Here’s a classic Amish Cinnamon Bread—soft, fluffy, and filled with a sweet cinnamon swirl 🍞✨
Amish Cinnamon Bread
Ingredients
Bread Dough
- 2 cups warm milk (110°F / 43°C)
- 2/3 cup sugar
- 2 tsp salt
- 2 large eggs
- ½ cup (1 stick) butter, melted
- 5–6 cups all-purpose flour
- 2¼ tsp active dry yeast (1 packet)
Cinnamon Swirl
- 1 cup brown sugar, packed
- 2–3 tbsp ground cinnamon
- ¼ cup butter, softened
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare yeast dough
- In a large bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Add eggs, melted butter, salt, and 3 cups of flour. Mix until smooth.
- Gradually add remaining flour to form a soft, slightly sticky dough. Knead 6–8 minutes until elastic.
- First rise
- Place dough in a greased bowl, cover, and let rise 1–1½ hours, or until doubled in size.
- Roll and fill
- Punch down dough and roll into a rectangle (~12×18 inches).
- Spread softened butter over dough.
- Mix brown sugar and cinnamon and sprinkle evenly over butter.
- Roll dough tightly from long side into a log.
- Second rise
- Grease a 9×5-inch loaf pan.
- Place dough seam-side down.
- Cover and let rise 30–45 minutes, until doubled.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 35–40 minutes until golden brown and a toothpick comes out clean.
- Optional: cover with foil last 10 minutes if top browns too quickly.
- Glaze (optional)
- Whisk powdered sugar, milk, and vanilla.
- Drizzle over cooled bread for extra sweetness.
Tips & Variations
- Swirl twist: Make 2 smaller rolls and twist together for a marbled look.
- Add-ins: Raisins, chopped nuts, or chocolate chips can be sprinkled into the cinnamon layer.
- Make ahead: Dough can be refrigerated overnight for a slow rise—bake the next day.
I can also give you a quick no-yeast version that uses baking powder and is ready in about an hour if you want.
