Name: Amish Cinnamon Bread Recipe (No Yeast, No Fuss, All Flavor)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup butter, softened; 2 cups sugar; 2 eggs; 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar or lemon juice); 4 cups all-purpose flour; 2 tsp baking soda; Cinnamon-Sugar Mix:; 2/3 cup sugar; 2 tsp cinnamon; (Optional: ½ tsp nutmeg or chopped pecans)

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A Sweet Start: My First Bite of Amish Cinnamon Bread recipe

Let me take you back to a crisp fall morning in Pennsylvania Dutch country. We’d stopped at a roadside market, lured by the scent of cinnamon and fresh-baked bread. One bite of that tender, sugary Amish cinnamon bread—and I was hooked.
But here’s the deal: traditional Amish cinnamon bread takes time, often involving a starter. This version? It’s the easy Amish bread recipe that skips the fuss, keeps the flavor, and gets two loaves in the oven in under 20 minutes. Let’s go.

Why This Cinnamon Amish Bread Recipe Is a Keeper

This isn’t just delicious—it’s practical.

Quick Highlights:

No yeast needed (no rise time = faster results).
20 minutes prep, 45–50 minutes bake.
Two loaves per batch or convert to muffins.
Perfect for breakfast, snack, or sweet gift-giving.

What Makes It So Good?

Tender, moist crumb (thank you, buttermilk).
Sweet cinnamon swirl in every bite.
Pantry-friendly ingredients.
Kid-approved, grandma-approved, everyone-approved.

Ingredients You’ll Need for This Amish Cinnamon Bread Recipe

Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk (or 2 cups milk + 2 tablespoons vinegar or lemon juice)
4 cups all-purpose flour
2 teaspoons baking soda

Cinnamon-Sugar Mix:

2/3 cup sugar
2 teaspoons cinnamon

Want a twist? Add ½ teaspoon nutmeg or a handful of chopped pecans for variation.

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

1. Prep Like a Pro

Before you even touch the ingredients, set yourself up for success:

Preheat your oven to 350°F (175°C). This gives your oven time to stabilize. A too-cold or too-hot oven will throw off baking times.
Grease two standard loaf pans (8.5 x 4.5 inches). You can use butter, oil spray, or line them with parchment for easy release. Make sure to coat the corners and edges—this batter likes to stick!

Chef’s tip: Set your butter and eggs out 30 minutes ahead. Room temperature ingredients blend better and give a lighter crumb.

2. Make the Batter

This is where most people mess up, so here’s how to get it right:

In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed. Mix until the mixture looks pale and fluffy—about 2–3 minutes.
Add the eggs one at a time, beating well after each. You’re building structure here, so don’t rush this step.

Now, bring in the rest:

Pour in the buttermilk and give it a light stir. (It might look curdled—that’s normal.)
Add the flour and baking soda and mix just until combined. The moment your batter looks smooth, stop. Overmixing develops gluten, and gluten makes tough bread.

Pro tip: Scrape down the sides and bottom of the bowl. Dry flour pockets like to hide there.

Electric mixer blending cinnamon bread batter surrounded by baking ingredients. — Whipping up magic—this is where the Amish cinnamon bread journey begins.

3. Layer and Swirl

This step gives the bread that beautiful cinnamon ribbon and signature flavor.

Divide half the batter evenly between your prepared loaf pans. Use a spatula to level the surface—it doesn’t have to be perfect.
In a small bowl, mix the cinnamon and sugar (if you haven’t already).
Sprinkle about ¾ of the cinnamon-sugar mixture over the batter. Be generous. This creates the gooey middle layer.
Add the remaining batter on top, smoothing it gently with the back of a spoon.
Top with the remaining cinnamon sugar, then use a butter knife or skewer to swirl it through the loaf. Go deep enough to pull that cinnamon through the batter, but don’t overdo it—you want ribbons, not full-blown chaos.

Chef insight: A light swirl gives contrast. A heavy swirl blends it in and mutes the magic.

Two loaf pans filled with Amish cinnamon bread—one baked, one with raw batter. — One loaf ready to bake, one fresh from the oven—Amish cinnamon bread in the making!

4. Bake and Test

Time to turn that batter into golden perfection.

Place your pans on the middle rack of the oven. Even spacing helps the bread bake evenly.
Bake for 45–50 minutes. Check doneness with a toothpick inserted in the center—it should come out clean or with a few moist crumbs, but no wet batter.
If the tops are browning too fast, loosely cover with foil during the last 10 minutes.

Once done:

Cool in the pans for 10–15 minutes to let the structure set.
Then gently remove and transfer to a wire rack to cool fully (or mostly—warm is heavenly, but hot bread is fragile).

Serving tip: Slice with a serrated knife and serve slightly warm. Add a pat of butter if you’re feeling indulgent.

Amish Cinnamon Bread recipe — Hot from the oven—this is what sweet, cinnamon-filled dreams are made of.

Nutrition Breakdown (Per Serving)

Nutrient	Amount
Calories	372
Carbohydrates	59g
Protein	5g
Fat	13g
Saturated Fat	8g
Cholesterol	54mg
Sodium	179mg
Sugar	35g
Vitamin A	434 IU
Calcium	49mg
Iron	2mg

Tips for the Best Cinnamon Amish Bread Recipe

Chef’s Notes:

Room-temp butter and eggs make a smoother batter.
Don’t skip the swirl—that’s where the magic is.
Want a softer crust? Wrap warm loaves in plastic wrap to steam slightly as they cool.

Storage:

Wrap tightly and keep at room temp for up to 3 days.
Freeze slices individually for an easy morning treat.

More Amish-Inspired Recipes You’ll Love

Amish recipe for banana bread – rich, moist, and great for overripe bananas.
Recipes for Amish bread – explore more traditional and sweet varieties.
Amish cinnamon bread recipe with buttermilk – this one, but let’s be honest, it’s so good we’ll say it twice.

Frequently Asked Questions (FAQ)

What makes this an easy Amish cinnamon bread recipe?

It skips the yeast and starter—no waiting, just mix and bake.

Can I substitute the buttermilk?

Yes. Use regular milk with 2 tablespoons vinegar or lemon juice to sour it. Let sit for 5–10 minutes.

Can I make muffins instead?

Absolutely. Line a muffin tin and bake at 350°F for 20–25 minutes.

How is this different from traditional Amish cinnamon bread recipes?

Traditional versions use a fermented starter. This is the quick, no-fuss alternative with the same cozy flavor.

Is this the same as a cinnamon Amish bread recipe from a starter?

Nope. This is the easy Amish bread recipe version—no starter needed.

Conclusion: Bake It, Slice It, Love It

There’s something special about a warm slice of cinnamon Amish bread—especially when you made it yourself without a starter or hours of waiting. This easy Amish cinnamon bread recipe gives you everything you want: rich flavor, perfect crumb, and that sugary-cinnamon swirl that feels like a hug.

So grab your butter, get mixing, and make this cinnamon Amish bread the way it was meant to be—simple, satisfying, and shareable.

Craving even more cinnamon goodness? Don’t miss our Cinnamon Donut Bread Recipe—it’s like biting into a bakery-fresh donut, but in loaf form.

Try it today, and let your kitchen smell like heaven.

Amish Cinnamon Bread Recipe (No Yeast, No Fuss, All Flavor)