Here’s a soft, sweet, and comforting Amish Cinnamon Bread—perfect for breakfast, brunch, or snacking.
Amish Cinnamon Bread
Servings: 8–10
Ingredients
For the Dough
- 1 cup warm milk (110°F / 43°C)
- 2½ tsp active dry yeast
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- ½ tsp salt
For the Cinnamon Swirl
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Optional Glaze
- ½ cup powdered sugar
- 1–2 tsp milk or cream
- ½ tsp vanilla extract
Instructions
- Activate yeast
- In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make dough
- In a large bowl, mix yeast mixture, melted butter, and egg.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead 5–7 minutes until smooth and elastic.
- First rise
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
- Prepare cinnamon filling
- Mix brown sugar, cinnamon, and melted butter in a small bowl.
- Shape bread
- Roll dough into a rectangle (~12×8 inches).
- Spread cinnamon mixture evenly over dough.
- Roll tightly into a log, pinch edges, and place in a greased loaf pan.
- Second rise
- Cover and let rise 30–45 minutes until dough reaches the top of the pan.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes until golden brown and a toothpick inserted comes out clean.
- Optional glaze
- Mix powdered sugar, milk, and vanilla. Drizzle over warm bread.
- Cool & serve
- Let bread cool 10–15 minutes before slicing.
Pro Tips
- Extra soft bread: Brush the baked loaf with melted butter while warm.
- Cinnamon swirl twist: Add chopped nuts or raisins to the filling.
- Make ahead: Dough can be prepared the night before and refrigerated for slow rising.
- Serving idea: Toast slices and spread with butter or cream cheese.
If you want, I can also give a quick no-yeast Amish cinnamon bread version that uses baking powder and is ready in under an hour.
Do you want me to do that?
