If you’re ready to fall in love with a bread that’s soft, fragrant, and swirled with warm cinnamon goodness, then this Irresistible Amish Cinnamon Bread Recipe is your new best friend. It’s a tender loaf that balances sweet and spice perfectly, using a special method to keep it moist and fluffy for days. Whether you’re baking for breakfast, snack time, or a cozy afternoon treat, this recipe feels like a warm hug in bread form. Trust me, once you try this, you’ll find yourself craving it again and again!
Ingredients You’ll Need
The magic of this Amish Cinnamon Bread lies in its simple, wholesome ingredients, each playing an essential role in creating that perfect texture, beautiful crumb, and irresistible flavor. From the creamy tangzhong paste to the aromatic cinnamon filling, every component works together to make this bread so special.
- 3 tablespoons all-purpose flour: Used to make the tangzhong, which keeps the bread moist and soft.
- 1/3 cup whole milk: Added to the flour for the tangzhong, contributing to creaminess.
- 1 packet (2 1/4 teaspoons) active dry yeast: The leavening agent that makes the bread rise and airy.
- 1 tablespoon granulated sugar: Feeds the yeast for a bubbly, active rise.
- 1/4 cup warm water (105–115°F): Perfect temperature to activate yeast without killing it.
- 1 cup whole milk: Part of the dough for richness and tenderness.
- 1/3 cup buttermilk: Adds subtle tang and improves crumb texture.
- 1/4 cup Greek yogurt: Boosts moisture and creates a tender crumb.
- 2 large eggs, room temperature: Provide structure, moisture, and richness.
- 1/4 cup unsalted butter, melted and cooled: Adds buttery flavor and softness.
- 1/4 cup vegetable oil: Enhances tenderness and extends shelf life.
- 1/2 cup granulated sugar: Sweetens the dough for a balanced flavor.
- 4 cups all-purpose flour: The main structure of the bread, ensures proper rise.
- 1 teaspoon salt: Balances sweetness and strengthens gluten.
- 1/4 teaspoon ground nutmeg: Subtle warmth that complements the cinnamon filling.
- 1/4 cup unsalted butter, melted: Used in the filling to bind the sugar and spices.
- 1 cup packed brown sugar: Provides deep molasses sweetness to the filling.
- 2 tablespoons ground cinnamon: The signature spice that defines this bread’s flavor.
- 1/4 teaspoon ground cardamom: Adds an exotic, fragrant note to the filling.
- 1 large egg + 1 tablespoon water (for egg wash): Gives the crust a shiny golden finish.
- 2 tablespoons sparkling sugar or coarse sugar: Adds a sweet crunch on top.
How to Make Irresistible Amish Cinnamon Bread Recipe
Step 1: Make the Tangzhong
This technique is the secret to keeping your Amish cinnamon bread incredibly soft days after baking. Whisk the flour and milk together in a small saucepan over medium-low heat, stirring constantly until it thickens to a smooth paste that clings to your spoon. Afterward, cover and let it cool to lukewarm so it’s ready to nourish your dough with moisture and tenderness.
Step 2: Activate the Yeast
In a small bowl, mix your yeast, sugar, and warm water, then let it sit for several minutes until it bubbles and foams. This signals that your yeast is alive and kicking, which means your bread will rise beautifully. Just be careful not to use water that’s too hot – it can stop the magic before it starts.
Step 3: Combine Ingredients and Knead the Dough
Using a stand mixer fitted with a dough hook, combine your cooled tangzhong and activated yeast with milk, buttermilk, Greek yogurt, eggs, butter, oil, sugar, and the bulk of your flour along with salt and nutmeg. Knead the dough on medium speed until it’s smooth, elastic, and pulls away from the bowl cleanly. This is where your bread’s marvelous texture begins to develop.
Step 4: First Rise
Lightly oil a large bowl, place your dough inside, and cover it snugly. Let it rest in a warm spot until it doubles in size—usually around an hour to one and a quarter hours. This rise is what creates the fluffy, airy crumb that makes this Amish cinnamon bread irresistible.
Step 5: Prepare the Cinnamon Filling
Whisk together the melted butter, brown sugar, cinnamon, and cardamom until smooth. This luscious filling will infuse every bite with warm spice and sweetness, giving the bread its signature flavor swirl that you and everyone you share it with will adore.
Step 6: Shape the Bread and Second Rise
After punching down the dough, roll it out into a large rectangle and spread the cinnamon filling evenly over it, leaving a small border. Roll it tightly into a log and pinch the edges to seal, then tuck the ends under and place it in a greased loaf pan. Cover the pan and let the dough rise again until it expands an inch above the pan’s edge. This final rise ensures a tender, well-structured loaf with a stunning cinnamon swirl inside.
Step 7: Add the Finishing Touches and Bake
Preheat your oven to 350°F. Brush the dough’s surface with an egg wash made from egg and water, then sprinkle with sparkling or coarse sugar for delightful crunch and shimmer. Bake for 35 to 40 minutes until it’s golden and sounds hollow when tapped. If the top browns too quickly, tent it loosely with foil to prevent burning.
Step 8: Cool and Enjoy
Allow the bread to cool in the pan briefly before transferring to a wire rack to cool completely. Wrapping the loaf tightly in plastic wrap keeps it fresh, so you can enjoy this Irresistible Amish Cinnamon Bread Recipe for days to come or freeze slices for later.
How to Serve Irresistible Amish Cinnamon Bread Recipe
Garnishes
A simple pat of butter melted over a warm slice is all you need to enhance the bread’s richness. For a touch of indulgence, drizzle with honey or a light cream cheese glaze to complement the cinnamon’s warmth perfectly.
Side Dishes
This bread pairs beautifully with a cozy cup of coffee or tea, making it ideal for lazy weekend breakfasts or afternoon treats. It also shines alongside fresh fruit or a dollop of whipped cream for a special brunch spread.
Creative Ways to Present
Slice the loaf thickly and serve it toasted with apple butter or jam for festive gatherings. Alternatively, use leftover bread to make decadent French toast, topping it with powdered sugar and maple syrup for a real crowd-pleaser that keeps the spirit of this Amish cinnamon bread alive in a fun new way.
Make Ahead and Storage
Storing Leftovers
Keep your Amish cinnamon bread wrapped tightly in plastic at room temperature for up to a week. This helps preserve its softness and flavor, so every slice tastes as fresh as the day it was baked.
Freezing
To store longer, freeze sliced bread wrapped in foil or plastic wrap inside an airtight bag. This method prevents freezer burn and allows you to pull out just what you need without thawing the entire loaf.
Reheating
Reheat bread slices in a toaster or warm briefly in a preheated oven to revive that freshly baked warmth and softness. A touch of butter or cream cheese spread afterward takes it to the next level of homemade goodness.
FAQs
Can I make this bread without tangzhong?
While tangzhong is key to achieving the ultra-soft, moist texture of this Amish cinnamon bread, you can still make a good loaf without it. However, the bread won’t stay as fresh, and the crumb may be slightly denser.
What type of yeast is best for this recipe?
Active dry yeast is recommended here because it needs that warm water activation step. Instant yeast can be used but skip the activation step and mix directly with the dry ingredients, adjusting rising times accordingly.
Can I substitute the yogurt and buttermilk?
Both ingredients add tenderness and tang, so replacing them with regular milk might change the flavor and texture slightly. You could try using sour cream as a substitute for Greek yogurt or add a teaspoon of lemon juice to milk to mimic buttermilk.
How do I know when the bread is fully baked?
The loaf is done when it’s golden brown, sounds hollow when tapped on the bottom, and reaches an internal temperature of about 190–200°F. If it browns too quickly on top, tent with foil to avoid burning while the inside finishes baking.
Can I make this bread in a bread machine?
While this recipe is designed for hand or mixer kneading, the dough elements might be adapted for a bread machine cycle. Keep in mind, shaping and layering the cinnamon filling will still need to be done by hand.
Final Thoughts
This Irresistible Amish Cinnamon Bread Recipe truly feels like a slice of homemade joy. Its tender crumb, sweet cinnamon swirl, and delightful aroma will surely brighten your kitchen and your day. Give yourself the pleasure of baking this beautiful loaf and sharing it with loved ones — I promise, it quickly earns a place as a cherished favorite.
Print
Irresistible Amish Cinnamon Bread Recipe
- Prep Time: 20 minutes (including tangzhong cooling) + 15 minutes active prep
- Cook Time: 35-40 minutes
- Total Time: 1 hour 5 minutes prep + 1 hour 45 minutes rising time + bake time included = approximately 3 hours 30 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Amish / American
Description
This irresistible Amish Cinnamon Bread features a soft, tender crumb thanks to the unique tangzhong technique. Swirled with a rich cinnamon, brown sugar, and cardamom filling, this loaf offers an aromatic and flavorful experience perfect for breakfast or dessert. The bread is easy to make using standard kitchen appliances, delivering a moist and fluffy loaf with a delicate crust and sparkling sugar topping.
Ingredients
For the Tangzhong
- 3 tablespoons all-purpose flour
- 1/3 cup whole milk
For the Yeast Mixture
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1/4 cup warm water (105–115°F)
For the Dough
- 1 cup whole milk
- 1/3 cup buttermilk
- 1/4 cup Greek yogurt
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
For the Filling
- 1/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground cardamom
For the Topping
- 1 large egg + 1 tablespoon water (for egg wash)
- 2 tablespoons sparkling sugar or coarse sugar
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together 3 tablespoons all-purpose flour with 1/3 cup whole milk until smooth. Cook over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon, about 3–4 minutes. Transfer to a bowl, cover tightly with plastic wrap, and cool until lukewarm, about 20–30 minutes. This technique locks in moisture, ensuring a soft bread.
- Activate Yeast: In a small bowl, combine 1 packet active dry yeast, 1 tablespoon granulated sugar, and 1/4 cup warm water (105–115°F). Stir gently, then let sit 5–7 minutes until foamy. Avoid water hotter than 115°F to prevent killing the yeast.
- Make Dough: In the bowl of a stand mixer fitted with a dough hook, combine the tangzhong, activated yeast mixture, 1 cup whole milk, 1/3 cup buttermilk, 1/4 cup Greek yogurt, 2 eggs, 1/4 cup melted butter, 1/4 cup vegetable oil, and 1/2 cup granulated sugar. Mix well. Gradually add 4 cups all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon ground nutmeg. Mix on low until rough dough forms, then knead on medium speed 6–8 minutes until smooth and elastic, pulling away cleanly from the bowl.
- First Rise: Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1¼ hours.
- Prepare Filling: In a small bowl, whisk together 1/4 cup melted butter, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon ground cardamom until smooth and well combined.
- Shape the Bread: Punch down the risen dough and roll it out to a 12×18-inch rectangle on a floured surface. Spread the cinnamon-cardamom filling evenly over the dough, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log and pinch the seam closed. Tuck the ends underneath and place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise until about 1 inch above the pan rim, 45–55 minutes.
- Preheat Oven and Prepare Topping: Preheat oven to 350°F. Mix 1 large egg with 1 tablespoon water to make an egg wash. Brush the risen loaf with the egg wash and sprinkle with 2 tablespoons sparkling sugar for extra crunch and shine.
- Bake: Bake on the middle rack for 35–40 minutes until golden brown and hollow sounding when tapped. If browning too quickly, tent loosely with foil.
- Cool and Store: Cool bread in the pan 10 minutes, then transfer to a wire rack to cool completely. Wrap the loaf tightly with plastic wrap to keep fresh up to a week at room temperature. For longer storage, freeze slices wrapped in foil and thaw as needed.
Notes
- The tangzhong paste is essential for keeping this bread moist and soft for several days.
- Keep the water used for activating yeast between 105–115°F to ensure yeast blooms properly without damage.
- Adjust flour quantity slightly if dough is too sticky or dry; dough should be smooth and elastic.
- Using room temperature eggs helps achieve a better dough texture and rise.
- The cinnamon-cardamom filling can be modified to taste by adjusting spice quantities.
- Egg wash and sparkling sugar on top give a beautiful golden crust and attractive shine.
- If the top browns too fast while baking, tent with foil to prevent burning.
- Properly cooled and wrapped, this bread freezes well for convenient future enjoyment.
