Name: The Best Amish Cinnamon Bread Recipe: A Step-by-Step Guide
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 1 cup (227g) unsalted butter, softened; 2 cups (400g) granulated sugar; 2 large eggs, room temperature; 2 cups (480ml) buttermilk; 4 cups (500g) all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2/3 cup (133g) granulated sugar; 2 tablespoons ground cinnamon; 1/2 teaspoon vanilla extract

The kitchen fills with magic when cinnamon and sugar meet. It’s simply irresistible. Indeed, Amish cinnamon bread brings comfort with every slice. For years, families have treasured this special recipe. Moreover, it represents community in its purest form.

This sweet bread originated in Pennsylvania’s Amish country. Subsequently, it became part of the cherished « friendship bread » tradition. In this practice, bread starters traveled from home to home. Therefore, joy spread naturally throughout the community. Meanwhile, neighbors connected through this delicious gift. The charm of this recipe lies in its simplicity. Nevertheless, it delivers complex flavors that store-bought versions can’t match. Furthermore, anyone can master this recipe. Best of all, it creates memories while filling your home with wonderful aromas.

Table of Content

What Is Amish Cinnamon Bread and Why Should You Make It
Amish Cinnamon Bread Ingredients: What You'll Need
How to Make Quick and Easy Amish Cinnamon Bread at Home
Creative Ways to Use Amish Cinnamon Bread in Recipes
Tips for Perfect Amish Cinnamon Bread Every Time
Storage and Shelf Life
Nutrition Information
Want Other Bread Recipe

What Is Amish Cinnamon Bread and Why Should You Make It

This bread is more than just a tasty treat. In fact, it represents Amish culture beautifully. The Amish value simplicity and community. Consequently, their recipes reflect these principles. Originally, this bread came from European traditions. Then, settlers adapted it to their new American lives. Most importantly, it became part of their identity.

The « friendship bread » connection has deep meaning. Initially, people shared sourdough starters with neighbors. As a result, the bread symbolized community bonds. Despite our modern version skipping the starter, the spirit remains. Additionally, the flavor stays authentic to tradition.

Today’s bakers love this recipe for practical reasons. First, it doesn’t need yeast. Second, it removes the stress of working with active cultures. Yet, the texture remains perfectly tender. Even beginners can succeed with this recipe. Hence, it’s perfect for new bakers. By making this at home, you experience something meaningful. Meanwhile, you create something delicious. Above all, you connect with generations of bakers before you.

Amish Cinnamon Bread Ingredients: What You’ll Need

For the bread base

2 cups granulated sugar (400g)
1 cup unsalted butter, softened (227g)
2 large eggs, room temperature
2 cups buttermilk (or 2 cups milk with 2 tablespoons vinegar)
4 cups all-purpose flour (500g)
2 teaspoons baking soda

For the cinnamon-sugar filling/topping

2/3 cup granulated sugar (133g)
2 tablespoons ground cinnamon
1/2 teaspoon vanilla extract (for enhanced aroma)

If dietary restrictions are a concern, several substitutions work beautifully in this forgiving recipe. For dairy-free versions, plant-based butter and non-dairy milk with a tablespoon of apple cider vinegar create comparable results. Those watching sugar intake might consider reducing the sugar by up to 1/4 cup without significantly affecting texture, though the signature cinnamon-sugar coating is what gives this bread its characteristic crust and shouldn’t be skimped on.

Equipment needs remain refreshingly minimal

Two 9×5-inch loaf pans, parchment paper for easy removal, measuring cups and spoons, and mixing bowls. While electric mixers expedite the process, our ancestors made this bread with nothing more than a wooden spoon and some elbow grease—and you can too!

How to Make Quick and Easy Amish Cinnamon Bread at Home

Creating this beloved bread requires just a bit of patience and attention to detail:

Begin by preheating your oven to 350°F (175°C) and preparing your loaf pans with a light coating of butter and parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy—about 3-4 minutes. This step incorporates air into the batter, contributing to the bread’s tender texture.
Add eggs one at a time, fully incorporating each before adding the next. The mixture should appear smooth and slightly increased in volume.
In a separate bowl, whisk together the flour and baking soda.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients (three additions of dry, two of buttermilk). Mix just until combined after each addition—overmixing develops gluten, resulting in tougher bread.
In a small bowl, combine the cinnamon-sugar mixture ingredients until well integrated.
Pour one-quarter of the batter into each prepared pan. Sprinkle generously with one-third of the cinnamon-sugar mixture. Repeat layering, ending with cinnamon-sugar on top.
Using a butter knife, gently swirl through the batter with a figure-eight motion to create marbling—no more than 2-3 passes to avoid overmixing.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter).
Allow to cool in pans for 15 minutes before transferring to a wire rack to cool completely.

Watch for visual cues of doneness: the bread should pull slightly away from the pan edges and develop a golden-brown crust with a slightly crackled appearance on top. If the bread begins browning too quickly, tent with aluminum foil for the remaining bake time.

Creative Ways to Use Amish Cinnamon Bread in Recipes

This versatile bread extends far beyond simple slicing and eating (though that’s certainly delicious!). Transform leftover slices into extraordinary breakfast creations by using them for French toast—the already-present cinnamon sugar caramelizes beautifully on the griddle. Cubed and slightly stale bread makes for a spectacular bread pudding base when soaked in custard and baked until golden.

For elegant entertaining, try layering small cubes with whipped cream and fresh berries in clear glasses for individual trifles that showcase the bread’s beautiful swirl pattern. During fall and winter holidays, incorporate seasonal spices like nutmeg, cloves, and ginger into your cinnamon-sugar mixture for a festive twist that pairs perfectly with mulled cider or hot chocolate.

When giving as gifts, consider baking in decorative mini loaf pans, wrapping in parchment paper tied with twine, and including a handwritten recipe card—a nod to the friendship bread tradition. The bread pairs beautifully with afternoon tea, freshly brewed coffee, or for true indulgence, a dollop of lightly sweetened mascarpone cheese.

Tips for Perfect Amish Cinnamon Bread Every Time

Achieving consistent results starts with proper measuring—especially for flour. The spoon-and-level method (spooning flour into measuring cups and leveling with a knife) prevents the dense results that come from scooping directly from the bag. Room temperature ingredients incorporate more smoothly, so set butter and eggs out at least an hour before baking.

The distinctive texture depends on minimal mixing once flour enters the equation—stir just until no dry pockets remain. The cinnamon-sugar mixture should be thoroughly combined to ensure even distribution of flavor throughout the swirl.

For the signature crunchy top crust, sprinkle a final layer of cinnamon sugar just before baking, and don’t remove the bread from the oven until it reaches that perfect golden-brown hue. Testing with a toothpick in several spots ensures even baking, as the swirl pattern can create pockets of moisture that mislead when testing only the center.

Storage and Shelf Life

Proper cooling is essential before storage—allow at least two hours on a wire rack to release steam that would otherwise create sogginess. Once completely cooled, wrap tightly in plastic wrap followed by aluminum foil or place in an airtight container. At room temperature, the bread remains fresh for 3-4 days, though the cinnamon-sugar crust may soften slightly after the first day.

For extended storage, this bread freezes beautifully for up to three months when double-wrapped to prevent freezer burn. Thaw overnight at room temperature with wrapping intact to preserve moisture. To refresh day-old bread, warm slices briefly in a 300°F oven for 5 minutes, which reactivates the aromatic oils in the cinnamon and restores the exterior crunch.

Watch for signs that indicate it’s time to say goodbye to your bread: any visible mold, off odors, or unusual stickiness suggests spoilage, particularly in humid environments where shelf life naturally decreases.

Nutrition Information

Calories: 230–270 kcal

Total Fat: 10–12g

Saturated Fat: 6g
Trans Fat: 0g

Cholesterol: 35–45mg

Sodium: 160–220mg

Total Carbohydrates: 35–38g

Dietary Fiber: 0.5–1g
Sugars: 18–22g

Want Other Bread Recipe

Amish cinnamon bread stands as a testament to the enduring appeal of traditional recipes that prioritize simple ingredients and thoughtful preparation. In our fast-paced world, taking time to create something by hand—especially something as aromatic and satisfying as this bread—offers a moment of mindful connection to generations past.

By baking this bread in your kitchen, you’re not just creating a delicious treat; you’re participating in a tradition of community and sharing that defined the friendship bread practice. Consider baking an extra loaf for a neighbor or friend, perhaps including the recipe to continue the chain of culinary goodwill that inspired this bread centuries ago.

Traditional recipes like this one deserve preservation not just for their delicious outcomes but for the values they represent—resourcefulness, care, and the joy of creating something meaningful with your own hands. There’s something deeply satisfying about pulling a perfect loaf of cinnamon-swirled bread from the oven, knowing you’ve created something that would be recognizable and appreciated by bakers from generations past.