Step 5: Shape the Bread
- Punch down the risen dough and roll it into a rectangle, roughly 12×18 inches.
- Spread the cinnamon-sugar mixture evenly over the dough.
- Roll the dough tightly from the long edge, forming a log.
- Cut the log in half lengthwise, keeping the layers visible.
- Twist the two halves together, forming a braid, and place it in a greased loaf pan.
Step 6: Second Rise
- Cover the loaf loosely and let it rise for another 30–45 minutes, until puffy.
Step 7: Bake
- Preheat the oven to 350°F (175°C).
- Bake the bread for 35–40 minutes, until golden brown and cooked through.
- If the top browns too quickly, cover it loosely with aluminum foil.
Step 8: Optional Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the warm bread for a sweet finishing touch.
Step 9: Serve and Enjoy
- Allow the bread to cool for at least 15 minutes before slicing.
- Enjoy it warm with butter, cream cheese, or simply on its own. The aroma of cinnamon filling will make your kitchen feel cozy and inviting.
Tips for Perfect Amish Cinnamon Bread
- Use fresh yeast for best results; expired yeast may prevent the dough from rising properly.
- Don’t over-knead, or the bread may become dense.
- Adjust the cinnamon filling to your taste—more sugar and cinnamon create a sweeter swirl.
- Store properly: Keep leftovers in an airtight container for 3–4 days or freeze for longer storage.
Amish Cinnamon Bread is more than just a loaf; it’s a slice of tradition and warmth. With its sweet swirl and soft texture, it can brighten any morning or afternoon tea. Baking it yourself allows you to enjoy a fresh, aromatic bread that fills your home with comfort and nostalgia.
If you want, I can also create a ready-to-print Word version of this recipe with step-by-step images for submission or sharing.
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