If you’re looking for the ultimate comfort food dessert, this Amish Cinnamon Bread will win your heart from the very first bite. Imagine a soft, buttery loaf swirled with layers of warm cinnamon sugar—like a cross between classic cinnamon rolls and moist pound cake. The aroma alone will make your kitchen smell like a cozy bakery.
Perfect as a sweet breakfast idea, an easy holiday bake, or an anytime treat for family and friends, this quick bread requires no yeast and comes together in under an hour. That means you can skip the fuss of kneading and rising but still enjoy all the flavor and texture of a bakery-style loaf.
Whether you’re hosting brunch, need a thoughtful homemade gift, or simply want a slice of something sweet with your coffee, this Amish Cinnamon Bread recipe will become a household favorite.
Why You’ll Love This Amish Cinnamon Bread
No Yeast Required: No rising time, just mix, swirl, and bake.
Bakery-Style Flavor: Buttery, moist, and packed with cinnamon sugar.
Versatile: Perfect for breakfast, brunch, dessert, or gifting.
Kid-Approved: Sweet and soft, a guaranteed family favorite.
Freezer-Friendly: Make ahead and enjoy later without losing freshness.
Ingredient Breakdown
Here’s a quick guide to the ingredients and why they matter:
Butter: Adds richness and keeps the bread soft. Use softened butter for easy mixing.
Sugar: Sweetens the bread and balances the cinnamon spice.
Eggs: Provide structure and help the loaf rise.
Buttermilk: The secret to a tender, moist crumb. If you don’t have it, a mix of milk + vinegar or lemon juice works beautifully.
Flour: All-purpose flour gives structure to the bread.
Baking Soda: Ensures a light rise and fluffy texture.
Cinnamon: The star flavor, warm and aromatic.
Extra Sugar for Swirl: Creates that irresistible sweet crust inside and on top.
Pro Tips for the Best Amish Cinnamon Bread
Don’t Overmix: Overmixing will make the bread dense. Mix until just combined.
Use Room-Temperature Ingredients: This helps the batter mix evenly.
Swirl, Don’t Stir: A gentle swirl keeps the layers distinct.
Line with Parchment: Makes removing the loaves easier.
Check Early: Oven times may vary—start checking at 45 minutes.
Ingredient Swaps & Variations
Add Nuts: Chopped walnuts or pecans add crunch.
Glaze It: Drizzle with a simple powdered sugar glaze for extra sweetness.
Make it Whole Wheat: Replace half the flour with whole wheat flour for a heartier loaf.
Turn into Muffins: Bake in muffin tins for portable, single-serve versions.
Add Chocolate Chips: A handful of mini chocolate chips makes it extra indulgent.
Serving Suggestions
Breakfast: Pair with coffee, tea, or a latte.
Brunch: Serve alongside fresh fruit and eggs.
Dessert: Add a scoop of vanilla ice cream for a warm treat.
Snack: Perfect with a cold glass of milk.
Make Ahead + Storage Tips
Room Temperature: Store tightly wrapped in plastic wrap or an airtight container for up to 3 days.
Freezer-Friendly: Wrap in plastic wrap + foil and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in the microwave for 15–20 seconds or toast lightly for a crisp edge.
Make Ahead: Prepare batter, store covered in the fridge up to 24 hours, then bake fresh.
Cultural & Historical Notes
This Amish Cinnamon Bread is a variation of traditional Amish Friendship Bread, which is made using a sourdough starter passed among friends and neighbors. Unlike its starter-based cousin, this version is quick and easy—perfect for modern kitchens while still holding onto that old-fashioned charm.
Frequently Asked Questions (FAQ)
Q: Can I use regular milk instead of buttermilk? A: Yes, but the bread won’t be as tender. Use milk mixed with vinegar or lemon juice as a substitute.
Q: Can I bake this in one large loaf pan? A: You can, but the bake time will be longer (about 60–65 minutes). Check for doneness with a toothpick.
Q: Is this bread more like cake or bread? A: It’s a quick bread, so the texture is moist and cake-like.
Q: Can I reduce the sugar? A: Yes, you can cut back by ½ cup in the batter without affecting texture too much.
Q: How do I know when it’s done baking? A: A toothpick inserted in the center should come out clean or with a few crumbs (but no wet batter).
