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!
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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.
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Cinnamon Chip Bread Recipe
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
- ½ 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.1 cup warm water, 2 tablespoons granulated sugar, 2 ½ teaspoons active dry yeast
- Let yeast mixture sit for 5-10 minutes, or until foamy.
- Stir in vanilla, egg, butter, and dry milk until combined.2 teaspoons vanilla extract, 1 large egg, 2 tablespoons butter, 2 tablespoons instant nonfat dried milk
- Stir in 2 cups flour, cinnamon, salt, and baking powder.3-4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon salt, ½ teaspoon baking powder
- Continue adding flour by 1/4 cup until a soft, smooth dough forms.
- Stir in cinnamon chips.1 cup 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.
- 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?
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Originally published 3/10/16. Updated with new photos and tips 3/9/20.
Adapted from King Arthur Flour.
Reader Interactions
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Comments & Reviews
Cici says
Where do you buy “non-instant dried milk”? Everything on Amazon is instant dried milk. Is there a brand you use?
Kate says
Hi! I’m not sure where the rest of the word went, but it was “non-fat instant dried milk”. I’ve updated the ingredient with the missing portion. Please let me know if you still have a question about the brands!
thomasterrible says
You may want to adjust my correction with a correction to “non-far” as that is what my eyes have degraded to but I meant “fat” so it is hardly a help to correct something with an incorrectly spelled word of an entire 3 letter word at that.
Up to you but I would hate to confuse your audience.
Thomasterrible says
Hi I like your sharing. I just got a bread machine after waiting a while when I saw how things were. I got it at the original price too. But I had ordered another and cancelled but the seller shipped it anyway so they are wanting to let me have it for 50% off if I will keep it. I have yet to answer but turned down 30% and have not tried anything else (yet…)
Anyway I think you made a spelling error. It says to use “Non-instant powdered milk” That is a contradiction in terms and as in Star Trek terms that is an endless circle of contraditctions and a true continuum. I named a newsletter for one of the largest corporations in the world that lol.
Seriously I think you meant “non-far” so I did not take a star off for that. :)
But I have been unable to make “bakers cinnamon chips” or want to buy poor quality ones in bulk so I made some from a recipe and they taste great at least. I put them in the chiller to try to make them melt slower.
I am taking your and King Arthur’s flour cinnamon chip bread take and blend them as I don’t have that dry milk only some regular cow milk and that is a slipper slope as they are both milk but a liquid for a powder makes little sense so I will put a tiny bit in with the water and call it a hybrid.
But it is nice to have some things online that people seem to think is good. Have you thought about adjusting it to make a 2 pound loaf for those of us with bread machines? That would make it easy to use not only in the oven but in the machines and you may decide adjustments need to be made I have not made any in years so I am no pro at this particular thing myself. Still useful to get me towards my target and with stores closed I can either wait or adjust a bit and I am not a waiter.
Kate says
Thanks for asking about that, but some dried milk powders are listed as “non-instant dried milk”. Others are listed as “non-instant non-fat dried milk”. There are differences in the way that non-instant and instant dried milks dissolve, which is why I have it listed that way. =)
I usually use Hershey’s cinnamon chips, but I’ve used KAF’s cinnamon chips in the past. I found them to be quite good.
Unfortunately, I gave my bread machine away when I moved years ago, and I’ve never gotten another one. So I don’t have a way to test bread machine recipes.
Caroline says
Amazing, especially warm with butter!
Kate says
Thank you! We really love this bread. And thank you for taking the time to leave a comment! =)