A cinnamon chocolate bread recipe
Cinnamon and raisins will forever be a dynamic duo, but every now and then it’s good to force the two apart and spice things up. Instead of making cinnamon raisin bread, try this recipe for chocolate cinnamon bread instead. With this fresh take, bakers will produce a treat that’s a mix between a cinnamon roll and chocolate croissant. This recipe is also a great crossover between a breakfast pasty and a dessert, because people can eat it for either meal.
To begin making the chocolate cinnamon bread, combine the warm milk, yeast packet and brown sugar to a small bowl. Stir the three ingredients together and let them sit for 10 minutes in order to activate the yeast. If the yeast is bubbling on top of the milk, it’s ready to use.
Once the yeast mixture is good to go, add it to a stand mixer along with the eggs and butter and whisk them together. Next, add a paddle hook attachment to the mixer and add the flour and salt into the bowl. Then knead the ingredients for about 10 minutes. The dough should look puffy and feel sticky.
After kneading, cover the mixing bowl with plastic wrap and let the bread rise for one hour.
If a baker does not have a stand mixture, it’s no problem! They will simply get in their arm workout for the day. If this is the case, bakers can knead the dough by firmly grasping it with both of their hands for 10 minutes and then move it into a bowl to rise.
While the bread is rising, bakers can get a head start on making the cinnamon chocolate filling. To do this, chop the chocolate bar into chunks – this will create a nice pattern in the middle of the bread. Then mix it with the melted butter and brown sugar to create a deliciously sweet filling.
Once the dough rises, generously flour the countertop and place the dough on top. Then roll it out into a 9 by 18 inch rectangle and spread the chocolate cinnamon mixture all over the rectangle. After that, roll the dough up tight and place it into a greased 9 by 5 loaf pan. Cover with plastic wrap and let it rise for another 30 minutes.
Preheat the oven to 375 degrees while the dough goes for its final rising stretch. After the 30 minutes passes, pop the loaf pan into the oven and bake for 40 to 50 minutes, or when a toothpick comes out clean from its center.
After the bread is finished, leave it in the pan to cool for about 30 minutes and then dig in. This delight is sure to warm any baker’s heart.
For the dough:
1 cup whole milk
2 tablespoons brown sugar
1 packet of instant rise yeast (about 2 ¼ tablespoons)
6 tablespoons butter
3 ½ cups all purpose flour
1 teaspoon salt
For the filling:
4 ounces of baking chocolate
⅓ cup brown sugar
3 tablespoons cinnamon
3 tablespoons melted butter