A few years ago I hosted a “bread night” for a couple of friends and we enjoyed making different breads together. One of the breads we made was a Cinnamon Chip Bread. It has become a favorite ever since. Cinnamon Chip Bread is a soft white bread that has bursts of cinnamon sugar flavor throughout. Imagine the best part of an ooey, gooey cinnamon roll…that texture is what each and every cinnamon chip gives to the loaf of bread. It is so delicious.
Cinnamon Chips make this bread unique with bursts of cinnamon flavor
Cinnamon Chip Bread is different from a typical cinnamon swirl bread because instead of spreading the bread with cinnamon sugar, you knead cinnamon chips into the dough after the first rise. The cinnamon chips give bursts of flavor throughout the bread instead of a mild swirl flavor. If you want to buy cinnamon chips, you can check your local store or order them on Amazon, (affiliate link), though I think the best and most affordable option is to make them yourself. I have a recipe for cinnamon chips here.
The dough begins as a somewhat traditional, lightly enriched white dough and transforms into a cinnamony-sweet addicting loaf of bread. I find that using parchment paper to line my bread pans really helps so that nothing sticks to the bottom of the pan. Even with my favorite non-stick USA bread pans (affiliate link), when I bake something sticky or sugary in the pan it will often have a little bit of stick-age. I would rather not deal with that and using parchment paper to line the pans solves this issue. There’s not much worse than spending three hours making a beautiful loaf of bread only to have it break apart when you take it out of the pan. Do yourself a favor and use that parchment paper!
what is the best way to eat cinnamon chip bread?
Cinnamon Chip Bread tastes delicious warm from the oven, but it is probably best to let the bread cool if you want to slice the loaf. We love to toast our cinnamon chip bread and add a little butter for a sweet breakfast. I’ve also enjoyed taking this bread to a bible study or lunch groups. It also makes a great gift to take to a friend or to deliver to a neighbor to let them know you’re thinking about them. I love making an extra loaf or two of bread and will often double recipes just so I can take a loaf to someone who needs a little “pick me up.”
Cinnamon Chip Bread
Yield: 1 loaf of bread in a 1lb loaf pan (affiliate link)
Time: 15 minute mix, 1-2 hour rise, 5 minute shape, 1 hour rise, 40 minute bake
- ⅔ cup warm milk
- ⅓ cup warm water
- 2 teaspoons instant yeast
- 3 Tablespoons granulated sugar
- 1 large egg
- 3 Tablespoons neutral oil
- 4 to 4 ½ cups (about 22.5 oz) all purpose flour
- ¾ to 1 cup cinnamon chips
Note: The amount of flour you use will depend on the weight of the egg you use, so be careful when adding the flour that you don’t over-flour the dough
- In a liquid measuring cup, combine the milk and water. Heat in the microwave until warm (be careful that it’s not too hot, the liquid should feel like baby’s bath water).
- Pour the liquid into a stand mixer with a dough hook. Add the instant yeast and sugar. Add the egg and mix together with a fork until the egg is scrambled with the mixture. Add the oil.
- With the dough hook running, or mixing by hand, add the flour a cup at a time until the dough begins to pull away from the sides of the bowl. The dough will be a little sticky. While being careful not to over-flour the dough, continue kneading for about 5-7 minutes with the mixer or 10 minutes if mixing by hand. If you want more information about how to tell when to stop adding flour or if your dough is ready rise, check it out here.
- Transfer the dough to an oiled bowl. Cover and let rise about 1 to 1 ½ hours until doubled in size.
- Once dough has risen, turn it out onto a clean counter. Pat and lightly stretch the dough into a rectangle and cover with ¾ to 1 cup cinnamon chips. Roll the dough up and pull the sides of the dough under to form into a ball again. Let the dough rest for 5 minutes to relax the gluten and then pat out into a rectangle again.
- Roll the dough up tightly and pinch in the seams as you go. Once you’ve formed a log-shaped loaf, pinch the bottom seams closed and transfer the dough to a parchment-lined loaf pan.
- Cover the loaf with a kitchen towel and let rise in a warm place until the loaf barely rises over the top of the loaf pan.
- Preheat the oven to 350 degrees and bake the loaf for about 40 minutes.
- Remove from the oven and top warm bread with cold butter. Let cool completely before slicing. Enjoy!
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂