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Chocolate-Cinnamon Pull-Apart Bread - crazy delicious pull-apart bread loaded with chocolate chips and cinnamon. A must-bake!
I love pull-apart bread, all sorts of them, for example: blueberry cream cheese pull-apart bread, garlic-herb and cheese pull-apart bread, pull-apart garlic bread and easy cheesy pull-apart rolls.
So when I saw this chocolate-cinnamon pull-apart bread recipe, I know I have to share the recipe with you!
Just like what you see on the photos here, every layer of the bread is loaded with chocolate chips, cinnamon, and every bite is bursting with the amazing flavors of the two ingredients. I was instantly hooked. What I love most about this recipe is the bread is perfect anytime of the day: morning, afternoon or late night.
Making pull-apart bread is easier than ever with frozen bread dough. There is no need to make the bread dough from scratch, but if you like, you can always use the bread dough recipe here. But really, frozen dough is good enough, and I have no problem with taking short cuts when it comes to baking!
Frequently Asked Questions
This recipe is only 248 calories per serving.
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Chocolate-Cinnamon Pull-Apart Bread
Ingredients
- 1 pound (500g) frozen white bread dough, thawed
- 4 oz (125g) semisweet chocolate chips
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- Roll and stretch the dough into a 12-inch (30 cm) square on a lightly floured surface. In a bowl, combine the chocolate chips, sugar, and cinnamon.
- Combine the butter, vanilla, and salt in a separate bowl, then spread the mixture over the 12-inch (30 cm) square of dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and form 4 stacks of 4 squares each.
- Place each stack on its side in a buttered 9-by-5-inch (23 x 12 cm) loaf pan. Gently separate the dough layers so that they fill the pan. Sprinkle with any fallen pieces of chocolate. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises to half its size, about 1 to 2 hours.
- Preheat the oven to 350°F (176°C). Bake the loaf until it is browned and cooked through, about 40 to 45 minutes (tent with foil if it browns too quickly). Let it cool in the pan for 15 minutes, then loosen the edges with a knife. Remove the loaf to a plate and let it cool for an additional 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made your chocolate cinnamon pull apart bread today. It’s very good. I defrosted the frozen bread over nite in the fridge. I found that the bread dough became easier to handle after it had warmed a bit to room temperature. This information might be helpful in the directions. Also, you might also want to put in the directions to reduce the oven temperature to 325 degrees for dark metal pans. I didn’t realize this until it was too late and the loaf almost burned on the bottom and sides after 40 min. I did have to cut off the bottom of the loaf but it was still good. I look forward to making it again with the changes I mentioned.
Awesome!
Absolutely delish! Reminds me a little of chocolate brioche I have had before. Would love to send you a picture of how it turned out. :)
NOT BAD
Hi Bee, may I know how to make the frozen dough? Possible to share the ingredient and step by step please? Lastly, how long can it store frozen?
Love this! Really enjoy your recipes so much!
Thank you!