If you love the comforting aroma of cinnamon, freshly baked bread, and homemade treats, this Amish Cinnamon Bread recipe is sure to become a favorite in your kitchen. This delicious bread features a soft, tender crumb, a sweet cinnamon-sugar swirl, and a lightly crisp topping that makes every slice irresistible.
The best part? You do not need yeast, complicated baking techniques, or hours of preparation. This easy Amish Cinnamon Bread is a quick bread, which means you can mix the ingredients, layer the cinnamon sugar, and bake it in the oven without waiting for the dough to rise.
Whether you serve it for breakfast, enjoy a slice with your afternoon tea, or make it for family and friends, this homemade cinnamon bread is a simple and satisfying treat.
In this guide, you will learn everything you need to know about making Amish Cinnamon Bread, including the ingredients, step-by-step instructions, baking tips, storage methods, variations, and answers to common questions.
What Is Amish Cinnamon Bread?
Amish Cinnamon Bread is a sweet, homemade quick bread known for its soft texture and delicious cinnamon-sugar flavor. It is often made with everyday baking ingredients such as flour, butter, sugar, eggs, milk or buttermilk, and baking soda.
A cinnamon-sugar mixture is layered throughout the batter to create a beautiful swirl. During baking, the cinnamon and sugar form a fragrant, sweet ribbon inside the loaf and a flavorful topping on the surface.
Despite its name, this popular style of Amish cinnamon bread is not usually a yeast bread. It uses baking soda as a leavening agent, making it easier and faster to prepare than traditional bread.
It is important to note that recipes vary, and there is no single standardized recipe for all Amish cinnamon breads. This version is designed to be easy, moist, and suitable for home bakers.
Why You Will Love This Amish Cinnamon Bread Recipe
There are plenty of reasons to add this recipe to your baking collection.
- Easy to make: The recipe uses simple ingredients and straightforward instructions.
- No yeast required: There is no kneading or proofing time.
- Soft and moist: Butter and buttermilk help create a tender texture.
- Sweet cinnamon swirl: Cinnamon sugar adds delicious flavor throughout the loaf.
- Perfect for sharing: It makes a lovely homemade gift for holidays, gatherings, or weekend visits.
- Great for breakfast or dessert: Enjoy it plain, toasted, or with a little butter.
- Easy to customize: You can add nuts, vanilla, or extra cinnamon to suit your taste.
Amish Cinnamon Bread Recipe at a Glance
- Preparation time: 15 minutes
- Baking time: 45–55 minutes
- Cooling time: 15–30 minutes
- Total time: Approximately 1 hour 15 minutes to 1 hour 40 minutes
- Yield: 1 loaf
- Pan size: 9 × 5-inch loaf pan
- Oven temperature: 350°F (175°C)
- Difficulty level: Easy
- Recipe type: Sweet quick bread
Ingredients for Amish Cinnamon Bread
One of the best things about this recipe is that it uses common pantry ingredients. For the best results, measure everything before you begin.
Ingredients for the Bread Batter
1. All-purpose flour – 2 cups (250 g)
Flour gives the bread its structure. Measure it carefully by spooning it into your measuring cup and leveling off the top rather than packing it down.
2. Granulated sugar – 1 cup (200 g)
Sugar sweetens the bread and contributes to its golden crust and tender texture.
3. Unsalted butter – ½ cup (113 g)
Use softened butter so it mixes smoothly with the sugar. Butter adds richness and flavor.
4. Egg – 1 large
The egg helps bind the ingredients together and supports the bread’s structure.
5. Buttermilk – 1 cup (240 ml)
Buttermilk adds moisture and a slight tang. Its acidity also reacts with baking soda to help the bread rise.
6. Baking soda – 1 teaspoon
Baking soda is the leavening agent that helps the bread become light and tender.
7. Salt – ½ teaspoon
Salt balances the sweetness and brings out the cinnamon and butter flavors.
8. Vanilla extract – 1 teaspoon
Vanilla adds a warm, sweet aroma that complements the cinnamon.
Ingredients for the Cinnamon-Sugar Swirl
- Granulated sugar – ⅓ cup (65–70 g)
- Ground cinnamon – 1 tablespoon
These ingredients create the sweet cinnamon layer that gives the bread its signature flavor.
How to Make Amish Cinnamon Bread Step by Step
Follow these instructions carefully for a soft, flavorful loaf with a beautiful cinnamon swirl.
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan with butter or nonstick cooking spray. You can also line the pan with parchment paper, leaving a little overhang on the sides to make removing the bread easier.
Preparing the pan before mixing the batter helps prevent sticking and makes cleanup easier.
Step 2: Cream the Butter and Sugar
Place the softened butter and 1 cup of granulated sugar in a large mixing bowl.
Beat them together using a hand mixer or stand mixer until the mixture looks light and creamy, usually about 2–3 minutes.
Add the egg and vanilla extract. Continue mixing until everything is well combined.
Baking tip: The butter should be soft enough to press gently with a finger, but it should not be melted. Melted butter can change the texture of the finished loaf.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Whisking helps distribute the baking soda evenly throughout the flour, reducing the chance of uneven rising or an unpleasant baking-soda taste.
Set the dry ingredients aside while you prepare the remaining batter.
Step 4: Add the Flour Mixture and Buttermilk
Add about one-third of the flour mixture to the butter mixture and stir gently.
Next, add about half of the buttermilk. Continue alternating the flour mixture and buttermilk until everything has been added.
Mix only until the ingredients are combined and no large pockets of dry flour remain.
The batter should be thick but spreadable.
Important: Avoid overmixing. Excessive mixing can develop gluten in the flour and make the bread dense or tough.
Step 5: Prepare the Cinnamon-Sugar Mixture
In a small bowl, combine ⅓ cup of granulated sugar with 1 tablespoon of ground cinnamon.
Stir until the mixture is evenly blended and has a uniform light-brown color.
This cinnamon-sugar mixture will create the sweet layers inside the bread and on top.
Step 6: Layer the Batter and Cinnamon Sugar
Spread approximately half of the batter evenly into the prepared loaf pan.
Sprinkle about half of the cinnamon-sugar mixture over the batter.
Carefully spread the remaining batter over the cinnamon layer. Use a spatula to reach the edges of the pan without mixing the layers together too much.
Sprinkle the remaining cinnamon sugar over the top.
For a more pronounced swirl, gently draw a butter knife through the batter in a few figure-eight motions. Do not stir aggressively, or the layers may disappear.
Step 7: Bake the Amish Cinnamon Bread
Place the loaf pan on the middle rack of the preheated oven.
Bake for approximately 45–55 minutes.
The bread is ready when the top is golden brown, the center is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. It should not have wet batter on it.
Oven temperatures vary, so begin checking near the 45-minute mark.
If the top becomes too dark before the center is baked, loosely cover the loaf with aluminum foil and continue baking.
Step 8: Cool the Bread Before Slicing
Remove the pan from the oven and let the bread cool in the pan for 10–15 minutes.
Carefully lift or turn the loaf out of the pan and transfer it to a wire rack.
Allow it to cool further before slicing. Cutting too soon can cause the soft center to crumble or compress.
Once cooled, slice the bread with a serrated knife to reveal the cinnamon-sugar swirl.
Your homemade Amish Cinnamon Bread is now ready to serve!
Tips for Making the Best Amish Cinnamon Bread
A few simple techniques can make a big difference in the final result.
Measure the Flour Correctly
Too much flour can make quick bread dry and heavy. Use a kitchen scale if possible, or spoon the flour into a measuring cup and level it off.
Use Room-Temperature Ingredients
Softened butter and a room-temperature egg mix more easily into the batter. Buttermilk that is not very cold can also help the ingredients combine smoothly.
Do Not Overmix the Batter
Stir only until the ingredients come together. A few small lumps are better than overmixing.
Distribute the Cinnamon Sugar Evenly
Try to spread the cinnamon-sugar mixture evenly between the layers. This creates a more consistent flavor throughout the loaf.
Avoid Overbaking
Begin checking the bread at around 45 minutes. Remove it when the center is baked through to help preserve its moisture.
Let the Bread Cool Properly
Cooling helps the crumb set and makes it easier to cut neat slices without damaging the cinnamon swirl.
Delicious Variations to Try
Once you have mastered the basic recipe, you can customize it in several ways.
Amish Cinnamon Bread with Walnuts
Add approximately ½ cup of chopped walnuts or pecans to the batter for a nutty flavor and a little crunch.
Extra Cinnamon Bread
If you love a stronger cinnamon flavor, add another ½ teaspoon of ground cinnamon to the swirl mixture. Avoid adding excessive cinnamon, as it can make the flavor bitter.
Cinnamon Bread with a Vanilla Glaze
For a sweeter dessert-style loaf, drizzle a simple glaze over the cooled bread.
Mix:
- ½ cup powdered sugar
- 1–2 teaspoons milk
- A few drops of vanilla extract
Add the milk gradually until the glaze reaches a consistency that can be drizzled over the loaf.
Cinnamon Apple Bread
Fold about ½ cup of peeled, finely diced apple into the batter. Pat the apple pieces dry before adding them, and check the bread for doneness because extra moisture can affect the baking time.
Chocolate Chip Cinnamon Bread
Add about ½ cup of chocolate chips to the batter for a sweeter variation that works well as a snack or dessert.
What to Serve with Amish Cinnamon Bread
This cinnamon bread tastes delicious on its own, but it also pairs well with several drinks and toppings.
- A warm cup of coffee
- Black tea or milk tea
- A glass of cold milk
- A little softened butter
- Cream cheese
- Plain yogurt and fresh fruit
For breakfast, serve a slice with eggs, yogurt, or fruit to make a more balanced meal. For dessert, try it slightly warmed with a small scoop of vanilla ice cream.
How to Store Amish Cinnamon Bread
Proper storage helps maintain the bread’s flavor and texture.
At Room Temperature
Allow the bread to cool completely. Store it in an airtight container or wrap it tightly.
Keep it at room temperature for up to 3 days in a cool, dry environment.
In the Refrigerator
You can refrigerate the bread in an airtight container for up to 1 week. However, refrigeration may make the texture firmer or drier.
For the best texture, allow a refrigerated slice to come to room temperature or warm it briefly before serving.
In the Freezer
Amish Cinnamon Bread freezes well.
- Let the loaf cool completely.
- Wrap it tightly in plastic wrap or freezer-safe wrapping.
- Place it in a freezer-safe bag or container.
- Freeze for up to 3 months for best quality.
You can freeze the entire loaf or cut it into individual slices. Separating slices with parchment paper makes it easier to remove just what you need.
Thaw the bread in the refrigerator or at room temperature while still wrapped.
Frequently Asked Questions About Amish Cinnamon Bread
Is Amish Cinnamon Bread the Same as Amish Friendship Bread?
No. Amish Cinnamon Bread and Amish Friendship Bread are often confused, but they are not necessarily the same recipe.
This version is a quick bread made with baking soda. Amish Friendship Bread commonly uses a fermented starter and may involve a longer preparation process.
Does Amish Cinnamon Bread Need Yeast?
No. This recipe uses baking soda rather than yeast. There is no need to knead the dough or wait for it to rise before baking.
Why Did My Cinnamon Bread Turn Out Dry?
The most common reasons are too much flour, overmixing, or baking the loaf for too long. Measure ingredients accurately and check for doneness before the end of the recommended baking time.
Why Is the Center of My Bread Still Raw?
The oven may be too hot, the loaf pan may be too small, or the bread may need more time. If the surface is already dark, cover it loosely with foil and continue baking until the center is fully cooked.
Can I Make Amish Cinnamon Bread Without Buttermilk?
Yes. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it stand for 5–10 minutes. Use this mixture as a practical substitute for buttermilk.
Can I Use Oil Instead of Butter?
Butter provides much of the traditional flavor and texture. Oil can sometimes be used in quick breads, but it changes the taste and consistency. For the most reliable result with this recipe, use softened butter.
Can I Make This Recipe in Mini Loaf Pans?
Yes. Divide the batter among greased mini loaf pans, filling each approximately two-thirds full. The baking time will be shorter, so begin checking early and use a toothpick to test the center.
How Can I Get a Beautiful Cinnamon Swirl?
Layer the batter and cinnamon sugar, then gently swirl with a knife. Avoid excessive swirling because it can blend the cinnamon sugar into the batter rather than leave a distinct ribbon.
Final Thoughts
This Amish Cinnamon Bread recipe is an easy way to bring the comforting flavor of homemade baking into your kitchen. With its soft crumb, sweet cinnamon-sugar swirl, and golden top, it is perfect for breakfast, afternoon tea, family gatherings, or a simple homemade dessert.
Because it does not require yeast or complicated preparation, even beginner bakers can make it with confidence. Follow the steps, avoid overmixing, and allow the loaf to cool before slicing for the best results.
Bake a loaf, enjoy a warm slice with your favorite drink, and save this recipe for the next time you crave a sweet homemade treat.
Recipe summary: Easy Amish Cinnamon Bread made with butter, sugar, flour, buttermilk, egg, vanilla, and a generous cinnamon-sugar swirl. Prep in 15 minutes, bake in 45–55 minutes, and enjoy one delicious homemade loaf.
Recipe note: This is a home-style Amish-inspired quick bread recipe. Individual recipes and traditional preparations may vary.