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Chocolate Pinwheel Bread Recipe

This swirled yeast bread is chock-full of chocolate chips. The sweet slices don't need any butter. Keep one loaf for your family and share the other with neighbor. —Dawn Onuffer, Crestview, Florida

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Chocolate Pinwheel Bread Recipe

Prep: 30 min. + rising Bake: 40 min. + cooling

Yield: 32 Servings

30 40 70

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/4 cup sugar
1 teaspoon salt
2 eggs
4 ounces cream cheese, softened
4 to 4-1/2 cups bread flour
FILLING:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
1 cup (6 ounces) semisweet chocolate chips
1 egg, beaten

Directions

In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, eggs, cream cheese and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divided in half. Roll each portion into a 12-in. x 8-in. rectangle. In a small bowl, beat cream cheese, confectioners' sugar and cocoa until smooth. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Brush tops of loaves with egg. Bake at 350° for 25 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until loaves sound hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Analysis: 1 slice equals 127 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 105 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Chocolate Pinwheel Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p48