Amish cinnamon bread offers a super-soft crumb, thanks to a tangzhong starter plus buttermilk, yogurt, and milk in the dough. A warm brown sugar–cinnamon swirl and sparkling sugar crust add a lightly crunchy, sweet finish in each slice.
This cinnamon bread recipe resolves dryness and bland swirls while ensuring each slice remains soft and flavorful even throughout the week.
I often found regular cinnamon bread drying out or its swirl fading into a bland smear. This simple cinnamon bread keeps each spice ribbon clear and the crumb moist even on busy weeknights (kids usually grab slices fast!).
You’ll love how it pops in the oven after a 1¼-hour rise and bakes golden in 35 minutes, sending a cozy cinnamon aroma through the kitchen. It holds a soft crumb all week (just wrap it tight).
If you crave another sweet loaf, try my Gluten Free Chocolate Chips Zucchini Bread, which is loaded with melty chocolate chips and makes mornings more fun.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- This recipe contains milk, buttermilk, yogurt, and butter, so it is unsuitable for dairy-free diets.
- This recipe contains eggs and dairy, so it is unsuitable for vegan diets.
- This recipe is vegetarian and nut-free.
- This recipe does not meet keto or low-carb diets due to high carbohydrate content from flour and sugar.
Why You Will Love This Recipe
- Soft, pillowy crumb: Using 3 tablespoons flour and 1/3 cup milk in the tangzhong makes a loaf that feels cloud-like through day five.
- Rich cinnamon-cardamom swirl: Mixing 1 cup packed brown sugar with 2 tablespoons cinnamon and 1/4 teaspoon cardamom gives each slice a cozy, layered spice finish.
- Sparkling sugar crust: Brushing the loaf with egg wash then sprinkling 2 tablespoons of sparkling sugar adds a delicate crunch that complements the soft interior.
- Lasting freshness: The tangzhong method plus buttermilk and Greek yogurt helps maintain moisture so this amish cinnamon bread stays soft for seven days at room temp.
Irresistible Amish Cinnamon Bread
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: bread
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Amish cinnamon bread offers a super-soft crumb, thanks to a tangzhong starter plus buttermilk, yogurt, and milk in the dough. A warm brown sugar–cinnamon swirl and sparkling sugar crust add a lightly crunchy, sweet finish in each slice.
Ingredients
- 3 tablespoons all-purpose flour
- 1/3 cup whole milk
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1/4 cup warm water (105–115°F)
- 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
- 1/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 large egg + 1 tablespoon water (for egg wash)
- 2 tablespoons sparkling sugar or coarse sugar
Instructions
- In a small saucepan, whisk together 3 tablespoons of all-purpose flour with 1/3 cup of whole milk until the mixture is smooth. Place over medium-low heat and cook, whisking constantly, until it thickens to a paste that coats the back of a spoon (about 3–4 minutes). Once thickened, transfer the mixture to a bowl, cover it tightly with plastic wrap, and set aside to cool until lukewarm (about 20–30 minutes). The tangzhong is crucial as it locks in moisture, maintaining the bread’s softness for days.
- In a small bowl, combine 1 packet of active dry yeast, 1 tablespoon of granulated sugar, and 1/4 cup of warm water (105–115°F). Stir gently, then let sit for 5–7 minutes until it becomes foamy. Be cautious not to exceed 115°F as hotter water can kill the yeast.
- In the bowl of a stand mixer fitted with a dough hook, mix the tangzhong, activated yeast, 1 cup of whole milk, 1/3 cup of buttermilk, 1/4 cup of Greek yogurt, 2 large eggs, 1/4 cup of melted and cooled butter, 1/4 cup of vegetable oil, and 1/2 cup of granulated sugar until well combined. Gradually add 4 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 teaspoon of ground nutmeg. Mix on low speed until a rough dough forms, then increase the speed to medium and knead for about 6–8 minutes until the dough is smooth and elastic. The dough should pull cleanly away from the bowl; adjust with flour if necessary.
- Lightly oil a large bowl and place the dough inside, turning once to coat. Cover it with plastic wrap or a damp towel, and let it rise in a warm environment until it has doubled in size, which will take about 1 to 1¼ hours. This allows the dough to develop flavor and creates airy pockets in the crumb.
- In a bowl, combine 1/4 cup of melted unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and 1/4 teaspoon of ground cardamom. Whisk this mixture until smooth. This creates a flavor-rich filling that will enhance the bread.
- Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough out into a rectangle measuring approximately 12×18 inches. Spread the cinnamon-cardamom mixture evenly over the dough, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log and pinch the seam closed. Tuck the ends under, then place the log seam-side down in a greased 9×5-inch loaf pan. Cover the pan with a towel and allow the dough to rise until it’s about 1 inch above the rim of the pan, about 45–55 minutes. Ensure a tight roll to keep the swirl intact during baking.
- Preheat your oven to 350°F. Brush the top of the risen loaf with the prepared egg wash (1 large egg whisked with 1 tablespoon of water) and sprinkle with 2 tablespoons of sparkling sugar. Bake the bread on the middle rack for 35–40 minutes, or until it’s golden brown and sounds hollow when tapped. If the top is browning too quickly, you can tent it with aluminum foil.
- Once baked, allow the bread to cool in its pan for about 10 minutes before transferring it to a wire rack to cool completely. Once fully cool, wrap the loaf tightly in plastic wrap to maintain freshness for up to a week at room temperature. For longer storage, slices can be frozen; wrap them in foil and thaw them as needed.
Notes
- Greek yogurt and buttermilk are essential for moisture and tang, ensuring a tender crumb. This bread avoids the dry texture found in many recipes.
- The tangzhong method is key to preserving softness, making it a preferred technique in this recipe.
- For a gluten-free option, substitute all-purpose flour with a measure-for-measure gluten-free flour blend, which should yield a comparable texture.
- Whole milk is preferred, but you may substitute it with 2% milk if necessary; avoid using skim milk to ensure a moist crumb.
- If desired, reduce the brown sugar in the swirl by 2 tablespoons for a less sweet filling while still retaining the wonderful flavor notes.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Ingredient Notes
- All-Purpose Flour: Look for unbleached, smoothly sifted flour so tangzhong sets up nicely; adds structure; swap with measure-for-measure gluten-free mix if you’re gluten-free.
- Whole Milk: Creamy texture shows milk fat, use room-temp milk in tangzhong for smooth paste; you can use 2% but avoid skim for moist crumb.
- Active Dry Yeast: Check expiration date, proof in warm water (105–115°F) with sugar to foam up; fresh yeast means reliable rise.
- Buttermilk: Use fresh buttermilk at room temp, adds tang and tender crumb; can sub plain yogurt thinned with milk if needed.
- Greek Yogurt: Pick full-fat for creaminess, stir before adding; boosts moisture so bread stays soft for days.
- Ground Nutmeg: Fresh nutmeg adds warmth; grate whole nutmeg if possible; skip if you prefer pure cinnamon notes.
- Ground Cinnamon: Choose sweet, aromatic cinnamon; measure by level spoon; adds core flavor; label should read “ground cinnamon.”
- Ground Cardamom: Get green cardamom for citrusy note; a little goes far; skip for classic cinnamon bread vibe.
- Eggs: Use large room-temp eggs, bind dough and enrich crumb; tap shells for cracks before adding.
Recipe Baking Tips
- If dough sticks to bowl 4 minutes into kneading, add 1 tablespoon flour.
- When swirl leaks 30 minutes into second rise, pinch roll seam firmly.
- For crust darkening too quickly 20 minutes into baking, tent loaf with foil.
- When center feels soft 35 minutes into bake, continue baking 5 minutes.
- For dry crumbs next day, wrap loaf in plastic 20 minutes after cooling.
Serving Suggestions
Serve Amish Cinnamon Bread slices with homemade apple butter or chilled vanilla custard alongside pecan granola and warm spiced tea. Pair each loaf with crisp garden salad and charcuterie board featuring goat cheese kalamata olives and drizzle honey fig jam.
Use Amish Cinnamon Bread cubes in French Toast Casserole recipe or Bread Pudding recipe combining eggs milk sugar cinnamon nutmeg. Add torn Amish Cinnamon Bread pieces to autumn trifle layered with whipped cream cinnamon apple compote and toasted almond slivers.
Top slices of Amish Cinnamon Bread with warm caramel sauce or bourbon maple syrup sprinkle sea salt and pecan bits. Add whipped mascarpone cheese dollops fresh berry coulis and toasted pecan streusel for bold extra flavor contrast on each bite.
Recipe variations
- You can use spelt flour instead of all-purpose to add nuttiness, replacing up to half the flour in this simple classic Amish cinnamon bread recipe.
- Add 1 teaspoon ginger and 1/4 teaspoon allspice to the cinnamon-cardamom mixture to infuse spice in this Amish cinnamon bread served alongside Cinnamon Raisin Bagel.
- Either dried cranberries or raisins can be stirred into the swirled filling, adding chewy fruit bursts to each slice of simple Amish cinnamon bread recipe.
- If using two 9×5-inch loaf pans, double all dough ingredients and increase cinnamon swirl quantities to 2 cups brown sugar and 4 tablespoons ground cinnamon.
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How to Store?
To keep your Amish Cinnamon Bread fresh and delicious, follow these storage tips:
Room Temperature: After cooling, place slices in a single-layer airtight container at room temperature up to 7 days. Keep container sealed tightly.
Refrigeration: Place cooled whole loaf in an airtight container in the refrigerator up to 7 days. Keep container fully sealed always.
Freezing: Wrap slices in plastic wrap or foil, place in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Marble Rye Bread
- Gluten-Free Almond Cherry Bread
- Gluten-Free Lemon Zucchini Bread
- Gluten-Free Chocolate Chips Zucchini Bread
If you enjoyed this Irresistible Amish Cinnamon Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
