amish cinnamon bread recipe

The Best amish cinnamon bread recipe

Classic Amish Cinnamon Bread

4.5 from 1165 votes

A warm, fragrant loaf of traditional Amish-style cinnamon bread, perfect for breakfast or a cozy snack. Packed with sweet spices and soft texture.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

• 3 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tbsp sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm milk (about 110°F)
• 1 large egg
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract

For the Cinnamon Topping

• ½ cup brown sugar
• 2 tbsp melted butter
• 1 tbsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tbsp chopped walnuts (optional)

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
2. 2
   In a small bowl, dissolve the sugar and yeast in warm milk. Let sit for 5–10 minutes until foamy.
3. 3
   In a large bowl, whisk together flour, salt, baking soda, and remaining 1 tbsp sugar. Add the yeast mixture, egg, softened butter, and vanilla. Mix until combined.
4. 4
   Gradually add dry ingredients to wet, mixing until a soft dough forms. If too sticky, add 1–2 tbsp flour. Knead lightly for 2 minutes.
5. 5
   Place dough in the greased loaf pan and cover with a damp towel. Let rise in a warm place for 1–2 hours, or until doubled in size.
6. 6
   Preheat oven to 375°F (190°C). Prepare the cinnamon topping by mixing brown sugar, melted butter, cinnamon, nutmeg, cloves, and walnuts (if using).
7. 7
   After the dough has risen, brush the top with melted butter (optional). Spread the cinnamon topping evenly over the dough.
8. 8
   Bake for 45–50 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

🔧Equipment

• Mixing bowls (2)
• Whisk
• Measuring cups and spoons
• Stand or hand mixer
• Oven
• Loaf pan (9×5-inch)
• Pastry brush (optional, for butter coating)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 750mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 10g

📝Notes

Tips

• For extra richness, brush the dough with melted butter before adding the cinnamon topping.
• Let the bread cool completely before slicing to prevent a gummy texture.
• Substitute walnuts with pecans or raisins for variety.
• Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

TraditionalAdjustments

• Some recipes call for adding 1 tsp lemon zest for brightness.
• A pinch of cardamom can enhance the warm spice flavor.

❓ Frequently Asked Questions About Amish Cinnamon Bread

What is the key difference between Amish cinnamon bread and traditional cinnamon rolls?

The key difference lies in the dough and preparation method. Amish cinnamon bread typically uses a simple yeast-raised dough made with whole wheat or rye flour, while traditional cinnamon rolls often rely on a richer, sweeter dough with a higher sugar content and sometimes include a white flour base. Additionally, Amish bread is baked directly in a loaf pan, whereas cinnamon rolls are usually rolled out into a log shape before baking.

Why does the Amish cinnamon bread recipe sometimes include rye flour?

Rye flour is a traditional ingredient in many Amish recipes, including cinnamon bread, because it adds a distinct, slightly tangy flavor and a chewier texture. The Amish often use rye flour to enhance the depth of flavor and create a heartier loaf. Additionally, rye flour can help balance the sweetness of the cinnamon and sugar, making the bread more complex and satisfying.

How long does it rise time typically take for Amish cinnamon bread?

The rise time for Amish cinnamon bread usually ranges from 1 to 3 hours, depending on the temperature and the type of yeast used. The dough should be allowed to double in size before it is shaped into a loaf and baked. For best results, place the dough in a warm, draft-free location, like a warm oven with the light on or a slightly warm kitchen.

Can I substitute ingredients like honey or applesauce for the traditional sugar and butter in this recipe?

Yes, you can make substitutions to suit your preferences, but keep in mind that the flavor and texture may vary. For example:
– Honey can replace sugar, but use it at a 1:1 ratio and reduce the liquid slightly (since honey is thicker).
– Applesauce can replace butter, but it will add moisture and slightly alter the texture. Use a 1:1 ratio but reduce the overall fat content by about 20%.
For the best results, stick to the original recipe for a classic Amish taste, but these substitutions can work if you’re looking for a variation.

What tips can help ensure my Amish cinnamon bread rises properly and doesn’t collapse?

To achieve a well-rised Amish cinnamon bread without collapsing:
1. Use fresh yeast – Ensure your yeast is active by dissolving it in warm water with a pinch of sugar before adding to the dough.
2. Room temperature ingredients – Let all ingredients (dough, butter, milk) sit at room temperature for about 30 minutes before mixing to ensure proper yeast activation.
3. Knead thoroughly – Overworking the dough can cause it to collapse; knead just until smooth and elastic.
4. Shape correctly – Press the dough gently into a loaf pan, ensuring it’s sealed well to prevent air pockets that could cause sinking.
5. Rest after shaping – Let the shaped dough rest for 15–30 minutes before baking to allow it to relax and rise properly.
6. Bake at the right temperature – Use a preheated oven set to 350°F (175°C) for consistent baking.
7. Check for doneness early – The bread is done when it’s golden brown and a toothpick inserted comes out clean (or with a few moist crumbs).