Amish Cinnamon Bread Recipe – Warm, Gooey & Irresistibly Delicious
This Amish Cinnamon Bread recipe is more than just bread; it’s a warm hug in every slice! A cherished family recipe, it's wonderfully easy to make, budget-friendly, and delivers a perfect balance of soft, pillowy dough and a generous swirl of cinnamon-sugar goodness. Perfect for breakfast, brunch, or a comforting treat any time of day. Let's get baking and make some kitchen magic!
Equipment
- 2 Large Mixing Bowls For dough mixing and rising
- Measuring Cups and Spoons For accurate measurements
- 1 9x13 inch Baking Pan For baking the bread evenly
- 1 Whisk or Spatula For mixing dough ingredients
- 1 Clean Kitchen Towel For covering dough while rising
- 1 Small Saucepan or Microwave-Safe Bowl To melt butter for filling
- 1 Piping Bag or Ziploc Bag (optional) For drizzling glaze neatly
Ingredients
Dough
- 1 cup warm milk about 110°F
- 2 ¼ tsp active dry yeast 1 packet
- ⅓ cup granulated sugar
- ½ tsp salt
- ¼ cup vegetable oil
- 1 large egg
- 3 ½ cups all-purpose flour plus more for dusting
Cinnamon Filling
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 tbsp ground cinnamon
Glaze (optional)
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a large mixing bowl, gently warm the milk. It should feel lukewarm, about 110°F. Too hot and it will kill the yeast; too cold and it won’t activate properly.
- Add the yeast and a teaspoon of sugar to the warm milk. Give it a gentle stir and let it sit for 5-10 minutes until it gets foamy. This is how you know your yeast is alive and ready to work its magic!
- Once the yeast is foamy, add the remaining sugar, salt, vegetable oil, and egg to the bowl. Whisk everything together until well combined.
- Gradually add the flour, one cup at a time, mixing after each addition. Start with a whisk or spatula, and as the dough thickens, switch to kneading with your hands or dough hooks if using a mixer.
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time.
- Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is crucial for that light and airy texture!
- While the dough is rising, melt the butter for the filling. In a separate bowl, combine the sugar and cinnamon.
- Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches.
- Brush the melted butter evenly over the dough rectangle, leaving a small border on one long side. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Starting from the long side opposite the border, tightly roll up the dough jelly-roll style. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the roll into 12 even slices.
- Arrange the cinnamon rolls cut-side down in a greased 9x13 inch baking pan. Cover loosely with a kitchen towel and let them rise again for 30 minutes in a warm place.
- Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown and cooked through. Keep an eye on them – ovens vary!
- While the bread is baking (or cooling slightly), whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, to reach desired consistency.
- Once the bread is slightly cooled (or still warm, if you prefer a meltier glaze), drizzle the glaze over the top. Let it set for a few minutes, then slice, serve, and enjoy every delicious bite!
Notes
Yeast is Your Friend: Make sure your milk is just the right temperature for proofing the yeast. Lukewarm is the magic word!
Don’t Over-Knead: Knead until the dough is smooth and elastic, but stop there.
Warm Place for Rising: Essential for dough rising.
Cinnamon Swirl Secret: Roll dough tightly and distribute cinnamon-sugar evenly.
Cooling is Key (Almost!): Let it cool slightly before slicing and glazing.
Did you know? Amish baking emphasizes simplicity and readily available ingredients.