Cinnamon Burst Bread – Mel’s Kitchen Cafe

Soft and fluffy Cinnamon Burst Bread is a yeast bread recipe sprinkled with mini cinnamon chips. It’s slightly sweet and deliciously baked!

If you’ve ever tried cinnamon burst bread from Great Harvest, you’ll understand the joy of eating a homemade version that’s equally delicious (and super easy to make at home).

4 reasons why this bread is amazing

Just in case Cinnamon Burst Bread Don’t be sure. Here are a few more reasons why you should make this bread as soon as possible.

1. Your house will smell amazing While this bread bakes and for several hours afterwards.
2. This slightly sweet bread Makes the most amazing buttered toast. In fact, I’ve ruined my daily toast forever because of this cinnamon bun.
3. In addition to regular toast, thick-cut cinnamon burst bread is also available. The best French toast you’ve ever had. Mix 2 eggs + 1/2 to 3/4 cup milk + a little vanilla. Dip the bread slices into the mixture and cook on a hot, buttered skillet or griddle.
4. This recipe is very simple. Perfect for both beginners and expert bakers!

main ingredients

The ingredients for this bread recipe are really simple, but I’ve included a few important notes about ingredients that need a bit of explanation. ⬇️

• flour: You can use all-purpose flour or breadcrumbs for this recipe, or a combination. Bread will have a slightly denser crumb and fluffier texture if you use bread flour.
• yeast: You can use instant yeast or active dry yeast. No modifications or changes are required.
• water: Use warm water that reads 105 to 110 degrees F on an instant-read thermometer. If you don’t have a thermometer, use water that feels “very warm” to your fingers, but not so hot that it pulls your hand away.
• oil: Neutral-flavored oils such as avocado oil, grapeseed oil, vegetable oil, and canola oil are best for this bread recipe.
• egg: Eggs create a richer, softer crumb. If you have an egg allergy, you can omit the eggs (the bread will be slightly more moist and not as soft).
• Mini Cinnamon Chips: Mini cinnamon chips or cinnamon bites work best with this bread (versus larger cinnamon chips like the Hershey brand). See below for more information about cinnamon chips.

Making and shaping cinnamon burst bread

How to make and shape cinnamon burst bread:

1. Combine the dough ingredients in a stand mixer fitted with the dough hook.
2. Add the cinnamon chips at the end along with the remaining flour.
3. Let the dough ferment until it doubles in size.
4. Place the dough on a lightly greased counter and divide into two equal pieces.
5. Pound each piece into a thick square about 9 inches in size. Roll the dough tightly so that it does not stretch.
6. Turn the edges down and press all seams to seal.
7. Place the dough into a greased 8 1/2 X 4 1/2 inch loaf pan and wait until the dough rises just above the edge of the pan.
8. Bake until golden brown.
9. Remove from the oven and spread melted butter on top.

This cinnamon burst bread recipe makes two loaves. The recipe can easily be doubled to make 4 loaves or halved to make 1 loaf. For a half recipe, place 1 large egg in a small bowl and use half of the egg in the recipe (about 25 g).

A few additional notes

➡️ This bread is great to freeze. Let cool completely, then wrap well and freeze.

➡️ While baking, the cinnamon chips melt slightly, filling the entire bread with the sweet flavor of cinnamon. Cinnamon chips on top of the crust tend to stay intact and not melt. Therefore, it may be helpful to brush with melted butter rather than placing a stick of cold butter on top of warm bread.

➡️ Make sure the bread does not rise too high in the bread pan. This dough will have some elasticity when it hits a hot oven, and if it rises too much before baking, it will become too tall and airy in texture.

I’ve waxed poetic about the virtues of cinnamon burst bread for toast and French toast; Amazing to eat straight from the loaf.

The buttery, sweet, hint of cinnamon all over a fluffy, soft loaf of bread is the best thing that’s happened to me in a while. I’ve always loved Great Harvest Bakery’s Cinnamon Burst Bread, and now with this recipe, I can have it whenever I want (which is dangerous if you think about it a little deeper). 😉

I’m so glad you made this Cinnamon Burst Bread! It’s really amazing.

Cinnamon Burst Bread

produce: 20 Slice (2 pieces)

Preparation time: 20 minute minute

Cooking time: 35 minute minute

Rest/Rise Time:: 2 hour hour 15 minute minute

Total Time: 3 hour hour 10 minute minute

• 5 ¼ to 5 ½ cup All-purpose or breadcrumbs, divided.
• 2 tablespoon granulated sugar
• 1 tablespoon Instant or active dry yeast
• 1 ½ cup Warm water, 105 to 110 degrees Fahrenheit.
• ¼ cup Neutral flavor oil, such as grapeseed, avocado, vegetable, or canola oil
• 1 large in size egg
• 2 teaspoon table salt
• 1 ½ cup Mini cinnamon chips (see notes)
• Butter, for wiping the top of bread

cooking modePrevent your screen from going dark

• Place the dough in the bowl of a stand mixer fitted with the dough hook. 3 cups Flour, sugar, yeast. mix. Add warm water and mix until combined. Cover the bowl and let the mixture sit for 10 to 15 minutes.

• Add cooking oil, eggs, and salt. 1 more drink Flour and cinnamon chips. Mix on medium speed and gradually add flour (up to about 1 1/2 cups) until dough comes out clean from the sides of the bowl. Judge the dough by its look and feel. You don’t necessarily have to judge by the total amount of flour added (humidity, altitude, and how you measure your flour will all affect how much flour you need).

• Knead the dough for 4-5 minutes.

• Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour. Alternatively, you can transfer the dough to a lightly greased bowl, cover, and let it rise.

• Lightly coat two 8 1/2-X-4 1/2 inch loaf pans with cooking spray. Set aside.

• Place the dough on a lightly greased counter and divide into two pieces.

• Press each piece into a thick 9-inch square. Roll the dough into a tight log without stretching it. Turn the edges down and press all seams to seal.

• Preheat oven to 350 degrees Fahrenheit. Make sure the oven rack is in the middle position.

• Place bread in prepared pan. Cover and let rise until the dough rises about 1/2 inch above the top of the loaf pan. Make sure the dough doesn’t rise too high during this step. It pops up quite a bit in a hot oven.

• Bake the loaves for 32 to 35 minutes until the tops are golden brown and cooked through. An instant-read thermometer inserted into the center of the bread should register 195 degrees F.

• Remove from the oven, carefully place the bread on a cooling rack, and spread melted butter on the top of the bread. Let the bread cool completely before cutting into slices and serving.

Cinnamon Chips: Mini cinnamon chips are preferred for this bread recipe. You can find it online at Orson Gygi, Ready Pantry, or Amazon. Hershey brand cinnamon chips are more widely available at well-stocked grocery stores. I reserve and recommend: 1) They are larger and would benefit from coarsely chopping them before using them in this recipe. And 2) from what I’ve tried in the past, they taste a little more artificial than the other brands mentioned above and tend to bleed an orange color when baked.

lecture: bread

cooking: American

method: baking

clothing material: 1 piece of bread, calorie: 212calorie, carbohydrate: 41g, protein: 4g, province: 3g, Saturated Fat: 0.3g, Cholesterol: 9mg, sodium: 238mg, fiber: 1g, sugar: 12g

Recipe Source: At Mel’s Kitchen Cafe