Description
This irresistible Amish Cinnamon Bread features a soft, tender crumb thanks to the tangzhong method, combined with a flavorful cinnamon-cardamom filling. Perfectly sweet and spiced, this homemade bread is ideal for breakfast or an afternoon treat and stays fresh for days.
Ingredients
Scale
For the Tangzhong:
- 3 tablespoons all-purpose flour
- 1/3 cup whole milk
For the Yeast Mixture:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1/4 cup warm water (105–115°F)
For the Dough:
- 1 cup whole milk
- 1/3 cup buttermilk
- 1/4 cup Greek yogurt
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
For the Filling:
- 1/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground cardamom
For the Egg Wash and Topping:
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sparkling sugar or coarse sugar
Instructions
- Prepare the Tangzhong: In a small saucepan, whisk together 3 tablespoons of all-purpose flour with 1/3 cup of whole milk until smooth. Cook over medium-low heat, whisking constantly, until it thickens into a paste that coats the back of a spoon, about 3–4 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let cool to lukewarm, about 20–30 minutes.
- Activate the Yeast: In a small bowl, combine 1 packet active dry yeast, 1 tablespoon of granulated sugar, and 1/4 cup warm water (105–115°F). Stir gently and let sit for 5–7 minutes until foamy, ensuring water is not too hot to avoid killing the yeast.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the tangzhong, activated yeast mixture, 1 cup whole milk, 1/3 cup buttermilk, 1/4 cup Greek yogurt, 2 eggs, melted butter, vegetable oil, and 1/2 cup granulated sugar. Mix well then gradually add 4 cups all-purpose flour, salt, and nutmeg. Knead on low until a rough dough forms, then increase to medium and knead for 6–8 minutes until smooth and elastic.
- First Rise: Lightly oil a large bowl, place the dough inside turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1¼ hours.
- Prepare the Filling: In a bowl, whisk together melted butter, packed brown sugar, cinnamon, and cardamom until smooth and well combined.
- Shape the Bread: Punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle. Spread the cinnamon-cardamom filling evenly, leaving a 1/2 inch border on one long edge. Roll tightly from the opposite long edge, pinch the seam closed, tuck ends under, and place seam-side down in a greased 9×5 inch loaf pan. Cover and let rise until about 1 inch above the pan rim, about 45–55 minutes.
- Bake: Preheat oven to 350°F. Brush the loaf with egg wash (1 egg whisked with 1 tablespoon water) and sprinkle with sparkling sugar. Bake on the middle rack for 35–40 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too fast.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Wrap tightly when cool for storage.
Notes
- Ensure the water temperature for activating yeast is between 105–115°F to avoid killing the yeast.
- The tangzhong method creates a moist, tender crumb that keeps the bread soft for days.
- Adjust flour quantity slightly if dough is too sticky or dry during kneading.
- For longer storage, freeze slices individually wrapped in foil and thaw as needed.
- Use sparkling sugar for a crunchy, decorative topping.
