Imagine pulling apart warm, gooey layers of chocolate-infused bread, with swirls of cinnamon and melted chocolate chips that create an irresistible aroma filling your kitchen. This Chocolate Cinnamon Roll Pull Apart Bread isn't just a recipe—it's a culinary experience that transforms an ordinary morning into a extraordinary sensory journey. Whether you're looking to impress brunch guests or treat yourself to a luxurious weekend breakfast, this recipe promises to be your new obsession that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 large egg
- 1/2 cup cocoa powder
- 1 tablespoon ground cinnamon
- 1/2 cup chocolate chips
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
- In a small saucepan, warm the milk and butter together until butter is melted and mixture reaches about 110°F. Remove from heat and let cool slightly.
- In a large mixing bowl, combine flour, granulated sugar, salt, and active dry yeast. Mix dry ingredients thoroughly.
- Pour warm milk and butter mixture into dry ingredients. Add the egg and mix until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and let rest for 10 minutes.
- Roll out the dough into a large rectangle, approximately 12x16 inches, on a floured surface.
- In a separate small bowl, mix cocoa powder and ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough.
- Scatter chocolate chips across the surface of the dough, ensuring even distribution.
- Cut the dough into approximately 2-inch wide strips, then stack these strips on top of each other.
- Cut the stacked strips into square-like pieces, creating a pull-apart style arrangement.
- Grease a 9x5 inch loaf pan and carefully transfer the cut dough pieces into the pan.
- Cover the pan and let the dough rise in a warm place for about 30 minutes, or until it has nearly doubled in size.
- Preheat the oven to 350°F (175°C).
- Bake the pull-apart bread for 25-30 minutes, or until the top is golden brown and the center is cooked through.
- While bread is cooling, prepare the glaze by mixing powdered sugar with milk until smooth.
- Once bread has cooled for 10 minutes, drizzle the glaze over the top, allowing it to seep between the layers.
- Serve warm and enjoy the rich, chocolatey, cinnamon-spiced pull-apart bread.
Tips
- Temperature is Key: Ensure your milk and butter mixture is warm (around 110°F), not hot, to activate the yeast without killing it.
- Kneading Technique: When kneading the dough, use a gentle but firm motion. The goal is a smooth, elastic texture that springs back when lightly pressed.
- Rising Environment: Place your dough in a warm, draft-free area for optimal rising. A slightly warmed oven (turned off) or a sunny spot works perfectly.
- Chocolate Chip Distribution: Scatter chocolate chips evenly to ensure every bite is packed with chocolatey goodness.
- Glaze Application: Let the bread cool slightly before adding the glaze to prevent it from becoming too runny and losing its beautiful drizzled effect.
- Storage Tip: If not serving immediately, store in an airtight container and warm slightly before serving to restore that fresh-from-the-oven magic.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
