening Foodie says
Hello Ida, sorry to hear that the cake turned out dense. There could be a few reasons why this happened, so let's see if we can fix it and prevent it next time you try this bake
1. Baking soda: Check that your baking soda (bicarbonate of soda) is not expired. And make certain that you are using baking soda (bicarbonate of soda), not baking powder in this recipe. When this ingredient has expired, it does not work to produce a fluffy texture creating a dense cake. To check your baking soda, just add a 1/4 teaspoon to a Tablespoon of vinegar. If it begins to become fizzy, then its fine to use. If no reaction occurs, its not going to work in the cake. Make certain that you use a level teaspoon of baking soda in the cake. Not heaped.
2.Sift your dry ingredients to incorporate air into the mixture. Don't overmix your ingredients. Mix until just combined.
3. If you are finding the batter dense: add a tablespoon of oil to the batter. It will not affect how the other ingredients work. The oil will lighten the batter, producing a less dense texture.
4. Bake immediately after mixing. If the cake batter is left out of the oven too long, air can escape completely, which can lead to a much flatter cake.
I hope this helps 🙂
Happy baking 🙂
Ida says
Thank you 😊
I will investigate if it was baking soda or powder I put in!
Everything else I pretty much did so it must be the culprit 😃
MC says
It is in the oven now. As there are only two of us, can I freeze part of the loaf? Also, how do I store it in between eating it? Refrigerated or on counter?
The Gardening Foodie says
Hi, sure you can freeze part of the loaf.
Here are the storage instructions:
This cake will stay good at room temperature (on the counter) for around 4 days. Just make sure it's well wrapped or stored in an airtight container to keep it from drying out.
If you want, you can also freeze the cake for up to 3 months. Once it's completely cool, wrap it up in a few layers of plastic wrap and then wrap it again with aluminum foil.
When you are ready to enjoy a few more slices, let the cake thaw at room temperature while still wrapped up.
Happy baking 🙂
Sherri Johnson says
My second loaf in 3 days just went in the oven. To say it was a hit is putting it mild. My guy likes cinnamon so I made a bit more to add to the center. What the recipe calls for is plenty. I also added raisins. "It's a keeper", he says.
The Gardening Foodie says
Hey Sherri!
Your second loaf in just three days? That's fantastic! And I can only imagine how the extra cinnamon and raisins must've made it even more delicious. "It's a keeper" - couldn't have said it better 😊
Happy baking, and I hope you and your guy continue to enjoy those delicious loaves 😋
Greta says
Hi, can this recipe be made as muffins?
The Gardening Foodie says
Hi Greta, sure, To make this cinnamon buttermilk loaf into muffins, you'll need to adjust the baking time and portion the batter into muffin tins.
1. Make the batter and cinnamon sugar mixture according to the recipe instructions
2. Spoon a small amount of batter into each muffin cup, filling it about one-third full.
3. Sprinkle a little of the cinnamon sugar mixture over the batter in each muffin cup.
4. Add more batter on top to fill each muffin cup about two-thirds full.
5. Sprinkle the remaining cinnamon sugar mixture over the top of each muffin.
6. Bake in the preheated oven for approximately 18-20 minutes or until a toothpick or skewer inserted into the center of a muffin comes out clean. Baking times may vary, so it's a good idea to start checking around the 18-minute mark and adjust as needed.
Happy baking 😊
WJ says
this was really easy and quick to make. light and fluffy with good cinnamon flavor. next time I'll definitely add some salt to the flour mix.
The Gardening Foodie says
Hi there, That's fantastic to hear! I'm so glad you enjoyed this recipe! Adding some salt to the flour mix next time sounds like a perfect tweak to enhance the taste even more. Thanks for sharing your experience and the tip for improvement 🙂
Anne-Marie Sinclair says
Just made this and the middle didn’t cook properly, if I had left it in any longer the outside would’ve been burnt. The bits we could eat though were delicious. I wonder how I could rectify this when I make it again.
The Gardening Foodie says
Hi there, I apologize for the inconvenience you experienced with this recipe.
Here are a couple of tips to improve your next attempt at baking this cake:
You may consider reducing the oven temperature slightly and extending the baking time.
Another option is to cover the cake with foil for part of the baking time to prevent the outer edges from browning too quickly while ensuring the center cooks thoroughly.
I hope this helps 🙂
Happy baking 🙂
Anne-Marie Sinclair says
Thanks for the reply. I threw out the first one and remade it in a 9x9 square tin and cooked for 1hr. It turned out perfect. Must’ve been my loaf tin. Such a delicious recipe. Will be adding it to my rotation of desserts.
The Gardening Foodie says
You're welcome ☺️ I'm so happy to hear that the second attempt worked out so well for you, and I'm glad you enjoyed it! It sounds like adjusting the tin size might have been the key.
Chris says
I made this recipe in mini loaf pans and it turned out great. 350 for 30 mins and let sit in the pan 10 mins to cool before removing. Thank you for the recipe absolutely delicious!!
The Gardening Foodie says
Hello Chris,
You're welcome 😊 and thanks for sharing how it turned out with the mini loaf pans.
They seem like a great idea. I'm so glad they worked well for you and that you liked it 🙂
Serena says
It tastes so good, but in my opinion it’s way too sweet. Next time I might try it with half as much sugar in the dough.
I love the advice to substitute butter milk with plain yogurt; I haven’t heard that before. I usually have yoghurt on hand but not buttermilk, and yoghurt worked wonders. Thank you so much
Jenny says
Warm the buttermilk in microwave for a few second before mixing in. Cold milk solidifies the butter.
Fahimeh Jami says
Love it! Soft and moist.
The Gardening Foodie says
Hi Fahimeh, Thank you. I'm happy to hear that you enjoyed this recipe too 🙂
Kari MacKinnon says
Sep 2025 I just made this and the texture and crumb was delicious. Perfect for a Fall morning! I love that it only uses one bowl (except for then dusting sugar) so it makes it quick and easy. I think I will add vanilla to the cake batter next time I make it.
The Gardening Foodie says
Hi Kari, Thank you for trying the recipe 😊 I’m so happy to hear it turned out well for you.
I agree, vanilla would be a wonderful addition alongside the cinnamon, and I’m glad this loaf earned a spot on your fall baking list 😊
Ella says
This is GLORIOUS. Very easy to make, it came together in no time at all, which is a massive win when you’re baking with low spoons (figurative spoons, not kitchen spoons). I had a smaller loaf tin so put the extra in cupcake cases, which I think came out even BETTER. They cooked for about 15-20 minutes and were gorgeously moist. I had to turn my oven down a little (160c) to keep the loaf from burning and it took 40 minutes but the edges were a overbaked.
I misjudged how much sugar to put in the middle vs top; next time I’ll put a little more in the middle & probably make a little less cinnamon sugar in the first place as it’s very sweet — even for me, and I have a massive sweet tooth.
Substituted 1/4cup on-the-turn milk + 3/4 cup yoghurt for the buttermilk and it worked perfectly.
The Gardening Foodie says
Hi Ella, Thank you, this truly made my day 🤗 Love that it worked on a low-spoons kind of day, on those low-energy days, any win feels extra special.
The cupcake idea is brilliant for a smaller tin, and I’m so glad the milk yogurt swap worked a treat.
Your timing and sugar notes and tips will really be helpful to other readers and bakers, thank you 😊
Jennifer says
I just got out of oven. Really good. I messed up a little trying to get out of pan. Next time I will leave in pan longer to cool.
The Gardening Foodie says
Hi Jennifer, fresh out of the oven is always the hardest moment to resist 😄 Been there, done that too, always worth it. Consider it the official taste test.
Happy baking next time!