This bread is Ahh...Mazing!
I couldn't stop thinking about it the rest of the day . . .
. . . Then, I remembered seeing a copycat recipe floating around the internet. Lucky for me (and you), it was perfect timing, because cinnamon chips are in the stores right now. I had never bought them before, but I was told stores only carry them during the Fall and Winter season (you can find them online the rest of the year). Sure enough, I found them at my local grocery store and picked up a few extra packages to have on hand.
This bread turned out so stinkin good! It is soft and cinnamony and super addicting. Nothing is better than a piece warm, right out of the oven, smothered in butter or honey butter. You have to make this for your family ASAP. I promise they will love you forever!
If you like this recipe, you might also like my Great Harvest Honey Whole Wheat Bread Copycat!
Copycat Great Harvest Cinnamon Chip Bread
adapted from: Rae Gun Ramblings
(Printable Recipe) or (Printable with Picture)
2 1/4 tsp. active dry yeast
1/3 c. sugar
(Printable Recipe) or (Printable with Picture)
2 1/4 tsp. active dry yeast
1/3 c. sugar
1 c. warm water
1 c. warm milk
1/3 c. vegetable oil
1 large egg
1 large egg
1 1/2 tsp. salt
4 1/2 - 5 1/2 c. all-purpose flour
1 c. cinnamon chips, no more
In the bowl of a stand mixer combine yeast, sugar and warm water and allow to sit for 5 minutes. It should be bubbly and frothy. If it does not get frothy, start over. Add the warm milk, oil and egg. Mix to combine. Slowly add 2 cups of flour, mix and then add the salt. Begin adding the remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl. The dough will be very sticky, but the softer the dough the lighter the bread will be. So, use the least amount of flour you can handle.
Add the cinnamon chips and mix just until incorporated. Since the dough is warm, the chips will melt everywhere if you mix it too long. Transfer the dough to a greased mixing bowl and allow to rise until doubled in size. Punch down dough and divide in half. Form each half into a loaf and place into two greased loaf pans. Allow to rise until doubled in size. Bake at 350 degrees for 30-35 minutes. Makes 2 loaves.
Note: It is not a good idea to make this in the bread machine, because the cinnamon chips will melt everywhere and turn your bread orange.
Jenn's Notes: I love how easy this bread is to make and I love that you don't have to knead it. One cup of cinnamon chips really is enough for two loaves. You may think you need to add more, but the flavor will be overpowering. So, stick to one cup. Try using leftover bread for french toast!
In the bowl of a stand mixer combine yeast, sugar and warm water and allow to sit for 5 minutes. It should be bubbly and frothy. If it does not get frothy, start over. Add the warm milk, oil and egg. Mix to combine. Slowly add 2 cups of flour, mix and then add the salt. Begin adding the remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl. The dough will be very sticky, but the softer the dough the lighter the bread will be. So, use the least amount of flour you can handle.
Add the cinnamon chips and mix just until incorporated. Since the dough is warm, the chips will melt everywhere if you mix it too long. Transfer the dough to a greased mixing bowl and allow to rise until doubled in size. Punch down dough and divide in half. Form each half into a loaf and place into two greased loaf pans. Allow to rise until doubled in size. Bake at 350 degrees for 30-35 minutes. Makes 2 loaves.
Note: It is not a good idea to make this in the bread machine, because the cinnamon chips will melt everywhere and turn your bread orange.
Jenn's Notes: I love how easy this bread is to make and I love that you don't have to knead it. One cup of cinnamon chips really is enough for two loaves. You may think you need to add more, but the flavor will be overpowering. So, stick to one cup. Try using leftover bread for french toast!
I have just about a cup of cinnamon chips in my bag. This is the perfect recipe. I think I will make it into mini loaves to share.
ReplyDeleteYou really should try this bread. It is so good! -Jenn
Deleteohmygosh! another i have to try! yum! i tried one of your older recipes this weekend. it was the best ever choc chip cookies that used some cornstarch. i wasnt able to comment on that for some reason so ill do it here - oh my goodness were they incredible!!!!!!! my whole family LOVED them! even my daughter who isnt a big cookie fan. and i usually on ly eat the dough lol. once cooked, no matter how little i bake them, they just dont appeal to me anymore. but these were delicious cooked even ;D. i think im slowly on my way to trying all of your recipes lol. im visiting usa this month and always bring back various baking chips, shortening, pam, garlic salt, salad dressing, grits...all the things i cant get here. so ill definitely bring back a couple of bags of cinnamon chips and try this bread out when i get back
ReplyDeleteThose chocolate chip cookies have become one of my favorites, so I am so glad to hear that you loved them too. You don't have any of those things where you live? You must bring lots of empty suitcases with you to load up on all that stuff. I can't wait to hear what you try next! -Jenn
DeleteI love everything about cinnamon chips and this bread looks sooooo good!!
ReplyDeleteGreat recipe! I love cinnamon bread! I posted about the cookbook I won and included a link back to your blog. Thanks again!
ReplyDeleteLooks delicious!! Megan
ReplyDeleteWow that looks amazing..I never knew about these cinnamon chip! Awesome :)
ReplyDeleteLina
I think I pin every single one of your recipes! You speak my cooking language!=) bellesbazaar-heather.blogspot.com
ReplyDeleteThis is the kind of stuff I love to hear! Thank you so much - Jenn
DeleteCinnamon chips! Yes please. Thanks for sharing. Definitely try this recipe soon.
ReplyDeleteum yum! you're too good!
ReplyDelete- following!!... totally have to try some of these
xo Jessica
www.NewlyLoved.com
I love their bread, and this is one of my favorites! It turned out so perfect looking, can't wait to try it Jenn!!
ReplyDeleteI did just buy some more cinnamon chips:-) I'm thinking that is a good sign to make this yummy bread!!!
ReplyDeleteYum! This looks so good! A perfect fall bread recipe. I'll be adding cinnamon chips to my grocery list this week!
ReplyDeleteThis looks like a great recipe! :) I am pinning this! Thanks! Erin
ReplyDeleteWe were just in Rochester Minn. and discovered the Great Harvest Bakery. The Cinnamon Chip Bread they make is fantastic, so I was thrilled to find the recipe! This morning my husband toasted it and made a breakfast sandwich with bacon slices and scrambled eggs it was wonderful!!! I hope this turns out as well as theirs. They do free form round loaves that are fun!
ReplyDeleteHopefully you tried one of Great Harvest's cinnamon rolls while you were there? They have the best cinnamon rolls ever. I can not get enough of this cinnamon chip bread. It is seriously amazing. The only bad part is, it really tastes best the day it is made. The next few days, I like to pop it in the microwave for a few seconds to help soften it up. - Jenn
DeleteCan you make this dough the night before and bake it in the morning? Trying to figure out what the best way to have this ready for breakfast is.....
ReplyDeleteI have never tried it, so I am no sure if it will work or not? If you dare try it, you could make the dough the night before and allow it to rise until doubled, then punch down the dough and divide it between two loaf pans, then place in the refrigerator overnight (covered). You would have to set your alarm super early and take the loaves out of the fridge. You could go back to bed for a few hours while the dough comes to room temperature and doubles in size. Then, you could wake up and bake the loaves. Again, I have not tried it and have no idea if it would work or not.
Delete-OR, I have made this before when I have been in a hurry and I skipped the 1st rise. I mixed up the dough and immediately divided it between the two loaf pans and allowed that to rise until doubled and baked. It still produced really yummy bread. That would cut back on a little time.
Hopefully something will work for you, because this bread is amazing. Good luck - Jenn
I was short on AP flour, so used 1 1/2 cups AP, and the rest whole wheat flour...on my second rise and so far it looks incredible! I recommend a silicone mat, makes working with these soft doughs so much easier. Have you ever subbed part or all of the AP for whole wheat flour?
ReplyDeletePlease be sure to come back and let me know how it turns out with part whole wheat flour. I would love to try it that way if it tastes great. - Jenn
DeleteCan I use butter instead of oil?
ReplyDeleteThanks for providing this recipe! It seems similar to coffee cake. I'll try this recipe as french toast one day.
You can try butter and see what you think, but I have never tried it myself.
DeleteIf you try it, let me know how it turns out.
I would definitely say this tastes like bread and not like any of the coffee cakes I have eaten.
Jenn,
ReplyDeleteCan I substitute whole wheat flour for the all purpose flour in this recipe??
I'm not sure what wheat flour would do to this recipe? It is such a soft and light bread and I would worry the wheat flour might weigh it down. If it was me, for my first attempt, I would use no more than 1/2 the amount wheat and use the rest all-purpose flour.
DeleteI do have an awesome copycat Great Harvest Wheat Bread Recipe. Maybe you could merge the two recipes together?
http://eatcakefordinner.blogspot.com/2012/02/great-harvest-honey-whole-wheat-bread.html
Ok! So this is the BEST bread EVER!!!!! I LOVE Great Harvest bread and this is my favorite!!! So now I have a question:) I absolutely LOVE, LOVE,LOVE their Louisville Chicken Salad and I am having a hard time trying to recreate it! I now I could make it much cheaper and way more at home! can you help? It is delicious and I am craving it BAD!!!!! I just hate paying for the little bit they give! It has yummy pecans in it and no fruit! Also the spice in it is so good! I just can't figure it out:(
ReplyDeleteI hope to hear from you soon! :)
ReplyDeleteDo you think I could shape the bread into rolls instead of loaves? I think they could be rolls for thanksgiving
ReplyDeleteI've never tried it myself, so I can't tell you if it will for sure work or not, but I think it is worth a shot. I think I will try it also, because it's a great idea. I would do a practice run before Thanksgiving just to be safe and then you will get to eat them twice which is a plus in my book, because this bread is so stinkin good!!!! Let me know if you try it.
DeleteI tried making rolls......turned out great....however I needed to spray my hands with cooking spray as the dough is really sticky. Other than that they are really really yummy
DeleteYay - I am so glad it worked and I am so glad you liked them :) I am totally going to do this too - thanks for the great idea. Did you just roll them in balls? Do you remember how many it made and how long you baked them for? - Jenn
DeleteHello! When I baked these rolls I only baked 6 after the first rise. (to see what they would taste like and compare to the overnight rise) I wanted to see if the dough would do ok raising refrigerator overnight. My taste testers actually preferred the rolls that chilled overnight. So to form the balls: if you form them right after the second rise the dough is super sticky, I had to spray my hands with cooking spray. If you form the balls after they have been in the refrigerator overnight the dough is less sticky and did not need cooking spray. I got about 21 rolls, but this practice was more about if they would turn out so I did not take a lot of time to ensure they were all the same size.
ReplyDeleteI love when I can make the dough the night before and bake the next day. Saves soooo much time. Thanks for experimenting for me and for figuring out what works. I'll be sure to share them on my blog once I get them made. Thanks again.
DeleteJenn, my house smells amazing right now! Thank you for the recipe. I used 1/2 all purpose and 1/2 white whole wheat flour, I was a little concerned about it rising, but no issues at all. I will be taking it out after less than 30 minutes and get a taste as soon as I can.
ReplyDelete