Amish Cinnamon Bread: The Most Incredible No-Knead Recipe

There’s a reason this Amish Cinnamon Bread has been passed down on handwritten index cards for generations. The moment it begins to bake, your kitchen will be filled with a warmth that feels like a hug. The result is a loaf that’s impossibly tender, swirled with a ribbon of buttery cinnamon sugar, and topped with a delicate, crunchy crust.

This is more than a recipe; it’s a tradition of simple, home-baked comfort. And the best part? It’s a no-knead, no-fuss bread that’s practically foolproof, making it the perfect project for both new and experienced bakers.

WHY THIS AMISH CINNAMON BREAD IS SO ADDICTIVE

This Amish Cinnamon Bread works because it strikes the perfect balance between a quick bread and a rich, cake-like treat. You will love it for so many reasons.

• Firstly, the method is incredibly simple with no yeast and no complicated kneading required.
• Secondly, the textural contrast is divine: a soft, moist crumb gives way to a sweet, crackly cinnamon-sugar top.
• Furthermore, the recipe is famously forgiving, allowing for easy substitutions and additions.
• Finally, that iconic cinnamon sugar swirl doesn’t just sit on top; it melts into the batter, creating a moist, flavorful ribbon in every single slice.

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WHAT YOU’LL NEED FOR AMISH CINNAMON BREAD

This recipe uses simple, pantry-staple ingredients. Using room temperature ingredients is the key to a perfectly blended batter.

For the Bread Batter:

• 2 cups All-Purpose Flour: The structure of the bread.
• 1 cup Granulated Sugar: For sweetness and tenderness.
• 2 teaspoons Baking Powder: The leavening agent that makes it rise.
• 1 large Egg, room temperature: Binds the ingredients and adds richness.
• 1 cup Milk, room temperature: Whole milk is best for moisture and flavor.
• 1/3 cup Vegetable Oil or Melted Butter: Oil creates a more moist crumb, while butter adds fantastic flavor.
• 1 teaspoon Pure Vanilla Extract: The essential flavor enhancer.

For the Cinnamon Sugar Swirl & Topping:

• 1/2 cup Granulated Sugar: Mixes with the cinnamon.
• 2 teaspoons Ground Cinnamon: Use a good quality cinnamon for the best flavor.
• 2 tablespoons Cold Butter, cubed: For sprinkling over the top to create that irresistible crunchy crust.

THE ESSENTIAL TOOLS FOR THE JOB

You don’t need any specialty equipment! Here’s your short list:

• One 9×5-inch loaf pan
• Parchment paper or non-stick spray
• Two medium mixing bowls
• A whisk
• A spatula

STEP-BY-STEP: HOW TO MAKE PERFECT AMISH CINNAMON BREAD

The process of making Amish Cinnamon Bread is straightforward and therapeutic. Let’s walk through it point by point.

Prepare Your Pan and Oven

First, preheat your oven to 350°F (175°C). Then, grease your 9×5 inch loaf pan thoroughly with butter or non-stick spray, or line it with parchment paper for foolproof removal.

Mix the Dry Ingredients

In one medium bowl, whisk together the flour, one cup of sugar, and the baking powder. Whisking ensures the baking powder is evenly distributed, which is crucial for an even rise.

Combine the Wet Ingredients

In a separate bowl, whisk the room temperature egg until it’s frothy. Then, whisk in the milk, oil (or melted butter), and vanilla extract until the mixture is smooth and well-combined.

Bring the Batter Together

Now, pour the wet ingredients into the dry ingredients. Use your spatula to stir just until the flour disappears. Do not overmix! A few lumps are perfectly fine. Overmixing is the primary cause of a tough, dense bread.

Create the Cinnamon Swirl and Assemble

In a small bowl, mix the remaining 1/2 cup of sugar with the two teaspoons of cinnamon. Pour one-third of the bread batter into the prepared loaf pan. Sprinkle about one-third of the cinnamon sugar mixture over the batter. Repeat these layers two more times, ending with a final dusting of cinnamon sugar on top. Dot the top evenly with the small, cold cubes of butter.

Bake to Golden Perfection

Place the pan in the preheated oven and bake for 50-60 minutes. The bread is done when the top is golden brown and a toothpick or cake tester inserted into the center of the loaf (avoiding a major cinnamon swirl) comes out clean.

MY FAVORITE VARIATIONS YOU HAVE TO TRY

Once you’ve mastered the classic, make it your own!

• Apple Cinnamon Twist: Fold one cup of finely chopped peeled apple into the batter.
• Cinnamon Crunch Nut: Add 1/2 cup of chopped walnuts or pecans to the cinnamon sugar layers.
• Brown Sugar Swirl: Substitute the cinnamon sugar’s granulated sugar with light brown sugar for a deeper, caramel-like flavor.

HOW TO STORE AND FREEZE YOUR HOMEMADE BREAD

Keeping your bread fresh is easy.

• Counter: Once completely cool, store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.
• Freezer: This bread freezes beautifully! Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature.

TROUBLESHOOTING COMMON BREAD QUESTIONS

Even simple Amish Cinnamon Bread recipes can have questions. Here are the answers.

• “My bread is dense and didn’t rise much.” This is almost always due to overmixing the batter or using old baking powder.
• “The cinnamon sugar all sank to the bottom.” Make sure your batter is thick enough (don’t add extra milk) and create distinct layers to help suspend the swirl.
• “How do I know it’s truly done?” The toothpick test is your best friend. If it comes out with wet batter, it needs more time. If it comes out with a few moist crumbs, it’s perfect.

A NOTE ON THE STARTER (FRIENDSHIP BREAD) VERSION

You may have heard of Amish Friendship Bread, which involves a sourdough-like starter. This Amish Cinnamon Bread recipe is the “quick” version that delivers all the iconic flavor without the 10-day commitment. It’s the perfect way to get your cinnamon bread fix anytime the craving strikes!

MY STORY: WHY THIS BREAD IS A PIECE OF HOME

I was first given a bag of “Amish Friendship Bread starter” by a neighbor when I was a child. The ritual of mashing the bag and the anticipation of baking day felt like magic. This quick version is the recipe I turn to now when I need that same comfort without the wait.

I’ve shared it with new neighbors, brought it to new parents, and baked it on quiet Sunday mornings. It’s an Amish Cinnamon Bread recipe that builds community and creates warm memories, one delicious, cinnamon-scented slice at a time.

SWEET TREATS: THE SIMPLE WAY

Baking from scratch doesn’t have to be complicated. This Amish Cinnamon Bread is a testament to the power of simple ingredients combined with a little bit of love. It’s a humble, satisfying bake that reminds us of the profound joy found in sharing food made with our own hands.

YOUR FINAL CHECKLIST BEFORE YOU BEGIN

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Loaf pan is greased or lined.
• Egg and milk are at room temperature.
• Cinnamon sugar mixture is prepared.
• Cold butter is cubed and ready for the topping.

FREQUENTLY ASKED QUESTIONS