Rating: 4 stars
2 Ratings
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This cinnamon-chocolate chip bread is a deliciously rich and chocolaty dessert bread. It'll never last more than a day!


Recipe Summary

40 mins
2 hrs 5 mins
3 hrs 15 mins
30 mins
1 9x5-inch loaf


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


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

  • 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