Cinnamon is probably my favorite spice, which is no surprise why cinnamon rolls are my favorite dessert. But I would feel guilty eating cinnamon rolls on a daily basis so instead I enjoy cinnamon bread. One of my favorites is Great Harvest Cinnamon Burst bread. While living by Steve’s brother in Milwaukee, they introduced us to the idea of making french toast with cinnamon burst – without sounding overly dramatic, it was life changing! So over the years I’ve made several different copy cat versions and tweaked it slightly to our liking.
Cinnamon Chip Bread
2 cups water
2 cups milk
2/3 cup sugar
5 teaspoons yeast
2/3 cup oil
1 tablespoon salt
7-9 cups flour
1 10oz bag of Cinnamon chips*
Heat water and milk in the microwave until it is warm – around 100-120F. Using a stand mixer or Bosch mixer, put yeast, 2 tbsp (of the 2/3 cup) of sugar and water/milk mixture in a bowl and let yeast bubble for 5-10 minutes.
Add the remaining sugar, oil and eggs. Mix well. Add two cups of flour and mix well – a minute or two. Add salt and remaining flour until mixture pulls away from bowl. Your dough will be slightly sticky. (don’t add too much flour; it will make the dough tough and dense) Add cinnamon chips and mix – the chips will start to melt due to the warm bread, so work quickly. Let dough rise until doubled in size.
Shape into 4 loaves and let them rise again for 30 mins-60mins. Bake at 350 degrees for 30-40 minutes.
*Cinnamon chips may be hard for some to find. Our local Wal-mart carries them next to the chocolate chips. Most grocery stores bring them in for the holidays and you can stock up!