Name: Amish Cinnamon Bread – Quick Cinnamon Bread Easy Recipes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup butter, softened; 2 cups sugar, divided; 2 eggs; 2 cups buttermilk; 4 cups all-purpose flour; 2 teaspoons baking soda; 2 tablespoons ground cinnamon

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Some mornings, you just need something warm, sweet, and so simple you could probably make it half-asleep. That’s where this Amish Cinnamon Bread comes in. It’s the kind of recipe that feels like a hug from your grandma—if your grandma used lots of butter and sugar and didn’t ask you why you’re still single. I’ve baked my fair share of quick breads, and let me tell you, this one’s earned a permanent spot in my kitchen. There’s no yeast, no proofing, no fuss—just a rich batter with a cinnamon-sugar swirl that practically begs for a coffee pairing. It’s like coffee cake’s humble cousin who doesn’t need a crumble topping to win you over. On my site, Lila Cooks, I always look for recipes that hit the sweet spot between comfort and convenience, and this cinnamon bread checks all the boxes. It’s perfect for a slow weekend morning or for those evenings when dinner ends early and your sweet tooth kicks in. Just be warned: one slice usually turns into two.

1) Key Takeaways
2) Easy Amish Cinnamon Bread Recipe
3) Ingredients for Amish Cinnamon Bread
4) How to Make Amish Cinnamon Bread
5) Tips for Making Amish Cinnamon Bread
6) Making Amish Cinnamon Bread Ahead of Time
7) Storing Leftover Amish Cinnamon Bread
8) Try these Bread recipes next!
9) Amish Cinnamon Bread
10) Nutrition

1) Key Takeaways

This is a no-yeast, quick cinnamon bread you can whip up with pantry staples.
Two loaves mean one for now, one for freezing, or gifting.
Perfect balance of sugar and cinnamon, swirled through a buttery, tender crumb.
Ideal for breakfast, snack time, or a cozy evening treat.

2) Easy Amish Cinnamon Bread Recipe

This quick cinnamon bread easy recipe is one I turn to again and again when I need comfort and sweetness without a hassle. The batter is forgiving. The cinnamon sugar does all the heavy lifting. And when it bakes, the smell alone draws everyone into the kitchen like bees to honey. I swear it even makes the dog sit up straighter.

What makes this a favorite on Lila Cooks is the low-stress method. You don’t need to knead. You don’t wait for dough to rise. You just mix, swirl, and bake. It’s like the baking version of a deep breath. The kind that makes your shoulders drop and your belly feel warm before the first bite even hits your tongue.

I’ve had mornings where everything feels like a mess—hair, emails, life—and this bread helps me reset. It’s not flashy. It’s not fussy. But it is something you can count on. And that’s kind of rare these days.

3) Ingredients for Amish Cinnamon Bread

Butter: Softened butter is what gives this bread its rich, melt-in-your-mouth base. Don’t skip it. Margarine doesn’t cut it here.

Sugar: You’ll use this in the batter and in the cinnamon swirl. It brings out a golden crust and adds that just-sweet-enough bite in every slice.

Eggs: These bind everything together. I always crack them into a separate bowl first—saves me from surprise shell bits, every single time.

Buttermilk: This adds tang and helps the bread stay moist and soft. If you don’t have any, stir a tablespoon of vinegar into milk and let it sit for a few minutes. Works like a charm.

Flour: All-purpose is your go-to here. Nothing fancy. Just the dependable white stuff that lives in the back of your pantry.

Baking Soda: This is your leavening. It gives the bread that nice rise without needing yeast. Don’t overdo it or your loaf might taste weird.

Cinnamon: Ground cinnamon is the star here. It’s what turns a plain bread into a swirl of sweet, spicy goodness.

4) How to Make Amish Cinnamon Bread

Step 1: Preheat your oven to 350°F and grease two loaf pans. Yes, two. You’ll thank yourself later.

Step 2: In a large bowl, cream the butter, 1 cup of sugar, and eggs until smooth. It’ll look pale and fluffy—don’t stop mixing too early.

Step 3: Stir in the buttermilk, flour, and baking soda. Go easy with your spoon here. You want everything combined, but not overworked.

Step 4: In a smaller bowl, mix the rest of the sugar with cinnamon. This is your swirl mix. Try not to eat it straight from the bowl (or do, I won’t judge).

Step 5: Pour half of the batter evenly between the pans. Sprinkle half of your cinnamon-sugar mixture over each. Then pour in the rest of the batter.

Step 6: Finish with the remaining cinnamon sugar. Then take a butter knife and swirl it gently through the batter. It doesn’t need to be perfect—it just needs to swirl.

Step 7: Bake for 45 to 50 minutes. A toothpick should come out clean. Cool in the pan for a while before removing. Don’t rush it—let it settle.

5) Tips for Making Amish Cinnamon Bread

Don’t skip greasing your pans. I’ve made that mistake and ended up with two broken loaves and one very sad plate of crumbs. Use a butter wrapper or non-stick spray and go edge to edge.

If your butter is straight from the fridge, pop it in the microwave for 15 seconds. It should be soft but not melted. Melted butter can make the texture a bit gummy.

Use fresh cinnamon. Ground spices lose their punch over time. If your cinnamon’s been hanging out since last Christmas, it might be time for a refresh.

6) Making Amish Cinnamon Bread Ahead of Time

I love that this bread freezes like a dream. When I know we’ve got family visiting or a busy week ahead, I’ll bake both loaves, wrap them tight, and tuck one into the freezer.

Wrap cooled bread in foil, then place it in a freezer bag. Don’t skip the double wrap. It keeps the freezer flavor out and the softness in.

To serve, just pull it out the night before and let it thaw on the counter. Warm slices in the toaster oven or microwave for that just-baked feel.

7) Storing Leftover Amish Cinnamon Bread

Store leftover bread in an airtight container or wrap in foil and leave it at room temp. It’s best eaten within 3 days—but let’s be honest, it rarely lasts that long.

If you want it to stay fresh a bit longer, store it in the fridge. Just know it’ll firm up a little. A quick warm-up will bring the softness back.

I’ve also cut the loaves into slices and frozen individual pieces. It makes for easy weekday breakfasts or unexpected guests who drop by with coffee in hand.

8) Try these Bread recipes next!

9) Amish Cinnamon Bread