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Cinnamon pull apart bread with mini chocolate chips.
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Chocolate Cinnamon Pull-Apart Bread

This fluffy and soft Chocolate Cinnamon Pull-Apart Bread is loaded with butter, cinnamon sugar, and semisweet chocolate for a tasty treat that is sure to please!
Prep Time30 minutes
Cook Time45 minutes
Rising Time:1 hour 30 minutes
Total Time2 hours 45 minutes
Servings: 10 servings
Calories: 341kcal
Author: Naomi Andres

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • measuring cups & spoons
  • whisk

Ingredients

  • ¼ cup warm water (110℉)
  • ½ teaspoon granulated white sugar
  • 1 ½ teaspoons active dry yeast (traditional yeast)
  • ½ cup warm milk (110℉)
  • 3 tablespoons granulated white sugar
  • 3 tablespoons salted butter * melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ½-2 ¾ cups all-purpose flour
  • 2 tablespoons salted butter melted
  • ½ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • ½ cup mini semisweet chocolate chips * (or finely chopped semisweet chocolate)

Instructions

  • In a small dish, whisk together the warm water, ½ teaspoon of white sugar, and active dry yeast until the yeast is dissolved. Let it sit for 10 minutes or until the yeast is frothy and bubbly.
    ¼ cup warm water, ½ teaspoon granulated white sugar, 1 ½ teaspoons active dry yeast
  • In a large bowl, whisk together the warm milk, additional white sugar, melted butter, egg, vanilla, and salt until combined. Whisk in the frothy yeast mixture once it is done proofing.
    ½ cup warm milk, 3 tablespoons granulated white sugar, 3 tablespoons salted butter, 1 egg, 1 teaspoon vanilla extract, ½ teaspoon salt
  • Gradually add about 2 ½ cups of all-purpose flour while stirring until the dough begins to come together. Then, turn the dough out onto the countertop and knead, adding the last ¼ cup of flour as needed until the dough is just slightly tacky but no longer sticking to your hands. Knead for about 5 minutes total or until the dough is smooth and a finger imprinted in it bounces back. Place the dough back in the bowl, cover, and let rise for 1 hour or until doubled in size.
    2 ½-2 ¾ cups all-purpose flour
  • Punch the risen dough down and transfer to a lightly floured countertop. Roll out into a square or rectangle about ¼ inch thick. Brush the melted butter all over the dough. Combine the brown sugar and cinnamon and sprinkle evenly over the melted butter, followed by the chocolate chips/chopped chocolate.
    2 tablespoons salted butter, ½ cup packed brown sugar, 1 tablespoon ground cinnamon, ½ cup mini semisweet chocolate chips
  • Cut the dough into squares about 3"x3" using a pizza cutter or knife. Stack the squares of dough before arranging them horizontally in a 9x5-inch loaf pan that has been greased with butter. Sprinkle any of the toppings that fell out over the top of the dough. Cover and let rise for 30 minutes in a warm place while you preheat the oven to 350℉.
  • Bake the risen loaf uncovered on the middle rack of the preheated oven for 40-45 minutes or until deep golden brown and cooked through. Let cool for 15 minutes before transferring the loaf to a plate to serve or a wire rack to continue cooling.

Notes

  1. Feel free to omit the chocolate if you don't have any or don't like the flavor combination of chocolate and cinnamon.
Store fully cooled pull-apart bread in an airtight container at room temperature for up to 3 days. Warm before serving, if desired.
 

Nutrition

Calories: 341kcal | Carbohydrates: 53g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 178mg | Potassium: 160mg | Fiber: 3g | Sugar: 20g | Vitamin A: 227IU | Vitamin C: 0.03mg | Calcium: 50mg | Iron: 3mg