Cinnamon Chip White Bread

We can’t share all about bread pans and then not give you a delicious recipe to try out. And you know how much we love our bread (see here and here for just a couple of our favorites. Yum!) So we are kicking off this bread baking season with a sweet and delicious sandwich bread, but this time with a twist – our favorite cinnamon chips. We tried a couple recipes and found this cinnamon chip white bread to be a perfect blend of buttery, cinnamony sweetness.

cinnamon chip white bread

While the slices of this cinnamon chip white bread are perfect as is, we cant wait to try popping them in the toaster or dipping them in egg batter for French toast. Luckily this recipe makes two loaves! So we can enjoy one fresh out of the oven and still save the other for breakfast later. The kids couldn’t wait to break into these loaves, and neither could we, to be honest. Want to make this bread even more extra? Try adding a cinnamon swirl!

Cinnamon Chip White Bread

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Serves: 2 Loaves
Prep Time: 2 hours Cooking Time: 25-30 minutes


  • 2 cups warm water
  • 2 ½ tsp yeast
  • ½ Tbsp sugar
  • ¼ cup melted butter
  • ½ Tbsp salt
  • ¼ cup sugar
  • ½ cup evaporated milk
  • 5-7 cups all-purpose flour
  • 1 1/2 cups cinnamon chips
  • Shortening
  • Oil (we used Extra Virgin Olive Oil)



Place yeast and 1/2 Tbsp sugar in a small bowl. Pour the warm water over the top and let it stand for 15 minutes.


In a stand mixer, combine butter, salt, sugar, & evaporated milk.


Once the yeast is nice and foamy, add it to the stand mixer with 3 cups of flour. Mix with the dough hook on slow-medium speed until incorporated.


While mixing, add 2 cups flour and combine until incorporated. Toss in the cinnamon chips and mix just until incorporated. Then switch to ½ cups of flour and continue adding just until the dough stops sticking to the sides of the bowl.


Coat the sides of the mixing bowl and the top of the dough with shortening. Cover the bowl with a warm towel and set aside to let the dough rise over the rim of the bowl (approx. 1 ½ hrs).


Use oil to grease two 8 ½” x 4 ½” loaf pans.


Turn dough out onto a floured surface and knead for 2-3 minutes. Cut dough in half and use a rolling pin to roll out the sections into a rough rectangle (approx. 8x12”). Don’t overwork the dough. Use the width of your bread pan as a guide.


Using your fingers, gently finish shaping the dough so it is an even layer. Then roll dough from top to bottom, pinch the seams on the ends, and tuck them under slightly to create tension for the top of the loaf.


Dip the top of the loaf in the oiled pan and then flip to place seam side down. Let the dough rise until it looks like a loaf (approx. 40 minutes). Before baking, gently brush the top of the loaf with oil for a smooth, chewy crust.


Preheat the oven to 350℉. Bake the loaves for 25-30 minutes (rotating halfway through for nice even baking) until the tops are golden brown and the internal temperature is about 190℉. Remove from the oven and let stand in the pan for 5 minutes before turning out and sitting on the cooling rack.


Let cool for 30 minutes before slicing.


Loaf pans should be the standard 8 ½” x 4 ½” for a nice tall, beautifully domed loaf. But other pan sizes could work as well. These would make awesome mini-loaves to hand around to neighbors to celebrate the autumnal equinox.

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