Cinnamon Bread

Cinnamon chip bread is a super-easy way to make cinnamon bread at home. This version is fluffy, soft, and turns out every time!

There’s nothing better than homemade bread or cinnamon rolls, but making a delicious cinnamon chip bread is a way to combine those two into a delicious treat! Not only is cinnamon bread a great treat as-is, but you can toast it, turn it into sandwiches, french toast, or bread pudding and enjoy those dishes with a homemade twist!

Cinnamon bread is actually one of the simpler bread recipes that you can try to tackle, so if you’re new to bread making this is a great recipe to follow along with!

The hardest parts of this cinnamon bread recipe are waiting for the bread to rise, but if you can resist the amazing doughy smells as it rises and bakes, your patience will be rewarded when the loaf comes out of the oven fresh and warm.

Picture the delicious cinnamon chip bread with a slice of melting butter on top. Nothing compares to the taste of a homemade loaf.

The smell of the cinnamon and fresh-baked bread, and the tenderness in every bite will have you snacking on a loaf of bread without any reason other than it being a delicious treat. 

How to make cinnamon chip bread

1. Mix the dry ingredients together in a large bowl or in the bowl of a standing mixer.
2. Add in the honey and 2 cups water with the mixer on. Let it mix together for about 1 minute.
3. Gradually add in the final cup of water and add in more if necessary. The dough should stick to the bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don’t worry! Just add a bit more flour to get it back to the right consistency.
4. Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic feeling. Don’t skimp on the kneading! This helps create the structure of the bread.
5. Let the dough rise (covered and at room temperature) in the same bowl you mixed it in for 1 hour or until it’s doubled in size.
6. Divide the dough into two pieces. Flatten it with hands or a rolling pin to be a rectangle that is 6 inches by 12 inches.
7. Sprinkle cinnamon chips evenly over each rectangle. Fold the dough in thirds, like you are folding a letter. Fold one side to the center and then the other side over.
8. Gently shape it into a log that will fit inside your bread pan.
9. Place it in a greased bread loaf pan and raise (covered, room temperature) for 1 hour or until doubled.
10. Bake at 375 degrees F for 25 minutes, then remove from oven and brush each loaf with a tablespoon of butter.
11. Return it to the oven and bake 5-10 more minutes, or until golden brown. The internal temperature of the bread should read right around 200 degrees F.

Can you freeze cinnamon bread?

Yes, you can! After letting the bread cool completely, you can freeze them for several weeks. Just wrap them tightly with plastic wrap and store inside a zipper topped bag. Thaw on a counter overnight or for a few hours before use.

Print Pin

5 from 1 vote

Cinnamon Chip Bread

Cinnamon chip bread is a super-easy way to make cinnamon bread at home. This version is fluffy, soft, and turns out every time!

Course Side Dish

Cuisine American

Keyword cinnamon bread, cinnamon bread recipe

Prep Time 2 hours 20 minutes

Cook Time 35 minutes

Total Time 2 hours 55 minutes

Servings 30 slices

Calories 137kcal

Author Longbourn Farm • Alli Kelley

Equipment

• Redmond Real Salt
• Thermoworks MK4 Thermapen
• ThermoPop

Ingredients

• 8 cups all-purpose flour
• 2 teaspoons salt
• 1 1/2 tablespoons yeast
• 1/4 cup honey
• 3 1/2 cups water see note
• 1 1/2 cups cinnamon chips
• 2 tablespoons butter melted - use at the very end! NOT with the wet ingredients.

US Customary - Metric

Instructions

• Mix dry ingredients together in large bowl or the bowl of a standing mixer.
• Add honey and 2 cups water with the mixer on. Let it mix together for a about 1 minute.
• Gradually add the final cup of water and add more if necessary. The dough should stick to the bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don't worry! Just add a bit more flour to get it back to the right consistency.
• Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
• Let the dough raise (covered, room temperature) in the same bowl you mixed it in for 1 hour or until doubled.
• Divide dough into two pieces. Flatten with hands or a rolling pin to be a rectangle that is 6 inches by 12 inches.
• Sprinkle cinnamon chips evenly over each rectangle. Fold the dough in thirds, like you are folding a letter. Fold one side to the center and then the other side over.
• Gently shape into a log that will fit in your bread pan.
• Place in greased bread loaf pans and raise (covered, room temperature) 1 hour or until doubled.
• Bake at 375 degrees F for 25 minutes, remove from oven and brush each loaf with a tablespoon of butter.
• Return to oven and bake 5-10 more minutes, or until golden brown. The internal temperature of the bread should read right around 200 degrees F.

Notes

I use standard size loaf pans, either 9x4 inches or 10x5 inches.

I use instant yeast which is more potent than active dry yeast and doesn't need to be bloomed in water like active dry yeast does. If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of straight into the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.

The exact amount of water you will need for this recipe (or any baking recipe) can vary quite a bit. This is due to altitude, humidity, and weather. I live in an arid high-desert mountain climate, so often my readers need to less water if they live at a lower elevation with more humidity. If too much water is added, simply add more flour gradually until the proper consistency is reached. 

Nutrition

Calories: 137kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 164mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 23IU | Calcium: 6mg | Iron: 2mg

Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

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