Back to Chocolate Pinwheel Bread

Print Options


Card Sizes


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
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min. + cooling YIELD:32 servings


  • 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
  • 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).

Nutritional Facts

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

Reviews for Chocolate Pinwheel Bread

Average Rating
Loading Image