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Give Your Cookies, Breads, and Muffins a Burst of Flavor with Cinnamon Chips

We were in the city running errands and hadn’t had time to eat. We stopped at a little bakery to grab something to hold us over. Since we’re bread junkies, we were particularly interested in their breads. They had a cinnamon burst bread, warm, fresh out of the oven with splashes of cinnamon scattered through the loaf. The cinnamon bursts were made with mini cinnamon chips, like chocolate chips only smaller and made with cinnamon. We had to try this bread. It was terrific. And we were hooked on cinnamon chips.

That was four, maybe five years ago. Our affection for cinnamon chips hasn’t waned. Our cupboard is full of them, we’ve used them countless times, in numerous recipes. (We’ll share sample recipes below.) We now put them in all kinds of recipes, almost any recipe that calls for cinnamon–a burst of cinnamon in every bite.

Except during the holidays, you probably won’t find cinnamon chips in your local grocery store. That’s too bad. Cinnamon chips may be the most versatile of baking chips, appropriate in more recipes than any other type of baking chips. So stock up during the holidays or find them online from various suppliers.

You can add cinnamon chips to many of your favorite recipes. If your recipe calls for cinnamon or would be good with cinnamon, consider adding cinnamon chips. Use them in everything from cookies, to breads, to pancakes.

To add cinnamon chips to breads, muffins, cookies, and pancakes, use the following amounts. Since these are mini chips and somewhat fragile, always add the cinnamon chips right at the end of the mixing or kneading process and do not mix longer than necessary.

-For yeast breads, add 3/4 cup per loaf

- For sweet breads, add 1 cup per loaf

- For cookies, add 1 1/2 to 2 cups per 4 dozen batch

- For muffins, 1 cup per twelve muffins

- For a sheet cake, 1 to 1 1/2 cups per large cake

- For pancakes, add 2/3 cup for each pound of pancake mix

Here are some favorite recipes as examples of what you can do with cinnamon chips.

Sour Cream Cinnamon Chip Zucchini Bread

This recipe came to us from Kara Orgill who visits our store and is an excellent baker. It is particularly moist with both zucchini and sour cream called for. We believe that it is now the most popular zucchini bread recipe in our valley.

Ingredients

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

3 large eggs

2 cups granulated sugar

1 teaspoon vanilla

1/2 cup sour cream

1 cup vegetable oil

2 cups grated zucchini squash

1 1/2 cups cinnamon chips

Directions

Preheat the oven to 350 degrees.

1. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together. Set aside.

2. In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream, oil, and zucchini.

3. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring.

4. Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 65 minutes or until done. Cool for ten minutes on a rack before removing the loaves from the pan.

Lou Anne’s Cinnamon Cream Cheese Stuffed French Toast

Here you will find a very good, easy stuffed French toast. This is an unusual recipe with flour added to the egg and milk mixture, more like a tempura batter.

Ingredients

6 ounces cream cheese

2 tablespoons sugar

1/4 cup cinnamon chips

10 slices good quality bread

1 large egg

1 cup cold milk

1/2 cup flour

1 teaspoon vanilla

butter for frying

Directions

1. Combine the cream cheese, sugar, and cinnamon chips in a bowl. Spread the mixture on half the slices of bread and top with the other half to form sandwiches.

2. Whisk the egg, milk, and vanilla together. Gradually stir in the flour.

3. Heat a skillet with a couple tablespoons of butter in it. When the skillet is hot, dip the sandwiches in the egg mixture, turning to cover both sides, and then place them in the hot skillet. Cook one side of the sandwiches and then the other until the French toast is lightly browned. Serve immediately.

Pumpkin Harvest Cinnamon Chip Cookies

You can add cinnamon chips to most cookies and nearly all drop cookies. This is a good example.

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 teaspoons cinnamon

1 teaspoon allspice

1 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

2 teaspoons vanilla

1 cup pumpkin

1 1/2 cups cinnamon chips

1 cup pecan pieces

Preheat oven to 350 degrees. Grease baking sheets well.

1. Mix the flour, baking soda, salt, cinnamon, and allspice in a medium bowl. Set aside.

2. Cream the butter and sugars together. Beat in the egg and vanilla. Continue to beat until light and fluffy.

3. Add the pumpkin and about 1/3 of the flour mixture. Beat until combined. Add the rest of the flour and combine. Add the chips and nuts.

4. Spoon mounded tablespoons onto the greased baking sheets, leaving room for spread.

Bake for 11-12 minutes or until the edges just barely start to brown. Remove the cookies to a wire rack to cool.

About the Author

Dennis Weaver is the president of The Prepared Pantry, a full line kitchen store that sells kitchen tools, baking mixes, and ingredients including
cinnamon chips
. For more free tested recipes and pictures, download
“The Magic of Cinnamon Chips.”
Thousands of recipes and “how to” articles can be found at The Prepared Pantry.

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