We love this Copycat Cinnaburst Bread recipe Great Harvest style. It is soft and delicious, perfect for breakfast or a snack. I love making bread, both yeast and quick breads. Maybe this is because it took me a long time to get it right. I would try again and again because I just couldn’t get the yeast right. When I finally figured that out I didn’t know how much flour to add because many recipes give a range. After much trial and error, and thrown out bricks that were supposed to be my dinner bread, I finally learned what dough feels like and when to stop adding flour.
This Cinnaburst Bread is incredibly soft. Even the next day it is soft! I like baking it for a fun after school snack with a little butter. The rest will be eaten the next morning toasted.
Copycat Cinnaburst Bread
Just a few tips:
- When working with yeast always allow it to bloom with warm water and sugar. If it does not bloom, meaning if it does not foam throw it out and try again.
- When mixing the bread and adding the flour it will be sticky and warm. That is how this dough should be. Do not over mix the cinnamon chips into the dough because the chips will start to melt.
- Cinnamon chips can be found at grocery stores, especially in the fall, as well as at amazon.
- 2¼ teaspoons active dry yeast
- ⅓ cup sugar
- 1 cup warm water
- 1 cup warm milk
- ⅓ cup vegetable oil
- 1 large egg
- 1½ teaspoons salt
- 4½ - 5½ cups all-purpose flour
- 1 cup cinnamon chips
- Combine yeast, sugar and warm water in a small bowl. Allow to sit for 5 minutes until it foams. In a large bowl, or bowl of a stand mixer, add the yeast mixture, milk, oil, egg and salt. Combine well.
- Add 3 cups of flour and slowly mix until incorporated. Keep adding flour until the dough pulls away from the sides of the bowl. Then knead for 5 minutes more. This dough will be sticky.
- Add the cinnamon chips and beat until just combined. You do not want the chips to melt by the warm dough.
- Grease a large bowl. Transfer the dough to this bowl and allow to rise until doubled in size, about an hour.
- Punch down the dough then divide in half. Form each half into a loaf and place each in a greased loaf pan. Cover and let rise for about 30 minutes or until double in size.
- Bake in a preheated oven for 30-35 minutes or until browned on top. Cool before slicing.