Cinnamon Sugar Soda Bread

This cinnamon sugar soda bread is an easy recipe for Irish soda bread with the subtle sweet taste of a cinnamon bun. A dessert twist to the traditional bread.

This cinnamon sugar soda bread is an easy recipe for Irish soda bread with the subtle sweet taste of a cinnamon bun. A dessert twist to the traditional bread.

Things I’ve learned since I started blogging:

-dishwashers in restaurants are seriously underpaid and under appreciated.

-potato mashers make great pastry cutters in a pinch.

-professional taste testing would be my dream job.

-even when you make copious amounts of food, it finds a way to get eaten.

-because of previous statement, you exercise more.

-cameras function fine even when covered with flour, breadcrumbs and other foodstuffs.

-I’m glad I own the cheapest DSLR Canon makes.

-inspiration for recipes comes at really weird times. Standing in line at the post office, in the bathroom, while on conference calls about pipelines.

-I don’t give myself enough credit.

Cinnamon sugar Irish soda bread is slightly sweet and reminiscent of a cinnamon bun.

We’re one week out from St. Patrick’s Day and while I have never celebrated or even worn green (it’s not my color) on the actual day, I’ve been thinking about Irish soda bread.

For some reason, I assumed it was difficult and there was no way I could make it. I’ve done this before like with the pumpkin chocolate chip scones and tend to do this anytime it comes to baking, especially bread.

I think it’s mostly a fear of not being perfect rather than legitimately thinking I can’t. 

I was the kid that didn’t try walking until I could pretty much do it flawlessly. Me and perfection, we go waaaay back.

But guess what?

Soda bread is probably one of the easiest breads out there.

A little research, a little brainstorming and I just got in the kitchen, mixed some stuff together, put a pretty little “X” on the top and shoved it in the oven.

Try this sweet take on Irish soda bread with cinnamon and sugar.

I wanted this bread to be different than most Irish soda breads though because let’s be honest, soda bread is usually kind of blah.

So I tweaked and probably corrupted the traditional soda bread recipe in some eyes and added more sugar, vanilla and cinnamon.

The result is like a cinnamon bun meets soda bread with the best parts of each.

No rising time, no rolling out, barely any kneading but a subtle hint of cinnamon bun flavor without the heart attack levels of butter.

Sweet soda bread with cinnamon and sugar is a fun twist on Irish soda bread for St. Patrick's Day.


Whether you eat it this cinnamon sugar soda bread for breakfast with some coffee or as dessert any time in March, I think you’ll love it!

More St. Patrick's Day Recipes

Check out all St. Patrick's Day recipes below. There's everything from corned beef tacos to soda bread, Irish stout soup and boozy cheesecake dessert!

Cinnamon Sugar Soda Bread

Cinnamon Sugar Soda Bread

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This cinnamon sugar soda bread is an easy recipe for Irish soda bread with the subtle sweet taste of a cinnamon bun. A dessert twist to the traditional bread.


  • 3 cups all purpose unbleached flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 4 tablespoons cold butter, diced
  • 1 cup raisins (I mixed half/half regular & golden)
  • 2 eggs, beaten & divided
  • 2 cups buttermilk
  • 1/2 teaspoon vanilla
  • extra cinnamon & sugar for topping


  1. Preheat oven to 425 degrees. Grease a dutch oven or cast iron skillet. Alternatively, a baking sheet will work as well.
  2. Combine flours, salt, sugar, cinnamon and baking soda in a large bowl.
  3. Add in diced butter and cut into flour with either a fork, pastry cutter or potato masher until flour is the consistency of coarse meal.
  4. Add in raisins and toss to coat in flour mixture.
  5. Combine milk and vanilla in a small bowl and then pour into large bowl with the flour. Add 1 beaten egg as well.
  6. Bring wet and dry ingredients together with a wooden spoon or sturdy spatula.
  7. Turn out onto floured surface and knead 5-10 times until dough just comes together, don't over handle the dough.
  8. Form into a ball and place in dutch oven or skillet.
  9. Score bread making an "X" on top with a serrated knife.
  10. Brush bread with remaining beaten egg and sprinkle with cinnamon sugar.
  11. Bake for 35 minutes or until golden brown.
  12. Let cool on a wire rack.


Buttermilk can be made using 2 tablespoons lemon juice with regular milk.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


  1. katie @KatieDid

    wait… no yeast?! now this is a bread I could definitely handle. I’m very irish and we always had this bread around during the holiday, but never homemade, always store bought.

  2. Jordan Lynn (Ciao Cow)

    I have never tried soda bread before, but it always looks so delicious. Unfortunately, baking bread always goes horribly wrong for me. However, since it doesn’t rely on yeast, it might be worth an attempt at the unskilled baking hands. Wish me luck?

  3. Megan @ Country Cleaver

    What a fabulous twist on a classic!! Brilliant.

    And I know what you mean about “things you learned since blogging”. I’m amazed my camera still functions At. All. And more often than not I find weird food combos at the most inopportune of times.

  4. Laura @ Sprint 2 the Table

    Taste testing would be my dream job too! Can you imagine the awesomeness?! Annnnd… computers also function well covered with flour, et al. ;)

    Your bread looks great! The only soda bread I’ve ever like was in Ireland. They told us we couldn’t recreate it in America because they have some special flour. Love that you made a tastier version of the American rendition!!

  5. Margarita

    I agree about the amount of food produced in the kitchen and heading to my belly… Then run, walk, bike, hike, yoga, whatever the heck out of it off. The pictures that you take are gorgeous, nobody would ever know your camera isn’t the best out there. The reason why I never tried making soda bread is because it seems too bland, but this tweaked version is the way to go. Thanks for sharing!

  6. The Mrs @ Success Along the Weigh

    I was cracking up at all of the reference up top because I thought about how the Mr was not pleased my DSLR was covered in sawdust in the garage and how just last night I had to wipe peanut butter off of it! :-)

    This looks like an amazing recipe! I like soda bread on occasion so I’ll be giving this a go!

  7. kari @ Running Ricig

    It’s funny that you don’t think you could bake/cook something. The stuff you make is always so impressive that I don’t even want to bother trying because i’m pretty sure I’ll destroy it.

  8. Kat

    YOU DON’T give yourself enough credit ;) and you should. ps- in the meantime, (I’ve offered this before), if you need some reviews of your food and are looking for a taste tester with a very good pallet, I’m your gal

  9. Miriam @ Bellaspire

    I totally agree about inspiration hitting at the weirdest time. I’ll bust out my iphone and jot down blurbs of thoughts sometimes. I have a hard time believing that you have the cheapest DSLR because man, you take great shots. Can’t wait to try this soda bread. I married into an irish family so that has become a staple for us!

    1. Running to the Kitchen Post author

      without trying to sound cocky, it’s not about the camera, it’s about learning how to use it :) And, thank you!

  10. Deanna

    I want to like soda bread so badly, but most of them seem to fall flat. Yours sounds perfect. I kind of want to add some shredded apples to the mix because I almost can’t use cinnamon without using apples.

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  13. Rachel (teacher-chef)

    I have never made Soda Bread either and to be honest, they all looked pretty bland. I gave this one a try this week – without pastry flour and ended up using more like 5 cups of flour because it just seemed way too soupy and I just kept adding until the consistency seemed close to something that would hold its shape. Because of all the mixing to add the flour it was a little tougher than I would have liked but it got rave reviews with my co-workers and I loved the flavor in this!

    Also – I realized after making this that of the dozen windows open on my computer, your blog occupied 3 of them, and I was linked to those three posts by three different places… I love your site and everything about it


    1. Running to the Kitchen Post author

      Thanks Rachel! :)
      The dough felt really wet for me too but after just a little bit of dusting, mainly to get it off my hands it did come together for me very loosely and I just went with it and fought the urge to knead it more. I was actually surprised how well it baked up and took shape considering it’s state going in! Glad it somewhat worked out for you :)

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  17. amber

    I made this today & probably worked the dough too much. However, was the baking temp really supposed to be 425? It was so under baked when I pulled it out….I lowered the temp & continued baking for another hour!


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