Amish Cinnamon Bread Recipe

Traditional Amish friendship bread requires maintaining a fermented sourdough starter for ten days before you even get to bake. This Amish cinnamon bread recipe gives you that exact same tender, cake-like texture and deep cinnamon flavor without the wait. It is completely starter-free, relying on standard baking powder and baking soda for its lift, making it one of the most reliable quick breads for breakfast you can pull together on short notice.

The crumb is incredibly soft, falling somewhere between a pound cake and a traditional sweet bread, with a thick crust of cinnamon sugar baked right into the top. It serves perfectly alongside morning coffee, but it is sweet enough to double as dessert. If you are exploring bakery recipes easy enough to execute on a weekday, this loaf requires no heavy machinery, no kneading, and zero resting time.

What You Need for the Batter and the Swirl

This recipe uses two separate mixtures: a simple wet batter and a heavy cinnamon sugar blend that gets layered inside and sprinkled heavily on top.

1. 2 cups all-purpose flour
2. 1 cup granulated sugar (for the batter)
3. 1 tsp baking soda
4. 0.5 tsp salt
5. 1 cup buttermilk (or 1 cup milk mixed with 1 tbsp white vinegar)
6. 0.5 cup vegetable oil
7. 1 large egg, room temperature
8. 1 tsp vanilla extract
9. 0.33 cup granulated sugar (for the swirl)
10. 1 tbsp ground cinnamon (for the swirl)

Mixing the Batter Properly

Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan thoroughly with cooking spray or butter. You do not want this sticking to the edges. In a medium bowl, whisk together the one-third cup of sugar and the tablespoon of cinnamon for the swirl mixture, then set it aside.

In a large mixing bowl, combine the flour, the one cup of sugar, baking soda, and salt. In a separate smaller bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently with a spatula. The key to a tender loaf is to stop mixing the second the flour disappears. Overmixing will make the bread dense and rubbery rather than light and cakey.

Creating the Signature Cinnamon Swirl

The layering technique is what gives Amish cinnamon bread its distinct appearance and flavor. Pour exactly half of your prepared batter into the greased loaf pan, smoothing it out so it covers the bottom evenly. Take half of your cinnamon sugar mixture and sprinkle it completely over the wet batter. Do not stir it in.

Carefully pour the remaining half of the batter over the sugar layer. Try to distribute it evenly as you pour so you don’t have to spread it much, which can disturb the sugar line underneath. Finally, sprinkle the remaining cinnamon sugar thickly over the very top of the loaf. This top layer will bake into a slightly crisp, intensely sweet crust that mimics the sticky top of a honey bun bread.

Baking Timing and Texture Checks

Place the pan on the center rack of your oven and bake for 45 to 50 minutes. Because ovens vary and the sugar crust can mask the color of the bread, do not rely purely on sight. At the 40-minute mark, check the center with a toothpick. If it comes out with wet batter, keep baking. If the top sugar crust is browning too rapidly while the center remains wet, loosely tent a piece of aluminum foil over the pan for the final 10 minutes.

When the bread is done, let it cool in the pan for 20 minutes before attempting to remove it. The sugar layer makes the loaf fragile when hot, and turning it out too early will cause it to break in half.

Variations and Ingredient Substitutions

If you prefer a heartier texture and are looking for recipes using quick oats, you can substitute half a cup of the all-purpose flour for quick oats. It changes the crumb slightly, giving it a more rustic, breakfast-muffin feel. While this recipe specifically avoids yeast to remain a quick bread, if you are looking into yeast breads recipes or desserts using yeast, you can convert the flavor profile by using this cinnamon sugar mix as the filling for a rolled yeast dough instead.

If you are wondering what to make with bread flour because you are out of all-purpose, you can use it here, but you must be incredibly gentle when mixing. Bread flour has higher protein, which develops gluten faster, meaning the batter will become tough much quicker than standard flour if overworked.

Storage and Serving

This bread actually tastes better on the second day as the cinnamon flavor permeates the crumb. Store it in an airtight container at room temperature for up to 4 days. If you need quick warm breakfast ideas, slice a piece and toast it lightly in a skillet with a tiny pat of butter to caramelize the sugar crust further.

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Microwave a frozen slice for 30 seconds for an instant treat that tastes exactly like a fresh cinnamon bun recipe homemade from scratch.

FAQ

Do I need a sourdough starter for this recipe?

No. This is a “cheat” version of traditional Amish friendship bread that uses baking soda and buttermilk for lift instead of a ten-day fermented starter.

Can I use regular milk instead of buttermilk?

Yes, but you need the acid to activate the baking soda. Mix one cup of regular milk with one tablespoon of white vinegar or lemon juice, let it sit for 5 minutes to curdle, and use it as a direct substitute.

Why did my bread sink in the middle?

A sunken center usually means the bread was underbaked. The heavy sugar swirl can sometimes trick the eye into thinking the bread is done early. Always test the center with a toothpick.

Can I add nuts or raisins?

Absolutely. Fold half a cup of chopped walnuts, pecans, or raisins directly into the wet batter before you begin layering it in the pan.

Should I swirl the cinnamon sugar with a knife?

You can, but it is not necessary. Leaving it as a flat, even layer creates a striking, distinct line of cinnamon through the center of every slice.