Easy Grandma’s Amish Cinnamon Bread

Hey there, sweet friends! Oh my goodness, you're in for such a treat today! My grandma and I spent the most wonderful morning baking this amazing amish cinnamon bread recipe, and I just couldn't wait another minute to share it with my favorite people—that's you! ❤️ This bread is my absolute go-to when I need something quick and delicious that makes the whole house smell like heaven.

Plus, my dear grandma (who gives the best hugs AND baking advice) shared her special secret trick that takes this bread from great to absolutely mind-blowing! This amish cinnamon bread recipe has been hugged and loved in our family for generations, and I promise it'll bring your whole family running to the kitchen the moment that magical cinnamon aroma starts dancing through your home.

Ingredients

Here's what you'll need to make this delicious amish cinnamon bread recipe. Check out the image below to see all the ingredients prepped and ready to go!

For the bread:

• 1 cup Challenge butter, softened (2 sticks) - take this out at least 1 hour before baking!
• 2 cups granulated sugar - regular white sugar works best for this recipe
• 2 large eggs - room temperature eggs incorporate much better
• 2 teaspoons vanilla extract - pure vanilla, not imitation, makes a huge difference
• 2 cups buttermilk - the full-fat version gives the best texture
• 4 cups all-purpose flour - unbleached if you have it, but regular works fine too
• 2 teaspoons baking soda - check that it's fresh; older baking soda won't rise as well

For the cinnamon-sugar topping:

• ⅔ cup granulated sugar - granulated works better than brown sugar for the classic texture
• 2 teaspoons ground cinnamon - Ceylon cinnamon has a lighter, more delicate flavor if you can find it

I love using Challenge butter in this amish cinnamon bread recipe because it creates that perfect, rich texture that makes this bread so special. Grandma swears it has a higher butterfat content, which gives the bread that melt-in-your-mouth quality. The buttermilk is another key ingredient that gives the bread its signature soft crumb and slight tanginess that balances the sweetness—if you notice your buttermilk has separated a bit, don't worry, that's totally normal! Just give it a quick stir before measuring.

My grandma always says the quality of your vanilla extract makes a huge difference in this recipe, so use the good stuff if you can! She taught me to look for "pure vanilla extract" on the label and avoid anything labeled as "vanilla flavoring." And here's a little secret: measure the vanilla over the sink—that way if you accidentally pour a little extra (which Grandma always does "accidentally on purpose"), it won't be a problem!

Instructions

Follow these steps to make the perfect amish cinnamon bread recipe. Don't forget to check out the step-by-step images to guide you!

• Step 1: Preheat the oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans and set aside. Tip: I like to line the bottom with a small strip of parchment paper for extra insurance against sticking, but Grandma says I'm being overly cautious!
• Step 2: In a large bowl, cream together the butter, sugar, eggs, and vanilla using a handheld mixer. Grandma always says to beat it until it's light and fluffy—about 3 minutes—to get that perfect texture in your cinnamon amish bread recipe. The mixture should noticeably change color and become pale yellow. This incorporates air that helps the bread rise, so don't rush this step!

• Step 3: Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined. Be careful not to overmix! My grandma always taps the side of the bowl gently with her spatula when she's done—it's her way of saying "that's enough mixing!" You'll still see a few small flour streaks in the batter, and that's perfectly fine—they'll bake out. Overmixing develops gluten, which makes the bread tough instead of tender.
• Step 4: In a small bowl, combine the cinnamon-sugar topping ingredients and mix well. This simple mixture is what gives the recipe for amish cinnamon bread its signature flavor and beautiful swirl. Grandma rubs the cinnamon and sugar together between her fingers to make sure the cinnamon is evenly distributed without clumps.

• Step 5: Divide half of the batter between the two prepared pans. The batter will be thick, and that's exactly what you want for this amish cinnamon bread recipes. Use a kitchen scale if you have one to divide the batter evenly—each pan should get about 2 cups of batter in this first layer.
• Step 6: Evenly sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans. This is where the magic happens in this recipe amish cinnamon bread! Don't be shy here—spread it right to the edges for maximum cinnamon flavor in every bite.

• Step 7: Spread the remaining batter evenly over the top of both pans. Grandma taught me to wet my spatula with a little water to make spreading easier. This second layer is tricky because the batter wants to stick to the cinnamon-sugar. Work slowly, dropping small dollops all over the surface before gently spreading them together.
• Step 8: Evenly sprinkle the remaining cinnamon-sugar over the top of both loaves. With a butter knife, cut a few swirl marks through the batter in both pans to create that beautiful marbled effect. My grandma's perfect swirl technique: insert the knife all the way to the bottom and make about 8-10 figure-eight patterns throughout each loaf. Don't overdo it—you want distinct swirls, not a completely mixed batter.

• Step 9: Bake for 45 minutes or until a toothpick inserted near the center tests clean. Your kitchen will smell absolutely heavenly! If your toothpick has moist crumbs but no wet batter, that's perfect! If the tops start browning too quickly, loosely cover with foil for the last 10-15 minutes of baking.
• Step 10: Allow the bread to cool for 20 minutes in the pan before removing to wire racks to cool completely. This patience pays off with the perfect amish cinnamon bread recipe texture. The bread continues baking from residual heat even after it's out of the oven. If you try to remove it too soon, it might fall apart. After 20 minutes, run a knife around the edges to loosen before turning out.

Extra tip from Grandma: Even though it's tempting to cut into the warm bread immediately, waiting until it's completely cool (at least 2 hours) allows the texture to set properly. She always says, "Patience makes perfect bread!"

Cooking Tips

Don't worry if your swirl pattern isn't perfect—each loaf of this amish cinnamon bread recipe turns out uniquely beautiful! Here are a few tips to make this recipe foolproof:

• Make sure your butter is truly softened, not melted. Grandma leaves hers out for at least an hour before baking.
• Room temperature eggs blend much better into the batter, resulting in a more consistent texture in your cinnamon amish bread recipe.
• When you're making the swirls with your knife, don't overdo it! Five or six gentle swipes through the batter is all you need for that perfect marbling in your recipe for amish cinnamon bread.
• The toothpick test never lies—if it comes out with wet batter, give your bread a few more minutes in the oven.

Personal Anecdotes

This amish cinnamon bread recipe became my go-to for school bake sales after my kids' friends kept requesting it. One weekend, I had to make four loaves because my daughter promised her entire soccer team they could try "mom's famous cinnamon bread." My grandma got such a kick out of hearing that her recipe was famous with the third-grade crowd! There's something about the warm cinnamon smell of these amish cinnamon bread recipes that brings people together.

Substitutions

If you need to adjust this recipe for dietary preferences, here are some easy swaps for your amish cinnamon bread recipe:

• For a dairy-free version, use plant-based butter and substitute the buttermilk with 2 cups of almond milk mixed with 2 tablespoons of lemon juice.
• If you're out of buttermilk, you can make your own by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of milk and letting it sit for 5 minutes.
• For a reduced-sugar option in your recipe amish cinnamon bread, you can cut the sugar by ⅓ in both the bread and topping without dramatically affecting the texture.

Variations

Want to mix things up with your amish cinnamon bread recipe? Try these fun variations:

• Add 1 cup of chopped apples to the batter for an apple cinnamon version that's perfect for fall.
• Mix in ½ cup of chopped nuts (walnuts or pecans work great) to add some crunch to your cinnamon amish bread recipe.
• For a chocolate twist on this recipe for amish cinnamon bread, add ½ cup of mini chocolate chips to the batter.
• During the holidays, add ½ teaspoon of nutmeg and ¼ teaspoon of cloves to the cinnamon-sugar mixture for a festive spiced version of amish cinnamon bread recipes.

Equipment

Here's what we use to make this amish cinnamon bread recipe:

• Two 9×5-inch loaf pans (metal or glass both work well)
• Handheld electric mixer (though a stand mixer works too)
• Rubber spatula
• Mixing bowls
• Measuring cups and spoons
• Butter knife for swirling

If you're using something different, here's how to adjust: Smaller loaf pans will work, but you might need to fill them less full and adjust the baking time. If baking in a glass pan, reduce the oven temperature by 25 degrees F for this recipe amish cinnamon bread.

Storage

Here's how to store this amish cinnamon bread recipe and keep it fresh:

• Once completely cooled, wrap the loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap the cooled bread in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
• To refresh slightly stale bread, warm individual slices in the microwave for 10-15 seconds or toast lightly.
• This cinnamon amish bread recipe actually tastes even better the day after baking, as the flavors have time to meld together!

FAQ

Conclusion

Making this amish cinnamon bread recipe with my grandma reminded me why I love cooking so much—it's not just about the food, but the memories we create along the way. The warm, comforting smell of cinnamon filling the kitchen as we wait for the bread to bake gives us the perfect opportunity to catch up and share stories.

This recipe for amish cinnamon bread is more than just a delicious treat; it's a way to bring people together. Whether you're making it for a weekend breakfast, a coffee date with friends, or just because you're craving something sweet, I hope this recipe becomes a favorite in your home too!

If you loved this cinnamon amish bread recipe, check out these other family favorites: The Best German Chocolate Cake Recipe and Homemade Cookie Butter Latte.

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Pairing

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Grandma’s Classic Amish Cinnamon Bread

This Amish Cinnamon Bread is a soft, buttery quick bread swirled with sweet cinnamon sugar. It’s a family-favorite recipe passed down from Grandma, ready in under an hour—perfect for busy moms and cinnamon lovers alike!

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Course: Dessert

Cuisine: American

Keyword: Amish Cinnamon Bread, cinnamon swirl loaf, easy cinnamon bread recipe, Grandma’s bread recipe, quick bread

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 16 slices

Calories: 340kcal

Cost: $8

Equipment

• 2 9×5-inch loaf pans Line bottoms with parchment for easy removal.
• 1 Handheld electric mixer For creaming butter and sugar.
• 1 Rubber spatula Ideal for folding ingredients gently.
• 2-3 Mixing bowls For wet, dry, and topping mixes.
• 1 set Measuring cups and spoons For accurate measurements.
• 1 Butter knife Used for swirling the cinnamon-sugar layer.

Ingredients

For the Bread:

• 1 cup Butter Softened; Challenge butter preferred for texture.
• 2 cups Granulated sugar White sugar for best result.
• 2 Large eggs Room temperature.
• 2 teaspoon Vanilla extract Use pure vanilla, not imitation.
• 2 cups Buttermilk Full-fat; stir if separated.
• 4 cups All-purpose flour Unbleached if available.
• 2 teaspoon Baking soda Ensure freshness for proper rise.

For the Cinnamon-Sugar Topping:

• ⅔ cup Granulated sugar White sugar for classic texture.
• 2 teaspoon Ground cinnamon Ceylon cinnamon preferred for a light flavor.

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans and optionally line the bottoms with parchment paper.
• In a large bowl, cream butter, sugar, eggs, and vanilla using a handheld mixer for 3 minutes until light and fluffy.
• Add buttermilk, flour, and baking soda. Fold with a rubber spatula just until combined—do not overmix. A few flour streaks are okay.
• In a small bowl, mix cinnamon and sugar thoroughly. Rub between fingers for even distribution.
• Divide half the batter evenly into the two loaf pans (approx. 2 cups per pan). Sprinkle ¾ of the cinnamon-sugar mixture evenly over the batter.
• Add the remaining batter on top in dollops and spread carefully. Sprinkle remaining cinnamon-sugar mix over the top of each loaf.
• Using a butter knife, swirl the batter in each pan by making 8–10 gentle figure-eight motions through the full depth of the batter.
• Bake for 45 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
• Let the loaves cool in the pans for 20 minutes, then remove and place on wire racks. Wait at least 2 hours before slicing for best texture.

Notes

• Let the batter rest for 10 minutes before adding to pans—Grandma’s trick for extra fluffy texture.
• For a dairy-free version, use plant-based butter and almond milk with 2 tablespoon lemon juice.
• Substitute homemade buttermilk by mixing 2 tablespoon lemon juice or vinegar with 2 cups of milk.
• Add 1 cup of chopped apples or ½ cup chopped nuts for a fun variation.
• Store wrapped at room temperature for 3 days or freeze for up to 3 months.
• Bread tastes even better the next day as the cinnamon flavor deepens!

Nutrition

Serving: 1slice | Calories: 340kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 260mg | Potassium: 115mg | Fiber: 1g | Sugar: 25g | Vitamin A: 400IU | Calcium: 60mg | Iron: 1.8mg