Amish Cinnamon Bread is one of those recipes that never feels complicated, yet it delivers a result that tastes like you spent half the day in the kitchen. It’s a simple batter-based sweet bread—no starter, no long rising time, no fuss. Just pantry ingredients, a mixing bowl, and the promise of two fragrant loaves swirled with warm cinnamon sugar. This recipe has been passed around kitchen tables for years, and it’s still beloved because it works every single time. You can make it as a breakfast bread, a cozy afternoon treat, or a homemade gift that always gets a smile.

What makes Amish Cinnamon Bread special is the contrast between the soft crumb and the cinnamon swirl. The batter itself is rich thanks to butter and buttermilk, giving the bread an almost cake-like tenderness. The cinnamon sugar mixture melts into streaks as it bakes, leaving a caramelized layer on top and a warm, aromatic spiral through the center. If you slice it while still slightly warm, you’ll see the swirl pull apart gently—exactly the way old-school homemade bread should.

This version stays true to the classic method: no yeast, no long steps, just baking soda for lift and a straightforward mixing process. Everything goes into the bowl, gets layered with the cinnamon sugar, and swirled lightly before baking. The top bakes into a crisp sugar crust that crackles when you cut into it. Letting the loaves cool for 10 minutes in the pan helps them settle before transferring them to a rack where the bottoms don’t get soggy. Once cooled, the bread slices cleanly and holds its structure, making it great for freezing or gifting.

Secret Tip

Here’s a secret tip that most people don’t know: add ½ teaspoon of cinnamon directly to the batter. It doesn’t overpower the bread, but it deepens the aroma and gives the loaf a fuller flavor that tastes like it came straight from an Amish bakery. Most older recipes don’t mention this, but it makes a noticeable difference in warmth and balance.

Another trick: spread a little softened butter over the top of the warm loaf once it comes out of the oven. It melts into the cinnamon crust and adds a glossy finish that feels nostalgic and tastes even better the next morning.

This recipe also doubles beautifully—and since it already makes two loaves, you can freeze one for later. Wrap cooled slices individually, freeze them flat, and pull them out whenever you want five seconds of cinnamon joy with your coffee. Whether you’re baking for your family, bringing a gift to neighbors, or stocking your freezer with cozy treats, Amish Cinnamon Bread is the kind of recipe you go back to all year long. Its ingredients are simple, the method is reliable, and the flavor is unforgettable.

Why You’ll Love This Amish Cinnamon Bread

• No yeast
• No starter
• Only basic ingredients
• Soft, moist texture
• Perfect swirl of cinnamon sugar
• Freezes beautifully

The real magic happens when the cinnamon sugar sinks slightly into the batter. It creates pockets of sweetness and warmth that taste a little like the center of a cinnamon roll.

Ingredients

For the Bread
• 4 cups flour
• 2 cups sugar
• 2 cups buttermilk
• 1 cup softened butter
• 2 eggs
• 2 tsp baking soda

For the Cinnamon Sugar
• ⅔ cup sugar
• 2 tsp cinnamon

Step-by-Step Instructions

1. Prep the Pans

Preheat your oven to 350°F (175°C).

Grease two loaf pans with butter or non-stick spray.

2. Mix the Dry Ingredients

In a large mixing bowl, combine:

• flour
• sugar
• baking soda

Whisk until evenly blended.

3. Add Wet Ingredients

Add the softened butter, eggs, and buttermilk to the dry mixture.

Stir until the batter becomes smooth and combined — no dry streaks.

4. Make the Cinnamon Sugar

In a small bowl, mix:

• ⅔ cup sugar
• 2 tsp cinnamon

This will become the sweet swirl inside the bread.

5. Layer the Batter

Pour half of the batter evenly into both prepared loaf pans.

Sprinkle half of the cinnamon sugar mixture over the batter.

6. Add the Second Layer

Pour the remaining batter on top.

Finish with the rest of the cinnamon sugar mixture.

7. Swirl the Loaves

Use a butter knife to gently swirl the cinnamon mixture through the batter.

Don’t overmix—you want visible ribbons.

8. Bake

Bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool & Serve

Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Slice and enjoy warm or at room temperature.

The Secret Trick That Makes This Bread Softer

If you want a more tender crumb, take 1 tablespoon of the buttermilk and whisk it with ½ teaspoon of baking soda before adding it to the batter. It activates the rise faster and gives your bread that soft, melt-in-your-mouth texture Amish bakers love.

Storage, Freezing & Reheating

How to store

Keep the cooled loaves wrapped tightly or in an airtight container for up to 3 days.

How to freeze

Wrap whole loaves or slices in plastic wrap, then foil. Freeze for up to 3 months.

How to reheat

Warm slices in the microwave for 10–12 seconds or in a 300°F oven for 8–10 minutes.

Troubleshooting Guide

The bread came out dry

• Overbaked
• Oven too hot
• Not enough buttermilk

The bread didn’t rise

• Expired baking soda
• Batter overmixed
• Cold oven

Cinnamon swirl sank

• Too much sugar in one place
• Swirled too deeply

Top browned too quickly

• Pans close to top heating element
• Tent with foil halfway through

Frequently Asked Questions About Amish Cinnamon Bread

What makes Amish Cinnamon Bread different from regular cinnamon bread?

Amish Cinnamon Bread is a quick bread, not a yeast bread. It uses buttermilk and baking soda for a soft, tender crumb, and it’s famous for its rich cinnamon-sugar swirl.

Why is my cinnamon bread dense?

Overmixing the batter or using old baking soda makes the bread heavy. Stir only until combined, and always check the freshness of your leavening.

Can I use regular milk instead of buttermilk?

Yes. For each cup of buttermilk, combine 1 tablespoon of lemon juice or vinegar with regular milk and let it sit for 5 minutes before using.

Is Amish Cinnamon Bread the same as Amish Friendship Bread?

No. Friendship Bread uses a sweet starter that ferments for days. This recipe is the shortcut version—no starter, no waiting.

Why did my cinnamon swirl sink to the bottom?

Too much cinnamon sugar in one spot can cause sinking. Sprinkle in even layers and swirl lightly with a knife.

Can I make this recipe without eggs?

Yes. Replace each egg with ¼ cup unsweetened applesauce or ¼ cup plain yogurt.

Can I bake the bread in one loaf pan instead of two?

You can, but you’ll need to increase baking time to 60–70 minutes and tent the top with foil halfway to prevent burning.

Can I add nuts or raisins?

Absolutely. Stir in 1 cup of chopped pecans, walnuts, or raisins for extra texture.

How do I keep the bread moist?

Don’t overbake. Remove the loaves as soon as a toothpick comes out clean. Cooling them under foil also keeps moisture in.

How long does homemade cinnamon bread last?

It keeps for 3 days at room temperature or up to 3 months in the freezer.

You May Also Like…

• Irresistible Amish Sour Cream Cornbread Recipe
• Old-Fashioned Cinnamon Flop Cake Recipe

Amish Cinnamon Bread is one of those simple recipes that feels like it belongs in every kitchen. It comes together quickly, makes two generous loaves, and fills the house with a cozy cinnamon aroma that never gets old. The tender crumb, the sweet swirl, and the no-yeast method make it a dependable favorite you can bake on a quiet afternoon or share with someone who needs a little comfort. Whether you enjoy it warm with butter or save a loaf for later, this is the kind of homemade bread that becomes part of your family routine—the “always turns out right” recipe you’ll come back to again and again.