Okay, friends, let’s talk *Amish Cinnamon Bread*! Seriously, is there anything better than that warm, cinnamony smell wafting through the house? This recipe? It’s pure comfort. Simple ingredients, amazing taste. And the best part? You don’t need to be a baking wizard to pull it off.
Now, this isn’t just *any* Amish Cinnamon Bread recipe. This one’s been passed down in my family for generations. My great-aunt Millie, bless her heart, got it from a friend in Lancaster County, Pennsylvania, years ago, and it’s been a family staple ever since. Me? I’ve tweaked it a *tiny* bit (Millie would probably roll her eyes!), but the soul of the recipe is all hers, all comforting goodness.
I’m Maxine Holloway. I run a small supper club out of my kitchen and show folks how to cook. My grandma taught me that food is love, and I think *Amish Cinnamon Bread* embodies just that. It’s seriously a hug in bread form. So, let’s get baking!
Why You’ll Love This Amish Cinnamon Bread Recipe
Okay, so why *this* Amish Cinnamon Bread recipe? Trust me, there are a million out there. But here’s why this one is special:
- It’s ridiculously easy. Seriously, if I can do it, you can do it.
- The taste is outta this world! That perfect balance of sweet cinnamon and soft, fluffy bread? *chef’s kiss*
- It fills your house with the most amazing smell. Instant cozy vibes, I promise.
- It’s my Great-Aunt Millie’s recipe (well, *mostly*!). She had a special touch, and you can taste it.
- Plus, it’s perfect for breakfast, brunch, or even dessert. I mean, who are we kidding? Any time is cinnamon bread time!
Ingredients for Amish Cinnamon Bread
Alright, let’s gather our goodies! Don’t worry if you don’t have *everything* perfect. Baking should be fun, not stressful! Just try to get as close as you can. So, for this particular *Amish Cinnamon Bread*, here’s what you’ll need:
For the Dough:
- 1 cup warm milk (about 105-115°F – warm, but not *too* hot, okay?)
- 2 1/4 teaspoons active dry yeast (that’s one standard packet, folks)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract (the *good* stuff, if you have it!)
- 3 cups all-purpose flour, plus more for dusting (don’t be shy with that dusting!)
- 1/2 teaspoon salt
For the Cinnamon Filling:
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon (wow, that smells so good already!)
- 1/4 cup unsalted butter, softened
How to Make Amish Cinnamon Bread: Step-by-Step Instructions
Okay, team, here’s where we get our hands dirty (in the best way possible!). Don’t be intimidated; this *Amish Cinnamon Bread* recipe is totally doable. Just follow along, and you’ll be rewarded with the most amazing bread EVER.
- Proof the Yeast: First, warm up that milk. You want it nice and cozy for the yeast, think baby-bottle warm. Stir in the yeast and a teaspoon of the sugar. Let it sit for about 5-10 minutes, until it gets all foamy and bubbly. That means your yeast is alive and ready to rock! If it *doesn’t* foam, your yeast might be dead. Sad, I know! Toss it and try again with fresh yeast.
- Mix the Dough: In a large bowl (or the bowl of your stand mixer – showoff!), combine the foamy yeast mixture with the remaining sugar, melted butter, egg, and vanilla. Mix it all up until it’s nice and combined.
- Add the Flour: Gradually add the flour and salt. If you’re using a stand mixer, use the dough hook attachment. Mix until a soft dough forms. It’ll be a little sticky, and that’s okay! Don’t add *too* much extra flour, or your bread will be dry.
- Knead the Dough: Turn the dough out onto a lightly floured surface (see? Told ya to dust!). Knead for about 5-7 minutes, until it’s smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about the same amount of time. You’ll know it’s ready when it springs back when you poke it.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about an hour, or until doubled in size. I like to put mine in the oven with just the oven light on—works like a charm!
- Make the Filling: While the dough is rising, whisk together the brown sugar and cinnamon in a small bowl. Set aside. Also, make sure that butter is soft! Makes everything easier.
- Assemble the Bread: Punch down the risen dough (good stress relief, right?). Roll it out into a large rectangle, about 12×18 inches. Spread the softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture.
- Roll It Up: Starting from one of the long edges, roll the dough tightly into a log. Pinch the seam to seal it.
- Slice and Place: Cut the log into 12 equal slices. Place the slices cut-side up in a greased 9×13 inch baking dish. They should be snug, but not *too* crowded.
- Second Rise: Cover the dish with plastic wrap or a clean kitchen towel and let it rise again for about 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the *Amish Cinnamon Bread* for 25-30 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean. If it starts to brown too quickly, tent it with foil.
- Cool and Devour!: Let the bread cool in the pan for a few minutes before slicing and serving. Seriously, grab a slice while it’s still warm. You deserve it!
Tips for the Best Amish Cinnamon Bread
Want your *Amish Cinnamon Bread* to be truly amazing? I’ve got a few tricks up my sleeve (or rather, flour on my apron!) that’ll help you bake a loaf that’ll knock everyone’s socks off:
- Don’t Kill the Yeast!: Make sure your milk isn’t *too* hot when proofing the yeast. Too hot, and you’ll kill it. Too cold, and it won’t activate. Aim for that sweet spot of 105-115°F.
- Soft Butter is Key: Seriously, don’t try to spread cold butter on that dough. Let it soften properly, or you’ll end up tearing the dough.
- Don’t Overbake!: Overbaked cinnamon bread is sad bread. Start checking for doneness around 25 minutes, and tent it with foil if it’s browning too fast.
- Patience, Grasshopper!: Let the dough rise fully both times. A good rise means a light, fluffy bread. Rushing it never pays off.
Storing Your Delicious Amish Cinnamon Bread
Okay, so you’ve baked this beautiful *Amish Cinnamon Bread*…but what if you have leftovers (gasp!)? No worries, I’ve got you covered!
For short-term storage (like, if you think you’ll devour it within a day or two), just wrap it tightly in plastic wrap or keep it in an airtight container at room temperature. For longer storage, you can totally freeze it! Just wrap it really well (I like to use a layer of plastic wrap and foil) and it’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight at room temperature. You can even pop it in the microwave for a few seconds (or in a warm oven) to get that fresh-baked feel again!
Frequently Asked Questions About Amish Cinnamon Bread
Got questions about making this *Amish Cinnamon Bread*? Don’t sweat it! I’ve probably asked them myself at some point. Here are a few of the most common ones I get:
Can I use a different kind of flour?
Sure thing! All-purpose flour is my go-to, but you could also use bread flour for a chewier texture. I wouldn’t recommend cake flour, though—it’s too delicate for this bread. And if you’re feeling adventurous, you could try a whole wheat blend (maybe 1 cup whole wheat, 2 cups all-purpose) for a nutty flavor. Just remember, different flours absorb liquid differently, so you might need to adjust the amount of liquid slightly.
How do I know when the bread is done?
Ah, the million dollar question! Besides the toothpick test (which should come out clean or with just a few moist crumbs), look for a deep golden brown color. Also, the bread should sound hollow if you tap on it lightly. If it starts to get too brown on top before it’s cooked through, just tent it with foil. Nobody likes a burnt top!
Can I add nuts or raisins to this Amish Cinnamon Bread?
Absolutely! Feel free to get creative. Chopped pecans or walnuts would be delicious in the filling. Raisins or cranberries would also be amazing. Just sprinkle them on top of the butter before you add the cinnamon-sugar mixture. About 1/2 cup should be enough, but hey, who am I to limit your nut or raisin love? Just don’t go overboard, or it’ll be hard to roll up the dough.
Can I make this dough the night before?
Yep! It’s actually a great way to break up the work. Just let the dough rise in the fridge overnight (after the first rise). The cold temperature will slow down the yeast. The next day, take it out of the fridge about an hour before you want to roll it out, to let it warm up a bit. Then proceed with the recipe as written. The flavors might even be better!
Estimated Nutritional Information for Amish Cinnamon Bread
Alright, gotta keep it real. This *Amish Cinnamon Bread* is a treat, so it’s got some calories! Here’s a rough estimate of the typical nutritional values per slice (remember, this can vary based on ingredients and slice size, okay?). We’re talking Calories, Fat, Protein, and Carbs!
More Sweet Bread Recipes You Might Enjoy
If you’re in a sweet bread kinda mood (and let’s be honest, who isn’t?), I’ve got a couple more recipes you might just *love*! They’re just as comforting and delicious as this *Amish Cinnamon Bread*, I promise!
First up, you gotta try my recipe for irresistibly gooey Cinnamon Rolls. I mean, who can resist those swirls of cinnamon goodness? Or, if it’s fall (or you’re just craving that cozy autumn vibe), definitely check out my Easy and Moist Pumpkin Bread recipe. It’s seriously the perfect treat with a cup of coffee.
Happy baking, friends!
Enjoy Your Homemade Amish Cinnamon Bread
Alright, friends, that’s it! I hope you absolutely love this *Amish Cinnamon Bread* as much as my family does. Seriously, give it a try and let me know what you think in the comments below! And, hey, if you loved it, don’t forget to rate the recipe. Happy baking!
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Crispy Oven Roasted Potatoes and Onions
- Total Time: 65 min
- Yield: 6 servings 1x
- Diet: Vegan
Description
Simple oven roasted potatoes and onions.
Ingredients
- 2 lbs potatoes, peeled and cubed
- 2 large onions, sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine potatoes, onions, olive oil, salt, pepper, and oregano.
- Spread the mixture in a single layer on a baking sheet.
- Roast for 45-50 minutes, or until potatoes are tender and golden brown, flipping halfway through.
- Serve hot.
Notes
- For extra crispiness, parboil the potatoes for 5 minutes before roasting.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg