For the bread:

Cup of Yum
1. Pre-heat over to 350F and spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. Recipe could be made as mini loaves or muffins; baking times will vary.
2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the butter, sugars, eggs, vanilla, and beat on high power until creamed, light, and fluffy, about 3 to 4 minutes.
3. Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
4. Stop, scrape down the sides of the bowl, and add 1 1/2 cups flour, cinnamon, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don’t overmix. Set aside.
5. To a small bowl, add the cinnamon chips, sprinkle with 2 tablespoons flour, and toss with your fingers or a spoon to coat chips in flour. Flouring them helps prevent sinking while baking.
6. Add contents of small bowl (chips and any excess flour) to large mixing bowl and beat on low until just incorporated, about 1 minute; don’t overmix.
7. Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside.

For the topping:

1. To a small bowl, add sugar, cinnamon, and stir to combine.
2. Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
3. Bake for about 45 to 50 minutes (I baked 48), or until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. However, the toothpick test is tricky because you’ll likely hit cinnamon chips which are melty and gooey. Bread will be domed, likely with a crack down the center, and will be firm when touched lightly when done.
4. Allow bread to cool in pans on a wire rack for about 15 minutes before inverting (do it over a paper towel to catch the cinnamon-sugar topping) and allowing to cool completely on a rack before slicing and serving.