I first stumbled upon Amish Cinnamon Bread at a cozy farm stand during a weekend road trip, and let me tell you—one bite of that soft, cinnamon-swirled slice and I was completely hooked. I couldn’t stop thinking about the buttery crumb and how the cinnamon-sugar topping added this magical crunch that made it feel like a treat straight from grandma’s kitchen. So of course, I had to recreate it at home.

This Amish Cinnamon Bread recipe is now a staple in my kitchen. It doesn’t require yeast or complicated steps—just good old-fashioned pantry ingredients, a mixing bowl, and a little bit of love. Whether you enjoy it warm from the oven, toasted with a pat of butter, or wrapped up for a gift, it always delivers a delicious, nostalgic bite.

Why You’ll Love This Amish Cinnamon Bread

This bread is the perfect blend of cake-like softness and cinnamon sugar goodness. You don’t need any fancy tools, and there’s no waiting for dough to rise—just mix, layer, and bake. It’s ideal for breakfast, snack time, or dessert, and it freezes beautifully too. The crackly cinnamon topping is what really seals the deal, adding that satisfying texture and burst of spice to every bite.

What Kind of Flour Should I Use for Amish Cinnamon Bread?

All-purpose flour is the best choice for this recipe. It gives the bread that classic, tender crumb without being too dense or too airy. If you’re tempted to try bread flour or cake flour, I’d recommend sticking with all-purpose to maintain the balance of structure and softness that makes this loaf so irresistible. If you do need to use a gluten-free blend, make sure it’s a 1:1 baking substitute so the texture stays as close to the original as possible.

Options for Substitutions

While the classic ingredients really shine in Amish Cinnamon Bread, there’s always room to tweak it to your liking or dietary needs:

Butter: You can substitute with margarine or a good quality plant-based butter for a dairy-free version.
Buttermilk: If you don’t have buttermilk on hand, a quick mix of regular milk and lemon juice or vinegar will do the trick. (1 tablespoon acid to 1 cup milk)
Sugar: White sugar works best for the batter, but you can use coconut sugar or a sugar substitute like monk fruit in a 1:1 ratio.
Eggs: For an egg-free version, try using flax eggs or unsweetened applesauce (¼ cup per egg).
Cinnamon Swirl: Want to get creative? Add a pinch of nutmeg or a dash of cardamom to warm it up even more.

These substitutions won’t take away from the comforting, home-baked charm of the bread—but they let you customize it for your pantry or preferences.

Ingredients for This Amish Cinnamon Bread

Each ingredient plays a specific role in making this bread so comforting and delicious. Here’s why they matter:

All-Purpose Flour – This is the foundation of the bread, giving it structure and that perfect, soft crumb.
Granulated Sugar – Adds sweetness and contributes to the beautiful golden crust.
Butter – Brings rich flavor and moisture to the loaf. Softened butter is key for a fluffy texture.
Buttermilk – Keeps the bread tender and slightly tangy, helping it rise beautifully without yeast.
Eggs – Act as a binder and add richness to the batter.
Baking Soda – Works with the acidity in the buttermilk to help the bread rise.
Salt – Enhances all the other flavors, especially the cinnamon swirl.
Ground Cinnamon – The heart of the recipe; it brings warmth and that iconic swirl throughout the loaf.
Brown Sugar – Used in the swirl, it melts into the bread to create sweet, sticky pockets of flavor.
Vanilla Extract – Adds depth and that nostalgic homemade aroma that fills the kitchen while baking.

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is important for a tender crumb and good structure.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, then add the vanilla extract. Mix until fully incorporated and smooth.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition.

Step 5: Make the Cinnamon Swirl

In a small bowl, mix together the brown sugar and ground cinnamon. This will be the sweet swirl that runs through and tops your bread.

Step 6: Layer the Batter and Cinnamon Mix

Divide half of the batter evenly between the two prepared loaf pans. Sprinkle half of the cinnamon-sugar mixture over the batter. Top with the remaining batter, then sprinkle the rest of the cinnamon-sugar mix on top. Use a butter knife to gently swirl it into the batter for that signature marbled effect.

Step 7: Bake

Place the pans in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

How Long to Cook the Amish Cinnamon Bread

The ideal baking time for Amish Cinnamon Bread is 45 to 55 minutes at 350°F (175°C). Every oven varies slightly, so I recommend checking around the 45-minute mark. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. Be careful not to overbake, or you’ll lose that lovely moist texture.

Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack. This resting period helps the structure set without making the bread soggy.

Tips for Perfect Amish Cinnamon Bread

Use room temperature ingredients: Butter, eggs, and buttermilk mix better when they’re not cold, which helps create a smooth batter.
Don’t overmix the batter: Stir just until combined to keep the crumb tender and soft.
Create a deep swirl: When swirling the cinnamon-sugar into the batter, use a butter knife and go deep enough to create beautiful ribbons throughout the loaf.
Test for doneness: If the top looks done but the center is still jiggly, cover with foil and continue baking—this prevents over-browning.
Let it rest before slicing: Giving it time to cool helps all the flavors come together and makes slicing easier.

Watch Out for These Mistakes While Cooking

Even with a simple recipe like Amish Cinnamon Bread, a few missteps can get in the way of that perfect, moist loaf:

Using cold butter or eggs: This can lead to a lumpy batter and uneven mixing. Let them come to room temperature before starting.
Overmixing the batter: Stirring too much once the flour is added can make the bread dense or tough. Mix gently and stop once everything is combined.
Under-swirl or over-swirl: If you don’t swirl the cinnamon-sugar mix enough, it’ll sit in one layer. Swirl too much, and it disappears into the batter. Go for a balanced marble effect.
Skipping pan prep: Greasing or lining your loaf pans is a must—this bread is moist and can stick without it.
Overbaking: Dry bread is a sad bread. Keep a close eye on it during the last 10 minutes, and do the toothpick test to avoid disappointment.

What to Serve With Amish Cinnamon Bread?

This bread is a treat on its own, but it pairs beautifully with many comforting extras. Here are my favorite ways to enjoy it:

Coffee or Chai Latte

A hot cup of coffee or a spiced chai latte brings out the warmth of the cinnamon. Perfect for cozy mornings or an afternoon break.

Greek Yogurt and Berries

Add a slice to your breakfast plate alongside some creamy yogurt and fresh berries for a balanced, slightly indulgent start to your day.

Scrambled Eggs or Omelet

Make it a full breakfast by serving it next to savory scrambled eggs or a veggie-packed omelet.

Apple Butter or Pumpkin Spread

Spread a thin layer of apple butter or pumpkin butter on a toasted slice—it’s like autumn on a plate.

Vanilla Ice Cream

For dessert, warm a slice and top it with a scoop of vanilla ice cream. The contrast of warm and cold is divine.

Cream Cheese or Honey Butter

A smear of whipped cream cheese or a drizzle of honey butter makes each bite even more decadent.

Fresh Fruit Salad

For a lighter pairing, go with a colorful fruit salad. It adds a refreshing bite to balance the sweetness.

Warm Milk or Hot Chocolate

For a bedtime snack, this bread with a warm mug of milk or hot cocoa is comfort in its purest form.

Storage Instructions

Amish Cinnamon Bread stores beautifully, making it perfect for prepping ahead or gifting. Here’s how to keep it fresh:

At Room Temperature: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 4 days on the counter.
In the Refrigerator: If your kitchen is warm or humid, refrigerate the loaf to extend its life. Just make sure it’s well wrapped to prevent it from drying out—good for up to a week.
Freezing: This bread freezes like a dream. Wrap each loaf (or individual slices) in plastic wrap and then in foil, or store in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temp or reheat in the microwave for 20–30 seconds.

Estimated Nutrition (Per Slice – based on 12 slices per loaf)

Please note this is an approximation and can vary based on substitutions or exact portion size:

Calories: 260
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 180mg
Total Carbohydrates: 36g
Sugars: 20g
Dietary Fiber: 1g
Protein: 3g

This bread leans indulgent, but that’s part of the charm—perfect for a cozy breakfast or sweet afternoon treat.

Frequently Asked Questions

What makes Amish Cinnamon Bread different from regular cinnamon bread?

Unlike yeast-based cinnamon breads, Amish Cinnamon Bread is more like a quick bread or coffee cake. It’s soft, moist, and has a buttery cinnamon swirl without any need for rising or proofing.

Can I make this recipe into muffins instead?

Absolutely! Pour the batter into a lined muffin tin (fill each about ¾ full), swirl in the cinnamon-sugar mix, and bake at 350°F for 18–22 minutes. They’re just as delicious in handheld form.

Can I use whole wheat flour instead of all-purpose?

You can, but it will slightly change the texture and flavor. Try using half whole wheat and half all-purpose to keep it moist while adding a bit of nuttiness.

What if I don’t have buttermilk?

No problem—just mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes and you’ve got a perfect buttermilk substitute.

How do I know when it’s done baking?

Stick a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs (not wet batter), it’s ready to come out of the oven.

Can I add nuts or raisins?

Yes! Chopped pecans or walnuts and golden raisins make great additions. Add them to the batter before pouring it into the pans for a bit of texture and extra flavor.

Is this recipe freezer-friendly?

Definitely. Once cooled, wrap tightly and freeze for up to 3 months. You can also freeze individual slices for easy thaw-and-go breakfasts.

Can I make this gluten-free?

Yes, just use a 1:1 gluten-free baking flour blend. The texture will be slightly different, but still delicious.

Conclusion

Amish Cinnamon Bread is everything you want in a cozy, homemade baked good: simple, soft, and layered with warm cinnamon sweetness. Whether you’re baking it for a holiday morning, gifting it to a neighbor, or just treating yourself to something special, this recipe delivers every time. No yeast, no fuss—just good old-fashioned comfort in every bite.