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
Scale
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.
