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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Roll Dough: Punch down the risen dough to release air. Roll it out on a floured surface into a 12 x 18 inch rectangle.
- Apply Filling: Brush the melted butter evenly over the rolled dough. Sprinkle the cinnamon-sugar mixture generously on top.
- Form Loaf: Roll the dough tightly starting from the long edge to form a log. Pinch the seam to seal the roll.
- Prepare for Second Rise: Place the dough with the seam side down into a greased 9 x 5 inch loaf pan.
- Second Rise: Cover the pan and let the dough rise for 30-45 minutes until it reaches the top of the pan.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough is rising.
- 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.
- 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.
- Prepare Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk amount to achieve your desired drizzle consistency.
- 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
