Magical Amish Cinnamon Bread

There's something magical about Amish baking traditions—the way simple ingredients come together with patience and care to create something truly special. I remember visiting an Amish farm as a child, where the warm aroma of freshly baked bread wrapped around me like a hug. That cozy feeling is exactly what this Amish cinnamon bread brings to my kitchen every time I make it.

This recipe is everything comforting baked goods should be: tender, lightly sweetened, and swirled with that perfect cinnamon sugar sparkle. It's the kind of bread that makes your whole house smell like a bakery while it bakes. My kids race to the kitchen the moment they catch that first whiff of cinnamon—just like I did all those years ago.

Why You’ll Love This Amish Cinnamon Bread

Trust me, this bread is about to become your new favorite—here’s why:

• Effortless to make: No fancy techniques here—just simple mixing and layering for a loaf that looks like you spent hours on it.
• That irresistible swirl: The ribbon of cinnamon sugar melts into the bread as it bakes, creating pockets of gooey sweetness in every slice.
• Comfort in every bite: Soft, tender crumb with just the right balance of warmth from the cinnamon and richness from the buttermilk.
• Smells like home: The aroma alone—buttery, spiced, slightly caramelized—will have everyone hovering around the oven.

It’s the kind of recipe that feels like a secret, even though it’s delightfully straightforward. Perfect for breakfast, snacking, or gifting (if you can bear to share!).

Ingredients for Amish Cinnamon Bread

Gather these simple pantry staples—you probably have most already! Just make sure your butter’s softened (leave it out for an hour or do the quick microwave trick: 10-second bursts at 50% power).

For the Batter

• 1 cup (2 sticks) butter - softened to room temperature (this is KEY for proper creaming)
• 2 cups sugar - regular granulated works best here
• 2 large eggs - take these out with the butter to warm up
• 2 cups buttermilk - or make your own by stirring 2 tablespoon vinegar or lemon juice into 2 cups milk and letting it sit for 5 minutes
• 4 cups all-purpose flour - spoon and level it to avoid dense bread
• 2 teaspoons baking soda - make sure it’s fresh for maximum rise

For the Cinnamon/Sugar Mixture

• ⅔ cup sugar - I sometimes use half brown sugar for deeper flavor
• 2 teaspoons cinnamon - the fresher, the better (smell it—it should make you sneeze!)

See? Nothing weird or hard-to-find. Now let’s turn these humble ingredients into magic!

How to Make Amish Cinnamon Bread

Don't be fooled by how easy this is - the results taste like you've been baking all day! Here's how we'll turn those simple ingredients into a showstopper:

Mixing the Batter

First things first: preheat that oven to 350°F (175°C) and grease a 9x5 inch loaf pan really well. I like to use butter and a light dusting of flour - those cinnamon sugar layers can be sneaky about sticking!

1. Cream the butter and sugar until light and fluffy (about 3 minutes with a mixer). This is where the magic starts - those tiny air pockets will make your bread tender.
2. Beat in eggs one at a time, scraping the bowl between additions. The batter might look a bit curdled here - totally normal!
3. Alternate dry and wet: Whisk flour and baking soda together, then add to the butter mixture in three parts, alternating with the buttermilk in two parts. Start and end with flour. Mix just until combined - overmixing makes tough bread!

Layering the Cinnamon Swirl

This is where the magic happens! Have your cinnamon sugar mix ready in a small bowl.

1. First layer: Pour half the batter into your prepared pan and smooth it out. Sprinkle with half the cinnamon sugar mixture - try to cover evenly but don't stress about perfection.
2. Second layer: Carefully spread remaining batter on top (it's thick - I use a damp spatula to help). Finish with the rest of the cinnamon sugar, pressing it lightly into the batter so it doesn't all blow away!

Bake for 60-65 minutes until golden and a toothpick comes out with just a few moist crumbs. That heavenly smell will tell you when it's close! Let it cool in the pan for 10 minutes before transferring to a wire rack. Try to wait at least 20 minutes before slicing - the swirl needs time to set. (But who are we kidding? I always sneak a warm slice anyway!)

Tips for Perfect Amish Cinnamon Bread

After making this bread more times than I can count (and learning from a few mishaps!), here are my foolproof tips for bakery-worthy results every time:

• Room temp is your friend: Cold ingredients don't play nice! Let your butter, eggs, and buttermilk sit out for at least an hour. Properly softened butter creams better, and room-temp eggs incorporate more evenly.
• The sprinkle-and-pat method: When adding the cinnamon sugar layers, gently press it into the batter with your fingertips after sprinkling. This keeps it from blowing around when baking and creates defined, gooey ribbons.
• Underbaking beats overbaking: This bread continues cooking as it cools. Pull it out when a toothpick has a few moist crumbs - if it comes out completely clean, you've gone too far! The center should spring back when lightly pressed.
• Slice it right: Use a serrated knife and gentle sawing motion once fully cooled. Cutting too soon tears the tender crumb, and straight knives smash those beautiful layers. (Though let's be real - warm, messy slices have their charm too!)

Bonus tip from my Amish friend Sarah: For extra crunch, mix a tablespoon of flour into your cinnamon sugar - it helps create those irresistible crispy edges!

Ingredient Substitutions & Notes

Baking should be flexible—here's how to adapt this recipe when your pantry doesn't cooperate! These are all tested tweaks that keep the spirit of the original:

• No buttermilk? My go-to substitute: Stir 2 tablespoon white vinegar or lemon juice into 2 cups regular milk and let it sit for 5 minutes until slightly thickened. Plain yogurt thinned with milk (¾ cup yogurt + 1 ¼ cups milk) works great too.
• Different sugars: The batter needs regular white sugar for structure, but for the cinnamon swirl, I often use half brown sugar for a deeper flavor. Coconut sugar works too, but it'll darken the swirl.
• Butter swap: In a pinch, unrefined coconut oil (solid state) can replace butter 1:1, but expect a slightly denser crumb. For dairy-free, stick with plant butter sticks, not tub spreads.
• Gluten-free option: Swap in a 1:1 gluten-free flour blend (like Bob's Red Mill) plus ½ teaspoon xanthan gum. The texture will be a bit more crumbly but still delicious.
• Spice it up: Add ¼ teaspoon nutmeg or cardamom to the cinnamon sugar for extra warmth. My cousin swears by a pinch of black pepper for complexity!

Important note: If you change more than two ingredients, the texture might shift. Baking soda needs that buttermilk acidity to work properly, so if you skip it, add 2 teaspoon baking powder instead. Happy experimenting!

Serving & Storing Amish Cinnamon Bread

Oh, that first warm slice - there's nothing like it! Here's how to enjoy your cinnamon bread at its absolute best, plus my tried-and-true storage tricks (because let's be honest, this loaf rarely lasts long in my house!).

Serving suggestions:

• Fresh from the oven: Wait just long enough so you don't burn your fingers (about 15-20 minutes), then slice and serve warm with a generous smear of butter. Watch how it melts into those cinnamon swirls - pure bliss!
• Breakfast upgrade: Toast slices lightly and drizzle with honey or maple syrup. My kids love it with a dollop of yogurt and fresh berries.
• Dessert mode: Warm a slice for 10 seconds in the microwave and top with vanilla ice cream for the easiest (and most delicious) bread pudding alternative.

Storage tips:

• Room temperature: Once completely cool, wrap tightly in plastic or store in an airtight container for up to 3 days. I slide a piece of parchment between slices if stacking to prevent sticking.
• Freezing: This bread freezes beautifully! Wrap individual slices or the whole loaf in plastic, then foil, and freeze for up to 1 month. Thaw at room temperature or pop frozen slices straight into the toaster.
• Reviving leftovers: If your bread starts to dry out (rare in my experience!), sprinkle with water and warm in a 300°F oven for 5 minutes. It'll come back to life!

Pro tip from my kitchen: The flavors actually deepen on day two, making this one of those rare baked goods that might be even better the next morning with your coffee. Just try to resist eating it all on day one - I dare you!

Amish Cinnamon Bread FAQs

After sharing this recipe for years, these are the questions I get asked most often—along with my tested solutions!

• "Can I use yogurt instead of buttermilk?"
  Absolutely! Mix ¾ cup plain yogurt with 1 ¼ cups milk. Greek yogurt works too—just thin it with extra milk until it pours easily.
• "Why did my bread sink in the middle?"
  Usually means the baking soda was old or you overmixed the batter. Next time, check your soda’s freshness (drop some in vinegar—it should fizz!) and mix just until combined.
• "Can I bake this in muffin tins?"
  You bet! Fill liners halfway, add a sprinkle of cinnamon sugar, then more batter and another sprinkle. Bake at 350°F for 18-22 minutes. Perfect for lunchboxes!
• "My swirl disappeared—what happened?"
  Did you press the sugar lightly into the batter? Sometimes it sinks if not anchored. Also, don’t over-swirl—just layer and bake for those defined ribbons.
• "How do I know when it’s done?"
  The top should be golden, edges pulling from the pan, and a toothpick should have a few moist crumbs (not wet batter). It’ll keep cooking as it cools!

Still have questions? Slide into my DMs—I love troubleshooting baking adventures! Nothing makes me happier than seeing your cinnamon bread successes.

Nutritional Information

Now, I'm no nutritionist—just a baker who believes in balance (and the occasional extra slice of cinnamon bread!). Here's a general idea of what you're getting per serving, but remember: happiness calories totally count too.

Per slice (1/12th of loaf):

• ~250 calories
• 10g fat (6g saturated)
• 35g carbs
• 1g protein
• 20g sugar

Keep in mind these are estimates—your actual numbers will vary based on exact ingredients used. (Like when I go heavy on that cinnamon sugar swirl... no regrets!) For dietary specifics, always calculate with your preferred nutrition calculator using the exact brands you use.

Pro tip from my fitness-fanatic sister: Pair a slice with some protein like Greek yogurt or nut butter to balance out the carbs. But honestly? Sometimes joy is the best pairing of all.

Share Your Amish Cinnamon Bread

Nothing makes me happier than seeing your cinnamon bread creations! Tag me on social media when you bake this—I love spotting those telltale cinnamon swirls in your photos. Did you add a creative twist? Change up the spices? Accidentally eat half the loaf before it cooled? (No judgment here—I’ve been there!) Share your triumphs and tasty accidents alike.

Leave a rating if you loved it, or slide into my DMs with questions. Your baking stories and photos keep this tradition alive and make my day brighter. Now go forth and fill your kitchen with that magical cinnamon scent—and don’t forget to share the love (and maybe a slice with your neighbor)!