Cinnamon Chip Bread Recipe (2024)

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This copycat version of Great Harvest’s Cinnaburst Bread is so easy to make! Cinnamon Chip Bread is the perfect loaf of cinnamon bread!

I am so excited to share this Cinnamon Chip Bread recipe with you! I love the Cinnaburst bread from Great Harvest, but the closest store is about an hour away. So, I’ve been trying to find a good substitute for a long time.

I’ve tried a lot of recipes, and I can definitely say that this is my favorite. Along the way, I experimented with using homemade cinnamon chunks, which are great in some recipes, but they didn’t pack the punch of cinnamon flavor that I was looking for.

The solution was something that I already had in my cabinets – cinnamon chips. I was a little nervous about how they would work, but they add the perfect little bits of cinnamon-y goodness throughout the bread.

And the bread! The bread is soft and tender! You can gently brush the loaf with a little butter right out of the oven if you like a softer crust. Do yourself a favor, and make this bread!

Jump to

How to make cinnamon chip bread (with step-by-step photos)
Tips
Related recipes

How to make cinnamon chip bread

Add the water, yeast, and sugar to a mixing bowl. Stir.

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

Mix in the vanilla, egg, butter, and dry milk until combined.

Stir in part of the flour, cinnamon, baking powder, and salt. Continue to add flour until it forms a soft dough that clears the sides of the bowl.

Stir in the cinnamon chips.

Cover and let the dough rise until doubled.

Deflate the dough and form into a loaf. Cover and let rise until the dough has risen to 1-inch above the rim of the pan.

Bake until golden brown.

Tips

Warm water: The water should be warm but not too hot. If the water is too hot, it will kill the yeast. If you don’t have a thermometer, then you can test it. If it’s too hot for you, the water is too hot for the yeast.
Yeast: For this recipe, you’ll need slightly more than 1 envelope of yeast.
Egg and butter: Using room temperature butter and egg helps them to mix in better. It also helps to keep the dough a little warmer, which helps it to rise better.
Flour: You may not need to use the full amount of flour, and that’s ok. Go by the look/feel of the dough.
Storage: This bread can be stored at room temperature, covered, for 2-3 days.

More bread recipes!

Multigrain Bread Recipe
No Knead Cranberry Nut Bread
Cinnamon Twist Bread

If you’ve tried this cinnamon chip bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Cinnamon Chip Bread Recipe

Author Kate @ I Heart Eating

Course bread

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Rising 3 hours hours

Total Time 4 hours hours

Cinnamon chip bread

Ingredients

▢ 1 cup warm water about 105 F
▢ 2 tablespoons granulated sugar
▢ 2 ½ teaspoons active dry yeast
▢ 2 teaspoons vanilla extract
▢ 1 large egg at room temperature
▢ 2 tablespoons butter at room temperature
▢ 2 tablespoons instant nonfat dried milk
▢ 3-4 cups all-purpose flour
▢ 1 teaspoon ground cinnamon
▢ 1 teaspoon salt
▢ 1/2 teaspoon baking powder
▢ 1 cup cinnamon chips

Instructions

Add water, sugar, and yeast to the bowl of a stand mixer or to a large bowl. Stir.
Let yeast mixture sit for 5-10 minutes, or until foamy.
Stir in vanilla, egg, butter, and dry milk until combined.
Stir in 2 cups flour, cinnamon, salt, and baking powder.
Continue adding flour by 1/4 cup until a soft, smooth dough forms.
Stir in cinnamon chips.
Cover, and let dough rise until it's nearly doubled in size, about 60-90 minutes.
Gently deflate the dough, and form it into an 8-inch log.
Place the dough into a greased 8.5x4.5-inch loaf pan.
Cover the loaf with 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.
Toward the end of the rising time, preheat the oven to 350F.
Bake the bread for 20 minutes.
Tent lightly with aluminum foil.
See Also
Sorrel Sauce Recipe - How to Make French Sorrel Sauce
Continue baking for about 15-25 minutes, or until the crust is golden brown, and the interior of the measures 190F on a digital thermometer.
Remove the bread from the oven.
Let sit in pan for about 5-10 minutes.
Remove from pan, and allow to cool to room temperature on a wire cooling rack.
.

Notes

Warm water: The water should be warm but not too hot. If the water is too hot, it will kill the yeast. If you don't have a thermometer, then you can test it. If it's too hot for you, the water is too hot for the yeast.
Yeast: For this recipe, you'll need slightly more than 1 envelope of yeast.
Egg and butter: Using room temperature butter and egg helps them to mix in better. It also helps to keep the dough a little warmer, which helps it to rise better.
Flour: You may not need to use the full amount of flour, and that's ok. Go by the look/feel of the dough.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Originally published 3/10/16. Updated with new photos and tips 3/9/20.

Adapted from King Arthur Flour.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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