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
Scale
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.
