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Amish Cinnamon Bread

Two thick slices of moist Amish Cinnamon Bread with a visible cinnamon swirl and sugary crust, served on a white plate.
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A recipe for traditional Amish Cinnamon Bread, known for its soft texture and rich cinnamon swirl.

Ingredients

Scale
  • 1 cup warm milk (about 110 degrees F)
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup packed light brown sugar (for swirl)
  • 1/4 cup granulated sugar (for swirl)
  • 2 tablespoons ground cinnamon (for swirl)
  • 1/4 cup melted butter (for swirl)

Instructions

  1. In a large bowl, combine the warm milk and 1/2 cup granulated sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
  2. Add the softened butter and eggs to the yeast mixture. Mix well.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for about 5 to 7 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  6. While the dough rises, prepare the filling: In a small bowl, mix the brown sugar, 1/4 cup granulated sugar, cinnamon, and melted butter until crumbly.
  7. Punch down the risen dough. Roll the dough out into a large rectangle, approximately 12×18 inches.
  8. Brush the surface of the dough evenly with the melted butter from the filling mixture. Sprinkle the cinnamon-sugar mixture evenly over the dough.
  9. Tightly roll the dough up lengthwise into a log. Pinch the seam closed.
  10. Place the log into a greased 9×5 inch loaf pan. Cover loosely and let rise again in a warm place for about 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  11. Preheat your oven to 350 degrees F.
  12. Bake for 35 to 45 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent with foil.
  13. Remove the bread from the pan immediately after baking and cool on a wire rack.

Notes

  • For an extra soft texture, use whole milk.
  • You can brush the warm loaf with a simple glaze made from 1 cup powdered sugar mixed with 2 tablespoons of milk.
  • This bread is excellent toasted the next day.

Nutrition

Find it online: https://tasteportfolio.com/amish-cinnamon-bread-recipe/