Amish Cinnamon Bread

Amish Cinnamon Bread is a soft, tender quick bread swirled with a sweet cinnamon-sugar mixture that gives every bite a cozy, buttery flavor. Unlike traditional yeast breads, this one doesn’t require any rising time—just mix, layer, and bake. I love how easy it is to make and how the cinnamon ribbon melts into the loaf, creating a sweet, spiced center and a crisp sugary crust on top.

Why You’ll Love This Recipe

I love that this bread delivers the flavor of a cinnamon roll without the work. It’s moist, buttery, and filled with warm cinnamon spice, making it perfect for breakfast, coffee breaks, or dessert. The crumb is soft and cake-like, and the cinnamon swirl gives it that comforting, homemade feel that everyone loves. Plus, the ingredients are simple and always in my pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking soda

• baking powder

• salt

• granulated sugar

• buttermilk (or milk + vinegar/lemon juice as a substitute)

• egg

• unsalted butter (softened or melted)

• vanilla extract

For the cinnamon swirl:

• granulated sugar

• ground cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large bowl, I whisk together the flour, baking soda, baking powder, and salt.

3. In another bowl, I mix the sugar, buttermilk, egg, melted butter, and vanilla until smooth.

4. I pour the wet ingredients into the dry ingredients and stir just until combined.

5. In a small bowl, I mix the cinnamon and sugar for the swirl.

6. I pour half the batter into the prepared pan, sprinkle half the cinnamon-sugar mixture on top, then pour in the remaining batter and top with the rest of the cinnamon-sugar.

7. I swirl a knife through the batter gently to create ribbons.

8. I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf, yielding about 10 slices. It takes around 10–15 minutes to prep, 45–55 minutes to bake, and about 20–30 minutes to cool. I usually plan for about 1½ hours total.

Variations

Sometimes I add chopped nuts like pecans or walnuts to the cinnamon-sugar layer for a bit of crunch. I’ve also added a handful of mini chocolate chips to the batter for a sweet twist. For extra spice, I mix a pinch of nutmeg or cloves into the cinnamon-sugar swirl. It also works beautifully as muffins—just reduce the bake time to 18–22 minutes.

storage/reheating

I store the bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I microwave slices for 10–15 seconds. It also freezes well—I wrap individual slices and thaw as needed.

FAQs

Can I use regular milk instead of buttermilk?

Yes, I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to make an easy substitute.

Can I double the recipe?

Absolutely. I double it and bake in two loaf pans—one to eat, one to freeze or gift.

How do I keep the bread from sinking in the middle?

I make sure not to overmix the batter, and I check for doneness with a toothpick to avoid underbaking.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with success—just make sure it’s one that includes xanthan gum for structure.

Can I add a glaze on top?

Definitely. I mix powdered sugar with a little milk and vanilla for a quick glaze to drizzle over the cooled loaf.

Conclusion

Amish Cinnamon Bread is one of those comforting, easy bakes I love to keep in rotation. It’s sweet, simple, and always delivers on flavor. Whether I’m enjoying a warm slice with coffee or sharing it with friends and family, this bread brings that classic, homemade feel that never goes out of style.