Amish Cinnamon Raisin Bread Recipe: Warm Spice Swirls and Soft Crust Magic

This Amish cinnamon raisin bread recipe brings the comforting aroma of warm spice and soft crust straight from Pennsylvania's kitchen tables. The secret lies in a simple dough enriched with butter and cinnamon, swirled with plump raisins that bake into tender, caramelized pockets.

I've perfected this recipe over years of baking, ensuring every slice delivers that perfect balance of sweetness and warmth.

The beauty of this bread is in its simplicity—just 10 ingredients create a loaf that's both rustic and impressive. The dough requires a gentle kneading process to develop gluten properly, followed by a slow rise that allows flavors to meld.

Baking at 350°F for 30-40 minutes yields a golden crust with a tender interior, where the cinnamon and raisins create pockets of flavor in every bite.

What makes this recipe truly special is its versatility—serve it fresh with butter, jam, or a warm cup of coffee for breakfast, or pack it for lunches where it stays moist for days.

The traditional Amish technique of using minimal yeast and ample butter creates a bread that's both comforting and elegant, perfect for any occasion.

This bread also makes an excellent gift—its homemade quality and rich aroma make it a favorite for holidays and special occasions. Whether you're baking for family or treating yourself, this recipe delivers a loaf that tastes like a hug from the Amish countryside.

Ingredients for amish cinnamon raisin bread

Ten simple ingredients transform into a loaf that smells like home.

The flour is the foundation—King Arthur or Gold Medal brands yield the best texture. Cinnamon should be freshly ground for maximum aroma, and raisins? Sun-Maid or Thompson Seedless are the gold standard. Butter matters here—Land O'Lakes or Plugrah brands keep their coldness longer during kneading. For the yeast, Fleischmann's instant-release is my go-to; it activates faster and eliminates the need for proofing in warm water. Milk should be whole for richness, but 2% works in a pinch if that's what you have. Eggs add structure, so don't skip them—room temperature eggs incorporate more smoothly into the dough.

No vanilla extract? Vanilla bean paste works beautifully, or even a pinch of vanilla sugar if you're in a bind. Raisins too dry? Soak them in warm water for 10 minutes before adding to the dough—they'll plump up and release their natural sweetness. Cinnamon shortage? Cassia cinnamon is a direct swap, but it has a slightly stronger flavor. For the sugar, light brown sugar adds subtle molasses notes, while white sugar keeps it classic. If you're baking at high altitudes, consider reducing the yeast by 0.5 tsp—the dough will rise faster, and you want to avoid an overly domed loaf.

This dough keeps beautifully—up to 2 days in the fridge if wrapped tightly in plastic. For longer storage, freeze the shaped loaf (unbaked) for up to 3 months. Thaw overnight in the fridge before baking. The baked loaf stays fresh for 3-4 days at room temperature, wrapped in a cotton towel. To reheat, wrap a slice in foil and warm in a 350°F oven for 5 minutes. The aroma alone is worth the effort—it's that good.

Step-by-step instructions for Amish cinnamon raisin bread

This recipe delivers tender bread with gooey raisin swirls and a perfectly spiced crust every time.

In a small bowl, combine the 1.5 cups plump raisins with 2 tablespoons cinnamon. Set aside. For the yeast, mix the 0.5 cup warm whole milk (about 110°F) with 2.25 teaspoons instant-release yeast and 0.5 cup granulated sugar in a small bowl. Let sit for 5 minutes until foamy - this confirms the yeast is active.

I always check for bubbles before proceeding. If no bubbles form, your yeast may be dead, and you'll need to start over. The warm milk should feel comfortable to touch - too hot and you'll kill the yeast, too cold and it won't activate properly.

In a large mixing bowl, combine the 5 cups all-purpose flour, 1 teaspoon sea salt, and 0.5 cup cold cubed unsalted butter. Cut the butter into the flour mixture until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture, 1 whole large egg, and 1 teaspoon vanilla extract.

Using a wooden spoon, gradually incorporate the dry ingredients until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back slowly when poked. If it's too sticky, add flour 1 tablespoon at a time - but don't overdo it or your bread will be dense.

Divide the dough into three equal portions. Roll each portion into a 12-inch rectangle about 1/4-inch thick. Spread each rectangle with about 1/3 of the raisin-cinnamon mixture, leaving a 1-inch border. Starting from the long edge, tightly roll each rectangle into a log.

Place the three logs side by side in a greased 9x5-inch loaf pan. Cover with a clean kitchen towel and let rise in a warm place for 1 hour or until doubled in size. The dough should puff up noticeably and fill about 2/3 of the pan. Gently press your finger into the dough - it should leave a slight indentation that slowly springs back.

Preheat your oven to 350°F. Bake the bread for 45-50 minutes until the top is golden brown and an instant-read thermometer inserted into the center reads 190°F. The bread should sound hollow when tapped on the bottom.

For that classic Amish look, brush the hot bread with melted butter immediately after removing from the oven. Let cool in the pan for 10 minutes before transferring to a wire rack. The internal temperature will continue rising 10-15 degrees during this resting period, ensuring complete doneness throughout.

Allow the bread to cool completely before slicing. The raisin swirls should be gooey and warm, with a perfect balance of sweet and spicy flavors. For best results, serve within 2 days or freeze slices for up to 3 months.

Each slice should reveal beautiful cinnamon-streaked layers with plump raisins peeking through. The crust should be tender yet slightly crisp, with a warm spice aroma that fills your kitchen. This bread makes an excellent breakfast with butter or jam, or as a sweet treat anytime of day.

Essential equipment for perfect results

Mixing Essentials

You'll need a large mixing bowl (I use a 5-quart stainless steel bowl from OXO) for combining your ingredients. A wooden spoon works best for mixing the dough initially—it helps distribute the butter evenly without overworking the gluten.

For kneading, a lightly floured surface (I prefer a marble pastry mat) gives you the perfect texture. If you're using a stand mixer, the dough hook attachment makes kneading effortless, but hand-kneading builds connection with the process. 🥣

Measuring Tools

Precision matters with bread baking, so invest in a digital kitchen scale (I love the OXO Good Grips model) for accurate measurements. For dry ingredients like flour and sugar, a medieval-style measuring cup (like Pyrex) ensures you get the right volume.

A fine-mesh strainer helps sift flour evenly, preventing lumps in your dough. Don’t skip measuring your yeast with a 1/4 teaspoon measure—too much can make your bread rise too quickly and collapse. 📏

Yeast Activation Kit

A small glass bowl (like a 4-cup Pyrex) is perfect for activating your yeast. You’ll also need a thermometer (I use a Thermapen One) to check your milk temperature—110°F is ideal.

A whisk helps dissolve the sugar quickly, and a spoon lets you check for bubbles after 5 minutes. Pro tip: Keep a timer nearby to avoid over-proofing. 🕒

Rolling and Shaping

For rolling out your dough, a rolling pin (I prefer a French-style marble pin) gives you smooth, even layers. A pastry brush (like OXO’s silicone brush) helps spread melted butter on the baked loaf for that classic Amish finish.

If you’re making the raisin filling, a small offset spatula makes it easy to spread evenly. A 9x5-inch loaf pan (I use Wilton’s nonstick version) ensures your bread rises beautifully. 🍞

Baking and Cooling

Your oven needs an instant-read thermometer (I swear by Thermoworks Smoke) to confirm 350°F accuracy. A wire cooling rack (like OXO’s reversible rack) prevents soggy bottoms while letting air circulate.

For brushing the baked loaf, a small pastry brush works best. If you’re freezing dough, quart-sized freezer bags (with zip-top closures) keep it fresh for months. 🔥

Storage Solutions

To keep your bread fresh, a cotton linen towel (folded neatly) works better than plastic for wrapping. For long-term storage, vacuum-sealed bags (like FoodSaver) extend freshness. A sharp serrated knife (I use Mercer Culinary’s) gives clean slices without crushing the raisins.

If you’re gifting bread, a wooden bread box keeps it moist and adds rustic charm. 🧺

Frequently asked questions