This cinnamon-chocolate chip bread is a deliciously rich and chocolaty dessert bread. It'll never last more than a day!

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
2 hrs 5 mins
total:
3 hrs 15 mins
Servings:
10
Yield:
1 9x5-inch loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Bread

Directions

Instructions Checklist
  • Dissolve yeast in warm water and let sit for 5 to 10 minutes.

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  • Meanwhile, coat the inside of a large bowl with cooking spray.

  • Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky.

  • Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour.

  • Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside.

  • Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture.

  • Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.

Cook's Note:

You can use vegetable oil instead of cooking spray, if preferred.

Nutrition Facts

373 calories; protein 8.7g; carbohydrates 52.8g; fat 15.1g; cholesterol 54.6mg; sodium 257.9mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
01/20/2020
This is sure a delicious and fun bread to make! Not to mention it's beautiful too! I had to change a few things to make this work for me however. First off just placing the yeast in warm water is not enough to proof it. You gotta feed it--so I simply warmed up the milk and water together added 2 tbsps of brown sugar to that and then added the yeast. That worked well proved the yeast and also gave the bread itself a touch of sweetness that was very much enjoyed. Secondly it's important to really finely chop the chocolate. Even by doing so I felt that there was not enough to get an even layer all the way across the bread. So I'd increase the amount of chopped chocolate in the filling next time. I also used a mix of 56% 60% and 86% cocoa chocolate bars and would do so again. Thirdly I reduced the salt to a 1/2 tsp and am glad I did. 1 tsp would have made it too salty for our tastes. Lastly reserving 3 tbsps of the cinnamon-sugar for the topping is far too much. I'd only save 1 tbsp max and keep the rest in the filling. Oh and a final note: this bread is called Cinnamon-Chocolate Chip Bread but there's actually no chocolate chips in it--it's just some chopped chocolate. This is no way effects the outcome of the bread but rather just an observation about the name. Overall: great bread would make again! And it baked perfectly in 42 minutes. Thank you for the recipe! Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/19/2020
This is sure a delicious and fun bread to make! Not to mention it's beautiful too! I had to change a few things to make this work for me however. First off just placing the yeast in warm water is not enough to proof it. You gotta feed it--so I simply warmed up the milk and water together added 2 tbsps of brown sugar to that and then added the yeast. That worked well proved the yeast and also gave the bread itself a touch of sweetness that was very much enjoyed. Secondly it's important to really finely chop the chocolate. Even by doing so I felt that there was not enough to get an even layer all the way across the bread. So I'd increase the amount of chopped chocolate in the filling next time. I also used a mix of 56% 60% and 86% cocoa chocolate bars and would do so again. Thirdly I reduced the salt to a 1/2 tsp and am glad I did. 1 tsp would have made it too salty for our tastes. Lastly reserving 3 tbsps of the cinnamon-sugar for the topping is far too much. I'd only save 1 tbsp max and keep the rest in the filling. Oh and a final note: this bread is called Cinnamon-Chocolate Chip Bread but there's actually no chocolate chips in it--it's just some chopped chocolate. This is no way effects the outcome of the bread but rather just an observation about the name. Overall: great bread would make again! And it baked perfectly in 42 minutes. Thank you for the recipe! Read More
(1)
Rating: 5 stars
01/15/2021
Simple recipe. Very soft dough, easy to work with. Baked up great. Read More
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