Chocolate Cinnamon Swirl Bread

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This decadent Chocolate Cinnamon Swirl Bread is soft, fluffy and filled with mini chocolate chips and chocolate-flavored cinnamon sugar!

Chocolate Cinnamon Swirl Bread slices

Regular cinnamon swirl bread is great and all, but lets be honest: chocolate makes everything better. So today, I bring you this Chocolate Cinnamon Swirl Bread! It’s soft, fluffy, so decadent and inspired by my endless love for all things chocolate. This bread features an irresistible swirl of chocolate-flavored cinnamon sugar and plenty of mini chocolate chips. It’s delicious plain or topped with your favorite nut butter and 100% acceptable to eat for breakfast!

Looking for more sweet breakfast recipes? Try my Nutella Muffins, Blueberry Drop Scones or Banana Crumb Cake!

Ingredient Breakdown

Bread dough:

Water – necessary for structure.

Milk – makes the bread flavorful and fluffy. Whole milk is best for baking.

Granulated sugar – feeds the yeast and tenderizes the bread.

Instant yeast – makes the dough rise.

Butter – adds flavor and tenderizes the bread.

Salt – enhances flavor.

All-purpose flour – gives the bread structure. You can substitute some or all of the all-purpose flour with bread flour for extra chewiness.

Chocolate Cinnamon Sugar Filling:

Granulated sugar – sweetens filling

Cocoa powder – gives the filling its chocolate flavor! I always use natural unsweetened cocoa powder.

Cinnamon – gives the filling its cinnamon flavor!

Mini chocolate chips – gives the filling extra chocolate flavor! If using normal size chocolate chips, I recommend chopping them into small pieces.

Slice of Chocolate Cinnamon Swirl Bread on a plate

How To Make Chocolate Cinnamon Swirl Bread

1. Heat the water and milk until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top. Once the yeast begins to bubble, whisk in the melted butter and salt.

2. Place the bowl on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl.

3. Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large lightly greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.

Bread dough in a bowl

4. In a small bowl combine the granulated sugar, cocoa powder and cinnamon. Set aside.

5. Once the dough has risen, punch it down to release the air then roll out to a large rectangle, about 16×8 inches. Evenly sprinkle the chocolate cinnamon sugar over the dough then top with mini chocolate chips. Roll into a log and place into a lightly greased 9×5 inch loaf pan. Cover and allow to rise in a warm place for an hour or until doubled in size.

Bread dough with chocolate-flavored cinnamon sugar and mini chocolate chips

6. Bake the bread at 350°F for 30-35 minutes or until the internal temperature of the loaf reaches 190°F. It should be golden brown on top and sound hollow when gently tapped. Allow bread to cool before slicing. Store Chocolate Cinnamon Swirl Bread in an airtight container at room temperature for up to 3 days or up to a week in the fridge.

Bread in a 9x15 inch loaf pan

Pro Tips For Chocolate Cinnamon Swirl Bread

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Do not overheat the water and milk or you’ll kill the yeast! Yeast dies at 140°F.
  • It’s best to let the dough rise someplace warm. I’ll usually place it on or next to my stovetop if my oven is on.

Can You Freeze Chocolate Cinnamon Swirl Bread?

Yes! To freeze this Chocolate Cinnamon Swirl Bread simply wrap it in a tight layer of aluminum foil or plastic wrap then seal it tightly in a zip top bag. Store in the freezer for up to 2 months.

Chocolate Cinnamon Swirl Bread Slices

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Chocolate Cinnamon Swirl Bread

Maria Azzarelli
This decadent Chocolate Cinnamon Swirl Bread is soft, fluffy and filled with mini chocolate chips and chocolate-flavored cinnamon sugar!
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Prep Time 25 minutes
Cook Time 30 minutes
2 hours
Total Time 2 hours 55 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 1 9×5 inch loaf
Calories 2.155 kcal

Equipment

  • Stand mixer
  • Rolling Pin
  • 9×5 inch loaf pan

Ingredients
  

Bread Dough

  • 120 g (1/2 cup) water, 110°F
  • 120 g (1/2 cup) milk, 110°F
  • 6 g (2 tsp) instant yeast
  • 25 g (2 tbsp) granulated sugar
  • 14 g (1 tbsp) unsalted butter, melted
  • 1 tsp salt
  • 360 g (3 cups) all-purpose flour

Chocolate Cinnamon Sugar

  • 66 g (1/3 cup) granulated sugar
  • 5 g (1 tbsp) cocoa powder
  • 2 tsp cinnamon
  • 56 g (1/4 cup) mini chocolate chips

Instructions
 

  • Heat the water and milk until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top. Once the yeast begins to bubble, whisk in the melted butter and salt.
  • Place the bowl on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl.
  • Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large lightly greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
  • In a small bowl combine the granulated sugar, cocoa powder and cinnamon. Set aside.
  • Once the dough has risen, punch it down to release the air then roll out to a large rectangle, about 16×8 inches. Evenly sprinkle the chocolate cinnamon sugar over the dough then top with mini chocolate chips. Roll into a log and place into a lightly greased 9×5 inch loaf pan. Cover and allow to rise in a warm place for an hour or until doubled in size. Preheat the oven to 350°F.
  • Bake the bread for 30-35 minutes or until the internal temperature of the loaf reaches 190°F. It should be golden brown on top and sound hollow when gently tapped. Allow bread to cool before slicing.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Store Chocolate Cinnamon Swirl Bread in an airtight container at room temperature for up to 3 days or up to a week in the fridge.
 
 
  • Nutrition: the provided nutritional information is an estimate for the entire bread. Please read my Nutrition Disclaimer for more information.
Calories: 2.155kcalCarbohydrates: 418gProtein: 47gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 2.429mgPotassium: 721mgFiber: 17gSugar: 133gVitamin A: 689IUVitamin C: 1mgCalcium: 324mgIron: 19mg
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