Name: Amish Cinnamon Bread That Defines Sweet Easy Recipes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 2 large eggs; 2 cups buttermilk (or 2 cups milk + 2 tablespoons vinegar); 4 cups all-purpose flour; 2 teaspoons baking soda; 2/3 cup granulated sugar (for cinnamon swirl); 2 teaspoons ground cinnamon

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This Amish cinnamon bread is the kind of bake that makes your kitchen feel like home. The scent alone? It wraps around you like a favorite blanket on a cold morning. You mix it by hand, stir in the sugar like you mean it, and before you know it, you’re pulling two warm loaves out of the oven that taste like something your grandma made, even if she never did. No yeast, no kneading, no stand mixer—just pantry staples, a big bowl, and a little faith. This recipe isn’t about perfection. It’s about comfort. And trust me, the cinnamon-sugar swirl is basically edible therapy. Whether you’re baking to soothe your soul, fill a gap on your brunch table, or make your neighbors like you more, this bread delivers. Best of all, it holds up well for a few days—if it even lasts that long. Get your apron. Let’s bake.

1) Key Takeaways
2) Easy Amish Cinnamon Bread Recipe
3) Ingredients for Amish Cinnamon Bread
4) How to Make Amish Cinnamon Bread
5) Tips for Making Amish Cinnamon Bread
6) Making Amish Cinnamon Bread Ahead of Time
7) Storing Leftover Amish Cinnamon Bread
8) Try these bread recipes next!
9) Amish Cinnamon Bread Recipe
10) Nutrition

1) Key Takeaways

Simple ingredients, no yeast required
Quick prep, just 10 minutes before the oven
Perfectly sweet with a crunchy cinnamon crust
Freezes well and tastes like a warm hug

2) Easy Amish Cinnamon Bread Recipe

When I first made this Amish cinnamon bread, I had one goal in mind: comfort. I wanted something warm, cozy, and unapologetically sweet. No yeast, no rising time. Just mix, pour, swirl, and bake. That first bite? It’s the kind that makes you lean back in your chair and close your eyes for a second. It’s that good.

This is one of those sweet easy recipes that always saves the day. Guests coming in 45 minutes? Boom. Bread. Craving something nostalgic that reminds you of mom’s kitchen? Yep, this checks the box. And if you’ve got kids in the house, prepare to watch it vanish in minutes. This bread brings people to the kitchen without a word.

It’s got a soft crumb, a golden crackly crust thanks to that cinnamon sugar topping, and a mellow sweetness that’s not over the top. If you’ve got flour, butter, sugar, and cinnamon on hand, you’re pretty much ready. Let’s get into it, shall we?

3) Ingredients for Amish Cinnamon Bread

Butter: Use two sticks of softened, unsalted butter. This gives the bread its tender richness. No need to melt—just let it sit on the counter for a bit while you gather everything else.

Sugar: You’ll use it twice—two cups for the main batter and another two-thirds cup for that cinnamon swirl that makes this bread so lovely. Granulated works best here.

Eggs: Two large eggs help bind the batter and add richness. Crack them into a separate bowl first just in case one surprises you with a rogue shell.

Buttermilk: Buttermilk gives the bread a soft texture and just a little tang. No buttermilk? Stir two tablespoons of vinegar into regular milk and let it sit for five minutes.

Flour: Regular all-purpose flour works just fine. No need for anything fancy here. Just level it out so you’re not scooping too much.

Baking Soda: A couple teaspoons is all you need to lift that batter and give it the right amount of rise.

Cinnamon: The swirl is the real hero, and ground cinnamon is what gives it that unmistakable aroma and cozy color.

4) How to Make Amish Cinnamon Bread

Step 1. Preheat the oven to 350°F and grease two 9×5-inch loaf pans. You can line them with parchment if you want clean edges later.

Step 2. In a big bowl, cream the butter and sugar together until smooth and fluffy. You can use a hand mixer or a wooden spoon if you want to work out some stress.

Step 3. Beat in the eggs one at a time, mixing well between each one. Pour in the buttermilk and give everything a good stir. It’ll look a bit loose—don’t worry, that’s what we want.

Step 4. Add the flour and baking soda. Mix just until combined. Over-mixing is the enemy of tender bread, so fold gently.

Step 5. In a small bowl, mix the cinnamon and sugar for the swirl. You can use a fork or your fingers—it’s all going to end up delicious.

Step 6. Pour half the batter into the pans. Sprinkle about three-quarters of the cinnamon mixture over that first layer.

Step 7. Spoon the remaining batter on top and smooth it out. Finish with the last of the cinnamon sugar. Use a butter knife to swirl the top layer in big, lazy figure eights.

Step 8. Bake for 45 to 55 minutes. Check with a toothpick—if it comes out mostly clean with a few crumbs, you’re good.

Step 9. Cool for about 10 minutes in the pan before moving the loaves to a wire rack. The smell will haunt you until it’s cool enough to slice.

5) Tips for Making Amish Cinnamon Bread

Make sure your butter is soft. Cold butter won’t mix well, and melted butter changes the texture too much. Think of that sweet spot where it still holds shape but bends under gentle pressure.

If you’re substituting the buttermilk, mix the vinegar and milk first before you prep the rest. That way it has time to do its thing.

Swirl gently. It’s tempting to go full Jackson Pollock with the knife, but you want those pretty layers. Over-swirling just blends everything into a brown blob. Let the swirl do its thing. It’s the cinnamon sugar’s moment to shine in this sweet easy recipe.

6) Making Amish Cinnamon Bread Ahead of Time

If you’re baking for the week or prepping for guests, this bread is your new best friend. You can make it the night before and it still tastes amazing the next day.

Let it cool completely before wrapping it up. Use plastic wrap and then a layer of foil if you’re freezing it. Want to serve warm slices without baking fresh each time? Toast it gently or microwave a slice for 10 seconds. That brings the cinnamon aroma back to life.

I’ve found that this bread actually tastes better a day later. The cinnamon swirl softens just enough to mingle with the crumb. So, bake ahead and thank yourself later.

7) Storing Leftover Amish Cinnamon Bread

Store leftovers wrapped in plastic or sealed in an airtight container. It’ll stay good at room temp for about four days. After that, the texture starts to dry out a bit, but you can always toast it back to life.

Freezing? Absolutely. Slice it first so you can grab a piece or two at a time. Wrap in parchment and tuck in a freezer bag. It’s like having a personal stash of comfort ready whenever life needs soft cinnamon carbs.

This bread really is one of those sweet easy recipes you’ll want to keep on repeat. We keep a loaf on the counter most weeks.

8) Try these bread recipes next!

9) Amish Cinnamon Bread Recipe