
The Ultimate Amish Cinnamon Bread: Your New Comfort Food Obsession
Hey there, my fellow flavor adventurers! It’s Chef Emily from Tasty Chow, your partner-in-crime for all things cozy and delicious. Picture this: You shuffle into the kitchen on a crisp morning, still wrapped in that fuzzy robe your dog thinks is a blanket. Suddenly, your nose catches it – the intoxicating perfume of cinnamon and butter doing a sizzling tango in the oven. That, my friends, is the magic of Amish Cinnamon Bread. This isn’t just any quick bread; it’s a cloud of buttery softness ribboned with caramelized cinnamon swirls that crackle when you slice it. No kneading, no fancy techniques – just pure, uncomplicated joy that turns your kitchen into a hug factory. Whether you’re craving a sunrise slice with coffee, a midnight snack raid victim, or a “please love me” gift for your neighbor who watered your plants, this loaf is your golden ticket. Ready to make your home smell like a cinnamon-scented dream? Let’s bake some happiness!
Grandma’s Apron Strings & Cinnamon Stains
This recipe whisks me straight back to my grandma’s farmhouse kitchen in Ohio. Every Sunday after church, she’d tie on that flour-dusted apron (which I now treasure like a relic) and whip up this bread while humming hymns. I was her official “swirler” – standing on a step stool, tongue poked out in concentration as I dragged a butter knife through the batter like a mini artist. One fateful day, I got overzealous and created a cinnamon sinkhole that made the loaf erupt like a cinnamon volcano! Instead of scolding me, Grandma just chuckled, scooped it into bowls, and called it “Amish Bread Pudding Parfait.” That messy disaster taught me kitchen magic: even “failures” taste incredible when made with love. Now, whenever I bake this, I see her wink in every swirl – and I still make the occasional intentional “oops” just for nostalgia’s sake.

Amish Cinnamon Bread
Your Cinnamon Treasure Map
Batter Ingredients:
- 1 cup butter, softened – This is your flavor foundation! Unsalted lets you control salt levels, but if salted’s all you have, skip any extra salt. Pro tip: Cubes soften faster if you grate frozen butter!
- 2 cups sugar – Granulated white sugar creates that irresistible crackly crust. For deeper flavor, swap ½ cup with brown sugar.
- 2 eggs – Room temperature eggs blend smoother. Forgot to set them out? Submerge uncracked eggs in warm water for 5 minutes.
- 2 cups buttermilk – The tangy MVP that makes the crumb tender. No buttermilk? Make “cheater’s buttermilk”: stir 2 tbsp vinegar or lemon juice into 2 cups regular milk and let it curdle for 5 minutes.
- 4 cups all-purpose flour – Spoon and level it, don’t scoop! Packed flour = dense bricks. For lighter texture, replace 1 cup with cake flour.
- 2 tsp baking soda – Your rise superstar! Ensure it’s fresh (test by dropping in vinegar – it should fizz dramatically).
Cinnamon-Sugar Magic:
- ⅔ cup sugar – Mix with cinnamon for those lava-like swirls. Brown sugar adds molasses warmth if you prefer.
- 2 tsp cinnamon – Use Ceylon for floral notes or robust Saigon for a kick. Feeling wild? Add ½ tsp nutmeg or cardamom!
Let’s Bake Some Comfort!
- Preheat & Prep: Fire up your oven to 350°F (175°C). Grease two 9×5 loaf pans like you’re buttering up your best friend – get into every corner! Dust with flour or line with parchment paper slings for easy lift-out. Chef’s Whisper: Cold pans = uneven baking. Pop empty pans in the oven during preheat!
- Creamy Dreams: In a big bowl, beat softened butter and 2 cups sugar until fluffy and pale yellow (about 3 mins with a mixer). Add eggs one at a time, beating well after each. It should look like sunshiney clouds! Pro Hack: Scrape the bowl sides! Hidden unmixed butter = weird streaks.
- Flour Power: Whisk flour and baking soda in a separate bowl. Now, add dry ingredients and buttermilk to the butter mix ALTERNATELY: 1/3 flour → 1/2 buttermilk → 1/3 flour → last 1/2 buttermilk → final flour. Mix until just combined – overmixing = tough bread! Batter will be thick like cake mix. Secret Insight: Lumpy batter is okay! Better than overworked gluten.
- Layer & Swirl: Mix your ⅔ cup sugar and 2 tsp cinnamon in a small bowl. Pour ¼ of the batter into each pan (it’ll be a thin layer). Sprinkle about ¾ of your cinnamon-sugar mix evenly over both. Plop remaining batter on top (it’s okay if it doesn’t fully cover). Finish with the last cinnamon sugar. Now the fun part: drag a butter knife through the batter in wide zig-zags or figure-8s just 3-4 times. Grandma’s Rule: Under-swirling is better than over-swirling! You want distinct ribbons, not mud.
- Bake & Bask: Bake 45-50 minutes. Rotate pans halfway for even browning. Bread is done when a toothpick in the center comes out clean (no wet batter) AND the top springs back when lightly pressed. Watchdog Tip: If tops brown too fast, tent loosely with foil at 30 mins.
- Cooling Zen: Let loaves cool IN pans for 20 minutes (they’re still baking inside!). Then, run a knife around edges and gently lift out onto a wire rack. Patience Test: Cutting warm bread = gummy slices. Let it cool almost completely for clean cuts!
How to Serve Your Golden Prize
This bread shines brightest when treated simply. Slice it thick while still slightly warm – watch those cinnamon layers gleam! For breakfast, smear with creamy salted butter that melts into the nooks. Dessert calls for a scoop of vanilla ice cream slowly collapsing into the cracks. Feeling fancy? Drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla). Pack slices in lunchboxes with apple wedges, or gift a loaf wrapped in parchment and twine – instant hero status! Pair with strong coffee, cold milk, or hot chai for maximum bliss.
Make It Your Signature Swirl
This recipe loves a remix! Try these tasty twists:
- Apple Pie Explosion: Fold 1 cup finely diced apples into the batter + add ½ tsp nutmeg to cinnamon sugar.
- Nutty Crumble Top: Mix ½ cup chopped pecans/walnuts into cinnamon sugar + sprinkle extra on top before baking.
- Chocolate Espresso Swirl: Replace 1 tbsp cinnamon in the sugar mix with 2 tbsp cocoa powder + 1 tsp instant espresso.
- Gluten-Free Joy: Swap AP flour 1:1 with quality GF blend (like Bob’s Red Mill) + add 1 tsp xanthan gum.
- Oatmeal Cookie Vibe: Replace ½ cup flour with rolled oats + add 1 tsp vanilla extract to batter.
My Crumbly Confessions
This recipe has been my kitchen companion for 15 years! Originally, it was shared with me on a stained index card at an Amish farm stand (traded for two jars of my peach jam). Over time, I’ve learned: Room temp ingredients are non-negotiable for that perfect rise. Once, during a blizzard, I used frozen butter and cold eggs – the loaves looked like topographic maps of the Alps! I also swear by the “less is more” swirling philosophy. Early on, I’d aggressively swirl like I was mixing cement, resulting in sad, monochrome bread. Now, I gently marble – think Jackson Pollock, not concrete mixer! Bonus tip: This bread tastes even better on day two as the cinnamon melds. Hide a slice for yourself!
Your Cinnamon Bread SOS
Q: My bread sunk in the middle! Disaster?
A: Likely underbaking or overmixing! Check doneness with a toothpick – NO wet batter. Also, mix batter only until flour disappears. Still sunk? Slice it anyway – call it “cinnamon bread bowls” and fill with whipped cream!
Q: Can I use yogurt instead of buttermilk?
A: Absolutely! Thin plain yogurt with milk to buttermilk consistency (about ¾ cup yogurt + ¼ cup milk per cup). Greek yogurt works too – just add more milk.
Q: Why is my swirl disappearing during baking?
A: Two culprits: 1) Batter was too thin (measure flour carefully!). 2) Over-swirling. Next time, make thicker cinnamon sugar layers and swirl minimally.
Q: How do I store it without turning soggy?
A: Cool completely first! Store in an airtight container at room temp for 3 days. Freeze whole loaves wrapped in foil + ziplock for 3 months. Thaw overnight, then warm slices in a toaster oven.
Nutritional Nibbles (Per Slice)
Calories: ~230 • Fat: 9g • Carbs: 33g • Protein: 3g
Remember: Joy is calorie-free! This is a treat meant for savoring.

Amish Cinnamon Bread
- Total Time: 1 hour
- Yield: 16 slices (2 loaves) 1x
Description
This Amish Cinnamon Bread is the kind of comfort food that disappears in minutes—soft, buttery, and bursting with cinnamon swirls. No kneading, no fuss—just mix, bake, and enjoy a slice (or three) of pure bliss straight from the oven. Perfect for breakfast, dessert, or a sweet afternoon pick-me-up.
Ingredients
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar or lemon juice)
4 cups flour
2 tsp baking soda
Cinnamon-Sugar Mixture:
⅔ cup sugar
2 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease two loaf pans.
Cream butter, 2 cups sugar, and eggs until smooth.
Mix in milk, flour, and baking soda.
Pour ¼ of the batter into each loaf pan.
In a small bowl, combine cinnamon and ⅔ cup sugar.
Sprinkle ¾ of this mixture over the batter in each pan.
Add remaining batter, then sprinkle with the rest of the cinnamon mixture. Swirl lightly with a knife.
Bake 45–50 minutes or until a toothpick comes out clean.
Cool in pans for 20 minutes before removing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 230 / Slice
- Fat: 9g / Slice
- Carbohydrates: 33g / Slice
- Protein: 3g / Slice
Final Thoughts
Amish Cinnamon Bread is more than just a recipe—it’s a warm embrace you can slice, the kind of comfort food that invites you to slow down and savor life’s sweetest moments. From the first swirl of cinnamon sugar to that tender, buttery crumb, it’s a loaf that fills your kitchen with nostalgia and your heart with joy.
What makes it magical is its simplicity—no kneading, no fuss, just honest ingredients coming together to create something extraordinary. Whether you’re sharing it over a pot of coffee with friends, tucking a slice into a lunchbox, or gifting a loaf to a neighbor, this bread brings people together in the most delicious way.
And here’s the truth—every swirl tells a little story. Some loaves will be picture-perfect; others might have a cinnamon sinkhole or two. But just like in Grandma’s kitchen, those little “imperfections” often become the best bites. So, embrace the process, breathe in that cinnamon-scented air, and let this bread become your go-to recipe for cozy mornings, holiday gatherings, and any day you need a little extra warmth.