Cinnamon Chip Bread

I have another cinnamon chip bread recipe like this on my blog, but it was originally written for a bread maker.  It worked out fine, it’s just the texture of the dough, when kneaded, just seemed weird to me.  So I decided to make some changes to better the results for a mixer or hand kneaded bread recipe, & it worked out fabulous!  I am keeping the other recipe on my blog for you bread machine people.  For the rest of us, you’ll want this recipe.  This bread is a fabulous treat in our house.  I only make it once in a while because I have no self control & usually eat 3 slices in one sitting.  It’s hard not to!  It’s great plain, toasted with butter, or to use for french toast!  Try it & let me know what you think!

Cinnamon Chip Bread
Yield: 1 Loaf
  • 1 cup warm water
  • 2½ tsp yeast
  • 4 Tbsp sugar
  • 2 Tbsp oil (canola or vegetable)
  • 1 egg, whisked
  • 3¼ cup flour
  • ¾ tsp salt
  • 1 tsp cinnamon
  • 1 cup cinnamon chips
  1. Combine warm water, yeast & sugar in a stand mixer bowl. Stir & let rest until bubbly/frothy; about 3-5 minutes.
  2. Add oil & whisked egg to the water mixture.
  3. In a separate bowl, stir together the flour, salt, & cinnamon. With the dough hook on the stand mixer, gradually add dry ingredients to the mixer while it's running on low. Add cinnamon chips. Once all the dry ingredients have been added & the dough has balled up. Turn the machine to medium speed for 5 minutes. The dough should clean the sides of the bowl. If not, add flour 1 Tbsp at a time.
  4. After kneading, take the dough out, grease the mixer bowl & put the dough back in. Cover with a towel & let rise until double in size (about 45 min.)
  5. Grease a bread pan & shape the bread dough to fit inside. Cover with a towel again & let rise until it reaches the top of the pan or double in size (about 20-30 minutes.)
  6. Bake at 350*F for 30-35 minutes or until golden brown on top. Let rest in the pan for a few minutes before turning out onto a cooling rack. Store in a plastic bag to keep from drying out. Best if eaten within 2-3 days.
  7. *If kneading by hand: Leave cinnamon chips out of the kneading step (#3). Let it rest for 45 minutes (step #4). Then gently knead in the cinnamon chips before placing the dough into the greased bread pan to rise. The cinnamon chips melt if you knead it with your warm hands, so save this for the last steps as just described.
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  1. says

    I have never thought of adding cinnamon chips to a yeast bread before! This is a must make!

  2. says

    I have never, ever been successful at making bread with yeast. I wonder if I can talk my daughter in to making this for me. It looks so wonderful!

  3. says

    Your loaves are so pretty!! Looks yummy – I love the cinnamon bread at Kneaders and at Great Harvest, this reminds me of both of those!

    Yvonne @

    • says

      I get mine at Walmart. They are usually easy to find around Christmas time, but I have seen them in the grocery stores recently as well. If you can’t find them at the grocery store, check a kitchen specialty store.

  4. says

    Hi Amber, I have made the bread a few times…maybe with the bread machine recipe. I tried this today and my bread turned orange. Did you not experience that by kneading your bread with the mixer? Would it be better to add the chips with maybe a minute or so left in the kneading process?

    • says

      Hi Melanie, sorry you are having problems! Are your chips melting completely? My bread kind of looks marbled orange, but when it bakes it browns & you can’t tell as bad. My chips are still pretty solid also, unless I knead it by hand, then you add the chips just before adding the dough to the pan to rise. If they are melting, I would save it until just before rising. It’s kind of tough to knead them in evenly, but it will keep them from melting in your dough. You can also try freezing your chips so they don’t melt as bad. Sorry, those Hershey’s cinnamon chips are pretty cheap quality, but they are easy to find at the stores.

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