Best Amish Cinnamon Bread Recipe (Quick & Delicious!)

Name: Amish Cinnamon Bread
Prep time: 15 min
Cook time: 45 min
Total time: 120 min
Ingredients: 1 cup butter, softened (2 sticks); 2 cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups buttermilk; 4 cups all-purpose flour; 2 teaspoons baking soda; ⅔ cup granulated sugar; 2 teaspoons ground cinnamon

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You know that amazing smell when someone’s baking cinnamon bread? I’ve been chasing that scent for years, and this Amish cinnamon bread recipe finally nailed it.

Here’s what I love about this recipe – it’s actually easy. No kneading, no waiting around for dough to rise, and you probably have everything you need right now.

Plus, you get two loaves (which is perfect because trust me, one disappears fast).

I’ve made this bread dozens of times, and it works every single time. Even my neighbor who claims she “can’t bake” made perfect loaves on her first try.

Why This Amish Cinnamon Bread Actually Works

It’s Really No-Knead
When I first heard “no-knead bread,” I was skeptical. But this uses baking soda instead of yeast, so there’s no rising time needed. You just mix everything together and bake it.
The texture comes out tender and moist every time. I’ve found that overmixing is the only way to mess this up, and I’ll show you how to avoid that.
Simple Ingredients You Have
Check your pantry right now. I bet you have butter, sugar, eggs, vanilla, flour, and baking soda. The only thing you might need to grab is buttermilk (though I’ll share a trick if you don’t have it).
The cinnamon-sugar mixture is just two ingredients, but it creates those beautiful swirls that make each slice special.
Perfect for Any Skill Level
I’ve taught this recipe to complete beginners, and they nail it. But even experienced bakers love having a reliable go-to recipe that doesn’t require babysitting.

Ingredients You’ll Need

For the Bread
1 cup butter, softened (that’s 2 sticks)
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups buttermilk
4 cups all-purpose flour
2 teaspoons baking soda

For the Cinnamon Swirl
⅔ cup sugar
2 teaspoons ground cinnamon

No buttermilk? Mix 2 cups regular milk with 2 tablespoons white vinegar. Let it sit for 5 minutes and you’re good to go.

How to Make Your Amish Cinnamon Bread (Step by Step)

Get Ready First
Heat your oven to 350°F. Then grease two 9×5 inch loaf pans really well. I use butter because it adds flavor, but cooking spray works too.

Mix the Batter
In a big bowl, cream the butter and 2 cups of sugar with a hand mixer. Beat it for about 3 minutes until it looks fluffy.
Add your eggs one at a time, then the vanilla. Mix well after each egg.
Now here’s the important part – add the buttermilk and flour mixture gently. I use a rubber spatula and fold everything together just until I don’t see flour streaks anymore. Don’t overmix or you’ll get tough bread.

Create Those Beautiful Swirls
Mix the ⅔ cup sugar and cinnamon in a small bowl.
Split half your batter between the two pans. Sprinkle most of the cinnamon mixture on top (save about ¼ for later).
Add the rest of the batter on top, then sprinkle the remaining cinnamon mixture over everything.
Take a butter knife and gently swirl through the batter a few times. Don’t go crazy – just a few gentle cuts to create the marbled look.

Bake It Right
Bake for 45 minutes. Start checking at 40 minutes with a toothpick in the center. It should come out clean or with just a few moist crumbs.
The tops should be golden brown. If they’re browning too fast, tent with foil for the last 10 minutes.

Cool Down Time
This is hard, but let the bread cool in the pans for 20 minutes first. Then turn them out onto wire racks.

I know it smells incredible, but cutting too early makes the bread fall apart. Trust me on this one.

My Best Tips for Perfect Amish Cinnamon Bread

Temperature Matters
Room temperature ingredients mix so much better. Take your eggs and buttermilk out about an hour before you start baking.
Forgot to soften the butter? Cut it into small pieces – it’ll soften faster that way.

Don’t Overmix
This is where most people mess up. Once you add the flour, mix just until it’s combined. A few lumps are totally fine.
I learned this the hard way after making several dense loaves early on.

Pan Prep Is Key
Really grease those pans well. I’ve had bread stick even when I thought I greased enough. Better to overdo it here.

Fun Variations I’ve Tried

Add Cinnamon Chips. Fold in 1 cup of cinnamon chips before dividing the batter. They add extra bursts of cinnamon flavor throughout.
Chocolate Version. Try chocolate chips instead – about 1 cup works perfectly. The combo of cinnamon and chocolate is amazing.
Nuts and Fruits. I’ve added chopped walnuts and dried cranberries with great results. Use about ¾ cup total.

Storage and Freezing

Keep your finished bread wrapped in plastic wrap at room temperature. It stays fresh for about 4 days this way.

Don’t put it in the fridge – that actually makes it go stale faster.

For freezing, wrap each loaf tightly in foil, then put in freezer bags.

I like to slice one loaf first so I can just grab pieces as needed. It keeps for up to 6 months frozen.

When Things Go Wrong

Dense Bread. This usually means you overmixed the batter. Next time, fold the ingredients together more gently.
Uneven Baking. Your oven might have hot spots. Try rotating the pans halfway through baking.
Too Dry. You probably baked it too long. Start checking at 40 minutes next time.

Common Questions I Get

Why is it called “Amish” bread?

Amish baking focuses on simple and wholesome ingredients and no-fuss methods. This recipe captures that spirit perfectly.

Can I use a stand mixer instead?

Sure, but use the lowest speed and mix just until combined. Hand mixing gives you better control though.

What if my batter looks lumpy?

That’s actually perfect! Lumpy batter means you didn’t overmix, which keeps the bread tender.

Can I make mini loaves instead?

Yes! Use mini loaf pans and reduce baking time to about 25-30 minutes. Check with a toothpick.

My bread cracked on top – is that normal?

Totally normal! That crack means it rose properly. Some of my best loaves have had big cracks.

Can I double the recipe?

You can, but you’ll need four pans. I find it easier to just make this recipe twice instead.

Conclusion

This Amish cinnamon bread has become my go-to when I want something homemade but don’t have all day.

It’s reliable and delicious and makes my whole house smell incredible.

The recipe makes two loaves, so I keep one and give one away. My friends have started requesting it specifically.

Whether you’re new to baking or just want a foolproof recipe that always works, this one delivers.

The tender crumb, perfect cinnamon swirls, and that amazing aroma make it worth every minute.

Have you tried making cinnamon bread before? What’s your favorite way to enjoy it? maybe toasted with butter for breakfast?

Please rate the recipe and leave a comment below!

More Ideas You May Like:

Amish Cinnamon Bread

Author: Amelia Harrison

No-knead sweet bread with cinnamon swirls made from simple pantry ingredients. Makes 2 tender, flavorful loaves perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Cooling Time 1

Total Time 2

Course Bread, Breakfast, Dessert

Cuisine American, Amish

Servings 2 loaves

Calories 249 kcal

Equipment

2 large mixing bowls
Handheld mixer
Rubber spatula
Two 9×5-inch loaf pans
Wire cooling racks
Measuring cups and spoons

Ingredients

For the bread:

1 cup butter, softened (2 sticks)
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups buttermilk
4 cups all-purpose flour
2 teaspoons baking soda

For the cinnamon-sugar topping:

⅔ cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat oven to 350°F. Lightly grease two 9×5-inch loaf pans.
In a large bowl, cream together butter, 2 cups sugar, eggs, and vanilla using a handheld mixer until light and fluffy.
Using a rubber spatula, add buttermilk, flour, and baking soda just until combined. Don't overmix.
In a small bowl, combine ⅔ cup sugar and cinnamon for topping.
Divide half the batter between prepared pans. Sprinkle three-fourths of cinnamon mixture over batter.
Spread remaining batter evenly over cinnamon layer. Top with remaining cinnamon mixture.
Using a butter knife, cut a few gentle swirl marks through the batter.
Bake 45 minutes or until toothpick inserted near center comes out clean.
Cool in pans 20 minutes, then remove to wire racks to cool completely.

Notes

Room temperature ingredients mix more easily
Don’t overmix the batter to avoid dense bread
Try adding 1 cup cinnamon chips or chocolate chips for variation
Bread can be frozen for up to 6 months when properly wrapped
Store at room temperature for up to 4 days

Keyword amish cinnamon bread, amish cinnamon bread recipe