Here’s a classic Amish Cinnamon Bread recipe 🍞✨ — soft, sweet, and swirled with cinnamon sugar, perfect for breakfast or snacks.
Amish Cinnamon Bread
Servings: 8–10
Time: ~1 hour 20 minutes
Ingredients
Bread
- 1 cup milk
- ⅓ cup butter
- ¼ cup sugar
- 1 tsp salt
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm water
- 3–4 cups all-purpose flour
- 1 tsp cinnamon (optional, for extra flavor)
Cinnamon Swirl
- ¼ cup sugar
- 2 tsp cinnamon
Optional Glaze
- ½ cup powdered sugar
- 1–2 tsp milk or cream
Instructions
- Prepare yeast
- Warm milk (~110°F / 43°C) with butter until melted.
- In a small bowl, dissolve yeast in warm water with 1 tsp sugar. Let sit 5–10 minutes until foamy.
- Make dough
- Combine milk-butter mixture with yeast mixture. Add 2 cups flour, sugar, salt, and cinnamon (if using).
- Gradually add remaining flour until dough is soft but not sticky.
- Knead & rise
- Knead 6–8 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.
- Roll & swirl
- Roll dough into a rectangle (~12×9 inches).
- Mix sugar and cinnamon for the swirl. Sprinkle evenly over dough.
- Roll up tightly from the long side. Pinch edges to seal.
- Second rise
- Place in greased loaf pan seam-side down.
- Cover and let rise 30–45 minutes until puffy.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes until golden brown and hollow-sounding when tapped.
- Optional glaze
- Mix powdered sugar with milk and drizzle over cooled bread.
Tips & Variations
- Add raisins or chopped nuts to the cinnamon swirl for extra texture.
- Brush the loaf with melted butter after baking for a richer flavor.
- For a faster version, make a quick cinnamon bread using refrigerated dough—still delicious and soft.
I can provide that quick Amish-style cinnamon bread version if you want—it’s much faster but still fluffy and sweet.
Do you want me to give that?
