Cinnamon Sugar Preparation: In a modest-sized mixing bowl, combine the granulated sugar and ground cinnamon. Once adequately mixed, set it aside for subsequent use.

Batter Preparation: In a separate, larger mixing bowl, initiate by creaming the softened unsalted butter, granulated sugar, and eggs until the mixture achieves a consistent and smooth texture. Subsequently, incorporate the buttermilk, all-purpose flour, and baking soda. Ensure thorough mixing to achieve a consistent batter.

Loaf Pan Layering: Segregate approximately half of the prepared batter, distributing it equally between two adequately greased loaf pans. Generously sprinkle the aforementioned cinnamon sugar mixture over the batter in both pans. However, retain approximately a quarter of this mixture for final garnishing.

Final Layering: Dispense the remaining batter into the two loaf pans, ensuring an even spread. Finish by sprinkling the reserved cinnamon sugar mixture atop each loaf.

Baking: Position the loaf pans in an oven preheated to 350°F (175°C). Allow the bread to bake for a duration ranging from 45 to 50 minutes, or until a skewer inserted into the center emerges clean.

Cooling: Post baking, it is imperative to allow the bread to cool for a minimum duration of 20 minutes prior to extraction from the pans. Serve thereafter.