Cozy Homemade Amish Cinnamon Bread

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Cozy Homemade Amish Cinnamon Bread

There’s nothing quite like the warm aroma of freshly baked Amish Cinnamon Bread filling the kitchen. Soft, buttery, and gently sweet, this classic recipe delivers the comforting flavor of cinnamon sugar swirled through a tender loaf—no starter required! It’s the perfect bread for cozy mornings, weekend baking, or sharing with friends and neighbors.

This simple, old-fashioned recipe requires only basic pantry ingredients and comes together in minutes. Serve it warm with butter, toast it for breakfast, or enjoy a slice with your afternoon coffee.

Prep Time: 15 minutes

Cook Time: 50–60 minutes

Total Time: 1 hour 15 minutes

Servings: 10–12 slices

Makes: 1 loaf

Ingredients

For the Bread

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the Cinnamon Sugar Layer

  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

1. Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Make the Batter

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
Add the eggs and mix well, then stir in the vanilla.

Pour in the buttermilk and mix until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir just until combined—do not overmix.

3. Layer the Cinnamon Sugar

In a small bowl, combine the 1/3 cup sugar and cinnamon.

Pour half the batter into the prepared loaf pan.
Sprinkle half of the cinnamon-sugar mixture evenly on top.

Cover with the remaining batter, then sprinkle the rest of the cinnamon sugar on top.

4. Create the Swirl

Use a butter knife to gently swirl the cinnamon sugar through the loaf.
Don’t overdo it—just 5–6 swirls through the batter is perfect.

5. Bake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

If the top begins browning too quickly, tent loosely with foil for the last 15 minutes.

6. Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.

Slice and serve warm, room temperature, or toasted.

Serving Suggestions

  • Spread slices with softened butter, cream cheese, or cinnamon honey butter.
  • Serve alongside a cup of coffee, chai, or hot apple cider.
  • Toast slices for a warm weekend breakfast.
  • Turn leftover slices into French toast—absolutely incredible!

Tips for Success

  • Use real buttermilk if possible—its acidity creates a soft, moist crumb.
  • Don’t overmix the batter; gentle mixing keeps the bread tender.
  • For extra cinnamon flavor, add ½ teaspoon cinnamon directly into the batter.
  • If you like a sweeter loaf, add a cinnamon-sugar sprinkle on top after baking.

Storing Your Cinnamon Bread

Room Temperature:

Store tightly wrapped for 3–4 days.

Refrigerator:

Keeps well up to 1 week.

Freezer:

Wrap tightly and freeze for up to 3 months.
Thaw at room temperature or warm slices in the toaster.

Optional Variations

  • Cinnamon Streusel Bread: Add a streusel topping made with flour, butter, and brown sugar.
  • Cinnamon Raisin Bread: Fold ½ cup raisins into the batter.
  • Nutty Cinnamon Bread: Add ½ cup chopped pecans or walnuts.
  • Glazed Amish Bread: Drizzle with a simple powdered sugar glaze once cooled.

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