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This soft and tender cinnamon burst bread is a yeast bread recipe dotted with mini cinnamon chips. It is lightly sweet and delicious toasted!<\/em><\/p>\nIf you\u2019ve had the cinnamon burst bread from Great Harvest, you\u2019ll understand the excitement of having a homemade version that is just as delicious (and so easy to make at home!). <\/p>\n4 Reasons Why This Bread is Amazing<\/h2>\n Just in case the words cinnamon burst bread<\/strong> don\u2019t convince you, here are a few more reasons why you should make this bread as soon as possible. <\/p>\n\nYour house is going to smell amazing<\/strong> while this bread is baking\u2026and for hours after.<\/li>\nThis lightly sweet bread makes the most incredible buttered toast<\/strong>. In fact, I\u2019m ruined on every day toast forever now because of this cinnamon bread.<\/li>\nIn addition to regular toast, thick-cut slices of the cinnamon burst bread transform into the best French toast you\u2019ll ever have. <\/strong>Whisk together two eggs + 1\/2 to 3\/4 cup milk + a bit of vanilla. Dip the bread slices into that mixture and cook on a hot, buttered skillet or griddle. <\/li>\nThis recipe is incredibly straightforward. It is perfect for beginner or expert bread bakers alike!<\/strong><\/li>\n<\/ol>\nKey Ingredients<\/h2>\n The ingredients for this bread recipe are really straightforward, but I\u2019ve included a few important notes for the ingredients that need a bit of clarification. \u2b07\ufe0f<\/p>\n
\nFlour: <\/strong>All-purpose flour or bread flour can be used in this recipe, or a combination. The bread will have a slightly tighter crumb and fluffier texture with bread flour.<\/li>\nYeast: <\/strong>Instant yeast or active dry yeast can be used \u2013 no modifications or changes needed. <\/li>\nWater: <\/strong>Use warm water that registers 105 to 110 degrees F. on an instant-read thermometer. If you don\u2019t have a thermometer, use water that feels \u201cvery warm\u201d on your fingers but doesn\u2019t cause you to yank out your hand because it\u2019s too hot. <\/li>\nOil:<\/strong> A neutral-flavored oil works best in this bread recipe, like avocado oil, grapeseed oil, vegetable oil or canola oil.<\/li>\nEgg:<\/strong> The egg creates a richer, softer crumb. If you are working around an egg allergy, the egg can be left out (the bread will be slightly airier and not quite as soft). <\/li>\nMini cinnamon chips: <\/strong>Mini cinnamon chips or cinnamon bites work best in this bread (vs the larger cinnamon chips, like Hershey\u2019s brand). See below for more information about the cinnamon chips. <\/li>\n<\/ul>\n\n
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Where to Find Mini Cinnamon Chips<\/h2>\n My three top recommendations for cinnamon chips<\/span> are as follows:<\/strong> <\/p>\n\nCinnamon chips from Orson Gygi (I love the taste of these chips)<\/li>\n Cinnamon chips from Prepared Pantry (I\u2019ve also used these with great results)<\/li>\n Cinnamon chips from Amazon (I haven\u2019t tried these ones, but a longtime reader said this store is owned and operated near where she lives, and the cinnamon chips are fantastic). <\/li>\n<\/ol>\n\u27a1\ufe0f While the Hershey\u2019s brand is likely easier to find in local stores, <\/strong>I recommend them with reservations. <\/span>Several readers have reported that the Hershey\u2019s brand chips bleed orange when baked, they tend to sink and\/or stick together, and they have an artificial taste. If you use them, give the cinnamon chips a rough chop before using. <\/p>\nIf you can\u2019t get cinnamon chips online or in-stores, this homemade recipe for cinnamon bits looks promising!<\/p>\n<\/div>\n<\/div>\n
Making and Shaping Cinnamon Burst Bread<\/h2>\n How to make and shape this cinnamon burst bread:<\/p>\n
\nIn a stand mixer fitted with the dough hook, mix the dough ingredients. <\/li>\n Add the cinnamon chips at the end with the remaining flour. <\/li>\n Let the dough rise until doubled. <\/li>\n Turn the dough onto a lightly greased counter and split into two equal pieces. <\/li>\n Pat each piece into a thick square, about 9-inches across. Roll up tightly without stretching the dough. <\/li>\n Turn the edges under and press all the seams to seal.<\/li>\n Place the dough in greased 8 1\/2 X 4 1\/2-inch loaf pans and let rise until the dough rises just above the edge of the pan. <\/li>\n Bake until golden.<\/li>\n Out of the oven, brush the tops with melted butter. <\/li>\n<\/ol>\nThe recipe for this cinnamon burst bread makes two loaves. The recipe can easily be doubled for four loaves or halved for one loaf.<\/strong> For a half recipe, whisk one large egg in a small bowl, and use half of the egg in the recipe (about 25 grams). <\/p>\n\nA Few Additional Notes<\/h2>\n \u27a1\ufe0f This bread freezes great. Let it cool completely before wrapping well and freezing. <\/p>\n
\u27a1\ufe0f The cinnamon chips melt a bit while baking creating pockets of cinnamony-sweet yumminess throughout the bread. The cinnamon chips on the top of the crust tend to stay whole and not melt, which is why it helps to use melted butter for brushing rather than running a stick of cold butter over the top of the warm bread. <\/p>\n
\u27a1\ufe0f Don\u2019t let the bread rise too high in the loaf pans. This dough has quite a bit of spring once it hits the hot oven, and if it rises too much before baking, it will be too tall and airy in texture. <\/p>\n
Even though I waxed poetic about the merits of this cinnamon burst bread made into toast and French toast, rest assured that it is spectacular eaten straight from the loaf. <\/strong><\/p>\nThe little bursts of buttery, sweet, cinnamon throughout the fluffy, soft bread are pretty much the best thing to happen to my life lately. I\u2019ve always loved the cinnamon burst bread from Great Harvest bakery, and now, with this recipe, I can have it any time I want (kind of dangerous, when I think about it more deeply). \ud83d\ude09<\/p>\n
I am so excited for you to make this cinnamon burst bread! <\/strong>It is truly incredible. <\/p>\n\n
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Cinnamon Burst Bread<\/h2>\n\n
Yield: <\/span>20<\/span> slices (2 loaves)<\/span><\/span><\/p>\n
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