Snickerdoodle Donut Loaf
5.0 from 1 reviewThis snickerdoodle donut loaf turns the cinnamon-sugar flavor of a soft snickerdoodle cookie into a tender old-fashioned cake-donut loaf. Cinnamon runs through the batter, buttery streusel, and crisp sugar topping, while nutmeg and vanilla bean paste give it that familiar donut-shop flavor.
It is egg-free, baked in a 9x5-inch loaf pan, and finished with coarse sanding sugar for a little extra crunch.
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The Standard Amount or the Unhinged Amount?
I love snickerdoodles - who doesn't?! And when a cinnamon streusel gets a thin glaze, it is arguably the best kind of streusel. Somehow, though, I did not really get into snickerdoodles until my late twenties or early thirties. I cannot understand how that happened.
So Delicious Snickerdoodle ice cream helped make up for lost time. Just like I do with any cookie-dough ice cream, I would pick out all the good pieces and hand the rest over. The cinnamon-sugar pieces were obviously the entire point.
The question I run into every time I make a snickerdoodle dessert is: how much cinnamon? There are general rules of thumb, but cinnamon does not taste equally intense across every container. Regular McCormick ground cinnamon and Kirkland Signature Saigon cinnamon from Costco do not land the same way for me. I have made the mistake of using Saigon cinnamon as liberally as I use a more typical ground cinnamon, and the result tasted borderline spicy.
Some people want copious amounts of cinnamon; others want it balanced. So who is the loaf for? Do we want the standard amount or the unhinged amount? What kind of mood are we in? This is the rant running through my head when I decide how much cinnamon belongs in a dessert. It is also why I always come back to try as you go. Yes, baking is science, and the structure of a recipe matters, but flavor is also preference. Pay attention to the cinnamon you are using, notice how it tastes to you, and let that inform the next choice. For this loaf, I wanted the cinnamon to feel present in the batter, streusel, and crackly topping without any one layer taking over. The listed amount is my balanced starting point; your perfect amount may depend on your cinnamon and whether you are in a standard or unhinged mood.
Ingredient notes
Key ingredients
Ground cinnamon
Cinnamon appears in the loaf, streusel, and topping so the snickerdoodle flavor carries through every part of the recipe. Brands can taste dramatically different in strength: McCormick ground cinnamon is gentler to me, while Kirkland Signature Saigon cinnamon can read much bolder and almost spicy when used too liberally. Use the listed amount as the balanced starting point, then let your cinnamon and your own preference guide future bakes.
Plain unsweetened yogurt
Room-temperature yogurt gives the loaf moisture and tenderness.
Cornstarch
Cornstarch softens the crumb and helps give the loaf its light, cake-like texture.
Cold butter
Cold butter is what gives the streusel its nubbly texture. If it gets too warm, the topping can melt into the cake instead of baking into crumbs.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
The plain unsweetened yogurt I use in this loaf.
Silk Unsweet Soymilk
The milk I use in this loaf.
Country Crock Plant Butter Sticks
The butter sticks I use for the cinnamon streusel.
Modern Mountain Baking Company White Sparkling Sugar
The coarse sparkling sugar I use on this loaf.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use in this recipe.
Step by step
How It All Comes Together
Step 1
Make and chill the cinnamon streusel
Work the cold butter and vanilla bean paste into the flour, sugars, cinnamon, nutmeg, and salt until you have both fine crumbs and larger clusters. Refrigerate the streusel while you make the batter.
Measure the cinnamon streusel ingredients before mixing. 
Have the butter ready to work into the dry streusel mixture. Step 2
Whisk the wet ingredients until smooth
Whisk the sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until the mixture is completely smooth and evenly emulsified.
Whisk the wet ingredients until smooth before adding the dry mixture. Step 3
Mix the cinnamon batter
Add the all-purpose flour, cornstarch, leaveners, salt, cinnamon, and nutmeg. Whisk only until the batter is smooth and no dry streaks remain.
Mix just until the batter has no dry pockets. Step 4
Add the streusel and cinnamon sugar
Spread the batter into the lined loaf pan, then scatter the chilled streusel loosely across the surface without pressing it down. Finish with the cinnamon sugar and a light, even sprinkle of coarse sanding sugar.
Scatter the streusel evenly, keeping some larger pieces. 
Finish the streusel with the cinnamon-sugar mixture. Step 5
Bake until the deep center is ready
Tent the top loosely with foil once the streusel is browned, then continue baking until the center reaches 205-210°F and a tester inserted into the cake portion shows moist crumbs rather than wet batter.
The baked topping has a mix of fine crumbs and larger cinnamon pieces. Step 6
Glaze, set, and slice
Move the loaf to a wire rack and let it cool until warm but no longer hot. Pour on the smooth vanilla glaze and let it settle into the cinnamon streusel. Wait for the glaze to set before slicing. Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Let the glaze settle around the streusel and down the sides. 
The set glaze breaks into thin flakes as you slice. 
The cut side shows the cinnamon-speckled crumb under the streusel.
From Instagram
Watch the reel
Watch the snickerdoodle donut loaf get topped with cinnamon streusel, cinnamon sugar, and vanilla glaze.
Open the reelTroubleshooting
If This Happens
The streusel feels soft or greasy
Return it to the refrigerator before topping the loaf. Cold butter helps the streusel keep its loose clusters instead of melting into the batter.
The streusel is sinking
Keep the streusel cold, scatter it loosely, and do not press it into the batter. Warm or compressed streusel is more likely to disappear into the loaf as it bakes.
The top is brown but the center is not ready
A browned cinnamon top does not mean the deep center is finished. Tent the loaf loosely with foil and continue baking until the tester and center temperature confirm it is done.
It is taking a long time to bake
Every oven is different, and this deep loaf may need close to 90 minutes. Make sure to keep the oven door closed instead of checking frequently. If the tester has a thick, paste-like residue, check again in 3-5 minutes. If it looks like wet unbaked batter, wait 7-10 minutes.
The glaze is disappearing into the loaf
Move the loaf to a wire rack and let it cool until warm but no longer hot before glazing. If it still feels hot, the glaze can melt and absorb instead of settling into a thin crackly finish.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Keep it good
Storage
Counter
Store covered at room temperature for up to 2 days.
Fridge or freezer
For longer storage, refrigerate the loaf covered for up to 4 days or freeze individual slices for up to 2 months.
Recipe FAQ
Questions that come up
What makes this loaf taste like a snickerdoodle?
Cinnamon runs through the cake, streusel, and cinnamon-sugar topping, while vanilla and a small amount of nutmeg round out the flavor. The result captures the warm cinnamon-sugar character of a snickerdoodle in a soft glazed loaf.
Does snickerdoodle donut loaf require frying?
No. The loaf bakes in a standard loaf pan. Its tender crumb, cinnamon-sugar coating, and thin set glaze create the cake-donut effect without frying.
Why did my streusel sink into the loaf?
Streusel can sink when its butter becomes too warm or when it is pressed into the batter. Keep the streusel cold, scatter it loosely over the surface, and avoid pressing it down.
Can I make the loaf ahead?
Yes. Let the glaze set completely, then store the loaf covered. The cinnamon flavor settles overnight, making it a useful make-ahead option for brunch or dessert.
How do I know when the loaf is done?
The center should reach 205-210°F (96-99°C), and a tester inserted into the cake portion should come out with moist crumbs rather than wet batter. Begin checking within the listed range, but continue baking as needed because every oven and pan behaves differently.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 30 min
- Bake
- 45-90 min
- Total
- 1 hr 40 min
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Snickerdoodle Streusel
- 73 g all-purpose flour73 g (about 1/2 cup + 1 tablespoon + 2 teaspoons) all-purpose flour
- 50 g granulated sugar50 g (about 1/4 cup) granulated sugar
- 15 g light brown sugar, packed15 g (about 1 tablespoon + 1/2 teaspoon) light brown sugar, packed
- 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 54 g cold butter, cubed54 g (about 3 tablespoons + 2 1/2 teaspoons) cold butter, cubed
- 1/4 teaspoon vanilla bean paste1/4 teaspoon vanilla bean paste
Cinnamon Sugar Topping
- 12 g granulated sugar12 g (about 2 7/8 teaspoons) granulated sugar
- 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg1/8 teaspoon ground nutmeg
- 220 g granulated sugar220 g (about 1 cup + 2 tablespoons) granulated sugar
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 135 g milk, room temperature135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
Vanilla Glaze
- 250 g powdered sugar, sifted250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
- 60 g milk60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Before Baking
- Coarse sanding sugar, for sprinklingCoarse sanding sugar, for sprinkling
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2Make the streusel. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter and vanilla bean paste. Work together until crumbly with a mix of small crumbs and larger clusters. Refrigerate while preparing the batter.
- 3In a small bowl, stir together the granulated sugar and cinnamon for the cinnamon sugar topping. Set aside.
- 4In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until smooth.
- 5Add the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg directly to the bowl. Whisk just until combined and no dry streaks remain.
- 6Transfer the batter to the prepared loaf pan and smooth the top. The batter should fill the pan just over halfway full.
- 7Sprinkle the chilled streusel evenly over the batter, leaving some larger clusters intact.
- 8Evenly sprinkle the cinnamon sugar mixture over the streusel.
- 9Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
- 10Bake for 45-90 minutes. Check the top around 45 minutes and tent loosely with foil if the streusel is sufficiently browned.
- 11
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding the streusel layer.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 12Cool in the pan for 20 minutes, then carefully lift the loaf onto a wire rack and remove the parchment from underneath. Let it cool until warm but no longer hot.
- 13Whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable.
- 14Drizzle the glaze evenly over the warm loaf once it no longer feels hot. Allow the glaze to set before slicing.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
I make snickerdoodles regularly and this donut loaf nails it. I love how quickly these recipes come together, the hardest part is waiting for the glaze to set. So delicious, definitely making it again!
Awesome, Stephanie!! I'm so glad this one checks all the boxes! You are so kind, thank you for sharing :)
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