Have you ever had Amish Cinnamon Bread? It is out of this world! My friend recently gave me a starter and I was so excited. You do have to do something with it every day for 10 days (knead it, add flour & other ingredients, etc.) so it’s a bit of a process and somewhat time consuming, but it’s so delicious! I made my bread from the starter and then had the other starter leftover (I did the version where you end up with just one starter) and I was going to keep it going, but I had to go out of town so needless to say, my starter died. Well, to my delight I saw this recipe for a bread very similar to the Amish Bread with no starter required and no kneading pop up on my Pinterest feed and I made it pretty much right away. I decided to make mine into muffins and they are so fabulous and full of cinnamony goodness! They are moist and cakey and more like dessert, but you can certainly have them for breakfast (trust me I plan on devouring one tomorrow morning)! I know I will be making these over and over and I bet they would be great for Easter brunch too! And it may seem like a lot of sugar and butter in the recipe below but these are not overly sweet, they are just right.
No Fuss Amish Cinnamon Bread Muffins
Source: RedFly Creations
Recipe Makes 24 muffins (or 2 loaves of bread)
Ingredients:
1 cup (2 sticks) butter, room temperature
2 cups sugar
2 eggs
2 cups buttermilk
4 cups all purpose flour
2 tsp. baking soda
Cinnamon Sugar Mix:
2/3 cup sugar
2 tsp. cinnamon
Directions:
Preheat oven to 350 degrees. Spray 2 muffin tins with cooking spray, set aside.
In the bowl of a stand mixer beat together 2 cups sugar, butter and eggs on medium speed. Add in buttermilk, flour, and baking soda and mix until fully incorporated.
Using a little less than half the batter, place a spoonful of batter into each muffin cup (I used about 1 1/2 tbsp or half of a large cookie scoop full).
In a medium sized separate bowl, stir together the 2/3 cup sugar and cinnamon. Using approximately half this cinnamon sugar mixture, sprinkle over the batter in each muffin tin (Using approximately 1/2 to 3/4 tsp for each muffin).
Top each muffin with the remaining batter, filling the muffin tins 2/3 full. Sprinkle remaining cinnamon sugar mixture over top of each muffin tin. Using a butter knife, swirl each individual muffin so that the cinnamon sugar mixture will be throughout each muffin.
Bake for approximately 25 to 30 minutes, until a toothpick inserted comes out clean. Let cool in pan for a few minutes. Run a butter knife around the edge of each muffin and use a fork to pop them out. Place on a cooling rack to cool completely. Store in an airtight container.
*Notes:
For Buttermilk you can use 2 tbsp. vinegar and fill the measuring cup the rest of the way with milk until it reaches 2 cups. Let set for 10 minutes before using.
If you make bread loaves instead of muffins, place 1/4 of the batter in each loaf pan, top each loaf with 1/4 of the cinnamon sugar mixture. Top with remaining batter and cinnamon sugar and bake for approximately 45 minutes.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
wow – ten days of kneading? crazy. your version is much easier to contemplate trying.
Thanks Sandra!
Michael’s mom gave us a starter for Amish cinnamon bread (aka Friendship bread) and I love it! So I know I’d adore these muffins (and how much easier they are!!)
I do love the Amish bread too, but I’m so glad I found a similar version that doesn’t take as much work!:)
These muffins look awesome. I love cinnamon in anything, especially muffins.
Thank you Becky!
I’ve never had Amish Cinnamon Bread nor I have I ever heard of it. It looks delicious and since I love cinnamon, I’m sure I would love these too!
Thank you Lauren!
Amish friendship bread went around a TON when I was a kid. I miss that bread, and I love these muffins!
Thanks Dorothy!
These look so amazing! I think I need to make these this weekend; we just finished the blueberry muffins I made earlier this week!
Thank you Ashley! I bet the blueberry ones were great too!:)
Got a batch baking now…the house smells amazing!
Oh I bet it smells wonderful! Hope you enjoy them!
These were delish right out of the oven last night and just as good this morning with coffee! Thanks for sharing 🙂
Oh I’m so glad you loved them!
Oooh! I love that this doesn’t require a starter!! (Because, yes, I also love that Amish cinnamon bread.. SO good!)
That was the best part about them! No waiting for the starter to be ready! 🙂
These look and sound SO good + I love that they’re a bit easier to make than the traditional amish cinnamon bread. YUM!
Thanks Amy! My husband enjoyed one each morning until they were all gone! He wouldn’t let me keep any to freeze he loved them so much!:)
This was delish!!! It made 2 big loaves for me, how long do you think the other loaf will last before I need to freeze it? Do you think Freezing it will take away the freshness? Just curious!!
Love your website!!
Thank you Tammi! I’m so glad you enjoyed it!! I think freezing it would work perfectly! I would say they would stay fresh at least 4-5 days but you might want to go ahead and stick it in the freezer so you freeze it at its optimum freshness if that makes sense.