Chocolate Pinwheel Bread Recipe

Publisher Photo

Chocolate Pinwheel Bread Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min. + cooling

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 12x8-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 9x5-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).
Originally published as Chocolate Pinwheel Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p48

Nutritional Facts

1 slice: 127 calories, 5g fat (3g saturated fat), 29mg cholesterol, 105mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Punch dough down. Turn onto a floured surface; divided in half. Roll each portion into a 12x8-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 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  4. 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).
Originally published as Chocolate Pinwheel Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Pinwheel Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review