If you’re searching for a cozy, heartwarming treat that fills your kitchen with the sweet aroma of cinnamon and spices, you’re in the right place. This Irresistible Amish Cinnamon Bread Recipe is a treasured classic that blends a soft, tender crumb with layers of cinnamon-sugar swirls that melt in your mouth. With a moist texture courtesy of a unique tangzhong method and a perfectly spiced filling, this bread offers a comforting homemade touch that will quickly become a family favorite. It’s easy enough for a weekend baking project but special enough to impress guests, making it a timeless delight you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for simple ingredients that are pantry staples yet work together in harmony to create the magic of Amish cinnamon bread. Each element has its role, whether it’s enriching the dough, creating that soft texture, or adding the perfect spice balance.
- All-purpose flour: The foundation of the bread, providing structure and contributing to that tender, yet firm crumb.
- Whole milk: Adds richness and moisture, enhancing the bread’s softness thanks to its fat content.
- Active dry yeast: The living element that makes the dough rise and develop its airy texture.
- Granulated sugar: Helps feed the yeast and adds sweetness throughout the dough.
- Warm water: Activates the yeast gently without killing it, the perfect temperature is key.
- Buttermilk: Adds a slight tang and tenderness, balancing the sweetness beautifully.
- Greek yogurt: Boosts moisture and enriches the dough with a subtle tang for depth of flavor.
- Eggs: Bind everything together and contribute to the bread’s rich texture and color.
- Unsalted butter: Brings even more richness and a silky crumb when melted and cooled.
- Vegetable oil: Keeps the bread moist for days without weighing it down.
- Salt: Enhances all the other flavors and balances the sweetness.
- Ground nutmeg: Offers a warm, fragrant note that complements the cinnamon perfectly.
- Brown sugar: Packed into the filling, it caramelizes beautifully for irresistible gooey swirls.
- Ground cinnamon: The star spice that envelops every bite with a warm, sweet kick.
- Ground cardamom: Adds an exotic twist that elevates the classic cinnamon flavor beautifully.
- Egg wash (egg + water): Ensures a glossy, golden crust that’s visually as delicious as it tastes.
- Sparkling sugar: Topping the bread with this adds a delightful crunch and sparkle.
How to Make Irresistible Amish Cinnamon Bread Recipe
Step 1: Prepare the Tangzhong
Begin by whisking 3 tablespoons of all-purpose flour into 1/3 cup of whole milk in a small saucepan until smooth. Cook this mixture over medium-low heat, stirring constantly until it thickens into a paste that coats the back of a spoon—that’s your tangzhong. This step is the secret to locking in moisture so your bread stays ultra-soft for days, making every loaf a true delight. Once it thickens, cover and let it cool to lukewarm, allowing it to be gentle enough to mix with your yeast and other ingredients.
Step 2: Activate the Yeast
Mix together your active dry yeast, a tablespoon of granulated sugar, and warm water. Let the mixture sit and bubble up for about 5–7 minutes. This simple step kickstarts the yeast’s activity, setting the stage for a light, fluffy bread. Remember, the water temperature is key here—too hot and you’ll kill the yeast, too cool and it won’t activate properly.
Step 3: Combine the Dough Ingredients
In your stand mixer bowl, combine the cooled tangzhong, frothy yeast mixture, whole milk, buttermilk, Greek yogurt, eggs, melted butter, vegetable oil, and granulated sugar. Start mixing while gradually adding the flour, salt, and nutmeg. Knead the dough on medium speed for roughly 6–8 minutes until smooth and elastic. You’ll know it’s ready when the dough pulls cleanly from the bowl, springing back slightly when poked—this elasticity is what traps the air and creates that perfect crumb.
Step 4: First Rise
Lightly oil a large bowl, place your dough inside, and cover it to rise in a warm spot until doubled in size. This usually takes about an hour or a little more. This rising phase is where the flavors deepen and the dough becomes airy, giving that unforgettable fluffy texture in every slice.
Step 5: Make the Cinnamon Filling
Whisk together melted butter, brown sugar, cinnamon, and cardamom to create a luscious filling. This blend is what gives your bread that heavenly aroma and rich, spicy-sweet layers baked right into every bite. It’s the heart and soul of this irresistible bread.
Step 6: Roll and Fill the Dough
Once risen, punch down the dough and roll it on a lightly floured surface into a large rectangle. Spread your cinnamon filling evenly, leaving a small edge bare to help seal the roll. Roll it up tightly from the opposite long edge, ensuring the swirl is compact and beautiful. Tuck the seams and ends under, then place it into a greased loaf pan. Let it rise again until puffed just above the pan’s rim. This step is essential for keeping those gorgeous swirls intact in the final loaf.
Step 7: Bake to Golden Perfection
Brush the loaf with the egg wash and sprinkle sparkling sugar on top for a shiny, crackly crust that’s as lovely as it is tasty. Bake at 350°F for 35–40 minutes until golden brown and hollow-sounding when tapped. If you notice the top browning too quickly, cover loosely with foil so it bakes evenly without burning.
Step 8: Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting time lets the crumb set perfectly so every slice is tender yet sturdy enough to hold the luscious cinnamon swirls without falling apart.
How to Serve Irresistible Amish Cinnamon Bread Recipe
Garnishes
A light spread of softened butter or a drizzle of honey amplifies the indulgence of this bread. For a festive touch, you might sprinkle a little extra cinnamon sugar on top just before serving or even add a dollop of whipped cream for a cozy brunch vibe.
Side Dishes
This bread pairs beautifully with a hot cup of coffee or spiced chai, making breakfast or teatime feel extra special. It’s also delightful alongside fresh fruit or a simple yogurt parfait for a balanced, flavorful meal.
Creative Ways to Present
You can slice this Irresistible Amish Cinnamon Bread Recipe thickly and toast it for a crisp crust contrasting the soft interior. Layer slices with cream cheese frosting for an elegant dessert, or even turn it into bread pudding for a whole new experience of its cinnamon goodness.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or store it in an airtight container at room temperature. Thanks to the tangzhong technique, it stays moist and fresh for up to a week, making it perfect for enjoying throughout the week without losing its charm.
Freezing
Slices can be frozen to preserve freshness longer. Wrap each slice individually in foil or plastic wrap, then place them in a freezer-safe bag. This way, you can defrost portions as needed without compromising texture or flavor.
Reheating
To revive that just-baked sensation, warm slices in a toaster or a preheated oven at 300°F for 5–7 minutes. This will bring back the soft, fluffy texture while crisping the edges ever so slightly, making each bite irresistible again.
FAQs
Can I substitute ingredients in the Irresistible Amish Cinnamon Bread Recipe?
Absolutely! While the original recipe uses whole milk, you can swap in any milk of your choice, such as almond or oat milk, though it may slightly affect the richness. Butter and vegetable oil can be adjusted too, but maintaining fat balance is key for that soft crumb.
What is tangzhong, and why is it important in this recipe?
Tangzhong is a cooked flour-water paste that pre-gelatinizes starches, holding moisture in the bread. This technique ensures your Amish cinnamon bread stays incredibly soft and fresh for days, setting it apart from regular yeast breads.
How do I know when the bread is fully baked?
The bread should be a deep golden brown on top and sound hollow when tapped gently on the bottom. If it’s browning too fast on top, tent with foil and continue baking to ensure the inside cooks through completely without burning the crust.
Can I make this recipe without a stand mixer?
Yes, you can knead by hand on a floured surface. It will take a bit longer—around 10–12 minutes—to develop that elasticity, but the end result will be just as delicious with a little patience and elbow grease.
Is this bread best eaten fresh or can it be enjoyed later?
This Amish cinnamon bread is fantastic fresh out of the oven, but thanks to the tangzhong method, it retains its softness for several days. Reheating slices brings back that fresh-baked feel, making it a wonderfully versatile treat for days after baking.
Final Thoughts
There’s something truly magical about this Irresistible Amish Cinnamon Bread Recipe—it’s more than just bread, it’s a comforting hug in every slice. With its tender crumb, sweet cinnamon filling, and lovingly crafted dough, it invites you to slow down and savor life’s simple pleasures. Whether you’re baking for family, friends, or just yourself, this bread promises smiles and warmth with every bite. I can’t wait for you to try it and make it your own favorite go-to recipe!
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Irresistible Amish Cinnamon Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes plus rising time (about 2.5 to 3 hours total including rises)
- Yield: 1 loaf (9×5-inch pan)
- Category: Bread
- Method: Baking
- Cuisine: Amish, American
- Diet: Vegetarian
Description
This irresistible Amish Cinnamon Bread is a soft, sweet loaf featuring a tender crumb enriched with a tangzhong starter for extra moisture. Swirled with a flavorful cinnamon, brown sugar, and cardamom filling, and topped with sparkling sugar for a crunchy finish, this traditional bread is perfect for breakfast or an afternoon treat.
Ingredients
For Tangzhong Starter
- 3 tablespoons all-purpose flour
- 1/3 cup whole milk
For Yeast Mixture
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1/4 cup warm water (105–115°F)
For 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 Cinnamon Filling
- 1/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground cardamom
For Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sparkling sugar or coarse sugar
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together 3 tablespoons of all-purpose flour with 1/3 cup of whole milk until smooth. Cook over medium-low heat, whisking constantly until thickened to a paste that coats the back of a spoon, about 3–4 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let cool to lukewarm, about 20–30 minutes. This starter keeps the bread moist and soft.
- 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 and let sit for 5–7 minutes until foamy. Avoid temperatures over 115°F to protect yeast viability.
- Mix Dough: In the bowl of a stand mixer with dough hook, combine the tangzhong, activated yeast mixture, 1 cup whole milk, 1/3 cup buttermilk, 1/4 cup Greek yogurt, 2 eggs, melted butter, vegetable oil, and 1/2 cup granulated sugar. Gradually add 4 cups flour, salt, and nutmeg. Mix on low until a rough dough forms, then knead on medium speed for 6–8 minutes until smooth and elastic, with the dough pulling cleanly from the bowl. Adjust flour if needed.
- First Rise: Lightly oil a large bowl and place dough inside, turning once to coat. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 1 to 1¼ hours, creating flavor and a light crumb.
- Prepare Filling: In a bowl, whisk together melted butter, packed brown sugar, ground cinnamon, and cardamom until smooth and well combined.
- Shape and Second Rise: Punch down dough and roll out on lightly floured surface into a 12×18-inch rectangle. Spread cinnamon-cardamom filling evenly over dough leaving a 1/2-inch border along one long edge. Roll tightly from opposite long edge, pinch seam, tuck ends under, and place seam-side down in greased 9×5-inch loaf pan. Cover and let rise until about 1 inch above pan rim, 45–55 minutes.
- Prepare for Baking: Preheat oven to 350°F. Whisk together 1 egg and 1 tablespoon water for egg wash. Brush top of risen loaf with egg wash and sprinkle with sparkling sugar for a decorative crust.
- Bake Bread: Bake loaf on middle oven rack for 35–40 minutes until golden brown and hollow-sounding when tapped. Tent with foil if top browns too quickly.
- Cool and Store: Allow bread to cool in pan 10 minutes, then transfer to wire rack to cool completely. Wrap tightly in plastic wrap to keep fresh up to one week at room temperature. Slice and freeze wrapped for longer storage as needed.
Notes
- Tangzhong is a cooked flour starter that helps keep the bread moist and soft for days.
- Use warm water between 105–115°F to activate yeast properly; hotter water will kill yeast.
- Ensure the dough is kneaded well for a smooth, elastic texture and good rise.
- Do not overfill the loaf pan so the dough can rise without overflowing.
- Use sparkling sugar for a crunchy, decorative topping, or substitute with coarse sugar.
- If the bread browns too quickly during baking, cover with foil to prevent burning.
- Store baked bread tightly wrapped; slices freeze well for up to 3 months.
