If you’re craving a cozy, homemade loaf that fills your kitchen with the warm scent of cinnamon and sugar, this Amish Cinnamon Bread is the perfect recipe. It’s incredibly soft, rich, and tender — layered with a thick ribbon of cinnamon sugar and finished with a crackly sweet topping.

This quick bread is often associated with traditional Amish-style baking because it relies on simple pantry ingredients, no yeast, and straightforward mixing. The result is a comforting loaf that tastes like a cross between cinnamon swirl bread and coffee cake.

In this complete guide, you’ll learn:

What makes Amish Cinnamon Bread unique
Step-by-step baking instructions
Tips for perfect cinnamon swirls

Healthier maple syrup variation
Storage and freezing tips
Flavor upgrades

FAQs for flawless results

Let’s get started.

What Is Amish Cinnamon Bread?

Amish Cinnamon Bread is a sweet quick bread (no yeast required) made with a rich batter and layered cinnamon sugar swirl. Unlike traditional yeast-based cinnamon bread, this version rises using baking powder and produces a cake-like, ultra-tender crumb.

It’s commonly baked in two loaf pans, making it ideal for sharing or gifting.

Why You’ll Love This Amish Cinnamon Bread

1. No Yeast Required

No proofing or kneading — just mix and bake.

2. Ultra Moist Texture

Butter and milk create a soft, tender crumb.

3. Thick Cinnamon Swirl

Each slice has beautiful marbling.

4. Perfect for Breakfast or Dessert

Serve it with coffee, tea, or as an afternoon treat.

Ingredients for Amish Cinnamon Bread

For the Bread Batter:

1 cup unsalted butter, softened

2 cups granulated sugar
2 large eggs
2 cups buttermilk (or whole milk + 2 tsp vinegar)

4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda

½ teaspoon salt

For the Cinnamon Swirl:

⅔ cup granulated sugar
2 tablespoons ground cinnamon

Why These Ingredients Work

Butter

Provides richness and a soft crumb.

Buttermilk

Adds moisture and slight tang for balanced sweetness.

Baking Powder + Baking Soda

Create lift without yeast.

Cinnamon Sugar Mixture

Forms the signature swirl and crackly top.

How to Make Amish Cinnamon Bread (Step-by-Step)

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.

Step 2: Cream Butter & Sugar

Beat butter and sugar for 2–3 minutes until light and fluffy.

This step ensures a soft, airy loaf.

Step 3: Add Eggs & Milk

Add eggs one at a time. Mix well.
Alternate adding flour mixture and buttermilk until just combined.

Do not overmix.

Step 4: Layer & Swirl

Pour half the batter into each loaf pan.
Sprinkle half the cinnamon sugar mixture over batter.
Add remaining batter on top.

Sprinkle remaining cinnamon sugar.

Use a knife to gently swirl through the batter.

Step 5: Bake

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan 10–15 minutes before transferring to a rack.

Pro Tips for Perfect Cinnamon Swirls

Don’t Over-Swirl

Too much mixing blends layers instead of creating defined swirls.

Use Room Temperature Butter

Ensures smooth batter and even texture.

Check at 50 Minutes

Ovens vary — avoid overbaking.

Healthy Maple-Sweetened Version

Since you prefer healthier sweetener options like maple syrup and coconut oil, here’s a lighter variation:

Swap Instructions:

Replace granulated sugar with 1 ½ cups pure maple syrup

Replace butter with ¾ cup melted coconut oil
Reduce buttermilk slightly (about ¼ cup less)

For swirl:

Mix maple sugar (if available) or coconut sugar with cinnamon.

Texture will be slightly softer and more moist, but still delicious.

Flavor Variations

1. Cream Cheese Cinnamon Bread

Swirl in sweetened cream cheese filling.

2. Apple Cinnamon Bread

Add 1 cup finely diced apples to batter.

3. Cinnamon Raisin Version

Fold in ½ cup raisins.

4. Brown Sugar Swirl

Replace white sugar in swirl with brown sugar for deeper caramel notes.

Storage Instructions

Room Temperature

Wrap tightly and store up to 3 days.

Refrigerate

Up to 1 week (bring to room temperature before serving).

Freeze

Wrap in plastic wrap + foil. Freeze up to 3 months.

Slice before freezing for easy individual servings.

Serving Ideas

Amish Cinnamon Bread is perfect with:

Morning coffee

Afternoon tea
Holiday brunch spreads
Warm with a pat of butter

Lightly toasted

It also makes an excellent edible gift.

Why Amish Cinnamon Bread Is So Popular

This bread combines:

Simple ingredients
Easy preparation
Rich buttery flavor

Sweet cinnamon layers
Moist cake-like texture

It feels nostalgic and homemade — the kind of recipe passed down through generations.

Frequently Asked Questions

Is this the same as Amish Friendship Bread?

No. Friendship bread uses a fermented starter. This is a quick bread without yeast.

Can I bake in one large pan?

Yes, but increase baking time slightly.

Why did my bread sink?

Possible causes:

Underbaking
Overmixing
Too much liquid

Can I reduce sugar?

Yes, but it may slightly affect texture and sweetness balance.

Expert Baking Notes

Weigh flour for best accuracy
Use full-fat dairy for richest texture

Let bread cool fully before slicing for clean cuts
For crisp top, sprinkle extra cinnamon sugar before baking

Final Thoughts

Amish Cinnamon Bread is:

Soft
Buttery
Sweetly spiced

Easy to make
Perfect for sharing

If you want a comforting homemade loaf that looks impressive but requires simple ingredients and no yeast, this recipe delivers every time.

Amish Cinnamon Bread (Soft, Buttery & Swirled with Sweet Cinnamon Sugar)

Author: WAFA LI

Print Recipe

Instructions

Prep: Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan.
Make swirl: Mix cinnamon and sugar. Set aside.
Make batter: In a bowl, whisk flour, sugar, baking soda, and salt. In another bowl, beat egg, bananas, oil, and vanilla. Stir wet into dry until just combined.

Layer: Pour half the batter into pan. Drizzle with half the melted butter, then sprinkle half the cinnamon sugar. Repeat layers.
Swirl (optional): Use a knife to gently swirl layers 2–3 times (don’t overmix).
Bake 55–65 minutes, until a toothpick comes out clean.

Cool in pan 10 minutes, then transfer to a wire rack.

💡 Pro Tips:
– Ripe bananas are key—the spottier, the sweeter!
– For extra richness, add ½ cup chopped walnuts or pecans to the batter.
– Store wrapped at room temp up to 3 days or freeze for 2 months.

Prep Time & Nutrition (per slice, serves 10):