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
Cranberry White Chocolate Artisan Bread Recipe
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.

Reader Interactions

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Comments & Reviews

Cici says
March 25, 2021
Where do you buy “non-instant dried milk”? Everything on Amazon is instant dried milk. Is there a brand you use?
Reply
- Kate says
  March 25, 2021
  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!
  Reply
thomasterrible says
June 2, 2020

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.
Reply
Thomasterrible says
June 2, 2020

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.
Reply
- Kate says
  June 4, 2020
  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.
  Reply
Caroline says
May 16, 2018

Amazing, especially warm with butter!
Reply
- Kate says
  May 16, 2018
  Thank you! We really love this bread. And thank you for taking the time to leave a comment! =)
  Reply

FAQs

What is the best flour for cinnamon rolls? ›

Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME. Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.

Get More Info ›

Why is it a good idea to limit the cinnamon in your actual bread dough? ›

however, cinnamon will actually inhibit the fermentation of your sourdough bread if you add it into the actual dough.

Find Out More ›

How many calories are in cinnamon chip bread? ›

Great Harvest Bread Co Cinnamon Chip Bread (0.06 slice) contains 31g total carbs, 30g net carbs, 2.5g fat, 3g protein, and 160 calories.

Explore More ›

Can I substitute bread flour for all-purpose flour in cinnamon rolls? ›

Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls. All-purpose flour is exactly like bread flour, but its lack of protein will not result in as much structure.

Discover More ›

Can I use all-purpose flour instead of bread flour? ›

Bread Flour Substitute

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

Get More Info ›

What happens if you add too much cinnamon? ›

However, if consumed in excess, it may cause side effects due to its coumarin content. In some cases, it can cause liver damage or trigger an allergic reaction.

Serving	Ingredient	Calories
4.5 g	palm oil	40
1.5 g	skim milk	0.5
9 g	sugar	35

How many calories are in homemade cinnamon bread? ›

Nutrition Facts (per serving)

233	Calories
7g	Fat
40g	Carbs
3g	Protein

Feb 13, 2024

Learn More ›

What is the secret ingredient in Cinnabon? ›

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

Discover More ›

What happens if you make bread with all-purpose flour? ›

All-purpose flour can also make great bread — many professional bakers use and love it in their loaves. It can be particularly good for Irish soda bread or other quick bread recipes that use baking soda instead of fermentation to leaven the dough and are meant to have a denser crumb.

What's the best flour to make bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Know More ›

Is bleached or unbleached flour better for cinnamon rolls? ›

Ultimately, the flour you choose to bake with is entirely up to you. Bleached and unbleached flours can both be used interchangeably in any recipe without a major discernable difference.

Discover More ›

Why are my cinnamon rolls not fluffy? ›

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.

Explore More ›

What's the difference between bread flour and self rising flour? ›

Self-raising flour is effectively plain (all-purpose) flour that comes pre-mixed with baking powder. Strong (bread) flour is flour that contains more gluten than plain (all-purpose) flour. This makes it particularly suitable for making bread, which depends on developing gluten chains within the dough.

Find Out More ›