Brown Butter Cinnamon Streusel Bread

The best part of coffee cake in my opinion is easily the buttery layers of cinnamon sugar, so when I set out to make this coffee-cake-turned-loaf recipe I knew it had to be heavy on the cinnamon streusel. And so, this brown butter cinnamon streusel bread was born! This loaf is perfect in the morning with coffee and tea, or as a late night treat if you can’t wait until the morning (which is usually how I end up eating it). The secret to this recipe, though, is in the name: browning the butter. This step really brings depth to the flavor of both the streusel and the bread that makes it richer than your average coffee cake!

Ingredients to Make Cinnamon Streusel Bread:

Unsalted Butter – You will need 1 cup of unsalted butter, split between the cinnamon streusel and the bread batter. Browning the butter is not mandatory, but highly encouraged for the most depth of flavor.
Sugars – You will need 1/2 cup of light brown sugar for the cinnamon streusel and 1/3 cup for the bread batter. Additionally, you will need 1/3 cup of granulated sugar for the bread batter as well.
All-Purpose Flour – You will need 3 cups of flour total, 1 cup for the cinnamon streusel and 2 cups for the bread batter.
Cinnamon – You will need 3 teaspoons of ground cinnamon for the cinnamon streusel mixture.
Salt – You will need 1/4 teaspoon of salt to balance the sweetness in the cinnamon-streusel and 1 full teaspoon for the bread batter.
Baking Powder – You will need 2 teaspoons of baking powder for the bread batter to help the loaf rise and have a fluffy texture.
Eggs – You will need 2 large eggs for the bread batter.
Vanilla – You will need 1 tablespoon of vanilla extract to flavor the bread batter.
Sour Cream – You will need 1/2 cup of sour cream to bring extra moisture and richness to the bread batter.
Milk – You will need 1/2 cup of whole milk for the bread batter.

Notes:

How do I brown butter?

You can brown both sticks of butter needed for this recipe at once if you want to save time, just make sure you accurately split it between the cinnamon streusel and the bread batter with a scale. Start by placing the butter in a skillet and cook over medium heat and stir occasionally. Continue to cook for about 5-10 minutes until the milk solids at the bottom of the pan start to turn a “teddy bear brown” shade and the surrounding liquid is a light amber color. Make sure to scrape all the milk solids out of the pan as well as they hold a lot of flavor!

Why does my cinnamon streusel mixture seem wet?

When you first combine all the ingredients for the cinnamon streusel, the mixture will be wet because the butter is still warm from being browned. Because of this, it’s important to make this mixture before the bread batter so it can cool in the meantime. It should firm up after sitting in the refrigerator, just loosen it up with your hands again before using and you’ll find it has a more crumbly texture.

How do I split the batter and cinnamon streusel layers?

There’s no need to be exact in layering the batter and cinnamon streusel! I just eyeball about half of each, and even if the layers seem slightly off, it won’t be too noticeable once baked.

How do I know when the loaf is done baking?

Once a toothpick or the tip of a butter knife comes out clean from the middle of the loaf, you’re good to take it out! Don’t bake beyond that point or you’ll risk a dried out loaf.

More Brown Butter Recipes to Love:

Brown Butter Shortbread Cookies
Strawberry Lemon Bars with a Brown Butter Crust

A Few Last Tips for This Cinnamon Streusel Loaf:

Make the cinnamon streusel mixture first so it has time to cool and take on a more crumbly texture. Place in the refrigerator if needed.
Ideally, let your ingredients for the bread batter (eggs, sour cream, and milk) come to room temperature before using to ensure they mix seamlessly.
Be careful not to over bake or your bread will be a bit dry. Once a toothpick comes out clean, you’re done!