Some recipes whisper. This one shouts. If you’ve ever stood in Costco clutching that buttery cinnamon loaf and wondering how quickly it’ll “accidentally” disappear, this is your sign.

We’re recreating the cult-favorite loaf at home using one bowl, pantry basics, and zero stress. It’s rich, swirled, and unapologetically buttery—like the original, but fresher and way more dangerous. Ready to make your kitchen smell like a Saturday morning bakery?

Let’s move.

What Makes This Recipe So Good

• One bowl, no drama: Everything mixes in a single bowl, so your sink won’t look like a baking crime scene.
• Bakery-level crumb: Sour cream and melted butter guarantee a moist, lush crumb that doesn’t dry out by day two.
• Cinnamon sugar swirl + crust: Double-layer swirl and a crisp, crackly top. The texture contrast is the whole point.
• Big loaf energy: Generous batter that domes beautifully in a 9×5 loaf pan. Feels deluxe without the membership card.
• Versatile: Breakfast, snack, dessert—this loaf plays well with coffee, ice cream, or nothing at all.

Shopping List – Ingredients

• All-purpose flour – 2 cups (240 g), spooned and leveled
• Granulated sugar – 1 cup (200 g)
• Brown sugar – 1/2 cup (100 g), packed
• Ground cinnamon – 2 1/2 teaspoons total (divided)
• Baking powder – 2 teaspoons
• Baking soda – 1/2 teaspoon
• Kosher salt – 3/4 teaspoon
• Unsalted butter – 1 cup (226 g), melted and cooled slightly
• Large eggs – 3, room temperature
• Full-fat sour cream – 3/4 cup (180 g)
• Whole milk – 1/2 cup (120 ml)
• Vanilla extract – 1 tablespoon
• Optional glaze: powdered sugar (1 cup), milk (1–2 tbsp), vanilla (1/2 tsp), pinch of salt

The Method – Instructions

1. Prep the pan: Heat oven to 350°F (175°C).

   Line a 9×5-inch loaf pan with parchment and lightly grease. This loaf likes to stick—don’t skip the parchment.

2. Make the cinnamon sugar: In a small bowl, mix 1/2 cup brown sugar with 2 teaspoons cinnamon and a pinch of salt. Set aside.
3. Build the batter base: In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon.
4. Whisk the wet ingredients: Add melted butter, eggs, sour cream, milk, and vanilla directly to the bowl.

   Whisk until just combined. Batter will be thick and glossy; a few small lumps are fine.

5. Layer one: Spoon half the batter into the pan and smooth it out. Sprinkle half the cinnamon sugar evenly over it.
6. Layer two and swirl: Add the remaining batter, then the remaining cinnamon sugar.

   Use a knife to gently swirl in a figure-eight pattern 3–4 times. Don’t over-swirl unless you like chaos.

7. Bake: Bake 55–70 minutes, until the top is deep golden and a toothpick comes out with a few moist crumbs (not wet batter). If the top browns too fast, tent with foil at the 45-minute mark.
8. Cool like a pro: Rest 15 minutes in the pan, then lift out to a rack to cool at least 45 minutes before slicing.

   Yes, waiting is annoying. Yes, it’s worth it.

9. Optional glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt to a thick drizzle. Pour over cooled loaf for that bakery flex.

Storage Instructions

• Room temperature: Wrap tightly or store in an airtight container up to 3 days.

  The flavors deepen on day 2—if it survives that long.

• Refrigerator: Up to 5 days, well wrapped. Bring to room temp or warm slices 10–15 seconds in the microwave.
• Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw at room temp or toast lightly for instant coffee-shop energy.

Nutritional Perks

• Satiating fats: Butter and sour cream keep you full and deliver that tender crumb.

  This is dessert, but a smart one.

• Real ingredients: No weird additives; pantry staples do the heavy lifting.
• Portion control friendly: Slice thin for a lighter treat, or pair with Greek yogurt for a more balanced snack. IMO, balance means two slices.

Pitfalls to Watch Out For

• Overmixing: Stir until just combined. Overmixing = tough loaf and tears.
• Skipping parchment: This loaf is sticky by nature.

  Parchment ensures a clean release and your sanity.

• Wrong pan size: A smaller pan will overflow; a larger pan flattens the dome. Stick to 9×5 inches.
• Underbaking: The swirl can look “done” on top while raw in the center. Check multiple spots with a toothpick.
• Hot butter + eggs: If the butter is piping hot, it can scramble eggs and ruin texture.

  Let it cool a bit first.

Recipe Variations

• Cream cheese swirl: Beat 6 oz cream cheese with 1/4 cup sugar and 1 egg. Dollop over the first batter layer, then proceed with cinnamon sugar and final batter.
• Brown butter upgrade: Brown the butter until nutty, cool, then use as directed. Adds toasty, caramel vibes.
• Maple cinnamon: Replace half the granulated sugar with maple sugar and add 1/2 teaspoon maple extract to the batter.
• Nut crunch: Add 1/2 cup finely chopped pecans or walnuts to the cinnamon sugar for texture.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.

  Extend bake time by 5–10 minutes if needed.

• Mini loaves or muffins: Divide batter into 3 mini loaf pans or a 12-cup muffin tin (lined). Bake minis 30–40 minutes; muffins 18–24 minutes.

FAQ

Can I use yogurt instead of sour cream?

Yes. Use full-fat Greek yogurt for best texture.

The crumb will be slightly lighter and a touch less rich, but still excellent.

Why is my loaf sinking in the middle?

Usually underbaking or old leaveners. Make sure your baking powder is fresh, avoid opening the oven in the first 35 minutes, and bake until the center reads 200–205°F on an instant-read thermometer.

Can I cut the sugar?

You can reduce the granulated sugar in the batter by up to 1/4 cup without major texture issues. Keep the cinnamon sugar layer as written to preserve the signature swirl and crust.

How do I get that signature crackly top?

Don’t skimp on the cinnamon sugar layer on top, and avoid over-swirl.

The sugar crust caramelizes and cracks naturally during baking.

What’s the best way to slice cleanly?

Cool the loaf almost completely, then use a long serrated knife with gentle sawing motions. Wipe the blade between cuts. Patience > crumbs everywhere.

In Conclusion

This Costco Butter Cinnamon Loaf Dupe (One Bowl) delivers everything you love about the original—moist crumb, buttery richness, dramatic cinnamon swirl—minus the warehouse run.

It’s simple, crowd-pleasing, and wildly repeatable. Bake it for brunch, gift it to a neighbor, or hoard it for late-night snacks. No judgment, just cinnamon-sugar happiness.