Breakfast & Brunch
This Amish cinnamon raisin bread recipe delivers the kind of pull-apart magic that makes every slice worth the wait—soft, spiced layers of dough wrapped around sweet raisins and warm cinnamon swirls.
The secret lies in traditional techniques like hand-kneading and a slow rise, which create that signature tender crumb and aromatic flavor profile. I developed this recipe after years of experimenting with Amish baking methods, ensuring the texture stays moist while the spices infuse deeply.
The beauty of this bread is in its simplicity: just a few pantry staples—flour, butter, yeast, and cinnamon—transformed into something extraordinary through careful layering and baking. Unlike store-bought versions, this loaf delivers a homemade richness with pockets of gooey raisins and a perfectly balanced sweetness that’s neither cloying nor underwhelming.
The Dutch oven method ensures a crispy crust while keeping the interior tender, just like the breads I remember from Amish country fairs.
What makes this recipe truly special is the pull-apart magic—each slice reveals layers of cinnamon-sugar swirls and plump raisins, making it impossible to resist.
Whether you’re serving it warm with butter or saving slices for toast the next morning, this bread becomes the star of any breakfast or brunch spread. Ready in about 2 hours (including rising time), it’s perfect for weekend baking projects or holiday gatherings.
For an extra touch, brush the warm loaf with a simple glaze of powdered sugar and milk—this adds a delicate sweetness that enhances the cinnamon flavor without overpowering it.
The result? A loaf so inviting, it disappears faster than you can slice it. Let’s get started on creating your own batch of this beloved classic.
Ingredients for amish cinnamon raisin bread
Four cups of flour, a stick of butter, and a handful of raisins—this is all it takes to bake Amish-style cinnamon bread that’ll disappear faster than you can slice it.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Dry Active Yeast 🍞 | 2 ¼ tsp | Or 1 packet instant yeast |
| Whole Milk 🥛 | ½ cup | Warm to 110°F for activation |
| Large Egg 🥚 | 1 whole | Room temperature |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground preferred |
| Raisins 🍇 | 1 ½ cups | Plump, seedless preferred |
| Powdered Sugar 🍚 | ¼ cup | For glaze |
| Vanilla Extract 🌿 | 1 tsp | Pure extract |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Brown Sugar 🍚 | ¼ cup | Packed for filling |
The flour is your foundation—King Arthur or Gold Medal brands work best for that tender crumb. If you’re in a pinch, Bob’s Red Mill all-purpose does the trick too, but sift it first for that light texture. Butter matters here: use unsalted (the salt is already accounted for) and cut it into small cubes—don’t melt it! For the raisins, soak them in warm water for 10 minutes before adding to the dough (they’ll plump up and taste better). The yeast? Check the expiration date—old yeast won’t activate properly, and you’ll end up with flat bread. Store your yeast in the fridge if it’s not going to be used soon.
No granulated sugar? Light brown sugar works in a pinch—just reduce the amount by 1 tbsp. Running low on raisins? Substitute dried cranberries for a tangy twist, or chopped dates for extra chew. Short on cinnamon? Mix 1 tbsp cinnamon with 1 tsp nutmeg for a similar warmth. The milk needs to be warm (110°F)—stick your finger in to test, or use a thermometer. Too hot and you’ll kill the yeast; too cold and it won’t activate. For the glaze, powdered sugar is a must—it dissolves smoothly. No vanilla? A pinch of vanilla bean powder or even a splash of bourbon adds depth (trust me).
This dough needs time—let it rise for at least 1 hour, or up to 2 hours for deeper flavor. Store the dough in the fridge overnight for an even better rise (just let it come to room temp before baking). The baked loaf keeps well at room temp for 2 days, wrapped in a clean towel. For longer storage, slice and freeze—toast straight from frozen for crispy edges. The glaze? Make it fresh—it adds that perfect sweet finish. If you’ve got leftovers, toast them with a sprinkle of cinnamon for a cozy breakfast treat.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix the warm milk with yeast and sugar, let it bubble for 5 minutes, then fold in the flour and butter. No stand mixer, no fuss, and the dough comes together smoother than I ever kneaded it myself.
- Cinnamon-Sugar Hug: That first bite? Warm, buttery layers with raisins plumping up like little bursts of jam—no artificial flavors, just real cinnamon and brown sugar caramelizing into the crust. Honestly, it’s the kind of bread that makes me slow down and savor it.
- Breakfast to Brunch: Slice it thick for French toast, toast it with jam for a lazy morning, or pack it in lunchboxes—it’s my go-to for anything from weekday breakfasts to Sunday brunch. The milk and butter keep it rich enough to stand up to all of it.
- Budget-Friendly Staple: Flour, sugar, butter, milk—these are pantry basics that stretch into something special. A single loaf feeds my family for days, and the leftovers? Toasted with peanut butter or smothered in Nutella become my kids’ favorite after-school snack.
Step-by-step instructions for Amish cinnamon raisin bread
Here's how to make this classic pull-apart bread with gooey raisin swirls and warm cinnamon flavor.
Activate the Yeast and Mix the Dough
First, warm the 0.5 cup whole milk to 110°F—it should feel warm to the touch but not hot. In a small bowl, whisk together the warm milk, 2.25 tsp dry active yeast, 0.5 cup granulated sugar, and 1 tsp vanilla extract. Let this sit for 5-10 minutes until it becomes frothy. If it doesn't foam, your yeast might be inactive—start over with fresh yeast.
In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 tsp salt. Make a well in the center and pour in the yeast mixture along with the 0.5 cup unsalted butter (cold and cubed). Mix with a wooden spoon until the butter is incorporated, then switch to your hands to knead the dough for 5-7 minutes until it becomes smooth and elastic. If it feels too sticky, add 1 tablespoon of flour at a time until it comes together nicely.
Knead and Let the Dough Rise
Lightly grease a large bowl with a bit of butter or oil, then place the dough inside. Cover it with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. You'll know it's ready when you poke it gently and the indentation stays put. This first rise is crucial—don't rush it, or your bread won't be light and fluffy.
While the dough rises, prepare the filling by mixing together 2 tbsp ground cinnamon, 0.25 cup brown sugar, and 1.5 cups raisins in a small bowl. Set this aside for later.
Shape the Dough and Add the Filling
Once the dough has risen, punch it down to release the air, then divide it into 4 equal pieces. Roll each piece into a 12-inch rope about 1 inch thick. On a lightly floured surface, lay out one rope and spread ¼ of the cinnamon-raisin mixture down the center. Roll the dough up tightly, sealing the edges to trap the filling inside. Repeat with the remaining dough and filling.
Arrange the 4 filled ropes in a 9x13-inch baking pan, curving them slightly so they fit snugly. Cover the pan with a towel and let the dough rise again for 30-45 minutes, until it's puffy and nearly fills the pan. The edges should be touching, and the dough should feel springy when pressed gently.
Bake to Golden Perfection
Preheat your oven to 375°F. Brush the top of the bread with a little whole milk or melted butter for a golden finish. Bake for 25-30 minutes, until the bread is deeply golden brown and smells like warm cinnamon. If the top browns too quickly, loosely cover it with aluminum foil after 15 minutes to prevent over-browning.
To test for doneness, tap the bottom of the loaf—it should sound hollow. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. While it's still warm, brush the top with a mixture of 0.25 cup powdered sugar and 1 tablespoon milk for a sweet, glossy finish. Serve warm, straight from the oven, for the best experience.
Slice and Serve
Let the bread cool for 15-20 minutes before slicing—this helps the filling set slightly so it doesn't ooze out everywhere. Use a serrated knife to cut through the bread, and you'll see those beautiful swirls of cinnamon and raisins. The bread should be soft and tender with a slightly crisp crust, and each bite should be packed with sweet, spiced raisin goodness.
For extra indulgence, serve with a cup of coffee or tea. This bread keeps well at room temperature for 2-3 days or can be frozen for up to 3 months. If you're feeling fancy, dust the slices with more powdered sugar before serving—it adds a lovely touch!
Pro Tips For Making Amish Cinnamon Raisin Bread
- MEASURE THE MILK PRECISELY: That "warm to 110°F" instruction isn’t just fluff—use a thermometer. Whole milk that’s too hot kills the yeast, and too cold makes it sluggish. I learned this after watching my second batch take three hours to rise. Pour it into a measuring cup, check the temp, and adjust with a splash of hot water if needed.
- SOFTEN THE BUTTER FULLY: No one likes gummy bread. Cream the butter and sugar until the mixture is light and fluffy—about 3-4 minutes with a mixer. If you’re doing this by hand, work it until you can see your reflection in the bowl. Cold butter pockets = dense bread. Trust me, your fingers will thank you later.
- DON’T OVERMIX THE DOUGH: Once you add the flour, stop folding after the first 8-10 turns. Overworking the dough develops too much gluten, and this recipe relies on a tender, slightly sticky texture. I used to knead until it looked "perfect," but now I just check for smoothness—no need to torture it.
- USE A LIGHT HAND WITH RAISINS: Fold them in just until distributed—no need to press them into the dough. They’ll sink naturally during rising. I used to pack them in like I was stuffing a turkey, and they’d clump into sad, mushy pockets. A few gentle turns keeps them evenly spread and plump.
Creative variations of this amish cinnamon raisin bread
Classic Amish Twist
For an authentic Amish touch, replace the raisins with dried apples (about 1.5 cups) and add 1 tsp ground nutmeg to the cinnamon filling. The apples keep the texture moist while adding a subtle tartness that balances the sweetness.
I like using Granny Smith apples for their firm texture—just chop them into small pieces before mixing with the cinnamon and brown sugar. 🍎
Spiced Orange Glaze
Swap the powdered sugar glaze for a citrusy twist by mixing 0.25 cup powdered sugar with 1 tbsp fresh orange juice and ½ tsp orange zest. Brush this over the warm loaf for a bright, aromatic finish.
The orange complements the cinnamon beautifully and adds a pop of color. For extra flair, sprinkle with crushed candied orange peel before baking.
Nutty Raisin Swirl
Add texture and depth by folding ½ cup chopped walnuts or pecans into the cinnamon-raisin filling. The nuts provide a satisfying crunch that contrasts with the soft dough. Toast the nuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then cool before mixing.
This variation feels extra indulgent and pairs perfectly with coffee or tea. 🌰
Dutch Oven Crust
For a restaurant-quality crust, bake the bread in a heated Dutch oven instead of a baking pan. Preheat the oven to 425°F, then place the Dutch oven inside for 15 minutes.
Transfer the shaped dough to the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 10-15 minutes until golden brown. The result? A crispy, crackly crust that’s impossible to resist.
Sourdough Version
Swap the commercial yeast for a sourdough starter to create a tangier, more complex flavor. Replace the yeast with ½ cup active sourdough starter (unfed) and reduce the milk to ¼ cup. Let the dough rise for 2-3 hours or until doubled.
The sourdough adds a subtle sourness that cuts through the sweetness, making each bite more dynamic. This version tastes even better the next day! 🍞
Holiday Spice Blend
Transform this into a festive holiday loaf by adding ½ tsp ground cloves and ½ tsp ground allspice to the cinnamon filling. The warm spices evoke cozy winter vibes and pair beautifully with cranberry sauce or eggnog.
For extra decadence, fold in chopped dried cranberries alongside the raisins. This version is a showstopper for Thanksgiving or Christmas gatherings.
Nutrition facts
Frequently asked questions
Can I make this bread without a stand mixer?
This recipe is designed for hand-kneading. Simply use a wooden spoon first to combine ingredients, then knead by hand for 5-7 minutes on a lightly floured surface until the dough becomes smooth and elastic. The traditional Amish method relies on hand-kneading, so it actually enhances the bread's texture.
How do I store leftover Amish cinnamon raisin bread?
Keep it wrapped in a clean kitchen towel at room temperature for 2-3 days. For longer storage, slice and freeze individual portions for up to 3 months. To revive, toast straight from frozen for crispy edges. The glaze will keep best if applied fresh, but you can reheat slices in the oven at 300°F for 5-10 minutes to restore softness.
Why did my bread turn out dense instead of light and fluffy?
Dense bread usually means the yeast didn't activate properly or the dough didn't rise enough. Double-check your yeast—it should foam within 5-10 minutes when mixed with warm milk. Also ensure your dough rises in a warm spot (75-80°F) for the full 1-1.5 hours. If your kitchen is cold, place the bowl near a warm oven or use a proofing box.
Can I substitute raisins with something else?
Yes! Try dried cranberries for tartness or chopped dates for chewiness. For a fruitier version, use dried apricots or chopped apples. If using fresh fruit, reduce moisture by patting it dry first. The key is maintaining the 1.5 cups total volume for proper texture balance.
How do I make this bread more flavorful?
Boost the flavor by adding 1 tsp vanilla bean paste instead of extract, or infuse the milk with ½ tsp cinnamon while warming it. For depth, fold ½ cup toasted nuts (walnuts or pecans) into the filling. A pinch of nutmeg in the cinnamon mixture also enhances the spice profile. These tweaks create a more complex, aromatic bread.