Side Dishes
This Amish sourdough cinnamon bread recipe captures the heart of Pennsylvania farmhouse kitchens—where slow fermentation and warm spices create a loaf that’s both rustic and irresistible.
The secret lies in a wild yeast starter that develops deep, tangy complexity over days, while the cinnamon-sugar filling transforms each slice into a perfect balance of crunch and sweetness. I’ve perfected this method after years of testing, ensuring the crust stays crispy while the interior remains tender and fragrant.
The process begins with cultivating a sourdough starter, a tradition that requires patience but rewards you with unmatched flavor. Once active, the dough undergoes a long, cool fermentation—just like the Amish would do in their root cellars—which develops gluten and depth.
The cinnamon filling, made with brown sugar and melted butter, swirls through the dough before baking, creating pockets of spiced goodness that disappear in one bite. This isn’t just bread; it’s a centerpiece for breakfast tables or holiday gatherings.
What sets this recipe apart is the harmony of tradition and simplicity. While the Amish often baked in wood-fired ovens, modern home ovens work just as well with a few adjustments—like using a Dutch oven for steam and a dark pan for that signature crust.
The result? A loaf with a golden-brown exterior, a crackly top, and a crumb so tender it melts in your mouth. Every slice carries the warmth of cinnamon, the tang of sourdough, and the comfort of homemade baking.
Whether you’re serving it with butter, jam, or alongside a hearty breakfast, this bread delivers restaurant-quality results without the fuss. The recipe scales easily for crowds, and leftovers keep well for days, making it a staple for any kitchen.
Ready to bake the kind of bread that becomes a family favorite? Let’s get started.
Ingredients for amish sourdough cinnamon bread
Here’s what you’ll need for that classic Amish cinnamon bread—rustic flours, warm spices, and a touch of butter magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | 1 cup | 100% hydration, bubbly and active |
| All-Purpose Flour 🌾 | 5 cups | Unbleached, for soft texture |
| Whole Wheat Flour 🌾 | 1 cup | Adds rustic depth (optional) |
| Granulated Sugar 🍚 | ¼ cup | For dough and filling |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Instant Yeast 🍞 | ½ tsp | Boosts fermentation (optional) |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground for warmth |
| Vanilla Extract 🥛 | 1 tsp | Pure extract preferred |
| Milk 🥛 | ¼ cup | Warmed for dough tenderness |
The sourdough starter is non-negotiable here—it’s what gives this bread that signature tang. King Arthur or Bob’s Red Mill flours work best for the dough, but any unbleached will do. If you’re new to starters, grab a small jar of active starter from Whole Foods or your local bakery to skip the waiting. The butter matters too—Plugrá or Land O’Lakes unsalted melt beautifully for that filling. For the cinnamon, McCormick or Gourmet Garden are reliable, but if you’ve got whole cinnamon sticks, grind them fresh for real depth.
No sourdough starter? Add 1 tsp active dry yeast to the dough, but skip the long fermentation—this bread won’t have the same complexity. Whole wheat flour giving you trouble? Swap it for white whole wheat flour if you prefer a lighter texture. Brown sugar hard to find? Light muscovado sugar works too, just pack it tightly. The milk can be any kind, but whole milk adds richness. For the filling, if you’re out of vanilla, vanilla bean paste or even a splash of rum works in a pinch. And if you’re feeling fancy, add a pinch of nutmeg to the filling—trust me, it’s worth it.
Store the dough in the fridge overnight for best flavor—up to 24 hours—but don’t let it get too cold before baking. The filling can be prepped ahead and kept in the fridge for 3 days. Once baked, this bread stays fresh for 3-4 days at room temperature, wrapped tightly in a cotton towel. For longer storage, slice and freeze the loaf—up to 3 months—then toast straight from frozen. The crust gets even more irresistible when reheated!
Why You'll Love This Recipe
- No-Knead Magic: I swear by this recipe because it’s actually hands-off. Just mix the starter, flours, and a touch of sugar—no punching, no fuss—then let it rise while you sip coffee. The whole wheat adds a subtle nuttiness that cuts through the sweetness, and that butter swirled in? Chef’s kiss.
- Sweet Without Syrup: This isn’t your overly sugary store-bought loaf. The cinnamon infuses the dough itself, so every bite has warmth, not just frosting. Honestly, the first time I made it, I cut a slice straight from the pan and didn’t even need jam. The sugar balances the tangy sourdough perfectly—like a hug in bread form.
- Breakfast for Days: Between us, this bread is my lazy Sunday morning secret weapon. Toast it for French toast, drizzle with honey, or serve it with yogurt—it’s that versatile. And because it freezes beautifully, I bake a whole batch and pull out slices all week. (Yes, even on a Tuesday night.)
- Pantry Stretch: Using whole wheat flour and just a stick of butter keeps costs low, but the flavor? Ridiculously good. I’ll be real: my grocery budget thanks me, and my family doesn’t notice the difference from expensive artisanal bread. Plus, the starter’s already active—no extra yeast to buy. Win-win.
Step-by-step instructions for Amish sourdough cinnamon bread
Here's how to bake this rustic bread with perfect rise and spiced filling.
Mix the Dough with Sourdough Starter
In a large mixing bowl, combine the 1 cup active sourdough starter, 5 cups all-purpose flour, 1 cup whole wheat flour, 0.25 cup granulated sugar, 1.5 tsp salt, and 0.5 tsp instant yeast. Using your hands or a dough whisk, mix until a shaggy dough forms. The starter should be bubbly and active—if it's sluggish, let it sit at room temperature for another 10-15 minutes to wake it up.
Next, add the 2 whole large eggs and 0.25 cup warmed milk to the bowl. Mix again until the ingredients come together, then gradually incorporate the 0.5 cup unsalted butter, cut into small cubes. The butter should begin to coat the dough but not fully melt—this ensures a tender crumb. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. If it feels too sticky, add flour 1 tablespoon at a time until it comes together cleanly.
First Rise and Prepare the Filling
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until it has nearly doubled in size. While the dough rises, prepare the filling by mixing 0.5 cup brown sugar, 2 tbsp ground cinnamon, and 1 tsp vanilla extract in a small bowl. The filling should look like coarse sand—this is perfect for even distribution later.
Real talk: Don't skip the rise time. The dough needs this period to develop gluten and flavor. If your kitchen is cold, place the bowl near a warm oven (turned off) or use a proofing box. You'll know it's ready when the dough springs back slowly when poked and has puffed noticeably.
Shape the Loaf and Add the Filling
Punch down the risen dough to release air, then divide it in half. Roll each half into a 12-inch log on a parchment-lined baking sheet. Using a rolling pin, flatten each log slightly to create a rectangle about ½-inch thick. Sprinkle half of the cinnamon-sugar filling evenly over each rectangle, then roll them up tightly from the long side, sealing the seam.
Place the sealed loaves seam-side down on the baking sheet. Cover them loosely with a towel and let them rise for another 30-45 minutes until puffy. Here's the thing—this second rise is crucial for that classic Amish bread height. If the dough doesn't rise much, it's okay; just proceed to baking. The oven's heat will help them expand.
Bake to Golden Perfection
Preheat your oven to 375°F while the loaves rise. When ready, brush the tops of the loaves with a bit of milk for a golden finish. Bake for 30-35 minutes until the bread is deeply golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F—this ensures a perfectly baked crumb.
Don't walk away during the last 10 minutes. The bread can go from perfect to overdone quickly. If the tops brown too fast, tent with foil. The moment it pulls away from the sides of the pan and smells like warm cinnamon, it's done. Let the loaves cool on a wire rack for at least 20 minutes before slicing—this prevents a gummy texture.
Pro Tips For Making Amish Sourdough Cinnamon Bread
- Weigh Your Flours: I learned this the hard way—volumetric measuring with whole wheat flour gives you a denser, heavier loaf. Use a kitchen scale for both all-purpose and whole wheat; aim for 10% more whole wheat by weight if you want that classic Amish texture without the bread turning brick-like.
- Use Cold Butter: That butter in the dough isn’t just for flavor—it’s for structure. Cut it into small cubes and fold them into the dough last while it’s still cool. Warm butter melts too fast, and you’ll end up with a gummy, uneven crumb instead of that tender, flaky layer you’re after.
- Don’t Overmix the Dough: Once you add the sugar and butter to the flour mixture, stop mixing the second everything comes together. Overworking the dough develops too much gluten, especially with the whole wheat, and you’ll end up with a tough, chewy loaf instead of the light, airy crumb this bread deserves.
- Let It Rise Slowly: Skip the rush—this bread benefits from a long, cool rise. After shaping, cover it loosely and let it proof in the fridge overnight. The slow fermentation deepens the sourdough flavor and makes the cinnamon swirls stay put during baking. (Yes, even if you’re impatient like me.)
Storing and reheating this amish sourdough cinnamon bread
Room Temperature Revival
If your bread has lost its freshness but still feels firm, bring it back to life by wrapping it tightly in a damp kitchen towel and placing it in a 250°F oven for 8-10 minutes. The steam will soften the crust while warming the interior.
For extra tenderness, brush the top with melted butter or honey before reheating. This works best for slices stored at room temperature for up to 2 days. 🔥
Oven Refresh Method
For whole loaves, slice the bread into ½-inch thick pieces and arrange them on a baking sheet. Cover loosely with aluminum foil and bake at 350°F for 5-7 minutes. The foil traps moisture while the oven gently reheats the crumb.
Finish by brushing with warm maple syrup or cinnamon sugar for that bakery-fresh aroma. This method preserves the crust’s crunch while reviving the soft interior.
Microwave Shortcut
When you’re in a hurry, microwave individual slices on medium power (50%) for 20-30 seconds. Place the slice on a microwave-safe plate with a damp paper towel underneath to prevent drying.
For extra flavor, sprinkle with ground cinnamon or powdered sugar before microwaving. This is ideal for quick breakfasts but lacks the crispy crust of oven methods.
Freezer Storage Tips
Slice the bread before freezing to avoid thawing a whole loaf. Wrap each slice in parchment paper and store in a ziplock bag for up to 3 months. To reheat, bake at 300°F for 5-7 minutes until warmed through.
The crust will crisp up beautifully, and the cinnamon filling stays gooey. Label bags with the date—trust me, you’ll forget otherwise! ❄️
Long-Term Freshness
For bread that’s been stored for over a week, revive it by slicing and toasting in a toaster oven at 375°F for 3-4 minutes. The high heat caramelizes the sugars, creating a fresh-tasting crust.
Store any leftovers in an airtight container with a slice of apple or bread clip to absorb excess moisture. This keeps the bread tasting homemade for days.
Filling Revival Hack
If the cinnamon filling has hardened, soften it by placing the bread in a 200°F oven for 10 minutes with a small bowl of water on the lower rack. The steam will melt the filling while keeping the crust intact.
For extra flavor, add a pinch of nutmeg or cardamom to the reheating process—it’s like a flavor reset! 🌟
Nutrition facts
Frequently asked questions
How long should I let my sourdough starter ferment before using it?
For this recipe, your starter should be in its peak activity—bubbly, doubled in size, and smelling tangy but not overly sour. This typically takes 4-6 hours after feeding with equal parts flour and water. If it's sluggish, feed it again and wait another 2-3 hours. A mature starter (7-10 days old) works best for maximum flavor.
Can I make this bread without a sourdough starter?
Yes, but the flavor will be different. Replace the 1 cup starter with 1 cup warm water + 1 tsp active dry yeast and 1 tsp sugar. Let it sit for 10 minutes until foamy. The bread will rise faster but won't have the same depth of tang. For best results, use a longer fermentation (4-6 hours) in the fridge to develop some sourdough-like complexity.
Why did my bread turn out dense instead of light and airy?
Dense bread usually means the dough didn't ferment long enough or the oven wasn't hot enough. For this recipe, ensure your dough rises until it's 50-75% larger (not just doubled). Preheat your oven to 375°F for at least 30 minutes before baking. If using a Dutch oven, place it inside while preheating to get it piping hot. Also check your yeast—if it's old, it may not activate properly.
How do I get the perfect cinnamon swirl without it leaking out?
Roll the dough into a ½-inch thick rectangle and sprinkle the filling evenly, leaving a ½-inch border around the edges. Roll tightly from the long side, sealing the seam with the edge of the dough. For extra security, pinch the seam closed. If you're worried about leaks, chill the shaped loaves in the fridge for 15-20 minutes before baking to firm up the dough.
Can I make this bread in a regular oven instead of a Dutch oven?
For a crispier crust, place the shaped loaves on a dark-colored baking sheet (like a cast-iron skillet) and bake as directed. To mimic the steam of a Dutch oven, spray the loaves with water right before baking. If your oven runs hot, tent with foil after 15 minutes to prevent over-browning. The bread will still be delicious—just with a slightly different texture.