Sweet Cinnamon Amish Loaf Recipe

Introduction

This Sweet Cinnamon Loaf Amish style bread is a delightful treat with a soft, tender crumb and a warm cinnamon-sugar swirl. Perfect for breakfast, brunch, or an afternoon snack, this loaf combines simple ingredients for a comforting homemade experience.

Ingredients

• 1 cup warm milk (about 105-115°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ⅓ cup granulated sugar
• ½ teaspoon salt
• ¼ cup (½ stick) unsalted butter, softened
• 1 large egg
• 3-3 ½ cups all-purpose flour, plus more for dusting
• ½ cup granulated sugar (for filling)
• 2 tablespoons ground cinnamon
• ¼ cup (½ stick) unsalted butter, melted
• 1 cup powdered sugar (for glaze, optional)
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Warm the milk to 105-115°F in a large bowl. Add the yeast and a teaspoon of sugar. Let sit for 5-10 minutes until foamy.
2. Step 2: Add the remaining sugar, salt, softened butter, and egg to the yeast mixture. Mix until combined.
3. Step 3: Gradually add the flour, one cup at a time, mixing well after each addition. The dough should be slightly sticky but manageable.
4. Step 4: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, or knead for 5 minutes using a dough hook in a stand mixer.
5. Step 5: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise for 1 to 1.5 hours until doubled in size.
6. Step 6: In a small bowl, mix the cinnamon and sugar for the filling. Melt the butter and set aside.
7. Step 7: Punch down the risen dough and roll it into a 12×18 inch rectangle on a floured surface.
8. Step 8: Brush the dough with melted butter, then evenly sprinkle the cinnamon-sugar mixture over it.
9. Step 9: Roll the dough tightly from the long edge into a log, pinching the seam to seal.
10. Step 10: Place the roll seam-side down in a greased 9×5 inch loaf pan.
11. Step 11: Cover the pan and let the dough rise for 30-45 minutes until it reaches the top of the pan.
12. Step 12: Preheat your oven to 350°F (175°C).
13. Step 13: Bake the loaf for 30-35 minutes until golden brown. If it browns too quickly, tent loosely with foil.
14. Step 14: Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
15. Step 15: Whisk the powdered sugar, milk, and vanilla extract together until smooth to make the glaze. Adjust milk to get the desired consistency.
16. Step 16: Drizzle the glaze over the cooled bread, slice, and enjoy!

Tips & Variations

• For extra flavor, add a handful of chopped nuts or raisins to the cinnamon-sugar filling before rolling the dough.
• If you prefer a dairy-free version, substitute the milk and butter with plant-based alternatives.
• Make sure the milk is not too hot when activating the yeast; otherwise, it can kill the yeast and prevent rising.
• To make this bread sweet without glaze, simply dust with powdered sugar after baking.

Storage

Store the sweet cinnamon loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze sliced for up to 3 months. Reheat slices gently in a toaster or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cinnamon loaf without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 5-7 minutes until smooth and elastic. Just make sure to handle the dough gently to develop the gluten.

Is the glaze necessary?

The glaze is optional but adds a sweet, creamy finish that complements the cinnamon filling nicely. You can also skip it or replace it with a simple dusting of powdered sugar if you prefer.

Sweet Cinnamon Amish Loaf Recipe

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★★★★★

4.8 from 83 reviews

• Author: Harper
• Total Time: 2 hours 25 minutes
• Yield: 1 loaf (about 8–10 servings) 1x

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Description

This Sweet Cinnamon Loaf Amish recipe is a classic homemade bread with a rich cinnamon sugar swirl and a drizzle of optional vanilla glaze. The dough is soft and slightly sticky, enriched with butter and egg, and is kneaded to develop a tender crumb. After rising twice, it’s baked to a golden brown perfection, making it a perfect breakfast treat or afternoon snack. The cinnamon sugar filling adds a lovely warm spice note, while the glaze adds a sweet finishing touch.

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Ingredients

Scale 1x2x3x

Dough

• 1 cup warm milk (about 105-115°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ⅓ cup granulated sugar
• ½ teaspoon salt
• ¼ cup (½ stick) unsalted butter, softened
• 1 large egg
• 3–3 ½ cups all-purpose flour, plus more for dusting

Filling

• ½ cup granulated sugar
• 2 tablespoons ground cinnamon
• ¼ cup (½ stick) unsalted butter, melted

Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

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Instructions

1. Activate Yeast: Warm the milk to between 105-115°F in a large bowl. Add the yeast along with 1 teaspoon of sugar and let it sit for 5-10 minutes until foamy, indicating that the yeast is active.
2. Mix Dough Ingredients: Add the remaining ⅓ cup sugar, salt, softened butter, and egg to the yeast mixture. Mix until the ingredients are combined and smooth.
3. Add Flour: Gradually add 3 to 3 ½ cups of all-purpose flour one cup at a time, mixing well after each addition. The dough should feel slightly sticky but still manageable.
4. Knead Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes for kneading.
5. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, until it doubles in size.
6. Prepare Filling: In a bowl, mix together the cinnamon and ½ cup granulated sugar for the filling. Melt ¼ cup butter and set it aside.
7. Roll Dough: Punch down the risen dough to release air. Roll it out on a floured surface into a 12 x 18 inch rectangle.
8. Apply Filling: Brush the melted butter evenly over the rolled dough. Sprinkle the cinnamon-sugar mixture generously on top.
9. Form Loaf: Roll the dough tightly starting from the long edge to form a log. Pinch the seam to seal the roll.
10. Prepare for Second Rise: Place the dough with the seam side down into a greased 9 x 5 inch loaf pan.
11. Second Rise: Cover the pan and let the dough rise for 30-45 minutes until it reaches the top of the pan.
12. Preheat Oven: Preheat your oven to 350°F (175°C) while the dough is rising.
13. Bake Bread: Bake the loaf for 30-35 minutes until golden brown. If the loaf is browning too quickly, tent it loosely with aluminum foil to prevent burning.
14. Cool Bread: Remove from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely.
15. Prepare Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk amount to achieve your desired drizzle consistency.
16. Glaze and Serve: Drizzle the glaze over the cooled bread, slice, and enjoy your delicious cinnamon loaf!

Notes

• Use warm milk between 105-115°F to properly activate the yeast without killing it.
• If your dough feels too sticky, add flour slowly until manageable but avoid adding too much to keep the bread soft.
• Letting the dough rise in a warm, draft-free area ensures proper fermentation and texture.
• If you prefer a less sweet loaf, reduce the sugar in the filling or omit the glaze.
• Glazing the bread is optional but adds sweetness and a shiny finish.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Amish, American

Keywords: sweet cinnamon loaf, Amish bread, cinnamon swirl bread, homemade cinnamon bread, cinnamon sugar loaf