Introduction

Oh, friends, gather ’round! There’s something so incredibly comforting about the smell of cinnamon wafting through the house, isn’t there? It instantly takes me back to cozy mornings, maybe a visit to a family member’s home, or just that feeling of pure, simple joy. And if there’s one recipe that embodies that feeling perfectly, it’s Amish Cinnamon Bread. It’s wonderfully easy, surprisingly quick to whip up, and the result is a loaf of pure, cinnamon-swirled heaven. You’re going to absolutely adore making this!

Why You’ll Love This Recipe

Fast: Seriously, you can have this batter mixed and in the oven in under 15 minutes!
Easy: No fancy techniques here, just simple mixing and layering. Perfect for beginners or busy bees.
Giftable: Wrap it up in cellophane with a pretty ribbon, and you’ve got a heartfelt gift that’s sure to be cherished.
Crowd-Pleasing: From picky eaters to seasoned foodies, everyone loves a good cinnamon swirl. It’s a guaranteed hit at potlucks, brunches, or just as a special treat.

Ingredients

Let’s gather our goodies! You probably have most of these in your pantry already:

½ cup softened salted butter: Make sure it’s softened to room temperature, not melted!
¾ cup granulated sugar: For that lovely sweetness in the batter.
¼ cup packed brown sugar: Adds a bit of caramel-y depth.
1 large egg: Our binder and richness provider.
1 teaspoon vanilla extract: Because vanilla makes everything better.
1 cup buttermilk: This is key for a tender crumb! If you don’t have any, I’ll share a super easy substitute later.
2 cups all-purpose flour: The backbone of our bread.
1 teaspoon baking soda: Our leavening agent, working with the buttermilk.

For the Irresistible Cinnamon Sugar Filling and Topping:

⅓ cup sugar: Simple sweetness.
1 ½ teaspoons cinnamon: The star of the show!
2 tablespoons melted butter: To help that glorious cinnamon sugar adhere and get a little gooey.

How to Make It

Ready to create some magic? Let’s get baking!

First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your trusty 9×5 inch loaf pan and give it a good grease and flour. This ensures our beautiful bread doesn’t stick.
In a large bowl, grab your softened butter and both the granulated and brown sugars. Cream them together until they’re nice and fluffy. You can use a stand mixer or a hand mixer for this – it makes it super easy!
Now, beat in your egg and that delightful vanilla extract. Just give it a good mix until everything is incorporated.
In a separate bowl, whisk together your buttermilk, flour, and baking soda. Just give them a gentle whisk until they’re combined.
Now, it’s time to bring it all together! Gradually add the dry ingredients (the flour mixture) to the wet ingredients (the butter mixture). Mix until they’re just combined. I really mean it – stop mixing as soon as you don’t see any dry flour. Overmixing can lead to a tougher bread, and we want soft and tender!
While our batter is chilling for a sec, let’s whip up that yummy cinnamon sugar filling. In a small bowl, mix together the ⅓ cup sugar and 1 ½ teaspoons of cinnamon. Give it a good stir to make sure that cinnamon is evenly distributed.
Now for the fun part – layering! Pour about half of your batter into the prepared loaf pan. It might look a little thick, that’s okay.
Evenly sprinkle about half of your cinnamon-sugar mixture over the batter you just poured in. Get it all the way to the edges!
Drizzle about half of your melted butter over that cinnamon-sugar layer. This helps it all meld together beautifully.
Gently pour the remaining batter over the cinnamon-sugar layer.
And for the grand finale on top, sprinkle the rest of your cinnamon-sugar mixture evenly over the entire surface of the batter.
Finish it off by drizzling the remaining melted butter over the top. This is going to give you that lovely golden crust.
Bake it all up for about 45-55 minutes. You’ll know it’s ready when a wooden skewer (or a thin knife) inserted into the center comes out clean.
Once it’s done, let that gorgeous loaf cool in the pan for about 10 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely. resist the urge to slice into it immediately – I know it’s hard, but it’s worth it for the best texture!

Substitutions & Additions

Feeling creative? You absolutely can play around with this recipe!

No Buttermilk? No Problem! If you don’t have buttermilk on hand, you can easily make your own! Just add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it up with milk to the 1-cup line. Let it sit for 5-10 minutes, and it’ll curdle just like buttermilk!
Nuts, Anyone? For a little crunch, stir in ½ cup of chopped pecans or walnuts into the batter, or sprinkle them over the cinnamon sugar layers.
Chocolate Chip Dream: A handful of mini chocolate chips in the batter or sprinkled on the cinnamon layers adds a delightful twist.
Cream Cheese Frosting: While this bread is delicious on its own, a simple cream cheese frosting (cream cheese, powdered sugar, a little milk or butter, and vanilla) takes it to a whole new level of indulgence.

Tips for Success

A few little pointers to make sure your Amish Cinnamon Bread turns out perfectly every time:

Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps them incorporate smoothly into the batter for the best texture.
Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour too much, leading to a tougher bread. Mix until just combined.
Prep Ahead: You can easily mix up the dry ingredients and the cinnamon sugar mixture a day in advance and store them in airtight containers.
Checking for Doneness: Ovens can vary! If your bread is browning too quickly on top but not cooked through in the center, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.

How to Store It

Once your beautiful loaf is completely cooled, you can store it at room temperature in an airtight container or wrapped tightly in plastic wrap. It should stay fresh for about 2-3 days. If you want to keep it longer, you can slice it and freeze the slices in a freezer-safe bag for up to 2-3 months. Just pop a slice in the toaster or microwave for a quick treat!

FAQs

Is Amish Cinnamon Bread the same as cinnamon swirl bread?

Yes, it’s essentially the same concept! The term “Amish” often refers to recipes that are simple, traditional, and made with wholesome ingredients, which perfectly describes this delightful cinnamon bread.

Can I make this bread in muffin tins?

Absolutely! You can fill muffin liners about two-thirds full, sprinkle with cinnamon sugar, and bake for about 20-25 minutes, or until a toothpick comes out clean.

Why is my bread dry?

The most common culprits are overmixing the batter or overbaking the bread. Be sure to mix only until just combined and keep an eye on it, using the skewer test to check for doneness.

What can I serve with Amish Cinnamon Bread?

It’s delicious all on its own, but it’s also wonderful served with a cup of coffee or tea, a smear of butter, or a dollop of whipped cream.

Amish Cinnamon Bread

A wonderfully easy and surprisingly quick Amish cinnamon bread recipe with a cinnamon-swirled heaven result.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Servings 10 slices

Equipment

9x5 inch loaf pan Greased and floured
Stand mixer or hand mixer
Large bowl
Separate bowl
Small bowl
Wooden skewer or thin knife For testing doneness
Wire rack For cooling
Oven Preheated to 350°F (175°C)

Ingredients

Bread Batter

0.5 cup softened salted butter Room temperature
0.75 cup granulated sugar
0.25 cup packed brown sugar
1 large egg Room temperature
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda

Cinnamon Sugar Filling & Topping

0.33 cup sugar
1.5 teaspoons cinnamon
2 tablespoons melted butter

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
Beat in the egg and vanilla extract until incorporated.
In a separate bowl, whisk together buttermilk, flour, and baking soda until combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined, do not overmix.
In a small bowl, mix together the ⅓ cup sugar and 1 ½ teaspoons cinnamon for the filling.
Pour half of the batter into the prepared loaf pan.
Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
Drizzle half of the melted butter over the cinnamon-sugar layer.
Gently pour the remaining batter over the cinnamon-sugar layer.
Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the batter.
Drizzle the remaining melted butter over the top.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with milk to the 1-cup line and let sit for 5-10 minutes. For a quicker bake, you can make muffins: fill liners two-thirds full, sprinkle with cinnamon sugar, and bake for 20-25 minutes.