Have you ever woken up in the morning and wanted some freshly made bread? This morning was one of those mornings. I wanted whole wheat bread, but didn’t want to open a new can of our storage wheat. I thought about leaving the girls with Steven for 20 minutes while I ran to the store to get some wheat flour. But then I decided to make do with what I had on hand. I had seen a pin for cinnamon bread on Pinterest a few days ago, and decided it sounded perfect:
What I didn’t realize was it wasn’t a typical cinnamon bread. This one called for cinnamon chips. Did you know there was such a thing? I didn’t. I quickly Googled it and found a recipe to make my own:
Cinnamon Chips Recipe:
1/3 C Sugar
1 1/2 Tbs Cinnamon
1 Tbs Shortening
1 Tbs Corn Syrup
Directions: Mix together until crumbly, press onto a baking sheet, and cook for 35 minutes on 250. Once done, break into small pieces.
Yields: 1 Cup
The bread turned out sooooo good. The recipe I found from Pinterest said it reminds her the the Great Harvest Cinnaburst bread. I haven’t had it for many years so I can’t compare, but I think it’s good enough to substitute. I changed a few things to allow time for me to make the cinnamon chips during the first rise.
Cinnaburst Bread Recipe (makes 2 loaves):
Combine:
1 C Warm Water
1 C Warm Milk
1/3 C Sugar
2 1/4 tsp Yeast
Let sit for 5 minutes, or until bubbling
Add:
1/3 C oil
1 egg
2 C flour
1/2 Tbs Salt
Mix until smooth
Continue adding flour, 1/2 C at a time, until dough pulls away from side of bowl. This is supposed to be a sticky dough so it’s soft, light bread. If you’ve added more than 5 Cups of flour, you’ve probably added too much.
Let dough rise for 30 minutes. Once risen, take out of bowl, and on a floured surface, knead in:
1 C Cinnamon Chips (see recipe above if you don’t have any on hand.)
Form into two loaves, set in loaf pans, and allow to rise 1-2 hours, until dough has risen about an inch above the pan.
Bake at 350 for 30-45 minutes, until browned and hard enough that you can tap the top of the bread without it springing in our out.
It tastes amazing freshly out of the oven with a little butter!



















