Amish Cinnamon Bread: No-Knead, No-Fuss, and Totally Addictive

Soft, buttery bread swirled with cinnamon sugar—this classic Amish treat disappears in minutes

Introduction: The Bread That Vanishes in 15 Minutes

Some recipes are so good, they come with a warning. This Amish Cinnamon Bread is one of them. Tender, sweet, and swirled with cinnamon sugar, it’s the kind of treat that disappears almost as fast as it comes out of the oven. No kneading, no yeast, no waiting—just mix, bake, and enjoy.

Perfect for breakfast, brunch, or an afternoon snack, this bread is a cozy classic that’s as easy to make as it is to love. Whether you’re baking for your family, gifting a loaf to a friend, or just treating yourself, it’s guaranteed to bring warmth and joy in every bite.

Ingredients Breakdown

Let’s take a closer look at what makes this bread so irresistible:

For the Batter:

• Butter (1 cup, softened)
  Adds richness and moisture—creates a tender crumb.
• Granulated sugar (2 cups)
  Sweetens the bread and balances the cinnamon.
• Eggs (2 large)
  Bind the batter and add structure.
• Buttermilk (2 cups)
  Adds tang and helps activate the baking soda.

Substitute: Use 2 cups milk + 2 tbsp vinegar or lemon juice.

• All-purpose flour (4 cups)
  Provides structure and a soft texture.
• Baking soda (2 tsp)
  Leavening agent—helps the bread rise and stay light.

Optional: Add a splash of vanilla extract or a pinch of salt for extra depth.

For the Cinnamon Sugar Mixture:

• Granulated sugar (⅔ cup)
  Sweetens the swirl and creates a caramelized top.
• Ground cinnamon (2 tsp)
  Warm and aromatic—essential for that classic flavor.

Optional: Add a pinch of nutmeg or cardamom for a twist.

Equipment Needed

• Two loaf pans (8×4 or 9×5 inches)
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Knife for swirling
• Toothpick for testing doneness

Tip: Use parchment paper for easy removal and cleaner slices.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C).

Grease two loaf pans generously or line with parchment paper.

Tip: Lightly flour the pans after greasing for extra non-stick protection.

Step 2: Make the Batter

In a large mixing bowl:

• Cream together softened butter, 2 cups sugar, and eggs until light and fluffy.

Add buttermilk (or milk + vinegar/lemon juice), flour, and baking soda.

Mix until just combined—don’t overmix.

Optional: Fold in chopped nuts or raisins for added texture.

Step 3: Layer the Batter

Divide the batter:

• Spoon about ¼ of the batter into each loaf pan (half of total batter).

Smooth the tops with a spatula.

Step 4: Add Cinnamon Sugar

In a separate bowl:

• Mix ⅔ cup sugar and 2 tsp cinnamon.

Sprinkle ¾ of the mixture over the batter in each pan.

Tip: Reserve the rest for the top layer.

Step 5: Add Remaining Batter

Spoon the remaining batter over the cinnamon layer.

Smooth the tops gently.

Sprinkle the remaining cinnamon sugar mixture over each loaf.

Step 6: Swirl and Bake

Use a knife to gently swirl the cinnamon sugar into the batter.

Bake at 350°F for 45–50 minutes, or until:

• A toothpick inserted in the center comes out clean
• The tops are golden and slightly cracked

Let cool in the pans for 20 minutes before removing.

Tip: Cool completely before slicing for cleaner cuts.

Step 7: Slice and Serve

Cut into thick slices and serve warm or at room temperature.

Pair with:

• Hot coffee or tea
• Fresh fruit
• A smear of butter or cream cheese

Yields:

• 2 loaves, about 16–20 slices total

Presentation Tip: Dust with powdered sugar or drizzle with glaze for a bakery-style finish.

Serving Suggestions

Perfect for:

• Breakfast or brunch
• Afternoon snack
• Bake sales
• Holiday gifting
• Cozy weekends

Serve with:

• Yogurt and berries
• Scrambled eggs
• Cinnamon-spiced latte
• Apple compote

Tip: Toast slices and top with honey or nut butter for a twist.

Variations to Try

Want to make it your own? Try these delicious twists:

Apple Cinnamon Bread

Add diced apples to the batter and a pinch of nutmeg.

Coconut Swirl

Add shredded coconut to the cinnamon sugar mixture.

Chocolate Chip

Fold mini chocolate chips into the batter.

Vegan Version

Use plant-based butter, egg substitute, and dairy-free milk + vinegar.

Muffin Format

Spoon batter into muffin tins and bake for 20–25 minutes.

Storage and Make-Ahead Tips

• Make-Ahead: Bake loaves up to 2 days in advance.
• Refrigerate: Store in airtight container for up to 5 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge.

Tip: Toast frozen slices for a fresh-from-the-oven feel.

Nutrition Notes (Per Slice, ~1 of 20)

• Calories: ~220
• Protein: ~3g
• Carbohydrates: ~28g
• Fat: ~10g
• Sugar: ~15g
• Sodium: ~180mg
• Fiber: ~1g

This bread is:

• Sweet and spiced
• Easy to make
• Perfectly portable
• Great for sharing

Final Thoughts

This Amish Cinnamon Bread is more than just a recipe—it’s a celebration of simplicity, warmth, and irresistible flavor. Whether you’re baking for loved ones or just treating yourself, it’s guaranteed to bring smiles and satisfy every craving.