Amish Cinnamon Bread Recipe: There’s something deeply nostalgic about the smell of freshly baked bread wafting through your home, especially when it’s cinnamon bread.
If you’ve ever dreamed of replicating that sweet, warmly spiced comfort without fussing with yeast or kneading, Amish Cinnamon Bread is exactly what you need.
This no-yeast quick bread is rich, moist, and layered with a buttery cinnamon sugar swirl that practically melts in your mouth. Ready to bake something that tastes like a cozy hug in every slice? You’re in the right place.
What is Amish Cinnamon Bread?
Amish Cinnamon Bread isn’t just your average sweet loaf—it’s a recipe rooted in tradition, simplicity, and comfort. Unlike classic cinnamon rolls or yeast-based breads, this version is a quick bread, which means no waiting around for dough to rise. It’s believed to be inspired by the simplicity of Amish cooking, where recipes rely on pantry staples and are passed down through generations.
This bread typically features a rich batter made with sugar, flour, milk, and butter, layered and swirled with a cinnamon sugar mixture that caramelizes slightly as it bakes. The result is a tender, cake-like loaf with a gorgeous cinnamon ribbon running through it. It’s perfect as a breakfast treat, afternoon snack, or even dessert.
The Amish are known for their hearty, homemade dishes that don’t rely on modern conveniences or extravagant ingredients—and this bread embodies that rustic charm. It’s the kind of recipe that brings people together, shared over a cup of coffee or gifted to a neighbor “just because.”
Why You’ll Love This Recipe
Let’s be real: we all need more easy wins in the kitchen. This is one of them. Here’s why:
- No yeast, no fuss – No rising time, no kneading, no stress. You just mix, swirl, and bake.
- It’s unbelievably moist – Thanks to the butter, sugar, and milk combo, this bread stays soft for days.
- Perfect balance of sweet and spice – That cinnamon sugar layer? It’s like a little magic running through each bite.
- Customizable – Want to add nuts, raisins, or swap dairy? No problem. This bread is super adaptable.
- Great for sharing – Make a couple of loaves, and gift one. It’s a favorite for holidays, potlucks, or just showing someone you care.
It’s the kind of recipe that quickly becomes a family favorite—and the best part? You can whip it up anytime with ingredients you probably already have in your pantry.
List of Ingredients You’ll Need
Alright, before we dive into the step-by-step process, let’s round up everything you’ll need to make your own Amish Cinnamon Bread. The beauty of this recipe is in its simplicity—nothing fancy, just good, old-fashioned ingredients.
For the Bread Batter:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 cups buttermilk (or substitute with milk + lemon juice)
- 4 cups all-purpose flour
- 2 teaspoons baking soda
For the Cinnamon Sugar Swirl:
- 2/3 cup granulated sugar
- 2 tablespoons ground cinnamon
Optional Add-ins (if you’re feeling adventurous):
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
- 1 teaspoon vanilla extract (for a subtle flavor boost)
These basic ingredients come together to make two beautiful loaves of cinnamon-spiced goodness. And yes, this recipe makes two—because trust me, one loaf disappears fast.
Tools & Equipment Required
No need to raid a fancy kitchen store for this recipe. You likely have everything you need already on hand. Here’s what you’ll want to set out before you begin:
- 2 standard 9×5 inch loaf pans (greased or lined with parchment paper)
- Large mixing bowls (for wet and dry ingredients)
- Measuring cups and spoons
- Whisk or electric mixer (optional but makes mixing easier)
- Rubber spatula (great for folding in ingredients and scraping the bowl)
- Butter knife or skewer (for swirling the cinnamon sugar)
- Cooling rack (to allow the bread to rest evenly after baking)
A good non-stick loaf pan and properly prepped batter go a long way toward that perfect bake. If you don’t have loaf pans, a muffin tin can be a cute variation too—just adjust the bake time accordingly.
Preparing the Cinnamon Sugar Mixture
This might be the easiest part of the entire recipe, but don’t underestimate its power. That simple mix of cinnamon and sugar is what transforms this bread from basic to bakery-worthy.
How to Make It:
- In a small bowl, combine 2/3 cup sugar and 2 tablespoons cinnamon.
- Mix it well until fully blended—no clumps!
- Set it aside; you’ll layer this in with the batter later.
Pro Tips:
- Want a deeper flavor? Try swapping white sugar for light brown sugar for a caramel-like twist.
- Love spice? Add a pinch of nutmeg or cardamom for extra warmth.
- Make a double batch and store it in an airtight container—you’ll want this on hand for pancakes, oatmeal, or toast too.
A perfect cinnamon sugar mix gives that iconic ribbon swirl and a lightly crisp top layer once baked.
Step-by-Step Guide to Making Amish Cinnamon Bread
Now that you’ve got all your ingredients and tools ready, it’s time to dive into the actual baking process. This part is where the magic happens—and don’t worry, it’s easier than it looks! Follow this step-by-step guide carefully to ensure your Amish Cinnamon Bread comes out moist, flavorful, and with that irresistible cinnamon swirl.
Step 1: Preheat Your Oven and Prepare the Pans
Start by preheating your oven to 350°F (175°C). Consistent heat is crucial to get that perfect golden crust and fully baked center.
Grease two 9×5 inch loaf pans generously with butter or non-stick spray. You can also line them with parchment paper if you want an easier cleanup and to ensure the bread doesn’t stick.
Pro Tip: If you’re only using one pan, bake the loaves one at a time. The batter can rest at room temperature without a problem.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat 1 cup of softened butter with 2 cups of granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes using an electric mixer, or about 5 minutes if you’re doing it by hand.
This step is essential. Creaming incorporates air, which helps make the bread soft and tender.
Step 3: Add Eggs and Buttermilk
Once your butter and sugar are well combined, beat in 2 eggs, one at a time. Make sure they’re fully incorporated.
Then, slowly add 2 cups of buttermilk to the mixture. If you don’t have buttermilk, don’t panic. You can make a quick substitute:
- Mix 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.
- Let it sit for 5–10 minutes until it curdles slightly. Voilà—DIY buttermilk.
This ingredient is a game-changer. It adds moisture and a slight tang that complements the sweetness of the cinnamon swirl.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together 4 cups of all-purpose flour and 2 teaspoons of baking soda.
Gradually add the dry mixture to the wet ingredients. Stir gently until everything is just combined. You don’t want to overmix here—too much mixing can make the bread dense and tough instead of soft and fluffy.
The batter should be thick but still pourable. It’s okay if there are a few small lumps.
Step 5: Layer the Batter and Cinnamon Sugar
Here’s the fun part—the layering.
- Pour 1/4 of the batter into each loaf pan (so half of the total batter is used).
- Sprinkle 1/4 of the cinnamon sugar evenly over each layer of batter.
- Pour the remaining batter over the cinnamon sugar in each pan.
- Sprinkle the rest of the cinnamon sugar on top of the final batter layer.
You should now have two pans filled with a batter-cinnamon-batter-cinnamon structure. Like a delicious little sandwich of sweetness.
Step 6: Swirl It for That Signature Look
Take a butter knife and gently swirl the batter and cinnamon layers together in each pan. Don’t overdo it—just a few figure-eight motions will create that beautiful marbled effect when you slice into the bread later.
This swirl is what gives Amish Cinnamon Bread its iconic look and flavor burst in every bite.
Step 7: Bake Until Golden and Gorgeous
Pop both pans into your preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Note: Oven temperatures vary, so start checking around the 50-minute mark. You want the top golden brown and slightly crisp.
Step 8: Cool and Slice
Once baked, remove the pans from the oven and let them cool on a wire rack for at least 15–20 minutes. After that, gently turn out the loaves and allow them to cool completely.
Trust us—slicing too early will cause your bread to crumble. Patience pays off here.
When it’s finally cool, slice into that beautifully swirled bread and take a moment to admire your work before devouring it.
How to Get the Perfect Texture
One of the best things about Amish Cinnamon Bread is its incredibly moist, cake-like texture. But that perfect texture doesn’t happen by accident—it takes a few key techniques.
Use Room Temperature Ingredients
Cold eggs or butter can throw off the emulsion process. Always use room temperature butter, eggs, and milk or buttermilk. This helps everything mix smoothly and evenly.
Don’t Overmix the Batter
Once you add the dry ingredients to the wet, mix just until combined. Overmixing activates the gluten in the flour, which can lead to a tough, rubbery loaf. Instead, aim for a slightly lumpy, thick batter.
Bake at the Right Temperature
350°F is the sweet spot for this recipe. Too hot, and the outside burns before the inside is done. Too cool, and you’ll end up with a dense or soggy center. Always preheat your oven and use an oven thermometer if needed to verify the temperature.
Check for Doneness Like a Pro
Stick a toothpick or knife in the center of the loaf—if it comes out clean or with a few moist crumbs, it’s done. If there’s wet batter, it needs more time. Always check multiple spots to make sure it’s evenly baked.
Common Mistakes to Avoid
Even though Amish Cinnamon Bread is a beginner-friendly recipe, a few missteps can turn your perfect loaf into a kitchen flop. Let’s walk through the most common mistakes and how to avoid them so your bread comes out soft, moist, and packed with flavor every single time.
1. Overmixing the Batter
This is a classic baking mistake. Once you combine the wet and dry ingredients, only mix until there are no streaks of flour. Overmixing activates the gluten in the flour, which leads to dense, chewy bread instead of a soft, tender loaf.
Quick Tip: Mix by hand using a rubber spatula or wooden spoon instead of an electric mixer to avoid going overboard.
2. Using Cold Ingredients
Cold eggs, butter, or milk won’t mix as evenly and can mess with the texture. Always let your ingredients come to room temperature before you begin. This small step can make a big difference in how your bread rises and bakes.
3. Skipping the Cinnamon Swirl
We get it—maybe you’re in a rush, or you think it won’t matter. But trust us, that cinnamon sugar layer is the heart of this bread. Skipping it or not swirling it properly takes away from the signature flavor and look.
Take your time with this step. Gently swirl, don’t stir, and aim for that gorgeous marbled ribbon through the center.
4. Incorrect Pan Size
Using a pan that’s too small will make the batter overflow, while a larger pan can cause it to bake unevenly. Stick with two 9×5-inch loaf pans for best results. If you only have one, bake in batches—don’t try to squeeze it all into one.
5. Under or Overbaking
Baking time can vary slightly depending on your oven. Start checking around the 50-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. If it’s wet, bake in 5-minute increments until done.
Tips for Storing and Freezing
You’ve made your beautiful loaves of Amish Cinnamon Bread—now let’s make sure they last. Whether you want to enjoy them over the week or stash some away for later, here’s how to store and freeze like a pro.
Storing at Room Temperature
- Once the bread is completely cool, wrap it tightly in plastic wrap or aluminum foil.
- Store it in an airtight container or resealable plastic bag.
- It will stay fresh for 3 to 4 days at room temperature.
Pro Tip: Adding a paper towel inside the container can help absorb excess moisture and keep the crust from getting soggy.
Refrigerating
While you can refrigerate Amish Cinnamon Bread, it’s not usually necessary and can dry it out. If your kitchen is particularly warm or humid, wrap it tightly and refrigerate for up to 1 week.
Freezing for Later
This bread freezes beautifully, so feel free to double the recipe and save a loaf for later.
How to Freeze:
- Let the bread cool completely.
- Wrap each loaf tightly in plastic wrap, then in aluminum foil.
- Place in a freezer-safe bag or airtight container.
Frozen loaves will stay fresh for up to 3 months.
To Reheat:
- Let it thaw overnight in the fridge or at room temperature.
- Warm individual slices in the microwave for 10–15 seconds or in a toaster oven for a fresh-baked feel.
Variations of Amish Cinnamon Bread
Once you’ve mastered the classic version, it’s time to get creative. There are so many ways to customize this recipe based on your taste or dietary needs. Here are a few of our favorites:
1. Cream Cheese-Filled Amish Bread
Add a layer of sweetened cream cheese between the two batter layers before baking. It turns this bread into a full-blown dessert!
Cream Cheese Filling Idea:
- 8 oz cream cheese
- 1/4 cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
Spread it gently in the middle before adding the final batter layer.
2. Amish Cinnamon Muffins
Don’t feel like baking a full loaf? Spoon the batter into muffin tins (fill 3/4 of the way) and reduce bake time to 18–22 minutes. Same great taste, bite-sized!
3. Gluten-Free Option
Swap out the all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure your baking soda is certified gluten-free too. The texture may be slightly different, but still delicious.
4. Vegan-Friendly Version
- Use plant-based butter and milk (almond or oat works great).
- Swap eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
- Double-check your sugar is vegan (some brands process with bone char).
5. Fruit or Nut Add-Ins
Add chopped apples, bananas, raisins, dried cranberries, or even chocolate chips to the batter before baking for extra flavor and texture. Walnuts or pecans are great for a little crunch.
Serving Suggestions
This bread is so good on its own—but it also pairs beautifully with a few extras to take things up a notch.
Breakfast Pairings:
- A cup of coffee or chai – The cinnamon flavors complement warm drinks perfectly.
- Scrambled eggs or a fruit salad – For a well-rounded breakfast.
- Toasted with butter – A little crispiness and melted butter? Yes, please.
Snack or Dessert Ideas:
- Topped with vanilla ice cream – Trust us, warm a slice and top with a scoop for instant comfort food.
- Spread with cream cheese or nut butter – Adds a creamy, rich layer of flavor.
- Serve at brunch – Alongside quiches, fruit platters, and pastries.
Hosting Tip:
Cut the loaf into smaller slices and arrange on a pretty tray. Dust with powdered sugar for an elegant, bakery-style look.
How to Make It More Moist and Flavorful
The base recipe is amazing, but if you’re looking to level up, here’s how to make it even more moist and flavorful:
1. Add Sour Cream or Greek Yogurt
Replace 1/2 cup of the buttermilk with sour cream or full-fat Greek yogurt. This gives the bread a tangy depth and keeps it super moist.
2. Use Brown Sugar in the Cinnamon Mix
Instead of white sugar, try light or dark brown sugar in the cinnamon swirl. It creates a richer flavor with caramel undertones and adds to that gooey texture inside.
3. Try a Vanilla or Almond Extract
Just a teaspoon of vanilla or almond extract in the batter can add a noticeable flavor boost that enhances the whole loaf.
4. Brush with Melted Butter After Baking
As soon as the bread comes out of the oven, brush the top with melted butter. It adds shine, richness, and keeps the crust soft.
Is It a Dessert or a Breakfast Bread?
Great question—and honestly, it depends on how you serve it and who you’re asking! Amish Cinnamon Bread walks the delicious line between a breakfast treat and a decadent dessert. Here’s how it plays both roles like a total pro:
As a Breakfast Bread
This bread pairs perfectly with your morning coffee or tea. It’s sweet, but not overly so, which makes it ideal for breakfast. The cinnamon sugar gives it that cozy, comforting flavor that feels like a warm hug first thing in the morning.
Here’s why it works as breakfast:
- Quick and easy to grab on busy mornings
- No need to toast (but toasting is amazing!)
- Filling enough to keep you satisfied until lunch
You can even serve it with scrambled eggs, fruit, or a smoothie for a more balanced meal. It’s the kind of breakfast that feels indulgent but still homemade and wholesome.
As a Dessert
Now, if you warm it up and serve it with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce—it instantly transforms into a legit dessert. That cinnamon swirl becomes rich and gooey, and the tender crumb takes on almost a cake-like feel.
Perfect dessert scenarios:
- After-dinner sweet treat
- Potluck or party contribution
- Holiday dessert table centerpiece
So whether you call it breakfast or dessert really depends on your mood and how you serve it. Some even go the extra mile and serve it at both ends of the day (we’re not judging).
Amish Cinnamon Bread vs. Traditional Cinnamon Rolls
They both sound similar—cinnamon, sugar, warm baked goodness—but these two baked treats are actually quite different. Let’s break down the key differences so you know when to make which.
Texture and Preparation
- Amish Cinnamon Bread is a quick bread, meaning no yeast or rising time is required. The texture is soft and cake-like.
- Cinnamon Rolls are made from yeasted dough that needs to rise and be rolled out. They’re soft, chewy, and buttery with layers of cinnamon sugar.
Time and Effort
- Amish Cinnamon Bread can be whipped up and in the oven in about 15 minutes.
- Cinnamon Rolls take several hours, especially with rising and rolling.
Flavor Profile
- Amish Cinnamon Bread has a more subtle, even sweetness with a crispy top.
- Cinnamon Rolls are typically gooier with more concentrated cinnamon-sugar layers and often topped with icing or glaze.
When to Make Which
- Go with Amish Cinnamon Bread when you need something fast, easy, and delicious.
- Choose Cinnamon Rolls when you’re ready for a weekend baking project or want something ultra-indulgent.
Both are incredible in their own right—but for everyday baking or gifting? Amish Cinnamon Bread wins for convenience without sacrificing flavor.
FAQs about Amish Cinnamon Bread Recipe
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. If you want to add some nutrition without compromising the fluffiness, try using half whole wheat and half all-purpose. You might need a splash more liquid since whole wheat flour absorbs more moisture.
2. How do I know when the bread is fully baked?
Stick a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. If there’s wet batter, give it 5–10 more minutes and check again.
3. Can I make this dairy-free?
Absolutely! Use plant-based butter (like Earth Balance), non-dairy milk (almond, soy, oat), and a bit of lemon juice to replace the buttermilk. The flavor and texture will still be amazing.
4. What’s the best way to reheat Amish Cinnamon Bread?
Microwave individual slices for 10–15 seconds for that just-baked feel. If you want to crisp up the edges, toast it lightly or warm it in the oven at 300°F for about 10 minutes.
5. Can I double the recipe for a crowd?
Definitely! This recipe already makes two loaves, but it doubles beautifully. Just be sure to use large mixing bowls and bake in batches if your oven can’t fit all the pans at once.
Conclusion
There you have it—your complete, step-by-step guide to baking the most heavenly, moist, and flavorful Amish Cinnamon Bread. Whether you’re an experienced baker or just getting your feet wet, this recipe is simple enough to follow and guaranteed to impress. It’s one of those recipes you’ll come back to again and again—not just because it’s easy, but because it tastes like home.
From that buttery, cinnamon-laced aroma filling your kitchen to the first warm slice that practically melts in your mouth, Amish Cinnamon Bread is pure comfort food. It’s the kind of bake that makes people ask for seconds—and the recipe. So go ahead, preheat that oven, swirl that cinnamon sugar, and bake a little joy today.
