If you are looking for a cozy, comforting treat that brings warmth to your kitchen and fills your home with heavenly aromas, then you have found your new favorite with this Irresistible Amish Cinnamon Bread Recipe. This bread is more than just a baked good; it’s a soft, tender, and gorgeously swirled loaf bursting with rich cinnamon, brown sugar, and a hint of fragrant cardamom. Whether enjoyed fresh out of the oven or toasted with butter, each slice promises to delight your taste buds and become a staple in your breakfast or snack rotation. It’s truly a bake that captures the heart and soul of traditional Amish baking with a touch of homey magic.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together beautifully to create tender, flavorful bread with a perfect crumb. Each element plays a special role—from the yeast that helps the dough rise to the cinnamon-spiced filling that makes every bite memorable.
- 3 tablespoons all-purpose flour: For the tangzhong, this creates a soft, moist bread texture that stays fresh longer.
- 1/3 cup whole milk: Used both in the tangzhong and dough to add richness and a tender crumb.
- 1 packet (2 1/4 teaspoons) active dry yeast: The driving force that helps your dough rise and develop lightness.
- 1 tablespoon granulated sugar: Feeds the yeast and adds subtle sweetness to the dough’s foundation.
- 1/4 cup warm water (105–115°F): To gently activate the yeast without killing it.
- 1 cup whole milk: Combined with buttermilk and yogurt for a complex tang and moist texture.
- 1/3 cup buttermilk: Adds a slight tanginess that balances the sweetness.
- 1/4 cup Greek yogurt: Helps enrich the dough and keep it tender.
- 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: Keeps the bread moist and tender for days.
- 1/2 cup granulated sugar: Sweetens the dough just right to complement the cinnamon swirl.
- 4 cups all-purpose flour: The main structure of the bread; you may adjust slightly for dough texture.
- 1 teaspoon salt: Enhances the flavors and balances sweetness.
- 1/4 teaspoon ground nutmeg: Subtle warmth to deepen the spice profile.
- 1/4 cup unsalted butter, melted: For the cinnamon swirl filling that keeps the bread irresistibly moist.
- 1 cup packed brown sugar: Rich sweetness that caramelizes beautifully with cinnamon.
- 2 tablespoons ground cinnamon: The star of the show with its warm and aromatic flavor.
- 1/4 teaspoon ground cardamom: Adds a unique, fragrant twist you’ll remember.
- 1 large egg + 1 tablespoon water (for egg wash): Creates a shiny, golden crust.
- 2 tablespoons sparkling sugar or coarse sugar: Adds a delightful crunch and sparkle on top.
How to Make Irresistible Amish Cinnamon Bread Recipe
Step 1: Prepare the Tangzhong
Start by whisking together 3 tablespoons of flour and 1/3 cup whole milk in a small saucepan until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 3 to 4 minutes. This tangzhong is a secret ingredient that locks in moisture, giving your bread that wonderfully soft and fresh texture for days. Set it aside to cool to lukewarm, covering it tightly with plastic wrap.
Step 2: Activate the Yeast
In a small bowl, combine the yeast, 1 tablespoon of sugar, and warm water. Stir gently and let it sit for 5 to 7 minutes until foamy. This step wakes up your yeast and ensures your bread will rise beautifully. Remember, water temperature is key—not too hot, or it may kill the yeast.
Step 3: Mix the Dough
In your stand mixer fitted with a dough hook, add the cooled tangzhong, activated yeast mixture, whole milk, buttermilk, Greek yogurt, eggs, melted butter, vegetable oil, and sugar. Mix until combined. Gradually add flour, salt, and nutmeg, mixing on low until dough forms, then knead on medium speed for 6 to 8 minutes until smooth and elastic. This kneading develops the gluten that gives your bread structure yet keeps it soft.
Step 4: First Rise
Lightly oil a large bowl and place your dough inside, turning it to coat all sides. Cover and let rise in a warm spot for about 1 to 1 1/4 hours, until doubled in size. This rise allows the dough to develop wonderful flavor and a light, airy crumb during baking.
Step 5: Prepare the Cinnamon Filling
In a bowl, whisk melted butter, brown sugar, cinnamon, and cardamom until smooth. This filling will create those iconic sweet spirals packed with warm spice and deep caramel notes.
Step 6: Shape the Bread
Push down the risen dough and roll it out into a 12 by 18-inch rectangle on a floured surface. Spread the cinnamon filling evenly, leaving a half-inch border on one long edge. Roll it up tightly from the opposite long side to form a log. Pinch the seam closed and tuck the ends under. Place your loaf seam-side down in a greased 9×5 inch pan. Cover and let rise again until about an inch above the pan’s edge—this ensures a perfect, fluffy loaf.
Step 7: Bake
Preheat your oven to 350°F. Brush the loaf with egg wash and sprinkle with sparkling sugar for a beautiful golden crust with a touch of crunch. Bake for 35 to 40 minutes until golden and it sounds hollow when tapped. If it browns too quickly on top, tent with foil to prevent burning.
Step 8: Cool and Enjoy
After baking, let the bread rest in the pan for 10 minutes to firm up, then transfer to a wire rack to cool completely. Wrapping tightly once cooled locks in freshness. This bread is heavenly warm with butter but also delicious sliced later for days.
How to Serve Irresistible Amish Cinnamon Bread Recipe
Garnishes
While the bread itself is a star, a pat of creamy butter melting into a warm slice adds luxurious richness. You might also drizzle a simple glaze of powdered sugar and cream or spread cream cheese for a delightful tang that pairs perfectly with the cinnamon flavors.
Side Dishes
This cinnamon bread makes a fantastic companion to a hot cup of coffee or tea for breakfast or brunch. For a heartier spread, serve alongside fresh fruit, scrambled eggs, or a dollop of your favorite jam to create a balanced and satisfying plate.
Creative Ways to Present
Slice the loaf thickly and toast slices for a crunchy exterior with soft insides. Cut the bread into small cubes and add as a sweet element to bread pudding or French toast casserole. You can even use it as the base for a cinnamon bread trifle layered with whipped cream and fruit for a stunning dessert.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover loaf tightly in plastic wrap and keep it at room temperature where it will stay soft and fresh for up to one week. This bread’s tender crumb holds moisture beautifully, making it ideal for enjoying over several days without drying out.
Freezing
For longer storage, slice the bread and individually wrap the slices in foil, then place them in a freezer-safe bag. Frozen slices can be kept for up to three months and thawed as needed without losing any of that signature softness.
Reheating
Rewarm slices in a toaster or oven to bring back that freshly baked sensation. For whole loaves, warming in the oven at 300°F for 10-15 minutes will refresh the bread without drying it out. Adding a little butter after toasting is pure bliss.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but you may need to adjust the rising time since instant yeast acts faster. Also, mix it directly with the dry ingredients without proofing it in warm water first.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to 1/3 cup of milk. Let it sit for 5 to 10 minutes before using in the recipe.
Can this recipe be made without the tangzhong?
While you can skip the tangzhong, it plays a significant role in keeping the bread soft and fresh longer. Omitting it will result in a denser crumb and bread that stales more quickly.
How do I know when the bread is fully baked?
Look for a golden-brown crust and a hollow sound when you tap the bottom of the loaf. Using an instant-read thermometer, the internal temperature should reach around 190°F for perfectly baked bread.
Can I add nuts or raisins to this Amish cinnamon bread?
Absolutely! Adding 1/2 cup of chopped nuts like walnuts or pecans, or raisins to the cinnamon filling can add delightful texture and flavor. Just sprinkle them evenly over the filling before rolling up the dough.
Final Thoughts
There is something incredibly comforting and satisfying about baking this Irresistible Amish Cinnamon Bread Recipe. It brings cozy vibes and delicious flavor that truly make any day better. I encourage you to try it, share it, and make it part of your family traditions — once you taste that tender crumb and heavenly cinnamon swirl, you’ll wonder how you ever lived without it.
Print
Irresistible Amish Cinnamon Bread Recipe
- Prep Time: 30 minutes (including tangzhong cooling and dough mixing)
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes (excluding rising times)
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Amish American
Description
This irresistible Amish Cinnamon Bread is a soft, tender loaf featuring a rich cinnamon-cardamom swirl. Using the tangzhong method to lock in moisture, this bread stays fresh and fluffy for days. Perfect for breakfast or an afternoon snack, it combines classic yeast bread techniques with a flavorful filling and a sparkling sugar topping for a delightful homemade treat.
Ingredients
For the Tangzhong:
- 3 tablespoons all-purpose flour
- 1/3 cup whole milk
For the Yeast Activation:
- 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 the Tangzhong: In a small saucepan, whisk together 3 tablespoons of all-purpose flour and 1/3 cup of whole milk until smooth. Cook over medium-low heat, whisking constantly for about 3–4 minutes, until thickened to a paste that coats the back of a spoon. Transfer to a bowl, cover tightly with plastic wrap, and let cool to lukewarm, approximately 20–30 minutes. This paste helps retain moisture in the bread.
- Activate the Yeast: In a small bowl, mix 1 packet of active dry yeast with 1 tablespoon granulated sugar and 1/4 cup warm water (105–115°F). Stir gently and allow to sit for 5–7 minutes until foamy, ensuring the water temperature does not exceed 115°F to protect the yeast.
- Make the Dough: Using a stand mixer fitted with a dough hook, combine the cooled 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, then gradually add 4 cups flour, 1 teaspoon salt, and 1/4 teaspoon nutmeg. Knead on low speed to form a rough dough, then increase to medium and knead for 6–8 minutes until smooth and elastic, pulling cleanly from the bowl. Add flour if needed.
- 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 spot until doubled in size, about 1 to 1¼ hours, to develop flavor and texture.
- Prepare the Filling: In a bowl, whisk together 1/4 cup melted butter, 1 cup packed brown sugar, 2 tablespoons cinnamon, and 1/4 teaspoon cardamom until smooth. This mixture will create the flavorful swirl inside the bread.
- Shape the Loaf: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle. Spread the cinnamon-cardamom filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting from the opposite long edge, roll the dough tightly into a log and pinch the seam closed. Tuck the ends under and place the log seam-side down into a greased 9×5-inch loaf pan. Cover and let rise until about 1 inch above the pan rim, approximately 45–55 minutes.
- Bake: Preheat the oven to 350°F. Brush the loaf with an egg wash made from 1 egg and 1 tablespoon water, then sprinkle sparkling or coarse sugar on top. Bake on the middle rack for 35–40 minutes until golden brown and hollow sounding on tap. Tent with foil if browning too fast.
- Cool and Store: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Wrap tightly in plastic wrap to keep fresh up to a week at room temperature. For longer storage, slice and freeze wrapped in foil, thaw as needed.
Notes
- Use the tangzhong method to achieve a softer, longer-lasting bread texture.
- Ensure water temperature for yeast activation does not exceed 115°F to avoid killing the yeast.
- Room temperature eggs improve dough consistency and rise quality.
- If dough feels sticky while kneading, add flour sparingly to maintain elasticity.
- You can substitute sparkling sugar for coarse sugar for a decorative topping.
- Store the bread in an airtight container or wrapped tightly to retain moisture.
