Copycat Cinnaburst Bread

  • 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
  1. 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.
  2. 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.
  3. Add the cinnamon chips and beat until just combined. You do not want the chips to melt by the warm dough.
  4. Grease a large bowl. Transfer the dough to this bowl and allow to rise until doubled in size, about an hour.
  5. 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.
  6. Bake in a preheated oven for 30-35 minutes or until browned on top. Cool before slicing.

Recipe by Five Little Chefs at http://www.fivelittlechefs.com/recipe/breads/copycat-cinnaburst-bread.html

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