In This Post
Why You’ll Absolutely Love This Recipe
Oh, friends, let me tell you about this Amish Cinnamon Bread. It’s not just bread; it’s a warm hug in every slice! Growing up, my grandma, bless her heart, used to bake this every Sunday morning. The aroma of cinnamon and sweet dough would fill the entire house, pulling us all out of bed and into the kitchen. I can still picture myself, a little kid with flour on my nose, eagerly waiting for that first warm, gooey bite. It wasn’t just breakfast; it was a tradition, a moment of pure joy.
Life gets busy, doesn’t it? We’re all looking for those little pockets of comfort and simple pleasures. This recipe is your answer! It’s wonderfully easy to make, using ingredients you probably already have in your pantry. Plus, it’s incredibly budget-friendly, perfect for a cozy weekend treat without breaking the bank.
What makes this Amish Cinnamon Bread so special? It’s the perfect balance of soft, pillowy dough and a generous swirl of cinnamon-sugar goodness. The edges get slightly caramelized, while the inside stays wonderfully moist and tender. Each bite is a burst of warm cinnamon, sweet vanilla, and buttery richness – pure comfort food at its finest. Ready to make some kitchen magic? Let’s dive in!
Amish Cinnamon Bread Ingredients
Full Ingredient List
For the Dough:
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 large egg
- 3 ½ cups all-purpose flour, plus more for dusting
For the Cinnamon Filling:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
For the Glaze (optional, but highly recommended!):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Easy Ingredient Swaps & Simple Substitutions
Life happens, and sometimes you need to make a few tweaks. No worries, this recipe is wonderfully flexible!
- Dairy-Free? Swap out the milk for your favorite plant-based milk like almond, soy, or oat milk. For the glaze, use plant-based milk and a dairy-free butter alternative, or simply skip the glaze for a still-delicious bread.
- Gluten-Free? Use a good quality gluten-free all-purpose flour blend. You might need to add a touch more liquid as gluten-free flours can be a bit drier. Keep an eye on the dough consistency.
- No Eggs? You can use ¼ cup of unsweetened applesauce or mashed banana as an egg substitute. It will add a touch of moisture and bind the dough nicely.
Smart Shopping & Savvy Savings Tips
Baking should be joyful, not expensive! Here are a few tips to keep your pantry stocked and your wallet happy:
- Buy in Bulk: Flour, sugar, and yeast are pantry staples. Buying larger bags or containers, especially when they’re on sale, can save you money in the long run.
- Spice Rack Refresh: Spices like cinnamon are best when fresh. Check your spice rack and replace older spices for the best flavor. You can often find good deals on spices at ethnic grocery stores.
- Storage Savvy: Store your flour in an airtight container in a cool, dry place to keep it fresh longer. Yeast should be stored in the refrigerator to maintain its potency.
The Essential Equipment for This Recipe
- Large Mixing Bowls: You’ll need a couple of large bowls – one for mixing the dough and another for letting it rise.
- Measuring Cups and Spoons: Precision is key in baking!
- 9×13 inch Baking Pan: This is the perfect size for this bread, ensuring it bakes evenly.
- Whisk or Spatula: For mixing the dough ingredients. A stand mixer or hand mixer can make things even easier, but it’s definitely not essential.
- Clean Kitchen Towel: For covering the dough while it rises.
- Small Saucepan or Microwave-Safe Bowl: To melt the butter for the filling.
- Piping Bag or Ziploc Bag (optional): For drizzling the glaze neatly, but a spoon works just fine too!
How to Make Amish Cinnamon Bread: Step-by-Step Instructions
Follow these simple steps for perfect Amish Cinnamon Bread every time!
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25-30 minutes
Total Time: Approximately 2 hours 30 minutes (including cooling)
- Get Started: 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.
- Proof the Yeast: 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!
- Combine Wet Ingredients: Once the yeast is foamy, add the remaining sugar, salt, vegetable oil, and egg to the bowl. Whisk everything together until well combined.
- Add Flour Gradually: 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.
- Knead the Dough: 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.
- First Rise: 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!
- Prepare Filling: While the dough is rising, melt the butter for the filling. In a separate bowl, combine the sugar and cinnamon.
- Assemble the Bread: 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 12×18 inches.
- Add Filling: 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.
- Roll and Slice: 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.
- Second Rise: Arrange the cinnamon rolls cut-side down in a greased 9×13 inch baking pan. Cover loosely with a kitchen towel and let them rise again for 30 minutes in a warm place.
- Bake to Golden Perfection: 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!
- Make the Glaze (Optional): 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.
- Glaze and Enjoy! 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!
Expert Insights: Tips, Tricks, and Culinary Hacks for Success
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Want to make sure your Amish Cinnamon Bread is absolutely perfect every time? Here are a few of my tried-and-true tips:
- Yeast is Your Friend: Make sure your milk is just the right temperature for proofing the yeast. Too hot, and you’ll kill it. Too cold, and it won’t activate. Lukewarm is the magic word!
- Don’t Over-Knead: Kneading develops gluten, which is important, but over-kneading can make the bread tough. Knead until the dough is smooth and elastic, but stop there.
- Warm Place for Rising: A warm, draft-free place is essential for dough rising. A slightly warmed oven (turned off!), a sunny spot in your kitchen, or even the top of your refrigerator can work wonders.
- Cinnamon Swirl Secret: For a beautiful cinnamon swirl, roll the dough tightly and make sure the cinnamon-sugar mixture is evenly distributed.
- Cooling is Key (Almost!): Resist the urge to slice into the bread immediately out of the oven. Let it cool slightly for about 10-15 minutes before slicing and glazing. This helps it hold its shape and prevents it from being too crumbly. But, of course, warm cinnamon bread is heavenly!
Did you know? Amish baking traditions emphasize simplicity and using readily available ingredients. This recipe is a beautiful example of how simple ingredients can create something truly extraordinary!
Recipe Swaps & Variations for Amish Cinnamon Bread
Want to mix things up a bit? Here are some fun variations to try:
- Apple Cinnamon Bread: Add 1 cup of finely diced apples to the cinnamon filling for a lovely apple cinnamon twist.
- Pumpkin Spice Cinnamon Bread: Incorporate pumpkin pie spice into the cinnamon filling (about 1-2 teaspoons) for a fall-inspired treat.
- Nutty Cinnamon Bread: Add ½ cup of chopped pecans or walnuts to the cinnamon filling for extra texture and flavor.
- Vegan Amish Cinnamon Bread: Easily made vegan by using plant-based milk, oil instead of butter in the filling (or vegan butter), and a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) instead of a chicken egg.
- Gluten-Free Amish Cinnamon Bread: Use a gluten-free all-purpose flour blend. You might need to adjust the liquid slightly.
Perfect Pairings: What to Serve with Amish Cinnamon Bread
Enjoy Amish Cinnamon Bread in countless ways! Explore our serving suggestions.
This Amish Cinnamon Bread is fantastic on its own, but here are some delightful pairings to elevate your experience:
- Coffee or Tea: A classic pairing! The warmth of coffee or tea complements the sweetness of the bread perfectly.
- Cold Milk: Another classic and comforting choice, especially for kids (and adults who are kids at heart!).
- Vanilla Ice Cream: For a decadent dessert, serve warm cinnamon bread with a scoop of vanilla ice cream. The contrast of warm and cold is divine!
- Fresh Fruit: A side of fresh berries or sliced peaches adds a touch of freshness and balance to the sweetness.
- Brunch Spread: Include it as part of a larger brunch spread with eggs, bacon, and fresh fruit salad for a truly memorable weekend meal.
Presentation Tip: Dust the finished bread with a little extra cinnamon or powdered sugar for an extra touch of visual appeal.
Storing Your Amish Cinnamon Bread
Lucky enough to have leftovers? Here’s how to keep your Amish Cinnamon Bread fresh and delicious:
- Room Temperature: Store cooled cinnamon bread in an airtight container at room temperature for up to 2-3 days.
- Refrigerator: For longer storage, keep it in an airtight container in the refrigerator for up to a week. Refrigeration can dry it out slightly, so warming it up before serving is recommended.
- Freezer: For long-term storage, freeze individual slices or the whole loaf (well-wrapped in plastic wrap and then foil or in a freezer bag) for up to 2-3 months. Thaw at room temperature or gently warm in the oven or microwave.
- Reheating: To reheat, wrap a slice in foil and warm in a 350°F (175°C) oven for about 10-15 minutes, or microwave individual slices in short intervals until warmed through.
- Leftover Hack: Cinnamon Bread French Toast! If you have leftover slices that are a bit stale, they are absolutely incredible turned into French toast! Just dip them in your favorite French toast batter and cook as usual.
Food Safety Pointer: Always store baked goods properly to prevent spoilage. If you notice any mold or off smells, it’s best to discard it.
Printable Recipe Card
Amish Cinnamon Bread Recipe – Warm, Gooey & Irresistibly Delicious
Equipment
- 2 Large Mixing Bowls For dough mixing and rising
- Measuring Cups and Spoons For accurate measurements
- 1 9×13 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 12×18 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 9×13 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
Nutrition Breakdown: Calories, Protein, Fats & More
(Per serving, estimated, based on 12 servings per loaf. Glaze adds additional calories and sugar.)
- Calories: Approximately 280 kcal
- Protein: 5g
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Sugar: 18g
- Sodium: 150mg
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Recipe FAQ
Get lost in the irresistible texture of our Amish Cinnamon Bread!
- Q: My dough isn’t rising, what did I do wrong?
A: Make sure your yeast wasn’t expired and your milk wasn’t too hot (it should be lukewarm, about 110°F). Also, ensure your rising place is warm and draft-free. Sometimes it just takes a little longer – be patient!
- Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the dough and let it rise in the refrigerator overnight for a slower rise. In the morning, proceed with the recipe from step 8. You can also bake the bread ahead and freeze it for later.
- Q: Can I use a different type of flour?
A: All-purpose flour works best for this recipe. You can experiment with bread flour for a slightly chewier texture or whole wheat flour for a heartier version, but you might need to adjust the liquid slightly.
- Q: My cinnamon bread is browning too quickly on top, what can I do?
A: If your bread is browning too fast, tent it loosely with aluminum foil during the last 10-15 minutes of baking to prevent over-browning while still allowing it to cook through.
- Q: Can I skip the glaze?
A: Absolutely! The glaze is optional, but it does add extra sweetness and flavor. The bread is still delicious without it, especially if you prefer a less sweet treat.
Happy Cooking & Share Your Results!
Indulge in a slice of homemade Amish Cinnamon Bread and a warm cup of coffee.
There you have it – my cherished Amish Cinnamon Bread recipe, straight from my kitchen to yours! I truly hope this recipe brings as much joy to your home as it has to mine over the years. It’s more than just a recipe; it’s a taste of comfort, tradition, and homemade goodness.
Now, I’d absolutely love to see your cinnamon bread creations! Don’t forget to snap a picture of your beautiful, freshly baked Amish Cinnamon Bread and share it with me on Instagram and Pinterest. Use #FingerLickingRecipes and #AmishCinnamonBread so I can find you!
And tell me in the comments below: What are your favorite baking memories? And who will you be sharing this delicious Amish Cinnamon Bread with? Let’s get baking and make some kitchen magic!
