This recipe for easy cinnamon chip bread will quickly become a favorite in your home. Cinnamon chip bread has a soft and fluffy texture with small bursts of sweet cinnamon flavor. You’ll love it served as toast for breakfast, or as a snack (slathered with butter!).
What makes this recipe special
Easy cinnamon chip bread is a special recipe to share with a friend or neighbor. The best part? It makes 2 loaves and can even be made into 6 mini loaves to share!
This recipe can be frozen if you need to prepare it ahead or simply if you want to save your extra loaf for another day. After fully cooling, slice and wrap each piece in plastic wrap. Add to a gallon ziplock in slices, and allow them to come to room temperate the day you want to eat them.
Toast this recipe and slather with butter for an extra delicious treat! It has a lot of the same flavors as a cinnamon roll.
Even beginning bakers can make this recipe. Looking to add raisins? You can! Want to make this bread without the cinnamon bursts? You can, just follow this recipe, and this recipe if you want mini loaves.
Ingredient list for Easy Cinnamon Chip Bread
- All purpose flour
- Granulated sugar
- Table salt
- Vegetable shortening (lard or oil can be subbed)
- Instant yeast I use SAF-INSTANT
- Warm water
- Cinnamon burst chips. I used these, but you can also get this bag if you’d like a larger amount.
Are you new to bread making? You might enjoy this post I wrote that helps you have success with yeast and beginning bread making. Read this info on how to get bread yeast right (every time!) HERE!
I get asked all the time what yeast I use for bread-making. I LOVE this one. I open it and pour it into a gallon ziplock bag, and keep it in my freezer so it stays fresh. No need to let it warm up, I just use it right out of the freezer and add to my recipes. It is fantastic!
Be sure to use mini cinnamon chips for this recipe. If you are using larger chips, I would suggest giving them a rough chop before adding to the dough. The chips will melt while baking and if they are too large or in clumps, it can create a pocket during baking that will make a hole in your slices.
I like to add my chips after the last cup of flour goes in so that they don’t have too much time mixing in warm dough… they could melt before baking.
Can this recipe be frozen? YES! This recipe can be made and frozen if you need to prepare it ahead or simply if you want to save your extra loaf for another day. After fully cooling, slice and wrap each piece in plastic wrap. Add to a gallon ziplock in slices, and allow them to come to room temperate the day you want to eat them.
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Favorite baking supplies for this recipe:
Ingredients
- 3 Tablespoons Granulated sugar
- 3 Tablespoons Vegetable shortening Lard or oil can be substituted
- 4 1/2 Teaspoons Instant yeast I use SAF brand
- 21/4 Cups Very warm water
- 1 Tablespoon Salt
- 6 Cups All purpose flour
- 1 1/4 Cups Mini cinnamon baking cips
Instructions
- Mix together sugar, vegetable shortening, then warm water and yeast.
- Add 3 cups of flour and salt.
- Beat with a mixer on low speed for 2 minutes, scraping bowl for chunks. Switch to dough hook attachment and add remaining flour.
- Mix with a dough hook for 5 minutes or until dough is smooth and elastic. If mixing by hand, knead for 5-7 minutes until smooth.
- Add in cinnamon chips and mix them in until evenly dispersed.
- Place dough in a large bowl prepped with butter or nonstick spray.
- Allow to rise for 1 hour (covered with a tea towel or lightly with plastic wrap) so that dough is doubled in size.
- Grease bottoms and sides of 2 loaf pans or 6 mini loaf pans. I like to add parchment strips for super easy bread removal.
- Turn dough onto counter and cut in half for 2 loaves, or in to 6 equal pieces for mini loaves. Gently pat or lightly roll dough into a (roughly) 7×13″ rectangle. Roll up lengthwise and tuck ends under. Place in 2 loaf pans (prepared with non-stick spray and parchment strips.
- Allow loaves to rise an additional 45 minutes covered with a lightweight tea towel. This rise time will ensure that your bread is light and airy while baking and not dense.
- Preheat oven to 425° F and bake loaves 25-27 minutes.
- Be sure to remove loaves from their pans a few minutes after baking so they don’t become soggy on bottom from condensation.
- Enjoy warm or cool, or even as toast! It is so delicious warm with butter.
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