Cinnamon Burst Bread
This soft and tender cinnamon burst bread is a yeast bread recipe dotted with mini cinnamon chips. It is lightly sweet and delicious toasted!
If you’ve had the cinnamon burst bread from Great Harvest, you’ll understand the excitement of having a homemade version that is just as delicious (and so easy to make at home!).
4 Reasons Why This Bread is Amazing
Just in case the words cinnamon burst bread don’t convince you, here are a few more reasons why you should make this bread as soon as possible.
- Your house is going to smell amazing while this bread is baking…and for hours after.
- This lightly sweet bread makes the most incredible buttered toast. In fact, I’m ruined on every day toast forever now because of this cinnamon bread.
- In addition to regular toast, thick-cut slices of the cinnamon burst bread transform into the best French toast you’ll ever have. 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.
- This recipe is incredibly straightforward. It is perfect for beginner or expert bread bakers alike!
Key Ingredients
The ingredients for this bread recipe are really straightforward, but I’ve included a few important notes for the ingredients that need a bit of clarification. ⬇️
- Flour: 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.
- Yeast: Instant yeast or active dry yeast can be used – no modifications or changes needed.
- Water: Use warm water that registers 105 to 110 degrees F. on an instant-read thermometer. If you don’t have a thermometer, use water that feels “very warm” on your fingers but doesn’t cause you to yank out your hand because it’s too hot.
- Oil: A neutral-flavored oil works best in this bread recipe, like avocado oil, grapeseed oil, vegetable oil or canola oil.
- Egg: 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).
- Mini cinnamon chips: Mini cinnamon chips or cinnamon bites work best in this bread (vs the larger cinnamon chips, like Hershey’s brand). See below for more information about the cinnamon chips.
Where to Find Mini Cinnamon Chips
My three top recommendations for cinnamon chips are as follows:
- Cinnamon chips from Orson Gygi (I love the taste of these chips)
- Cinnamon chips from Prepared Pantry (I’ve also used these with great results)
- Cinnamon chips from Amazon (I haven’t tried these ones, but a longtime reader said this store is owned and operated near where she lives, and the cinnamon chips are fantastic).
➡️ While the Hershey’s brand is likely easier to find in local stores, I recommend them with reservations. Several readers have reported that the Hershey’s 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.
If you can’t get cinnamon chips online or in-stores, this homemade recipe for cinnamon bits looks promising!
Making and Shaping Cinnamon Burst Bread
How to make and shape this cinnamon burst bread:
- In a stand mixer fitted with the dough hook, mix the dough ingredients.
- Add the cinnamon chips at the end with the remaining flour.
- Let the dough rise until doubled.
- Turn the dough onto a lightly greased counter and split into two equal pieces.
- Pat each piece into a thick square, about 9-inches across. Roll up tightly without stretching the dough.
- Turn the edges under and press all the seams to seal.
- 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.
- Bake until golden.
- Out of the oven, brush the tops with melted butter.
The recipe for this cinnamon burst bread makes two loaves. The recipe can easily be doubled for four loaves or halved for one loaf. For a half recipe, whisk one large egg in a small bowl, and use half of the egg in the recipe (about 25 grams).
A Few Additional Notes
➡️ This bread freezes great. Let it cool completely before wrapping well and freezing.
➡️ 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.
➡️ Don’t 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.
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.
The little bursts of buttery, sweet, cinnamon throughout the fluffy, soft bread are pretty much the best thing to happen to my life lately. I’ve 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). 😉
I am so excited for you to make this cinnamon burst bread! It is truly incredible.
Cinnamon Burst Bread
Ingredients
- 5 ¼ to 5 ½ cups all-purpose or bread flour, divided
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast
- 1 ¾ cups warm water, 105 to 110 degrees F.
- ¼ cup neutral-flavored oil, like grapeseed, avocado, vegetable or canola oil
- 1 large egg
- 2 teaspoons table salt
- 1 ½ cups mini cinnamon chips (see note)
- Butter, for brushing tops of loaves
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add 3 cups of the flour, sugar and yeast. Mix. Add the warm water and mix until combined. Cover the bowl and let the mixture sit for 10 to 15 minutes.
- Add the oil, egg, salt, 1 more cup of flour, and the cinnamon chips. Mix on medium speed, and continue to gradually add flour (up to another 1 1/2 cups, more or less) until the dough clears the sides of the bowl. Judge the dough by how it looks and feels, not necessarily by the total amount of flour added (humidity, elevation, how the flour is measured will all affect how much flour is needed).
- Knead the dough for 4 to 5 minutes.
- Cover the bowl and let the dough rise in a warm spot until doubled, about an hour. Alternately, you can transfer the dough to a lightly greased bowl, cover, and let rise.
- Lightly grease two 8 1/2-X-4 1/2-inch loaf pans with cooking spray. Set aside.
- Turn the dough out onto a lightly greased counter and divide into two pieces.
- Press each piece into a thick 9-inch square. Roll up into a tight log without stretching the dough. Turn the edges under and press all the seams to seal.
- Preheat oven to 350 degrees F. Make sure the oven rack is in the middle position.
- Place the loaves in the prepared pans. Cover and let rise until the dough rises about 1/2 inch above the top of the bread pans. Don't let the dough rise too high in this step. It springs up quite a bit in the hot oven.
- Bake the loaves for 32 to 35 minutes until golden on top and baked through. An instant read thermometer inserted into the center of the bread should register 195 degrees F.
- Out of the oven, carefully turn the loaves out onto a cooling rack and brush melted butter on the tops of the loaves. Let the bread cool completely, before cutting into slices and serving.
Notes
Recipe Source: from Mel’s Kitchen Cafe