Side Dishes
This Amish sourdough cinnamon bread recipe brings the heart of Pennsylvania farm kitchens to your oven, where warm cinnamon swirls meet a crusty, golden crown in every slice. The secret lies in a slow-fermented sourdough starter—no commercial yeast needed—and a dough that develops deep flavor over time.
I’ve perfected this method after years of baking, ensuring the perfect balance of tender crumb and crisp edges that hold up to butter or honey.
The beauty of this recipe is its simplicity: just flour, water, a pinch of salt, and a well-fed sourdough starter. The cinnamon-sugar swirl is the star, but the real magic happens during the 24-hour cold proof, which builds flavor and texture.
Whether you bake it in a Dutch oven or a wood-fired oven (if you're feeling traditional), the result is a loaf that smells like autumn in every bite.
What makes this bread truly special is its versatility—serve it warm with butter for breakfast, toasted with jam for a snack, or even sliced thin for French toast. The crust stays crisp for days, while the interior remains soft and fragrant.
This isn’t just bread; it’s a centerpiece for any table, made with techniques passed down through generations.
For those new to sourdough, don’t worry—I’ll guide you through every step, from feeding your starter to shaping the dough and baking it to perfection. The process might take time, but the reward is a loaf that tastes like home. Let’s get started on this timeless recipe.
Ingredients for amish sourdough cinnamon bread
Just nine ingredients transform into a loaf that smells like autumn in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | King Arthur or Gold Medal preferred |
| Active Sourdough Starter 🍞 | 2 cups | Fed and bubbly, 100% hydration |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed, full-fat |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground for best flavor |
| Granulated Sugar 🍚 | ½ cup | For cinnamon swirl |
| Water 💧 | 1 ½ cups | Lukewarm, filtered preferred |
The flour is everything here—King Arthur or Gold Medal gives that signature Amish texture. Skip the bleached stuff; you want flour with a little protein for that chewy crumb. The sourdough starter needs to be fed and bubbly—if it smells like vinegar, feed it again. For the cinnamon swirl, Penzeys or McCormick ground cinnamon has the most warmth. I always buy extra because it makes the house smell amazing. The butter should be cold and cubed—don't melt it ahead of time, or you'll end up with a greasy dough.
No cinnamon? Cardamom or pumpkin pie spice works in a pinch, though it's not the same. Short on butter? Coconut oil or vegan butter keeps it vegan-friendly, but the flavor won't be identical. The eggs can be swapped for flax eggs (1 tbsp ground flax + 3 tbsp water) if you're avoiding dairy, but the bread will be slightly denser. For the sugar, coconut sugar or maple sugar adds depth, but white sugar is classic. The water needs to be lukewarm—too hot and it kills the starter, too cold and it won't activate properly.
This dough is a patient recipe—it needs 24 hours in the fridge for that perfect texture. Wrap it tightly in plastic wrap, then foil, and it'll keep for up to 3 days in the fridge. For longer storage, freeze the shaped loaf (before baking) for up to 3 months5-7 days in a bread box, and the crust gets even crisper as it cools. Slice it thin for French toast or thick for sandwiches—either way, it's magic.
Why You'll Love This Recipe
- No-Knead Magic: I’ll be real—this bread requires zero kneading, just a bowl and a spoon. The sourdough starter does all the heavy lifting while you mix flour, sugar, and butter into a dough so smooth, it almost feels like cheating.
- Buttery Swirl Bliss: That cinnamon-sugar butter swirl? Chef’s kiss. The warm, caramelized edges paired with the soft, tangy sourdough interior make every slice taste like a hug—especially when toasted with a little extra butter.
- Weeknight Hero: Between us, this is my go-to for breakfast, dessert, or even a quick snack. Freeze the leftovers for grab-and-go toast, or slice it thin for French toast that’ll impress without the fuss.
- Pantry Staple Win: Five simple ingredients, all of which you probably already have. The sourdough starter adds depth without cost, and the dough keeps for days—meaning fewer grocery trips and more time enjoying it. (Yes, even on a Tuesday night.)
Step-by-step instructions for Amish sourdough cinnamon bread
Here's how to bake that perfect loaf with a crispy crust and gooey cinnamon swirl.
Mix the Dough and Let It Rise
In a large mixing bowl, combine the 5 cups all-purpose flour, 2 cups active sourdough starter, 0.5 cup granulated sugar, and 1.5 teaspoons salt. Mix until just combined, then add the 1 whole large egg and 0.5 cup cold unsalted butter, cut into small cubes. Using a wooden spoon or your hands, work the butter into the dough until it begins to come together.
Gradually add the 1.5 cups lukewarm water while mixing. The dough will be shaggy at first, but keep stirring until it forms a soft, slightly sticky ball. Turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has nearly doubled in size. You'll know it's ready when it springs back slowly when poked gently.
Prepare the Cinnamon Swirl Filling
While the dough rises, prepare the cinnamon filling. In a small bowl, mix together 2 tablespoons ground cinnamon and the 0.5 cup granulated sugar for the swirl. This is the heart of your bread—don't skip the fresh cinnamon for the best flavor.
Once the dough has risen, turn it out onto a lightly floured surface and gently roll it into a 12x16-inch rectangle, about ¼-inch thick. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a ½-inch border around the edges. Starting from the long side, tightly roll the dough into a log, sealing the edge as you go. This ensures the filling stays put during baking.
Shape and Let It Rise Again
Place the rolled dough seam-side down in a greased 9x5-inch loaf pan. Cover the pan with a damp towel and let the dough rise again for 30 to 45 minutes, until it has puffed up noticeably. The dough should fill the pan but still have a little room to expand.
Preheat your oven to 375°F while the dough rises. This temperature ensures a crispy crust without burning the top. If you're concerned about the bread browning too quickly, tent the pan loosely with aluminum foil during the first 15 minutes of baking.
Bake to Golden Perfection
Bake the bread for 30 to 35 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean. The bread is done when it sounds hollow when tapped on the bottom.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This resting time is crucial—it prevents the bread from falling apart when you slice it. Once fully cooled, slice into ½-inch thick pieces and serve warm for the best experience.
Pro Tips For Making Amish Sourdough Cinnamon Bread
- Chill the Dough: After shaping your Amish sourdough cinnamon bread, pop it in the fridge for at least 2 hours—overnight works even better. I learned this the hard way when my loaves spread like pancakes in the oven; cold dough rises slower and holds its shape when baked.
- Use Cold Butter: Cut that unsalted butter straight from the fridge into cubes—no softening needed. Cold butter creates those signature flaky layers in the bread, and it won’t melt into a greasy mess when you roll out the dough. (Yes, even if you’re impatient like me.)
- Skip Overmixing: Once you fold in the sugar and eggs, stop mixing the second everything comes together. Overworking the dough kills the sourdough starter’s bubbles and makes the bread dense. Just combine until the flour is mostly incorporated—no need for a smooth batter.
- Preheat with a Baking Sheet: Slide your baking sheet into a 375°F (190°C) oven while it heats up—this guarantees even browning and a crisp crust. I used to skip this, and my bread would steam instead of toast. (Your future self will notice the difference.)
Creative variations of this dish
Apple Cider Twist
Swap the cinnamon-sugar swirl for a spiced apple cider glaze—mix ½ cup apple cider with 1 tbsp brown sugar and ½ tsp cinnamon. Brush this over the dough before rolling it up, then bake as directed.
The cider caramelizes beautifully, adding a tangy depth. I love this variation in fall when fresh cider is abundant. 🍎
Pumpkin Spice Swirl
Replace the cinnamon with pumpkin pie spice—just 2 tbsp mixed with the ½ cup sugar. Add ¼ cup pumpkin puree to the dough for extra moisture and flavor.
This version feels like autumn in every bite, especially when paired with whipped cream. The spice blend is key—use Penzeys or McCormick for the best balance. 🎃
Chocolate Chip Crown
Skip the cinnamon entirely and fold in ½ cup chocolate chips (I prefer Ghirardelli semi-sweet) into the dough before shaping. Roll it up like usual, then bake as directed.
The chocolate melts into pockets of gooey goodness, perfect for those who love a sweet surprise. This is my go-to for a dessert-style bread that still feels hearty. 🍫
Herbed Honey Swirl
For a savory-sweet twist, mix ¼ cup honey with 1 tbsp fresh rosemary and 1 tsp coarse salt, then drizzle it over the dough before rolling.
The honey caramelizes into a glossy crust, while the rosemary adds an earthy aroma. This version pairs perfectly with sharp cheeses like aged Gouda. 🍯
Nutty Walnut Swirl
Add texture with chopped walnuts—toss ½ cup walnuts with the cinnamon-sugar mixture before sprinkling it over the dough. The nuts toast beautifully during baking, adding crunch and richness. I like toasting the walnuts first for extra depth of flavor. 🌰
Gluten-Free Adaptation
Replace the all-purpose flour with a 1:1 gluten-free blend (like King Arthur Measure for Measure) and reduce the water by 2 tbsp. The dough will be stiffer, so handle it gently when shaping.
The cinnamon swirl still shines, though the crust may be slightly less crisp. This version proves the magic of sourdough can work for everyone. 🌾
Nutrition facts
Frequently asked questions
Can I make this bread without a sourdough starter?
You can substitute 1 packet (2¼ tsp) active dry yeast for the sourdough starter, but the flavor won't be the same. For best results, use a small amount of yogurt or buttermilk (¼ cup) along with the yeast to mimic the tanginess. The bread will still be delicious but won't have that classic Amish sourdough depth.
How do I know when my sourdough starter is ready?
Your starter is ready when it's bubbly, doubles in size within 4-6 hours after feeding, and smells slightly sweet or tangy (not vinegary). Test it by dropping a spoonful in water—if it floats, it's active! Feed it 12-24 hours before using in this recipe for peak performance.
Why did my bread turn out dense instead of light?
Dense bread usually means over-kneading or under-proofing. Try kneading for only 3-4 minutes (just until smooth) and let it rise until it's 50-75% larger before shaping. Also check your oven temp—if it's too hot, the dough can cook before it rises properly.
Can I make this bread in a Dutch oven?
Shape the dough into a round loaf instead of using a pan. Place it in a preheated Dutch oven at 425°F for 25-30 minutes, then remove the lid and bake 10-15 minutes more until golden. This creates a crispier crust similar to traditional wood-fired results.
How should I store leftover bread?
Wrap cooled bread tightly in plastic wrap or place in an airtight container to maintain freshness. It stays fresh for 5-7 days at room temperature or 3 months frozen. For extra crispiness, reheat slices in a 350°F oven for 5-10 minutes before serving.