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 yeast breads.

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.

Perfection.

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!

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4.91 from 51 votes

Cinnamon Sugar Soda Bread

Servings: 10 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 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.

Ingredients 

  • 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

Instructions 

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

Notes

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

Nutrition

Serving: 1SERVINGCalories: 317kcalCarbohydrates: 55gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 50mgSodium: 446mgPotassium: 282mgFiber: 3gSugar: 6gVitamin A: 269IUVitamin C: 1mgCalcium: 76mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: Irish
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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46 Comments

  1. 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!

  2. I’ve actually never made soda bread before but this one looks like one I would really like. Will have to try soon!

  3. I’ve made cinnamon irish soda bread before too and loved it. But, I never thought to add some golden raisins to it (my favorite). Gonna have to try that next time. Looks delish!

  4. 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. 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 :)