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This Amish cinnamon friendship bread recipe delivers buttery swirl perfection without any yeast starter—just simple ingredients and a no-knead rise. 🌟 The secret lies in baking powder and soda working together to create that signature tender crumb and flaky layers, while the cinnamon-sugar filling adds irresistible warmth and sweetness.
I developed this version after years of testing, ensuring every bite has the right balance of spice and richness.
The beauty of this recipe is its simplicity: no yeast, no complicated techniques, and no waiting for dough to rise overnight.
Instead, you'll mix a dry combination of flour, spices, and leavening agents with wet ingredients like oil and eggs (if using), then layer in that signature cinnamon-sugar filling before baking. The result?
A loaf with a golden crust, soft interior, and swirls of spiced goodness that disappear faster than you can slice.
Perfect for breakfast with coffee or as an afternoon snack, this bread is vegetarian-friendly and requires just 45 minutes of active time (plus baking). The no-knead method means less effort but maximum flavor—ideal for busy weekdays or special occasions. Once you try this version, you’ll never go back to store-bought.
Whether you’re serving it warm from the oven or at room temperature, the aroma alone will have everyone asking for seconds. Let’s get baking—this recipe is your new go-to for cinnamon swirl perfection.
Ingredients for amish cinnamon friendship bread recipe without starter
Sixteen simple ingredients transform into golden, buttery swirl perfection with no yeast or fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | White or light brown |
| Baking Powder 🧂 | 2 tbsp | Double-acting preferred |
| Baking Soda 🧂 | 1 ½ tsp | Ensures proper rise |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Ground Cinnamon 🌶️ | 2 tbsp | True cinnamon, not cassia |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for swirls |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Cream Cheese 🧀 | 4 oz | Room temperature, softened |
| Powdered Sugar 🍚 | 1 cup | For cinnamon-sugar mix |
| Butter (for filling) 🧈 | ½ cup | Melted for filling |
| Almond Slices 🌰 | ¼ cup | Optional for topping |
The flour is non-negotiable here—King Arthur or Gold Medal are my go-tos for that signature tender crumb. Bulk bins at Whole Foods or the grocery store's flour aisle will have reliable options. For the cinnamon, McCormick or Penzeys are my top picks—avoid cassia if you want that true spice flavor. The butter matters too: Plugrá or Land O’Lakes unsalted work perfectly, but grab it cold from the fridge so it stays in those perfect cubes for the swirls. Room-temperature eggs and milk are key—just take them out 15 minutes before mixing.
No baking powder? Baking soda plus cream of tartar at a 1:2 ratio gets you close. Short on vanilla? Almond extract at half the amount adds depth. The cream cheese can be swapped for Greek yogurt at half the quantity if you're avoiding dairy, but trust me on the full-fat version for that rich flavor. For the filling, powdered sugar from the bulk section (like Domino) keeps it from clumping. And if you're feeling fancy, toasted almond slices on top add that gourmet touch—just sprinkle them right before baking so they stay crisp.
This dough keeps for 2 days in the fridge, wrapped tightly in plastic. For the filling, mix it up and store it in a jar—it'll keep for 1 week that way. Bake the bread fresh for best results, but you can prep the dough ahead and finish baking the next day. The leftovers? 3 days in an airtight container, or freeze the whole loaf for 3 months. Just thaw overnight in the fridge before rewarming—microwave makes it soggy, and nobody wants that.
Why You'll Love This Recipe
- No Yeast Hassle: This recipe skips the fuss of waiting for a starter or proofing dough—just mix, shape, and bake. Honestly, that baking powder and soda combo gives it a light, airy crunch without the guesswork of yeast.
- Cinnamon-Sugar Magic: The warm, spiced aroma from the cinnamon and sugar (plus a pinch of salt to balance) makes every bite taste like a hug. Between us, it’s the kind of sweetness that disappears faster than you’d think.
- Breakfast or Snack Hero: I make a batch on Sunday, slice it up, and it lasts through the week—perfect for breakfast toast or an after-school treat. The kids fight over the pieces, but I’m not complaining.
- Pantry Staple Power: All you need is flour, sugar, and a few baking basics—no specialty ingredients or last-minute grocery runs. I’ll be real: this is my go-to when I’ve got nothing but a few cans and a bag of sugar in the cupboard.
Step-by-step instructions for Amish cinnamon friendship bread
Here's how to bake this showstopper with tender layers and irresistible swirls.
👨🍳 Step 1: Mix the Dough Base
In a large mixing bowl, combine the 4.5 cups all-purpose flour, 2 tbsp baking powder, 1.5 tsp baking soda, 1 tsp salt, and 2 tbsp ground cinnamon. Whisk everything together until evenly distributed—this ensures consistent flavor and texture throughout. In a separate bowl, beat the 2 whole large eggs with the 0.5 cup granulated sugar and 1 tsp vanilla extract until pale and slightly thickened.
Gradually pour the wet ingredients into the dry ingredients while mixing on low speed with a hand mixer. Add the 0.5 cup milk and mix until just combined—you should still see small flour streaks. The dough will be thick and sticky, but don't overmix or you'll develop too much gluten, which can make the bread dense. Here's the thing—this no-knead method relies on proper hydration, so resist the urge to add extra flour.
🍳 Step 2: Prepare the Cream Cheese Filling
In a small bowl, beat the 4 oz cream cheese with the 0.5 cup melted butter (for filling) until smooth and creamy. This step is crucial for that classic Amish friendship bread texture. In another bowl, mix the 1 cup powdered sugar with 1 tbsp of the ground cinnamon from your ingredients to create your cinnamon-sugar filling. The cream cheese mixture should be cool but not cold—room temperature works best.
Spread the cream cheese mixture evenly over one half of the dough, leaving a ½-inch border around the edges. This prevents the filling from oozing out during baking. Then sprinkle the cinnamon-sugar mixture evenly over the cream cheese layer. The reason we use powdered sugar here is that it dissolves during baking, creating that signature sticky-sweet center without making the dough too wet.
🥘 Step 3: Fold and Shape the Loaf
Carefully fold the dough over the filling to completely enclose it. Gently press down to seal the edges—this creates the classic swirl pattern. Transfer the dough to a greased 9x5-inch loaf pan and smooth the top with a wet spatula. The dough will be quite sticky, so wet your fingers if needed to handle it without tearing. Sprinkle the 0.25 cup almond slices evenly over the top for that authentic Amish touch.
Here's where it gets fun—press down gently on the filled dough during the first minute to help it settle into the pan. This prevents it from expanding too much during the initial rise. Place the loaf pan in a warm, draft-free place and let it rise for 30-45 minutes until it's puffed about ½ inch above the pan. The dough should spring back slowly when gently pressed—this is your signal it's ready for the oven.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 350°F and bake the loaf for 50-55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The bread is done when the edges pull away slightly from the pan and the internal temperature reaches 200°F. I know it seems like a long time, but patience here ensures that tender crumb we all love.
If the top browns too quickly, tent loosely with aluminum foil after 30 minutes to prevent over-browning while still allowing the bread to rise properly. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. This resting period allows the filling to set and makes slicing much easier. Serve warm with a cup of coffee or tea—each slice reveals those beautiful swirls of cinnamon-sugar goodness.
Pro Tips For Making Amish Cinnamon Friendship Bread Recipe Without Starter
- WEIGH YOUR FLOUR: I learned this the hard way—scooping flour from the bag packs it too tightly, and your bread turns out dense. Use a kitchen scale for the exact 4 cups (about 480g) called for, then spoon it into the bowl and level it off. This keeps the texture light and fluffy, just like the Amish version.
- MIX DRY INGREDIENTS FIRST: Skip the temptation to toss everything in at once. Whisk the flour, sugar, baking powder, baking soda, and salt together in the bowl before adding wet ingredients. This ensures even distribution of leavening agents, so your bread rises uniformly instead of collapsing in spots.
- DON’T OVERMIX THE DOUGH: Once you add the wet ingredients (like milk or butter), stir just until combined—maybe 10-12 strokes max. Overworking the dough activates the gluten too much, and your bread will turn out tough instead of tender. It’s okay if a few dry spots linger; they’ll disappear when folded.
- BAKE AT 350°F, NOT HIGHER: Cranking the oven to 375°F or 400°F might seem faster, but it burns the outside before the center sets. Stick to 350°F for the full 30-40 minutes, and tent the bread with foil after 20 minutes if the top browns too quickly. This guarantees a soft, evenly baked loaf every time.
Serving suggestions for this dish
Morning Coffee Pairing
This bread is absolutely perfect with a steaming cup of black coffee or chai tea—the warm spices in the filling complement the bitterness beautifully. I always make a fresh pot of dark roast (like Peet’s Major Dickason’s Blend) to balance the sweetness.
For a cozy twist, try vanilla latte—the vanilla in both drinks creates harmony. ☕
Afternoon Snack Spread
Slice the bread into ½-inch thick pieces and arrange on a platter with whipped cream cheese and strawberry jam. The contrast of creamy and fruity with the spiced bread is unbeatable.
I also add chopped pecans for crunch—just toast them in a dry pan for 3-4 minutes until fragrant. This makes a stunning charcuterie board centerpiece too!
Dessert Reinvention
Warm slices make incredible mini desserts—drizzle with melted chocolate (I use Ghirardelli dark chocolate) and top with vanilla ice cream. For a no-bake option, spread grape jam between two slices and toast lightly in a pan until golden.
The caramelized edges add a gourmet touch that’ll impress anyone. 🍫
Breakfast Toast Upgrade
Skip the butter and spread with cream cheese mixed with honey and a pinch of sea salt. Toast lightly in a pan until golden—this becomes my go-to sweet breakfast toast.
For protein, add sliced turkey bacon on the side. The cinnamon-sugar filling adds just enough sweetness to make it feel indulgent without being heavy.
Gift-Worthy Presentation
Wrap cooled loaves in parchment paper and tie with twine for a beautiful homemade gift. Add a mini jar of cinnamon-sugar mix on the side for dipping—it’s a thoughtful touch that shows you put in extra effort.
I’ve seen people use wooden bread boxes for storage too, which doubles as decor. Perfect for holidays or teacher appreciation gifts!
Make-Ahead Serving
Bake two loaves ahead of time and store them in airtight containers at room temperature for up to 3 days. Reheat slices in a 350°F oven for 5-7 minutes to restore freshness.
For parties, assemble the filling and dough in the pan, then refrigerate overnight—bake straight from the fridge for 60-65 minutes (add 5-10 minutes). This saves time while keeping the bread ultra-moist. ✨
Nutrition facts
Frequently asked questions
Can I make this bread without eggs?
Yes! Replace the 2 eggs with ½ cup unsweetened applesauce or ¼ cup melted coconut oil + 1 tbsp ground flaxseed mixed with 3 tbsp water. The flaxseed mixture works best for binding, while applesauce adds moisture. For best results, let the dough rest 10 minutes after mixing to help it thicken properly.
Why does my bread sink in the middle?
This usually happens when the dough isn't fully risen before baking or the oven temperature isn't hot enough. Make sure your oven is fully preheated to 350°F and the dough rises until puffed about ½ inch above the pan. Also, check that your baking powder is fresh—old baking powder loses its lift. A toothpick test after 45 minutes can help too.
How do I get the perfect cinnamon swirls?
The key is spreading the cream cheese mixture evenly and leaving that ½-inch border around the edges. Use a spatula to smooth the filling, then fold the dough carefully over it. Press down gently during the first minute of rise to help it settle. For extra pretty swirls, use a knife to cut through the dough ¼ inch deep in a crisscross pattern before baking.
Can I use this recipe for a cake instead?
Transfer the filled dough to a 9-inch round cake pan instead of a loaf pan. Bake at 350°F for 40-45 minutes until golden. For a layered effect, bake two rounds, then frost with cream cheese frosting and stack them. The texture will be slightly denser but still delicious—great for celebrations!
What's the difference between this and regular cinnamon rolls?
This recipe uses baking powder/soda instead of yeast, so no rising time is needed. The dough is also less sweet and includes a cream cheese filling rather than just cinnamon sugar. Traditional cinnamon rolls often have a softer, more tender texture, while this version has a slightly denser crumb from the baking soda. Plus, it's much easier to make!