Save This Chocolate Cinnamon Swirl Bread is a comfort bake for any season soft and fluffy inside with beautiful ribbons of rich chocolate and the warm aroma of cinnamon. It is my go-to treat for cozy weekends or a special breakfast and it never lasts longer than a day in my house. Whether you serve it fresh from the oven or lightly toasted with a bit of butter the swirls in every slice guarantee smiles around the table.
I first made this for a snowed-in Sunday and my family devoured it before noon. Now it has become a weekend tradition that no one wants to skip especially when the kitchen is filled with the scent of cinnamon and butter.
Ingredients
- All-purpose flour: is the secret to a soft tender crumb choose unbleached for best texture
- Active dry yeast: gives your bread lift and airiness check the expiration date for good rise
- Granulated sugar: adds sweetness and helps browning use pure cane sugar if possible
- Salt: balances the sweetness and brings out flavor use fine sea salt for even distribution
- Whole milk: is essential for richness and softness warm gently for best yeast activation
- Unsalted butter: makes the bread delicate and moist use high-quality European-style for deeper flavor
- Egg: provides structure and creates a plush texture use large fresh eggs
- Dark chocolate: infuses the swirl with intensity go for at least 60 percent cacao for a bold taste
- Brown sugar: deepens the filling with a molasses note choose light brown for subtlety
- Ground cinnamon: makes the bread aromatic pick a fresh fragrant brand
- Unsweetened cocoa: enhances the chocolate swirl always use natural unsweetened or Dutch process for intensity
- A touch of melted butter: for finishing keeps the crust tender and helps the cinnamon sugar cling
Instructions
- Bloom the Yeast and Start the Dough:
- Pour the warm milk into a large bowl and add the sugar. Sprinkle the yeast on top and let it stand for five to ten minutes. When it turns foamy the yeast is alive and ready.
- Add Butter Egg and Salt:
- Whisk in the melted butter along with the egg and salt. Stir well so everything is smoothly combined before adding flour.
- Incorporate the Flour and Knead:
- Gently mix in the flour a cup at a time. Continue mixing until a shaggy dough forms. Turn it onto a floured counter and knead for eight to ten minutes pressing and folding until the dough is glossy and elastic. This is the secret to a pillowy loaf.
- First Rise:
- Put the dough into a greased bowl cover with a towel and let it rise somewhere warm for one hour. When it has doubled in size you are ready for the next step.
- Make the Chocolate Cinnamon Filling:
- While the dough rises melt the chocolate and butter together in a heatproof bowl either in short microwave bursts or over simmering water. Stir until smooth then mix in the brown sugar cinnamon and cocoa. Allow this to cool it thickens as it sits.
- Roll and Fill the Dough:
- Once the dough has risen punch it down to deflate. Roll it out into a rectangle about nine by fourteen inches on a lightly floured surface.
- Spread and Roll Up:
- Spread the filling evenly over the dough leaving a border around the edges to prevent leakage. Starting with the short side roll the rectangle up tightly into a log and pinch the seam firmly to seal.
- Second Rise:
- Place the dough seam side down in a greased loaf pan. Cover it again and let rise for another thirty to forty minutes until puffy nearly doubled in size.
- Prepare the Topping and Oven:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Combine the sugar and cinnamon for the topping. If you like a soft crust brush the loaf with a bit of melted butter before sprinkling on the cinnamon sugar.
- Bake:
- Place in the oven and bake for thirty five to forty minutes until the bread is golden brown the top is crisp and sounds hollow when tapped gently.
- Cool and Slice:
- Let the bread cool in its pan for ten minutes before transferring to a wire rack. Wait until fully cool for the neatest slices though my family usually sneaks a warm piece right away.
Save This loaf always reminds me of snowy days when the warmth of the oven fills the kitchen. My favorite part is unrolling a slice and seeing the dramatic chocolate swirl the result of patience and a good filling.
Storage Tips
Once cool wrap the bread tightly in plastic or keep in an airtight container. It stays fresh at room temperature for up to three days. For a longer shelf life freeze slices individually and thaw or toast as needed. If you prefer a just-baked texture reheat in the oven for five minutes to revive the crust.
Ingredient Substitutions
If you want to use whole wheat flour swap up to one cup for the all-purpose flour for a heartier crumb. For a dairy-free loaf substitute the milk with oat or almond milk and use a vegan butter alternative. You can experiment with adding a handful of chopped nuts or even dried fruit like cranberries for a different twist.
Serving Suggestions
This bread is fantastic as is but also shines with a swipe of salted butter. Serve it as the centerpiece for brunch slice it thick and toast until fragrant or pack it for a picnic treat. My favorite way is with a strong mug of coffee or a chai latte for breakfast.
Cultural and Seasonal Context
Chocolate cinnamon swirl breads have roots in classic American home baking inspired by European babka and babka-like sweet loaves. They make a cozy winter bake but are just as at home during fall holidays or as a springtime picnic surprise.
Seasonal Adaptations
In the fall sprinkle extra cinnamon or pumpkin spice into the filling. During winter swap dark chocolate for white chocolate and add orange zest. Try a summer version with fresh berries sprinkled on top of the chocolate before rolling.
Success Stories
One friend baked this for a brunch potluck and said it was gone in under twenty minutes. I have heard from many that kids especially love helping with the swirl part. Sometimes I write little notes with a cinnamon stick and wrap a loaf as a heartfelt homemade gift.
Freezer Meal Conversion
After the bread has cooled thoroughly slice it and separate layers with parchment. Place in a freezer bag squeezing the air out gently. When ready to enjoy simply reheat a slice in a toaster oven or standard oven until the chocolate is gooey again.
Save This chocolate cinnamon swirl bread is a delightful bake perfect for any occasion. Enjoy its rich flavors and tender texture with your favorite beverage.
Recipe FAQ
- → Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used in equal amounts. Add it directly to the dry ingredients without proofing.
- → How can I prevent the filling from leaking out during baking?
Leave a small border when spreading the filling and pinch the seam firmly to seal the dough before placing in the pan.
- → What type of chocolate works best for the swirl?
Dark chocolate chips or chopped dark chocolate are recommended for a rich flavor, but milk chocolate can be used for milder sweetness.
- → Can I add nuts to the bread?
Absolutely. A handful of chopped pecans or walnuts adds texture and extra flavor to the swirl layer.
- → Is it possible to make this bread ahead of time?
Yes, the loaf can be baked in advance and stays fresh for a couple of days when stored in an airtight container. Gently reheat before serving.
- → How do I ensure the bread is fully baked?
The loaf should be golden brown and sound hollow when tapped on top. An internal temperature of about 190°F (88°C) ensures doneness.