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Chocolate Pinwheel Bread

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 a neighbor. —Dawn Onuffer, Crestview, Florida
  • Total Time
    Prep: 30 min. + rising Bake: 40 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 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 semisweet chocolate chips
  • 1 large 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, 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; divide 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 2 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.
Nutrition Facts
1 slice: 127 calories, 5g fat (3g saturated fat), 29mg cholesterol, 105mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Anna.Gilbertson
    May 6, 2020

    This was so good! I'm a novice bread maker, so my issues were probably my own fault. Even with everything sealed properly, the bread did crack on the side which allowed some of the sugar to leak down and make the bread stick in the pan a bit. Also, it does not hold together well once it's cut. Again, take this with a grain of salt as I've not made much yeasted bread without using a bread machine!