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Cinnamon Chip Bread is perfect served as breakfast, a snack, or even dessert. Soft with tiny bursts of cinnamon flavor, cinnamon bread is a delightful treat for any time of day.
Cinnamon Bread Recipe
Cinnamon Bread is one of my favorite simple pleasures in life. It is tender, packed with flavor and smells SO good when it’s being toasted. But let’s be real, raisins definitely do not need to be included. Which may or may not be why I created this recipe.
This recipe for Cinnamon Chip Bread is easy for beginners or seasoned pros alike. Infinitely better than anything you can buy at the store, I promise you will be dreaming about the yummy cinnamon bites for days. And can you even imagine making french toast with this? Delish. The best part? You don’t have to pick out any raisins.
Cinnamon Chip Bread Ingredients
- Yeast – use dry active yeast in this recipe.
- Warm Water
- Honey – If you’d prefer, you can use granulated sugar instead of honey in this recipe.
- Canola Oil
- Salt – I always use Redmond’s Real Salt
- Flour – All purpose flour works great in this recipe!
- Orson Gygi Cinnamon baking chips – The Orson Gygi cinnamon baking chips are SO MUCH BETTER than the Hershey’s brand. Just trust me on this one.
- Melted butter (for the crust)
How to Make Cinnamon Bread
- Start by making your yeast by combining 1/2 cup of warm water, the yeast and squirt of honey in the bowl of a stand mixer. Stir and let the mixture sit for 5-10 minutes until nice and bubbly.
- When the yeast mixture is bubbly and ready, add the remaining warm water, honey, canola oil, salt and 4 cups of the flour to the stand mixer bowl.
- Using the dough hook, knead until the ingredients are combined and the flour is incorporated.
- Then add in 2 more cups of flour, kneading until incorporated. When incorporated, go ahead and slowly add in the remaining cup of flour. Continuing kneading with the mixer until combined.
- At this point, the dough will be tacky to the touch, but shouldn’t stick onto your finger if you quickly touch the dough. As you knead, you will notice that the dough is sticking to the bottom of the mixer but is pulling away from the top of the sides, cleaning it off. If your dough is looking too sticky at this point, slowly add in more flour, a few tbsp at a time until the tacky dough is reached.
- When that happens, you will add the cinnamon baking chips and knead for an additional 5 minutes.
7. When the 5 minutes are up, transfer the dough to a greased large bowl. Cover the bowl with plastic wrap or a thin rising towel and allow the dough to rise for 1 hour.
8. After the 1 hour rising period, transfer the raised dough to a floured surface and divide the dough in half. You will work with one half at a time from here on out.
9. First, flatten the dough, pressing all of the air bubbles out of it.
10. Then fold the dough in half and pinch the seam together to form your bread loaf. You may need to repeat this process until the loaf is tight. If needed, you can turn the ends under to fit it into your bread pan.
11. Place the loaf inside a greased 9×4 bread pan.
12. Repeat with the other loaf.
13. Cover both loaf pans and allow the dough to rise for an additional 45 min.
14. During this rise time, preheat the oven to 375° F. Allow the bread to continue rising while the oven is preheating. If your house is cold, you may want to put the rising loaves next to the oven so the heat can help them get a better rise.
15. When the rising time is up, bake in the oven for 20-25 minutes or until golden brown.
16. Once the loaves are golden brown, remove them from the oven and brush with melted butter.
17. Return to the oven for 10 minutes, or until the bread sounds hollow when tapped on the top or the internal temperature reaches 180°.
18. Allow the bread to cool in the bread pan for 30 minutes before cutting.
19. Enjoy!
What are some variations of cinnamon chip bread?
I know I joked about raisins before, but if you’d like, you can absolutely add raisins to this recipe.
How should I store cinnamon chip bread?
Homemade cinnamon chip bread typically lasts 3 days on the counter. I would recommend storing the bread in air tight bag to help it stay fresh.
Can I freeze cinnamon chip bread?
Yes! First, you will want to allow the bread to cool completely. Then slice the bread and wrap each piece of bread tightly with plastic wrap before freezing.
To thaw the bread, simply remove it from the freezer and let it sit at room temperature or place the frozen slice of bread in the toaster to thaw it and toast it at the same time.
More bread recipes to enjoy:
Cinnamon Chip Bread
Ingredients
- 1 1/2 tbsp dry active yeast
- 1/2 cup + 2 1/2 cups very warm water, divided
- 1/4 cup honey
- 2 tbsp canola oil
- 2 1/4 tsp salt
- 7 cups all purpose flour
- 2 cups Orson Gygi Cinnamon baking chips
- 2 tbsp melted butter, for the crust
Instructions
- Combine 1/2 cup of warm water, the yeast and squirt of honey. Let the mixture sit for 5-10 minutes until nice and bubbly.
- Add the remaining warm water, honey, canola oil, salt and 4 cups of the flour to the bowl of a stand mixer.
- Using the dough hook, knead until the flour is incorporated.
- Add 2 more cups of flour, kneading until incorporated and then slowly add in the remaining cup of flour.
- The dough will be tacky to the touch, but shouldn’t stick onto your finger if quickly touching the dough. The dough will stick to the bottom of the bowl, but should clean the top of the sides.
- If your dough is too wet still, slowly add more flour, a few tbsp at a time until the dough is tacky to the touch.
- Add the cinnamon baking chips and knead for an additional 5 minutes.
- Transfer the dough to a greased large bowl. Cover with plastic wrap and allow the dough to rise for 1 hour.
- Transfer the raised dough to a floured surface and divide the dough in half. Work with one half at a time.
- Flatten the dough, pressing all of the air bubbles out of it.
- Then fold the dough in half and pinch together the seam, repeating this process until you have a tight bread loaf. You may need to turn the ends under in order for it to fit into your bread pan.
- Place inside a greased 9×4 bread pan.
- Repeat with the other loaf.
- Cover and allow the dough to rise for an additional 45 min.
- Preheat the oven to 375° F. Allow the bread to continue rising while the oven is preheating.
- Bake in the oven for 20-25 minutes or until golden brown.
- Take out of the oven and brush with melted butter.
- Return to the oven for 10 minutes, or until the bread sounds hollow when tapped on the top.
- Allow the bread to cool in the bread pan for 30 minutes before cutting.
- Enjoy!
