Preheat oven to 350°F. Place 5 Reynolds Disposable Bakeware with Parchment Lining, 6x4-inch Small Loaf Pans on a baking sheet and set aside.

In a large bowl, whisk together flour, baking powder, salt, and 2 tsp. ground cinnamon. Set aside.

In a large bowl, beat butter and 2 cups sugar until well combined and fluffy. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in vanilla and yogurt. Add flour mixture; stir just until combined. Stir in the cinnamon chips.

Divide the batter evenly between the loaf pans.

In a small bowl, combine the 2 tbsp. sugar and 2 tbsp. ground cinnamon. Sprinkle each loaf evenly with the cinnamon-sugar mixture.

Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Cool completely before slicing.