Can I use bread flour instead of all-purpose flour?

Yes, you can use bread flour for a chewier texture but you may need to add a bit more liquid.

Can I use instant yeast instead of active dry yeast?

Yes, you can; you can add it directly to the dry ingredients without proofing.

Can I make this recipe ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. Let it come to room temperature before proceeding with the recipe.

The top of my loaf is getting too brown. What should I do?

Tent the loaf with foil during the last 10-15 minutes of baking to prevent it from getting too brown.

Sweet Cinnamon Loaf Amish – Homemade Cinnamon Bread

Name: Sweet Cinnamon Loaf Amish
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 25 min
Cuisine: Amish
Ingredients: 1 cup warm milk (about 105-115°F); 2 ¼ teaspoons (1 packet) active dry yeast; ⅓ cup granulated sugar; ½ teaspoon salt; ¼ cup (½ stick) unsalted butter, softened; 1 large egg; 3-3 ½ cups all-purpose flour, plus more for dusting; ½ cup granulated sugar (for filling); 2 tablespoons ground cinnamon; ¼ cup (½ stick) unsalted butter, melted; 1 cup powdered sugar (for glaze, optional); 2-3 tablespoons milk; ½ teaspoon vanilla extract

Description

This comforting Sweet Cinnamon Loaf Amish Style is packed with warm cinnamon swirls, perfectly sweet dough, and optionally topped with a smooth vanilla glaze. A true taste of homemade goodness for breakfast or a delightful treat.

Ingredients

Scale

1 cup warm milk (about 105-115°F)
2 ¼ teaspoons (1 packet) active dry yeast
⅓ cup granulated sugar
½ teaspoon salt
¼ cup (½ stick) unsalted butter, softened
1 large egg
3–3 ½ cups all-purpose flour, plus more for dusting
½ cup granulated sugar (for filling)
2 tablespoons ground cinnamon
¼ cup (½ stick) unsalted butter, melted
1 cup powdered sugar (for glaze, optional)
2–3 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Warm the milk to 105-115°F in a large bowl. Add the yeast and a teaspoon of sugar. Let sit for 5-10 minutes until foamy.
Add remaining sugar, salt, softened butter, and egg. Mix until combined.
Gradually add flour, 1 cup at a time, mixing well. Dough should be slightly sticky but manageable.
Knead dough on a floured surface for 5-7 minutes until smooth and elastic, or 5 minutes with a dough hook in stand mixer.
Place in a lightly oiled bowl, cover with plastic wrap, and let rise 1-1.5 hours until doubled in size.
Mix cinnamon and sugar in a bowl for the filling. Melt the butter and set aside.
Punch down risen dough and roll into 12×18 inch rectangle on a floured surface.
Brush dough with melted butter and sprinkle with cinnamon-sugar mixture.
Roll tightly from the long edge into a log. Pinch seam to seal.
Place seam-side down in a greased 9×5 inch loaf pan.
Cover and let rise for 30-45 minutes until dough reaches top of the pan.
Preheat oven to 350°F (175°C).
Bake for 30-35 minutes until golden. Tent with foil if browning too fast.
Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Whisk glaze ingredients until smooth. Adjust milk for desired consistency.
Drizzle glaze over cooled bread. Slice and enjoy!

Notes

Store tightly wrapped at room temperature for up to 3 days, or freeze up to 2 months. Reheat slices in oven, toaster oven, or microwave briefly for best texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Baking
Method: Baked
Cuisine: Amish

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 16g
Sodium: 190mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg