A soft, cinnamon-swirled sweet bread that tastes just like classic snickerdoodle cookies. Moist, buttery, and topped with a crunchy cinnamon-sugar crust—perfect with tea, coffee, or as a dessert treat!

Ingredients

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp. ground cinnamon
  

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream (or Greek yogurt)
  

Cinnamon Sugar Topping

• ¼ cup sugar
• 1 tsp cinnamon
  

Instructions

• Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan (or two smaller pans).
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In a large mixing bowl, cream the butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each. Stir in the vanilla.
• Add the dry ingredients to the wet mixture, alternating with the sour cream, until smooth.
• Pour the batter into the loaf pan and smooth the top.
• Mix the cinnamon sugar topping and sprinkle evenly over the batter.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  

Tips & Variations

• Add mix-ins: Stir in 1 cup white chocolate chips or cinnamon chips for extra sweetness.
• Make mini loaves: Reduce baking time to 25–30 minutes.
• Swap sour cream: Greek yogurt works perfectly for a lighter version.
• Extra cinnamon swirl: Layer batter and cinnamon sugar for a marbled effect.