There’s something undeniably comforting about a loaf of freshly baked Amish Cinnamon Bread cooling on the counter. The sweet aroma of cinnamon swirling through warm, buttery batter instantly transforms your kitchen into a cozy haven. Whether it’s a quiet Sunday morning, a holiday gathering, or simply a craving for something nostalgic and homemade, this bread delivers warmth in every slice.

Soft, tender, and perfectly sweet, this classic loaf combines rich butter, warm cinnamon, and a delicate crumb that feels both indulgent and comforting. Each bite offers a ribbon of cinnamon sugar swirled through moist vanilla-scented bread, finished with a buttery drizzle that creates a beautifully golden crust. It’s simple, timeless, and absolutely irresistible.

WHY YOU WILL LOVE THIS RECIPE

Incredibly soft and tender texture
Perfect balance of sweet cinnamon flavor
Simple pantry-friendly ingredients
Beautiful cinnamon swirl in every slice
Great for breakfast, brunch, or dessert
Stays moist for days
Beginner-friendly and foolproof

INGREDIENTS (WITH EXACT AMOUNTS)

• 1/2 cup softened butter – Creates a creamy base and rich flavor.
• 1/2 cup melted butter – Adds moisture and enhances the buttery finish.
• 2 cups all-purpose flour – Provides structure for the loaf.
• 1 cup buttermilk (or buttermilk substitute) – Adds tenderness and slight tang.
• 1/2 cup white cane sugar – Sweetens the batter and balances the cinnamon.
• 1/2 cup brown sugar – Adds depth and subtle caramel notes.
• 2 teaspoons ground cinnamon – Brings warm, aromatic spice.
• 1 teaspoon vanilla extract – Enhances overall sweetness and flavor.
• 1 teaspoon baking soda – Helps the bread rise and stay light.
• 1 large egg – Binds ingredients together and adds richness.

STEP-BY-STEP INSTRUCTIONS (DETAILED)

1. Preheat the Oven

Preheat your oven to 350ºF (175ºC) and position the baking rack in the bottom third of the oven. This ensures even baking without over-browning the top. Grease a 9×5-inch glass loaf pan thoroughly with butter or a light coating of oil, making sure to coat the corners and sides well to prevent sticking.

2. Cream the Butter and Sugars

In a large mixing bowl, combine 1/2 cup softened butter, 1/2 cup brown sugar, and 1/2 cup white cane sugar. Using a hand mixer or stand mixer on medium speed, beat for 2–3 minutes. The mixture should become light, fluffy, and slightly pale in color. Proper creaming incorporates air, which helps create a soft and tender loaf.

3. Add Egg and Vanilla

Crack in the 1 large egg and add 1 teaspoon vanilla extract. Mix again on medium speed until fully combined. The batter should look smooth and slightly glossy. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.

4. Mix in the Buttermilk

Slowly add 1 cup buttermilk to the mixture. Continue mixing until combined. At this stage, the batter may appear slightly curdled due to the reaction between the buttermilk and butter. Don’t worry—this is completely normal and will smooth out once the dry ingredients are added.

5. Combine Dry Ingredients

Sift 2 cups all-purpose flour and 1 teaspoon baking soda directly into the bowl of wet ingredients. Gently fold everything together using a spatula. Mix just until no visible streaks of flour remain. Overmixing at this stage can make the bread dense, so stop as soon as the batter looks smooth.

6. Create the First Layer

Pour half of the prepared batter into the greased loaf pan. Use the back of a spoon or a spatula to spread it evenly into the corners. This first layer forms the base for the cinnamon swirl.

7. Make the Cinnamon Sugar

In a small bowl, mix ⅓ cup of granulated sugar and 1 ½ teaspoons of ground cinnamon. Stir thoroughly until the mixture is evenly blended and fragrant. This will create the beautiful swirl and sweet crust.

8. Create the Cinnamon Swirl

Sprinkle half of the cinnamon sugar mixture evenly over the batter in the loaf pan. Using a butter knife, gently swirl the cinnamon into the batter with side-to-side and up-and-down motions. Avoid overmixing—you want visible ribbons of cinnamon, not fully blended batter.

9. Add Remaining Batter

Carefully pour the remaining batter over the cinnamon layer. Spread it evenly with a silicone spatula, making sure to cover the cinnamon layer completely for a distinct swirl effect.

10. Finish with Cinnamon Sugar

Sprinkle the remaining cinnamon sugar mixture evenly across the top. Once again, use a butter knife to swirl it gently into the top layer of batter, creating that signature marbled look.

11. Drizzle with Melted Butter

Evenly pour 2 tablespoons of melted butter over the top of the loaf. It doesn’t have to be perfect—just aim for even coverage. This step adds extra richness and helps form a slightly crisp, golden crust.

12. Bake the Loaf

Place the loaf pan into the preheated oven. Bake for 50–70 minutes. Around the 50-minute mark, begin checking for doneness. Insert a toothpick or cake tester into the center—if it comes out clean or with a few moist crumbs (not wet batter), the loaf is ready. If the top browns too quickly, loosely tent with foil.

13. Cool

Remove the bread from the oven and let it cool in the pan for at least 20 minutes. This resting period allows the structure to set. Carefully run a butter knife around the edges to loosen the loaf before removing it from the pan.

14. Serve

Allow the loaf to cool completely to room temperature before slicing. This ensures clean slices and prevents crumbling. Serve plain, with a pat of butter, or alongside a warm cup of coffee or tea for a comforting treat.

VARIATIONS & CUSTOMIZATIONS

Extra Cinnamon Swirl

If you love bold cinnamon flavor, increase the swirl motion slightly for more visible ribbons. Just be careful not to overmix and lose the layered effect.

Thicker Cinnamon Crust

For a slightly crunchier top, avoid swirling the final cinnamon sugar layer too deeply. Let some of it sit on the surface to caramelize as it bakes.

Make It Mini Loaves

Divide the batter into smaller loaf pans for giftable portions. Adjust baking time accordingly, checking for doneness around 35–40 minutes.

Turn It Into Muffins

Portion the batter into lined muffin tins for individual servings. Reduce the baking time to approximately 18–25 minutes and test with a toothpick.

Serve Warm with Butter

Lightly toast a slice and spread with a thin layer of butter. The warmth enhances the cinnamon aroma and makes the texture even more indulgent.

FAQ

Why does my batter look curdled after adding buttermilk?

This happens because the acidity in the buttermilk reacts with the butter. It’s completely normal and will smooth out once you add the dry ingredients and mix everything together.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), it’s ready. The top should also feel firm and lightly golden.

Can I store this bread at room temperature?

Yes, store it in an airtight container at room temperature for up to 3 days. Make sure it’s completely cooled before sealing to prevent excess moisture buildup.

Can I freeze Amish Cinnamon Bread?

Absolutely. Wrap the fully cooled loaf tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature before slicing.

Why position the rack in the bottom third of the oven?

Placing the rack lower prevents the top from browning too quickly while allowing the center to bake thoroughly. It ensures even heat distribution for a perfectly baked loaf.

NUTRITION & TIME TABLE

Detail	Amount
Prep Time	20 minutes
Cooking Time	60 minutes
Total Time	80 minutes
Calories	350 kcal
Protein	5 g
Carbohydrates	50 g
Fat	15 g