Ah, Amish Cinnamon Bread — a classic, soft, sweet, and swirled-with-cinnamon loaf that practically melts in your mouth. Here’s a detailed recipe to make it at home:
Amish Cinnamon Bread Recipe
Ingredients
For the Bread:
- 1 cup warm milk (110°F / 43°C)
- 2 ½ tsp active dry yeast (1 packet)
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp salt
- 3 ½ cups all-purpose flour (approx., you may need a little more or less)
For the Cinnamon Swirl:
- ¾ cup brown sugar, packed
- 2 Tbsp ground cinnamon
- 2 Tbsp unsalted butter, softened
Optional Glaze:
- 1 cup powdered sugar
- 1–2 Tbsp milk
- ½ tsp vanilla extract
Instructions
1. Activate the Yeast
- In a small bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
2. Make the Dough
- In a large bowl, whisk together sugar, melted butter, eggs, and salt.
- Add the yeast mixture.
- Gradually stir in flour until a soft dough forms.
- Knead on a lightly floured surface 8–10 minutes until smooth and elastic.
3. First Rise
- Place dough in a greased bowl, cover with a towel or plastic wrap.
- Let it rise in a warm place 1–1.5 hours, until doubled in size.
4. Prepare Cinnamon Swirl
- In a small bowl, mix brown sugar, cinnamon, and softened butter into a spreadable paste.
5. Shape the Bread
- Punch down dough and roll into a rectangle (about 9×12 inches).
- Spread the cinnamon mixture evenly over the dough.
- Roll tightly from the long edge, pinch seam to seal.
- Place in a greased 9×5-inch loaf pan.
6. Second Rise
- Cover and let rise 30–45 minutes, until dough rises above the pan edges slightly.
7. Bake
- Preheat oven to 350°F (175°C).
- Bake 35–40 minutes, until golden brown and the loaf sounds hollow when tapped.
- Cool in the pan 10 minutes, then transfer to a wire rack.
8. Optional Glaze
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled bread for extra sweetness.
Tips for Perfect Amish Cinnamon Bread
- Don’t overfill the pan — the bread rises a lot during the second rise.
- For extra gooey swirls, add a little extra butter to the cinnamon mixture.
- Slice when slightly warm for soft, melt-in-your-mouth bread, or chill slightly for cleaner slices.
If you like, I can also give you a quick 1-hour “no-wait” version of Amish Cinnamon Bread that still gets that soft, cinnamon-swirled magic.
Do you want me to do that?