I've been on a quest for cinnamon chips (like chocolate chips) since I ate The Best Cinnamon Bread Ever at the Great Harvest Bread Company in South Pasadena (across from Zinnia) several months ago. I have been on a mission to make this bread! Thanks to Karen Hutchinson (owner of Stampin From the Heart in L.A.), I finally found bags of cinnamon chips at Albertson's on Venice Blvd (near Robertson).
3 cups Unbleached All-Purpose Flour
1/2 cup sugar (I used less than that)
2 teaspoons active dry yeast
1 teaspoon ground cinnamon
1 cup warm milk (I melted the butter and then poured the milk into the pan. Yeah, I'm lazy like that. One less pan to clean!)
1/4 cup butter (melted)
1 teaspoon baking powder
1 cup cinnamon baking chips*
In a large bowl, combine flour, sugar, yeast, and cinnamon.
In a separate bowl, whisk together milk, butter and egg.
Add milk mixture to flour mixture; beat until smooth.
Cover with a dishpan and let rest for 1 hour in a cool, dry place.
Stir baking powder and cinnamon chips into batter.
Pour batter into a greased loaf pan.
If desired, sprinkle with cinnamon-sugar. (I sprinkled just cinnamon onto mine.)
Bake at 350° for 35-40 minutes or until a knife inserted into the center comes out clean.
Let cool in pan for five minutes before removing.
Devour, I mean eat, as soon as possible! This bread is best warm (in my small opinion). We ate ours within ten minutes of removing it from the oven.
*If you can't find cinnamon chips, I would just add more cinnamon to the mixture and stir it up! I've often added cinnamon to vanilla cake mixture. It just makes everything yummier!
I will be making this bread again!