There is something truly magical about starting your day with a warm slice of homemade bread that melts in your mouth with each bite. This Irresistible Amish Cinnamon Bread Recipe perfectly captures that cozy feeling, blending a tender, soft crumb with a sweet cinnamon swirl that fills your kitchen with the most delightful aroma. From the carefully prepared tangzhong that locks in moisture to the fragrant cardamom-spiced filling, every element works together to create a bread that is both comforting and exciting. Whether you are a seasoned baker or just love a good challenge, this recipe is a treasure worth making again and again.
Ingredients You’ll Need
Getting ready to bake this beautiful bread is a joy thanks to the simple, wholesome ingredients that form the foundation of its incredible flavor and texture. Each ingredient plays an important role, whether it’s the dairy adding moisture and richness or the spices bringing warmth and depth.
- All-purpose flour (3 tablespoons and 4 cups): Essential for creating the dough structure and the tangzhong paste that keeps the bread moist.
- Whole milk (1/3 cup and 1 cup): Adds creaminess and a tender crumb to the bread.
- Active dry yeast (1 packet): Powers the rise, creating airiness and a beautiful crumb texture.
- Granulated sugar (1 tablespoon and 1/2 cup): Feeds the yeast initially and sweetens the dough for that subtle sweetness in the finished bread.
- Warm water (1/4 cup): Activates the yeast perfectly without damaging it.
- Buttermilk (1/3 cup): Adds tang and moisture, helping tenderize the loaf.
- Greek yogurt (1/4 cup): Provides richness and a bit of tang, enriching the dough.
- Large eggs (2): Help bind ingredients and contribute to the bread’s soft texture.
- Unsalted butter (1/2 cup total in two additions): Adds richness and flavor, melted to mix smoothly into the batter.
- Vegetable oil (1/4 cup): Keeps the bread moist and tender.
- Salt (1 teaspoon): Balances the sweetness and enhances all the other flavors.
- Ground nutmeg (1/4 teaspoon): Offers a warm, subtle spice just beneath the surface.
- Packed brown sugar (1 cup): Combines with cinnamon to create the luscious filling swirl.
- Ground cinnamon (2 tablespoons): The star spice giving this bread its iconic flavor and aroma.
- Ground cardamom (1/4 teaspoon): A fragrant addition that elevates the cinnamon filling to something extraordinary.
- Egg plus water for egg wash: Creates a shiny golden crust that’s pleasing to the eye.
- Sparkling sugar or coarse sugar (2 tablespoons): Adds a delightful crunch and sparkle on top of the loaf.
How to Make Irresistible Amish Cinnamon Bread Recipe
Step 1: Prepare the Tangzhong
This step is a game changer. Whisking together flour and milk over gentle heat until it thickens creates the tangzhong—a cooked starter that traps moisture inside the bread. This technique means your Amish Cinnamon Bread stays soft and fresh for days, making it a perfect treat to bake ahead or share.
Step 2: Activate the Yeast
Mixing yeast with sugar and warm water is a small but crucial step. Waiting for it to turn foamy shows that the yeast is alive and ready to work its magic, ensuring your bread rises beautifully and doesn’t end up dense.
Step 3: Combine the Wet Ingredients and Mix the Dough
In your mixer bowl, you’ll bring together the tangzhong, yeast, dairy, eggs, and fats, creating a rich and luscious dough base. Gradually adding flour, salt, and nutmeg helps develop the structure and subtle spice that’s quintessential to this bread. Kneading the dough until it’s smooth and elastic is so satisfying—it’s when you know texture is on track for something special.
Step 4: First Rise
Placing the dough in an oiled bowl and letting it double in size is like the bread’s “beauty sleep.” This time allows flavors to develop and results in light, airy bread with delicious crumb pockets.
Step 5: Make the Cinnamon Filling
Whisking together butter, brown sugar, cinnamon, and cardamom creates the filling that will swirl through every bite. The cardamom’s aromatic notes subtly spice up the familiar cinnamon, making this bread truly irresistible.
Step 6: Shape the Dough and Second Rise
Rolling out the dough and spreading the spiced filling evenly is pure joy. The careful rollout size ensures that once rolled, your bread will have those gorgeous cinnamon swirls inside. Tucking under the ends and placing it in a loaf pan to rise again is key so that it puffs up perfectly during baking.
Step 7: Bake with Care
After brushing the loaf with egg wash and sprinkling sparkling sugar, baking at 350°F transforms the dough into a golden, aromatic masterpiece. Watching the bread rise and brown in the oven brings such anticipation—the smell alone is a reward!
Step 8: Cool and Wrap
Allowing the bread to cool slightly in the pan before moving it to a wire rack ensures it sets up wonderfully without becoming soggy. Wrapping it tightly after cooling locks in freshness, so you can enjoy your Irresistible Amish Cinnamon Bread Recipe over several days.
How to Serve Irresistible Amish Cinnamon Bread Recipe
Garnishes
A simple dusting of powdered sugar or a thin drizzle of vanilla glaze can add a pretty, sweet touch that enhances each slice. Fresh berries alongside can add brightness and a splash of color.
Side Dishes
This bread is fantastic on its own, but pairing it with fresh fruit preserves, a smear of cream cheese, or even a scoop of vanilla ice cream turns it into a delightful brunch or dessert experience. A cup of hot coffee or spiced chai elevates the enjoyment even more.
Creative Ways to Present
Consider slicing the bread and toasting it lightly to bring out the cinnamon aroma before serving. You can also slice it thick for French toast or use it to make decadent bread pudding. Wrapping slices as thoughtful gifts with a handwritten note makes this Amish bread a lovely shareable treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bread tightly wrapped at room temperature to maintain softness for up to one week. Avoid refrigeration as it can dry out the bread.
Freezing
To enjoy your Irresistible Amish Cinnamon Bread Recipe over an extended period, slice it and wrap pieces individually in foil or plastic wrap before freezing. This way, you can thaw exactly what you need without wastage.
Reheating
For a quick refresh, gently toast slices or warm them in a 300°F oven wrapped in foil to bring back that just-baked softness and aroma. It’s almost like baking a new loaf all over again!
FAQs
What is tangzhong and why is it used in this recipe?
Tangzhong is a cooked mixture of flour and liquid that acts like a moisture magnet in bread. Used here, it keeps the Amish cinnamon bread soft and fresh much longer than regular bread, which is perfect for making ahead or gifting.
Can I make this bread without a stand mixer?
Absolutely! While a stand mixer with a dough hook makes kneading easier, you can knead the dough by hand on a floured surface for 10–12 minutes until smooth and elastic. It’s a great way to connect with the dough.
What if I don’t have cardamom? Can I skip it?
Cardamom adds a unique, fragrant note that complements cinnamon beautifully. If you don’t have cardamom on hand, you can omit it or substitute a pinch of ground ginger or allspice, but the bread will have a slightly different flavor profile.
How do I know when the bread is fully baked?
The bread should be a rich golden brown and sound hollow when tapped on the bottom. An internal temperature of about 190°F is also a reliable indicator. If the top browns too quickly, tent with foil to prevent burning.
Can I use low-fat milk or dairy alternatives?
For best results, whole milk is recommended as it contributes to a tender crumb and rich flavor. However, you can experiment with 2% milk or plant-based alternatives, keeping in mind that texture and taste may vary slightly.
Final Thoughts
There is nothing quite like the satisfaction of pulling a warm, golden loaf of the Irresistible Amish Cinnamon Bread Recipe from your oven and sharing it with loved ones. The perfect combination of cinnamon spice, tender dough, and sweet crunch on top makes it a recipe you’ll return to time and again. I encourage you to give it a try—you’ll find it’s as rewarding to make as it is delicious to eat!
Print
Irresistible Amish Cinnamon Bread Recipe
- Prep Time: 20 minutes (including tangzhong cooling and yeast activation)
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes plus rising time (~2 hours total with rises)
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Amish, American
Description
This irresistible Amish Cinnamon Bread features a soft, moist crumb achieved through the unique tangzhong method. Infused with a flavorful cinnamon-cardamom swirl and a sparkling sugar topping, it’s perfect for breakfast, snacks, or a delightful dessert. The bread stays fresh and tender for days, making it a comforting homemade treat.
Ingredients
For the Tangzhong
- 3 tablespoons all-purpose flour
- 1/3 cup whole milk
For the Yeast Mixture
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1/4 cup warm water (105–115°F)
For the Dough
- 1 cup whole milk
- 1/3 cup buttermilk
- 1/4 cup Greek yogurt
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
For the Filling
- 1/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground cardamom
For the Topping
- 1 large egg + 1 tablespoon water (for egg wash)
- 2 tablespoons sparkling sugar or coarse sugar
Instructions
- Prepare the Tangzhong: In a small saucepan, whisk together 3 tablespoons of all-purpose flour with 1/3 cup of whole milk until smooth. Cook over medium-low heat, whisking constantly, until thickened to a paste that coats the back of a spoon (about 3–4 minutes). Transfer to a bowl, cover tightly with plastic wrap, and let cool until lukewarm, about 20–30 minutes.
- Activate the yeast: In a small bowl, combine 1 packet of active dry yeast, 1 tablespoon granulated sugar, and 1/4 cup warm water (105–115°F). Stir gently and let stand for 5–7 minutes until foamy.
- Make the dough: In the stand mixer bowl with a dough hook, combine the tangzhong, activated yeast mixture, 1 cup whole milk, 1/3 cup buttermilk, 1/4 cup Greek yogurt, 2 eggs, 1/4 cup melted cooled butter, 1/4 cup vegetable oil, and 1/2 cup granulated sugar. Mix well. Gradually add 4 cups flour, 1 teaspoon salt, and 1/4 teaspoon nutmeg. Mix on low until rough dough forms, then knead on medium speed for 6–8 minutes until smooth and elastic, pulling away cleanly from the bowl.
- First rise: Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.
- Prepare the filling: In a bowl, whisk together 1/4 cup melted unsalted butter, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon ground cardamom until smooth.
- Shape the loaf: Punch down the risen dough and transfer to a floured surface. Roll into a 12×18-inch rectangle. Spread the cinnamon-cardamom filling evenly over the dough, leaving a 1/2-inch border on one long edge. From the opposite long edge, roll tightly into a log and pinch the seam closed. Tuck in ends. Place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise until the dough is 1 inch above the pan rim, about 45–55 minutes.
- Prep for baking: Preheat oven to 350°F. Brush the loaf top with egg wash made from 1 egg and 1 tablespoon water. Sprinkle with 2 tablespoons sparkling sugar.
- Bake: Bake on the middle rack for 35–40 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
- Cool and store: Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely. Wrap tightly in plastic wrap for freshness up to a week at room temperature. Freeze slices wrapped in foil for longer storage.
Notes
- Using the tangzhong method keeps the bread moist and soft for several days.
- Ensure water temperature for yeast activation is between 105–115°F to avoid killing the yeast.
- Do not skip the egg wash and sparkling sugar topping for a glossy, decorative crust.
- If the dough is sticky during kneading, add flour a tablespoon at a time to avoid a tough loaf.
- Store the bread properly to maintain freshness or slice and freeze for convenience.
