Cinnamon Swirl Chocolate Chip Bread

Moist, chocolatey, and infused with warm spices, this Cinnamon Swirl Chocolate Chip Bread is a dream come true. Rich, velvety chocolate chips and a sweet cinnamon swirl add an extra layer of flavor to this soft, fluffy loaf, making it a perfect treat for any time of day.

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/2 cup whole milk, at room temperature
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1/2 cup semi-sweet chocolate chips

Instructions

Start by activating the yeast: In a small bowl, whisk together the warm milk (around 100°F to 110°F) and yeast.

Stir gently to dissolve, then let it sit for 5-7 minutes, or until the mixture becomes frothy and bubbly.

In a large mixing bowl, whisk together the sugar, cocoa powder, baking powder, salt, cinnamon, nutmeg, and cardamom.

Add the melted butter, eggs, and vanilla extract to the dry ingredients and mix until just combined.

Be careful not to overmix.

Add the flour, one cup at a time, until a sticky dough forms.

You may not need all of the remaining 1/2 cup of flour, so add it gradually and be prepared to stop adding flour when the dough comes together in a shaggy mass.

Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.

You can also use a stand mixer fitted with a dough hook attachment.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Prepare the cinnamon sugar swirl mixture by mixing the granulated sugar and cinnamon in a small bowl.

Punch down the dough and roll it out into a rectangle, about 1/4-inch thick.

Brush the dough with the melted butter, leaving a 1-inch border around the edges.

Sprinkle the cinnamon sugar mixture evenly over the dough, followed by the chocolate chips.

Roll the dough into a tight log, starting from the long side.

Cut the log into 4 equal pieces.

Place the rolls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll.

Cover the rolls with plastic wrap and let them rise for another 30-40 minutes, or until they have puffed up slightly.

Preheat your oven to 375°F (190°C).

Bake the rolls for 18-20 minutes, or until they’re golden brown.

Remove the rolls from the oven and let them cool on a wire rack for 5-10 minutes before serving.

Notes

Here are the Make sure your ingredients are at room temperature, especially the milk and eggs, for better yeast activation.

Use high-quality cocoa powder for a deeper chocolate flavor.

Don’t overmix the dough, as it can lead to a dense bread.

When adding the flour, stop adding it when the dough comes together in a shaggy mass, you might not need all of the remaining 1/2 cup of flour.

Be gentle when kneading the dough to avoid developing the gluten too much.

Keep an eye on the rising time, it might take less than an hour depending on the temperature and yeast activity.

When rolling the dough, make sure to leave a 1-inch border around the edges to prevent the filling from spilling out.

The chocolate chips will melt a bit during baking, creating a gooey and delicious swirl.

These rolls are best served warm, but they can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.

Nutrional Value

• Calories: 340
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 49g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 6g