This easy Amish Cinnamon Bread recipe needs no yeast, no rising time, and no complicated equipment. The moist buttermilk quick bread is mixed in about 15 minutes, layered with cinnamon sugar, and baked at 350°F for 45–50 minutes to make two beautiful standard loaves.
Every slice is soft, buttery, and gently tangy from the buttermilk, with sweet cinnamon-sugar swirls running through the center and a crackly topping on top. It is wonderful for breakfast, afternoon coffee, holiday gifting, or any time you want a homemade bread that tastes like a cozy bakery treat.
Jump to RecipeWhy You’ll Love This Recipe
Amish cinnamon bread has the comforting flavor of a cinnamon roll but the easy preparation of a quick bread. Since baking soda provides the lift, there is no yeast to proof, no dough to knead, and no waiting for the bread to rise.
The recipe makes two loaves, so you can keep one for your family and wrap the second for a neighbor, teacher, host, or friend. The cinnamon sugar is layered inside the batter and scattered over the top, giving every slice a sweet, fragrant bite.
Buttermilk gives the bread a tender crumb and a mild tang that balances the sugar. For another homemade bread project that does use yeast, you can also browse this versatile yeast dough.
Ingredients You’ll Need
The ingredient list is simple, but each item has an important role in the texture and flavor. Gather everything before mixing so the batter can go straight into the pans once it is combined.
- Unsalted butter: Softened butter creates a creamy base and rich flavor.
- Granulated sugar: Two cups sweeten the batter, while an additional 2/3 cup creates the cinnamon-sugar ribbon and topping.
- Eggs: Two large eggs add structure and help bind the loaf.
- Buttermilk: This adds moisture and tang while working with the baking soda for a light rise.
- All-purpose flour: Four cups provide the structure for two loaves.
- Baking soda: This is the leavening ingredient that makes the recipe yeast-free.
- Cinnamon and salt: Cinnamon brings warm spice, while salt keeps the sweetness balanced.
For the best batter, use room-temperature butter, eggs, and buttermilk. Cold ingredients can make the creamed butter mixture look uneven and may affect how consistently the bread rises.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C). Grease two standard 9 x 5-inch loaf pans, making sure to coat the corners and sides well, and line the bottoms with parchment if you want especially easy release.
Step 2: Add the softened butter and 2 cups of granulated sugar to a large mixing bowl. Beat until the mixture looks creamy, then beat in the eggs one at a time so they blend smoothly into the butter and sugar.
Step 3: Pour in the buttermilk and mix until incorporated. The mixture may look slightly loose or curdled at this stage, but it will come together when the dry ingredients are added.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, 1 teaspoon ground cinnamon, and salt. This distributes the baking soda and spices evenly before they meet the wet ingredients.
Step 5: Add the dry mixture to the bowl of wet ingredients. Stir only until no obvious streaks of flour remain, because overmixing can develop the gluten and make this tender quick bread dense.
Step 6: In a small bowl, stir together the 2/3 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. This mixture will be divided between the middle layer and the topping, so keep it nearby while filling the pans.
Step 7: Divide about half of the batter evenly between the two prepared loaf pans. Sprinkle each loaf with some of the cinnamon sugar, keeping the layer fairly even so the sweet filling runs through the center.
Step 8: Spoon the remaining batter into the pans and gently spread it toward the corners. Finish by sprinkling the remaining cinnamon sugar over both loaves for a fragrant, lightly crisp crust.
Step 9: Bake for 45–50 minutes. Test the center with a toothpick; it should come out clean or with a few moist crumbs, but not wet batter.
Step 10: Let the loaves cool in their pans for 10–15 minutes. Transfer them to a wire rack and allow them to cool further before slicing so the crumb can set and the cinnamon layer stays neat.
Pro Tips for Tender Cinnamon Bread
The most important technique is to mix gently once the flour goes in. A few small lumps are fine, but stop stirring as soon as the flour disappears from view.
Measure flour accurately by fluffing it, spooning it into a measuring cup, and leveling the top. If you scoop directly from a packed flour container, you may add too much and end up with a heavier loaf.
Divide the batter as evenly as possible between the pans. If one pan receives noticeably more batter, it may need a little longer to bake while the smaller loaf can finish sooner.
Do not judge doneness by the top color alone. The cinnamon sugar can brown before the center is fully baked, so use a toothpick in the thickest part of the loaf and look for a clean result or a few moist crumbs.
For a brunch spread, serve slices alongside fruit and a savory dish such as this ham and pineapple salad. The fresh, savory flavors are a pleasant contrast to the sweet cinnamon bread.
Serving Ideas
Serve the bread slightly warm, at room temperature, or toasted. A plain slice is delicious with coffee, tea, or milk, while a thin spread of softened butter makes it even richer.
For dessert, add a spoonful of whipped cream or a drizzle of simple vanilla icing. Keep the topping light so it does not hide the cinnamon-sugar crust.
This bread also fits beautifully on a breakfast or holiday table with oranges, berries, and yogurt. If you are planning a dessert menu, pair it with this easy mandarin orange treat for a bright, fruity finish.
Storage and Make-Ahead Tips
Let the loaves cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. They can be stored at room temperature for up to 3 days.
The flavor and texture are especially good after the bread rests for several hours or overnight. That resting time allows the cinnamon aroma to settle into the crumb and keeps the slices moist.
For serving later, slice only what you need rather than cutting both loaves at once. If you enjoy making bread ahead, compare this quick bread with a slow-cooked bread option for another practical homemade choice.
Troubleshooting Common Problems
If the bread is dense, the batter was likely overmixed or too much flour was added. Next time, stir more briefly and measure the flour by weight when possible.
If the top browns quickly while the center remains wet, loosely cover the pans with foil for the final part of baking and continue checking with a toothpick. Avoid opening the oven repeatedly during the first portion of baking.
If the cinnamon sugar sinks completely, make sure the batter is not unusually thin and sprinkle the filling evenly rather than concentrating it in one spot. A gentle, even layer helps create the characteristic swirl without a heavy pocket.
If slices crumble while hot, give the loaves more cooling time. Quick breads continue to set as they cool, and waiting 10–15 minutes in the pan followed by additional rack time makes cleaner slices.
Easy Amish Cinnamon Bread (No Yeast)
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease two standard 9 x 5-inch loaf pans and line the bottoms with parchment if desired.
- Beat the softened butter and 2 cups granulated sugar until creamy. Beat in the eggs, then mix in the buttermilk.
- Whisk the flour, baking soda, 1 teaspoon cinnamon, and salt in a separate bowl. Add the dry ingredients to the wet mixture and stir just until combined.
- Combine 2/3 cup sugar and 1 1/2 teaspoons cinnamon. Divide about half of the batter between the prepared pans, sprinkle with cinnamon sugar, add the remaining batter, and finish with the remaining cinnamon sugar.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pans for 10–15 minutes, then transfer to a rack to cool further before slicing.
Notes
Final Thoughts
This Easy Amish Cinnamon Bread is a dependable no-yeast recipe for anyone who wants homemade bread without a long preparation schedule. Two tender loaves, a buttery buttermilk crumb, and plenty of cinnamon sugar make it simple enough for a weekday and special enough for sharing.
Remember the three keys to success: bring the ingredients to room temperature, stir only until combined, and let the bread cool before slicing. Once you taste the soft center and crisp cinnamon topping together, this easy quick bread is likely to become a regular part of your baking routine.
For a different way to finish a meal, you can also save this no-bake pineapple pie to serve alongside your next family gathering. Until then, wrap a loaf, pour a warm drink, and enjoy a generous slice of cinnamon comfort.
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