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Cinnamon Chip Bread

This copycat version of Cinnaburst Bread is so easy to make! It's the perfect loaf of cinnamon bread for all your breakfast and brunch recipes!

Course Breakfast
Cuisine American
Keyword Cinnaburst Bread, Cinnamon Bread, Cinnamon Breakfast Bread, Cinnamon Chip Bread, Copycat Cinnaburst Bread
Author Sunup to Sundown

Ingredients

  • 1 cup warm water
  • 2 tbsp granulated sugar
  • 2 1/2 tsp active dry yeast
  • 2 tsp vanilla extract
  • 1 large egg at room temperature
  • 2 tbsp butter at room temperature
  • 2 tbsp dried milk
  • 3-4 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 cup cinnamon chips

Instructions

  1. Add water, sugar, and yeast to the bowl of a stand mixer or to a large bowl. Stir.

  2. Let the yeast mixture sit for 5-10 minutes, or until foamy.

  3. Stir in vanilla, egg, butter, and dry milk until combined.

  4. Stir in 2 cups flour, cinnamon, salt, and baking powder.

  5. Continue adding flour by 1/4 cup until a soft, smooth dough forms.

  6. Stir in cinnamon chips.

  7. Cover, and let the dough rise until it's nearly doubled in size, about 60-90 minutes.

  8. Gently deflate the dough and form it into an 8-inch log.

  9. Place the dough into a greased 8.5x4.5-inch loaf pan.

  10. Cover the loaf with a greased plastic wrap and let the bread to rise until about 1-inch over the rim of the pan, about 30-40 minutes. Do not let the bread rise beyond that point.

  11. Towards the end of the rising time, preheat the oven to 350 degrees F.

  12. Bake the bread for 20 minutes.

  13. Tent lightly with aluminum foil.

  14. Continue baking for about 15-25 minutes, or until the crust is golden brown.

  15. Remove the bread from the oven.

  16. Let sit in pan for about 5-10 minutes.

  17. Remove from pan and allow to cool to room temperature on a wire cooling rack.

  18. Brush the top of the loaf with butter for a softer crust.