I cannot take credit for this recipe. It’s floating around in various places, but it is always the same…so if anybody knows who to give credit to, let me know!
A few weeks ago, I stopped by a local bakery and picked up a few loaves of bread. Both were so good, that I set about to recreate them at home!
One of the loaves was a white bread with cinnamon chips. They weren’t like the ones you can buy at the grocery store, though – the chips weren’t waxy, like cinnamon flavored chocolate chips. They were little crumbles of sugar and cinnamon. I believe they are available online from one or two specialty stores, and then…there was this one recipe. I modified it a bit – the original recipe called for teaspoons and tablespoons, and made enough filling for one loaf of bread. It took half an hour in a 250 degree oven, plus cooling time, and I just figured there had to be a faster way!
1. Combine ingredients in a skillet and mix with a fork. Cook until bubbly.
2. Pour onto a lined cookie sheet (greased tin foil, parchment paper and silicone liners are all great options here).
3. Allow to cool completely, then break it up into chunks.
4. Store in an airtight container, at room temperature. It will keep for several weeks.
I’m going to give this to you in “parts”. If you want enough for one loaf, substitute in “teaspoons” for “parts” (and remember that 3 tsp. = 1 Tbsp. That will save you some grief, trying to count to 9.) If you would like enough to fill a mason jar, and make closer to six loaves, then substitute “1/4 cup” for “parts.”
2 parts corn syrup
2 parts shortening
3 parts cinnamon
9 parts sugar
Combine all ingredients in a skillet with a fork, and then cook over medium low heat until bubbly and gooey, stirring with a silicone spatula or similar. When the mixture is ready, pour it into a prepared (lined) cookie sheet and allow to cool completely. Break into small pieces and store in an airtight container. Will keep at room temperature for several weeks.
Mix it into your favorite white (or wheat!) bread to make this.