Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
Make the Dough: In a large bowl, mix the yeast mixture with melted butter, eggs, and salt. Gradually add flour, 1 cup at a time, until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–1.5 hours, until doubled in size.
Prepare the Cinnamon Swirl: Mix brown sugar, cinnamon, and melted butter in a small bowl.
Shape the Loaf: Punch down the dough and roll it into a rectangle (about 12×8 inches). Spread the cinnamon mixture evenly over the dough. Roll the dough tightly from the long side into a log. Place in a greased 9×5-inch loaf pan.
Second Rise: Cover and let rise for 30–45 minutes until doubled.
Bake: Preheat oven to 350°F (175°C). Bake the bread for 30–35 minutes, or until golden brown and a toothpick inserted comes out clean. If the top browns too fast, cover with foil.
Glaze (Optional): Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm loaf.
Cool & Serve: Let cool slightly before slicing. Enjoy warm or toasted with butter!
This Amish Cinnamon Bread is perfect for making ahead and freezes well.
If you want, I can also give you a quick no-yeast version that’s just as soft and flavorful, ready in under an hour.
Do you want me to share that shortcut version too?
