Heavenly Amish Cinnamon Bread: 1 Luscious Loaf

Oh, this Amish cinnamon bread! If you’re looking for that perfect slice of comfort, you’ve found it. It’s one of those recipes that just makes your kitchen smell like pure happiness, you know? I’ve been making this for years, and it never fails to impress. It’s got this incredible soft, sweet texture that just melts in your mouth. It’s truly the gold standard for homemade cinnamon bread from scratch, and honestly, it’s not nearly as tricky as you might think. Get ready to fall in love with baking!

Why You’ll Love This Amish Cinnamon Bread

Seriously, this bread is a game-changer! It’s the kind of thing that makes mornings brighter and afternoons cozier. Here’s why it’s going to be your new favorite:

• Super Easy to Make: Even if you’re new to baking bread, this recipe is totally doable. It proves that homemade cinnamon bread from scratch can be simple!
• Unbelievably Soft Texture: We’re talking melt-in-your-mouth soft. It’s just heavenly.
• Amazing Cinnamon Swirl: That ribbon of cinnamon and brown sugar? Pure magic in every bite.
• Perfectly Versatile: Great for breakfast, a sweet afternoon snack, or even dessert. It’s a true classic among amish bread recipes.

Gathering Your Ingredients for Amish Cinnamon Bread

Alright, let’s get our ducks in a row! Having everything prepped makes this whole process so much smoother. For this delightful Amish cinnamon bread, we’re going to need a few things for the dough and a special little mix for that irresistible swirl. Trust me, using good ingredients makes all the difference in getting that perfect soft texture.

For the Soft Dough

Here’s what you’ll need to get that lovely, elastic dough going:

• 1 cup warm milk (make sure it’s between 105-115F – too hot kills the yeast, too cool won’t wake it up!)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1/4 cup butter, softened (give it a little time on the counter so it’s nice and pliable)
• 2 large eggs (room temperature is best if you remember!)
• 1 teaspoon salt
• 4 cups all-purpose flour, plus a little extra for dusting when we knead

For the Irresistible Cinnamon Swirl Filling

This is where the magic happens! Get ready for that gorgeous cinnamon goodness:

• 1 cup packed brown sugar (packed tight!)
• 2 tablespoons ground cinnamon (don’t be shy here!)
• 1/2 cup butter, melted (this helps it spread like a dream)

Crafting Your Perfect Amish Cinnamon Bread

Okay, now for the fun part – actually making this glorious loaf! Don’t worry, it’s a process that’s totally worth every minute. We’ll take it step-by-step, and soon your kitchen will smell like a warm hug.

Activating the Yeast

First things first, grab a big bowl. Pour in that warm milk – remember, 105 to 115 degrees Fahrenheit? It should feel comfortably warm, like a baby’s bath. Sprinkle your yeast over the top and give it a gentle stir. Let it sit for about 5 to 10 minutes. You’ll know it’s ready when it gets nice and foamy, like a little bubbly cap. If it doesn’t foam up, your yeast might be old, or the milk was too hot or too cold, so you might need to start over with fresh yeast and milk. For more on yeast, check out this guide to yeast.

Creating the Dough Base

Once your yeast is happy and foamy, stir in the granulated sugar and that softened butter. It’ll look a little messy, but that’s okay! Now, beat in your eggs one at a time, making sure they’re fully incorporated. Add the salt next. Gradually start adding your flour, maybe a cup at a time, mixing as you go. You want to end up with a soft dough that’s still a little sticky but starting to pull away from the sides of the bowl. It shouldn’t be super wet and gloopy, but not dry and crumbly either. This is the start of our wonderful Amish cinnamon bread!

Kneading and First Rise

Time to get your hands in there! Turn that dough out onto a lightly floured surface. Now, we knead! Push the dough away from you with the heel of your hand, then fold it over, give it a quarter turn, and repeat. Do this for about 5 to 7 minutes. You’re looking for a dough that’s smooth and elastic. It should spring back slowly when you poke it. Once it feels right, place it in a greased bowl, turn it over so the top is also greased, cover it with a clean kitchen towel or plastic wrap, and find a warm spot for it to rise. Let it chill out for about 1 to 1.5 hours, or until it’s doubled in size. This rise is super important for that signature soft texture of Amish cinnamon bread.

Shaping the Swirl

Okay, punch down that beautifully risen dough gently. Turn it out onto your floured surface again. Now, roll it out into a big rectangle. I usually aim for about 12×18 inches, but don’t stress too much about perfect measurements. Spread that melted butter all over the surface, getting it right to the edges. In a separate little bowl, mix your packed brown sugar and cinnamon together. Sprinkle this mixture evenly all over the buttered dough. Now, starting from one of the long sides, roll it up as tightly as you can. Try to keep it even so you get a nice, consistent swirl. Pinch the seam shut really well to seal it, and tuck the ends in a bit if they look messy.

Second Rise and Baking

Carefully place your rolled log, seam-side down, into a greased 9×5 inch loaf pan. Give it another cover-up and let it rise again in a warm place for about 30 to 45 minutes. While it’s doing its second rise, go ahead and preheat your oven to 350°F (175°C). Once the dough has puffed up nicely and looks ready, pop it into the preheated oven. Bake for about 30 to 35 minutes. You’ll know it’s done when it’s a beautiful golden brown on top and sounds hollow when you tap the bottom. The smell filling your house right now? Pure bliss!

Cooling and Finishing Touches

Once it’s baked to perfection, take the pan out of the oven. Let the Amish cinnamon bread cool in the pan for about 10 minutes. This helps it set up a bit so it doesn’t fall apart. Then, carefully turn it out onto a wire rack to cool completely. Resist the urge to slice into it immediately – I know, it’s torture! Letting it cool completely makes it easier to slice and really lets those flavors meld together. Plus, it’s perfect for adding that optional cream cheese frosting when it’s not piping hot.

Tips for the Best Amish Cinnamon Bread

Want to make your Amish cinnamon bread absolutely perfect every single time? It’s all about a few little tricks that make a big difference. Don’t worry if your first swirl isn’t magazine-perfect; it’ll still taste amazing! These tips will help you nail that soft texture and rich flavor.

Ensuring a Perfect Cinnamon Swirl

Getting that gorgeous swirl is easier than you think! Make sure your butter for the filling is fully melted so it spreads evenly. When you sprinkle the brown sugar and cinnamon mixture, try to get it all the way to the edges. Rolling the dough up tightly from the long side is key – this compresses the layers and creates a prominent spiral. Don’t be afraid to pack that brown sugar and cinnamon mix in there; it’s what gives you that burst of flavor in every bite of your Amish bread recipes.

Achieving a Soft, Tender Crumb

The secret to this super soft texture really starts with the ingredients. Make sure your milk is the right temperature for the yeast – not too hot, not too cold! Also, be careful not to add too much flour when kneading; the dough should feel soft and slightly tacky, not dry. Letting the dough rise properly, twice, is crucial. It gives the yeast time to work its magic and develop that light, airy structure that makes this Amish cinnamon swirl bread recipe so wonderful. Over-kneading can also make the bread tough, so just knead until it’s smooth and elastic.

Variations for Your Cinnamon Bread Breakfast Ideas

This bread is fantastic as is, but you can totally play with it! For a little crunch, try adding about half a cup of chopped pecans or walnuts to the cinnamon-sugar filling. If you love warm spices, a pinch of nutmeg or cardamom mixed in with the cinnamon is lovely, especially for those cozy fall cinnamon bread recipes. You could even make a simple glaze with powdered sugar and a splash of milk to drizzle over the top once it’s cooled for an extra sweet treat. It’s all about making it your own!

Serving Suggestions for Amish Cinnamon Bread

This Amish cinnamon bread is pure joy on its own, honestly! A warm slice, maybe with a smear of good butter, is just heavenly for breakfast or a snack. But if you want to jazz it up, oh boy, do you have options! It’s absolutely divine when it’s still a little warm and you top it with a generous dollop of cream cheese. Seriously, the creamy tang with the sweet, spicy bread is a match made in heaven – it’s why people rave about the best cinnamon bread with cream cheese. You could also serve it as part of a bigger breakfast spread, alongside some eggs and fruit, or even toast slices and serve them with a side of yogurt for a lighter bite. It’s just so versatile!

Storing and Reheating Your Amish Cinnamon Bread

Leftover Amish cinnamon bread is a treasure! To keep it fresh, wrap it tightly in plastic wrap or place it in an airtight container. It stays wonderfully soft for up to 3 days at room temperature. If you want to reheat a slice, just pop it in the toaster oven for a few minutes until it’s warm and smells amazing again. It brings back that fresh-baked magic!

Frequently Asked Questions about Amish Cinnamon Bread

Got questions about whipping up this delightful Amish cinnamon bread? I get it! Baking bread can sometimes feel a little mysterious, but don’t worry, I’m here to help clear things up. These are some of the things folks ask me most often about making this easy Amish cinnamon bread.

Can I make this amish cinnamon bread without yeast?

This particular recipe relies on yeast to get that lovely, soft, airy texture that makes it so special. Yeast is what makes the dough rise and gives it that characteristic chew. While there are quick bread recipes that don’t use yeast, for this classic Amish cinnamon bread, you really need it. It’s the secret to that perfect, melt-in-your-mouth crumb. So, for this recipe, stick with the yeast for the best results – it’s worth it!

What is the best way to get a good cinnamon swirl?

Oh, the swirl! It’s my favorite part too! The trick is to spread that melted butter all the way to the edges of your rolled-out dough. Then, pack that brown sugar and cinnamon mixture on evenly. When you roll it up, roll it tightly from the long edge. This compresses the layers and makes sure you get a beautiful, distinct swirl in every slice. Don’t be shy with the filling; that’s what makes it so yummy!

How long does this homemade cinnamon bread from scratch last?

This homemade cinnamon bread from scratch is best enjoyed fresh, but it does keep pretty well for a few days. Once it’s completely cooled, wrap it up tightly in plastic wrap or pop it into an airtight container. It should stay nice and soft for about 3 days at room temperature. If you live in a really warm climate, you might want to store it in the fridge, but I find it keeps its texture best on the counter.

Can I use a different type of flour in this amish cinnamon swirl bread recipe?

For this specific Amish cinnamon swirl bread recipe, I really recommend sticking with all-purpose flour. It’s what gives you that perfect balance of structure and softness. If you try using something like whole wheat flour, it can make the bread denser and a bit heavier. You could experiment with a blend, maybe replacing a quarter or half cup, but be aware it will change the texture. All-purpose flour is your best bet for that classic soft crumb!

What makes this recipe different from other cinnamon bread recipes?

What I love about this Amish cinnamon bread is how incredibly soft and tender it is, thanks to the combination of milk, butter, and eggs in the dough, plus that crucial double rise. It’s not just sweet; it has a lovely depth of flavor from the brown sugar and cinnamon swirl that feels so comforting. It’s a simpler, more rustic kind of deliciousness that just feels like home. It’s a true classic for a reason!

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