Amish Cinnamon Bread: A Timeless Recipe for Sweet Comfort

Amish Cinnamon Bread is a delightful treat, a testament to simple ingredients transformed into a comforting and flavorful delight. This bread, known for its soft texture, sweet cinnamon swirl, and irresistible aroma, is a beloved staple in Amish communities and has gained popularity worldwide. It’s perfect for breakfast, brunch, or even a sweet snack any time of day. This recipe offers a detailed guide to making authentic Amish Cinnamon Bread at home, ensuring a delicious result every time.

What Makes Amish Cinnamon Bread Special?

Several factors contribute to the unique appeal of Amish Cinnamon Bread:

* **Simplicity:** The recipe relies on basic ingredients readily available in most kitchens: flour, sugar, yeast, milk, butter, eggs, and cinnamon. The focus is on technique and quality rather than exotic components.
* **Soft Texture:** The use of milk and butter creates a remarkably soft and tender crumb. The dough is enriched, resulting in a bread that stays moist and delicious for days.
* **Cinnamon Swirl:** The generous swirl of cinnamon-sugar filling is the star of the show. It provides a burst of warm, comforting flavor that permeates every slice.
* **Versatility:** Amish Cinnamon Bread is incredibly versatile. It can be enjoyed plain, toasted, or even used to make French toast. It pairs well with coffee, tea, or a glass of milk.
* **Timeless Appeal:** This recipe has been passed down through generations, representing a tradition of simple pleasures and homemade goodness.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

**For the Dough:**

* 1 cup warm milk (about 105-115°F)
* 2 ¼ teaspoons active dry yeast (1 packet)
* ⅓ cup granulated sugar
* ½ teaspoon salt
* ¼ cup unsalted butter, melted
* 1 large egg, lightly beaten
* 3 ½ – 4 cups all-purpose flour, plus more for dusting

**For the Cinnamon Filling:**

* ½ cup granulated sugar
* 2 tablespoons ground cinnamon
* ¼ cup unsalted butter, softened

**For the Optional Glaze:**

* 1 cup powdered sugar
* 2-3 tablespoons milk
* ½ teaspoon vanilla extract (optional)

Equipment Needed

* Large mixing bowl or stand mixer
* Measuring cups and spoons
* 9×5 inch loaf pan
* Small saucepan (for melting butter)
* Plastic wrap
* Clean kitchen towel
* Rolling pin
* Pastry brush (optional, for spreading softened butter)

Step-by-Step Instructions

Now, let’s dive into the step-by-step instructions for making this delectable bread:

**Step 1: Activate the Yeast**

In a large mixing bowl (or the bowl of your stand mixer), combine the warm milk and active dry yeast. Gently stir to dissolve the yeast. Let the mixture sit for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use.

**Why is this important?** Activating the yeast ensures that your bread will rise properly. If the yeast doesn’t foam, it may be inactive, and you’ll need to start with fresh yeast.

**Step 2: Combine Wet Ingredients**

To the yeast mixture, add the sugar, salt, melted butter, and beaten egg. Mix well until all ingredients are combined. The mixture should be smooth and slightly creamy.

**Step 3: Gradually Add Flour**

Gradually add the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment. Continue adding flour until the dough starts to pull away from the sides of the bowl and forms a shaggy mass. You may not need to use all 4 cups of flour; the amount needed will vary depending on humidity and other factors.

**Pro Tip:** Be careful not to add too much flour, as this can make the bread dry. The dough should be slightly sticky to the touch.

**Step 4: Knead the Dough**

Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes. The dough should be soft and pliable.

**Why is kneading important?** Kneading develops the gluten in the flour, which gives the bread its structure and chewiness.

**Step 5: First Rise**

Place the kneaded dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This process is called the first rise.

**Tips for a successful rise:**

* **Warm Place:** Find a warm, draft-free spot for the dough to rise. A slightly warm oven (turned off) or a sunny windowsill can work well.
* **Patience:** The rising time will vary depending on the temperature of your environment. Be patient and allow the dough to fully double in size.

**Step 6: Prepare the Cinnamon Filling**

While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the sugar and cinnamon. Mix well and set aside.

**Step 7: Roll Out the Dough**

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a rectangle, approximately 12×18 inches.

**Step 8: Add the Cinnamon Filling**

Spread the softened butter evenly over the rolled-out dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Gently press the filling into the dough to help it adhere.

**Step 9: Roll Up the Dough**

Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it closed. This will prevent the cinnamon filling from escaping during baking.

**Step 10: Place in Loaf Pan**

Carefully place the rolled-up dough log into a greased 9×5 inch loaf pan. Ensure the seam is facing down to prevent the bread from unrolling during baking.

**Step 11: Second Rise**

Cover the loaf pan with plastic wrap or a clean kitchen towel. Let the dough rise for a second time in a warm place for 30-45 minutes, or until it has risen slightly above the edge of the pan.

**Step 12: Bake the Bread**

Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until it is golden brown and the internal temperature reaches 190-200°F (88-93°C). If the top of the bread starts to brown too quickly, tent it with aluminum foil.

**Why check the internal temperature?** Using a food thermometer ensures that the bread is fully baked and safe to eat.

**Step 13: Cool the Bread**

Remove the bread from the oven and let it cool in the loaf pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely. This prevents the bottom of the bread from becoming soggy.

**Step 14: Make the Optional Glaze (While the bread is cooling)**

While the bread is cooling, prepare the optional glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract (if using) until smooth. Add more milk if needed to reach your desired consistency. The glaze should be pourable but not too thin.

**Step 15: Glaze the Bread (Optional)**

Once the bread has cooled completely, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Tips for Success

* **Use Fresh Yeast:** Ensure your yeast is fresh and active for optimal results. If you’re unsure, test it by combining it with warm water and sugar. It should foam within a few minutes.
* **Don’t Overmix the Dough:** Overmixing can result in tough bread. Mix until the ingredients are just combined.
* **Allow Adequate Rising Time:** Patience is key! Give the dough enough time to rise properly, as this will result in a light and airy bread.
* **Control the Oven Temperature:** Accurate oven temperature is crucial for even baking. Use an oven thermometer to ensure your oven is properly calibrated.
* **Cool Completely Before Slicing:** Allow the bread to cool completely before slicing to prevent it from becoming gummy.

Variations and Additions

* **Nuts:** Add chopped pecans or walnuts to the cinnamon filling for extra flavor and texture.
* **Raisins:** Sprinkle raisins over the dough along with the cinnamon-sugar mixture.
* **Cream Cheese Filling:** Replace the butter in the filling with softened cream cheese for a tangy twist.
* **Apple Cinnamon Bread:** Add diced apples to the cinnamon filling for a fall-inspired treat.
* **Chocolate Chips:** Sprinkle chocolate chips over the dough along with the cinnamon-sugar mixture for a decadent version.
* **Maple Glaze:** Substitute maple syrup for some of the milk in the glaze for a richer flavor.

Serving Suggestions

Amish Cinnamon Bread is delicious on its own, but here are some serving suggestions to elevate your experience:

* **Toasted with Butter:** Toast slices of cinnamon bread and spread with butter for a simple yet satisfying breakfast.
* **French Toast:** Use cinnamon bread to make French toast for a sweet and flavorful twist on a classic.
* **With Coffee or Tea:** Enjoy a slice of cinnamon bread with a warm cup of coffee or tea for a relaxing treat.
* **Dessert with Ice Cream:** Serve warm cinnamon bread with a scoop of vanilla ice cream for a delightful dessert.
* **Gift Giving:** Amish Cinnamon Bread makes a thoughtful and appreciated gift for friends and family.

Storage Instructions

* **Room Temperature:** Store leftover cinnamon bread in an airtight container at room temperature for up to 3 days.
* **Freezer:** For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.

Recipe Summary

**Amish Cinnamon Bread**

A soft, sweet, and comforting bread with a delicious cinnamon swirl. Perfect for breakfast, brunch, or a snack.

**Prep Time:** 30 minutes
**Rise Time:** 2-2.5 hours
**Cook Time:** 30-35 minutes
**Total Time:** Approximately 3.5-4 hours
**Yield:** 1 loaf

**Ingredients:**

* **Dough:**
* 1 cup warm milk (105-115°F)
* 2 ¼ teaspoons active dry yeast
* ⅓ cup granulated sugar
* ½ teaspoon salt
* ¼ cup unsalted butter, melted
* 1 large egg, lightly beaten
* 3 ½ – 4 cups all-purpose flour
* **Filling:**
* ½ cup granulated sugar
* 2 tablespoons ground cinnamon
* ¼ cup unsalted butter, softened
* **Glaze (Optional):**
* 1 cup powdered sugar
* 2-3 tablespoons milk
* ½ teaspoon vanilla extract (optional)

**Instructions:**

1. Activate the yeast in warm milk for 5-10 minutes.
2. Add sugar, salt, melted butter, and egg to the yeast mixture. Mix well.
3. Gradually add flour until a shaggy dough forms.
4. Knead the dough for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise for 1-1.5 hours, or until doubled.
6. Prepare the cinnamon filling by combining sugar and cinnamon.
7. Roll out the dough into a 12×18 inch rectangle.
8. Spread softened butter over the dough, then sprinkle with cinnamon-sugar mixture.
9. Roll up the dough tightly into a log and pinch the seam to seal.
10. Place in a greased loaf pan, seam side down.
11. Cover and let rise for 30-45 minutes, or until slightly above the pan’s edge.
12. Preheat oven to 350°F (175°C) and bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
13. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
14. Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract (if using).
15. Drizzle glaze over the cooled bread.
16. Slice and serve.

Conclusion

Amish Cinnamon Bread is more than just a recipe; it’s an experience. From the comforting aroma that fills your kitchen to the first bite of its soft, cinnamon-swirled goodness, this bread is sure to become a family favorite. So gather your ingredients, roll up your sleeves, and embark on a baking adventure that will transport you to a simpler time. Enjoy!