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
Scale
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.
