Amish Cinnamon Bread

Amish Cinnamon Bread by

Mark & Angela Ryan



  • 1 cup unsalted butter, softened
  • 2 cups Laura Lynn sugar, plus 1/3 cup sugar for the cinnamon swirl
  • 2 eggs
  • 1 tbsp. Laura Lynn vanilla extract
  • 2 cups buttermilk
  • 4 cups gluten-free flour
  • 2 tsp. Laura Lynn baking soda
  • 2 tsp. Laura Lynn ground cinnamon


  1. Preheat the oven to 350°F. Spray bread pans with nonstick spray or line with tin foil.
  2. In a large mixing bowl, whisk together the butter and 2 cups sugar until light and fluffy.
  3. Add the eggs and vanilla. Combine until mixed well.
  4. Add the flour, buttermilk, and baking soda slowly as you whisk so as to not spread the flour everywhere.
  5. Pour 1/4 of the batter into 2 bread pans.
  6. Mix the 1/3 cup of sugar with the 2 tsp. of cinnamon.
  7. Sprinkle 1/4 of this mixture on top of the batter in each of the bread pans.
  8. Divide the remaining batter between the two bread pans and top with the remaining cinnamon-sugar mixture.
  9. Use a toothpick or a knife to create swirls on the top.
  10. Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the center.
  11. Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes.
  12. Remove the bread from the pans and allow to cool fully.

We like to use our leftover or stale cinnamon bread to make delicious French toast or bread pudding. I prefer a 1 to 1 gluten-free flour. It allows you to easily convert your favorite recipes to gluten-free versions without any modifications or additional specialty ingredients.