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.
