Cinnamon Bread Recipe

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 egg 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!