Save This chocolate cinnamon swirl bread brings together the comfort of buttery homemade bread with aromatic cinnamon and deeply chocolatey layers. It is gently sweet, beautifully marbled and has been a go-to for slow weekend mornings when something special is needed for the table.
My first try at this bread was during a snowy weekend when we all needed cheering up. The scent drew my family out of bed before the timer even finished counting down and now it is a much-requested breakfast treat.
Ingredients
- All-purpose flour: provides a reliable structure for tender crumb; for best results use unbleached flour
- Granulated sugar: lends a gentle sweetness and helps the yeast activate; choose superfine for a delicate texture
- Active dry yeast: ensures a lofty, soft rise and airy loaf
- Salt: elevates all the flavors and keeps the bread well balanced; make sure it is fine sea salt for even mixing
- Whole milk: adds richness and helps with a tender interior; always start with lukewarm so yeast can flourish
- Water: brings the dough together and aids in flexibility
- Eggs: create a soft crumb and rich yellow hue; room temperature eggs mix more evenly
- Unsalted butter: infuses richness and softness; choose high-quality butter for extra flavor
- Dark chocolate: adds deep bittersweet notes and beautiful veins throughout the loaf; use real chocolate with at least 60 percent cocoa solids
- Light brown sugar: gives the filling a caramelly warmth and keeps it moist
- Unsweetened cocoa powder: enhances the chocolate swirl and deepens color; use Dutch-process for intense flavor
- Ground cinnamon: infuses each bite with cozy warmth; choose the freshest spice for the best aroma
- Melted butter: for the filling helps bind dry ingredients and creates luscious swirls
- For the glaze: an egg whisked with milk gives your loaf a rich golden shine
Instructions
- Make the dough:
- Combine flour sugar yeast and salt in a large mixing bowl using a whisk so the yeast is evenly dispersed. Pour in lukewarm milk water eggs and softened butter. Use a sturdy spoon or dough whisk to gently mix until a shaggy dough comes together
- Knead for structure:
- Turn dough onto a floured surface. Press and fold for eight to ten minutes using the heel of your hand until stretchy and smooth. If sticky sprinkle a light layer of flour as needed. The dough should spring back when gently pressed
- First rise for flavor:
- Lightly grease a large bowl with oil or soft butter and transfer the dough into it. Cover tightly with plastic wrap or a clean kitchen towel and leave it to rise in a warm draft-free spot. Wait one to one and a half hours until doubled in size. Gently poke and the dough should not bounce back quickly
- Prepare the filling:
- Use a small bowl to blend finely chopped chocolate brown sugar cocoa powder and cinnamon until very even. Set aside. The chocolate should be cut to small shards for easy swirling
- Shape the loaf:
- Punch down the risen dough gently to release trapped air. On a floured surface roll it into a nine by eighteen inch rectangle. Length matters for good spirals. Brush melted butter evenly over the surface and scatter the chocolate cinnamon mixture all the way to the edges
- Roll and pan:
- Starting at one short end steadily roll the dough into a firm even log. Pinch the seam closed so no filling leaks out. Carefully lay the rolled log seam side down in a greased nine by five inch loaf pan. Drape a towel over top and let rise a second time for thirty to forty minutes until puffy and slightly above the edge
- Egg wash and bake:
- Preheat oven to three hundred fifty and whisk egg with a splash of milk. Use a pastry brush to gently coat the entire top of the risen loaf for great color and shine
- Bake to perfection:
- Place loaf in the oven and bake thirty five to forty minutes. Rotate the pan halfway through for even browning. Loaf is ready when deep golden cracks appear on top and it sounds hollow when gently tapped
- Cool and release:
- Set pan on a wire rack and cool bread for ten minutes to allow setting. Run a knife around edges if needed then turn out onto the rack. Wait until entirely cool before slicing for neat swirls
Save Cinnamon always reminds me of city bakeries and holiday seasons with my family. I will never forget slicing into this loaf on a winter morning when everyone insisted on eating straight from the rack because the chocolate was still a little melty.
Storage Tips
Let the bread cool completely before wrapping to avoid trapped moisture. Use plastic wrap or an airtight bag and keep at room temperature for up to two days or in the fridge for three days. For longer storage pre slice and freeze pieces in a single layer then transfer to a bag. Toast directly from frozen for a quick snack
Ingredient Substitutions
Use bread flour if you want a chewier bite or swap milk for oat milk to make the loaf dairy free. If you are out of eggs two tablespoons of plain yogurt will help with the crumb. Milk chocolate gives a sweeter gentler flavor for little ones
Serving Suggestions
Best served slightly warm with a touch of salted butter or a spread of cream cheese. Makes decadent French toast or bread pudding. Try with a mug of spiced tea for a cozy afternoon snack
Seasonal Adaptations
During the holidays add a pinch of ground ginger and nutmeg to the filling. In summer swirl in a thin layer of berry jam for bright tart notes. For extra crunch sprinkle toasted chopped hazelnuts or pecans in the chocolate layer
Recipe Notes
For easier rolling let the dough rest for five minutes if it springs back. Watch oven closely near the end for perfect color. Loaf can be made the evening before and baked off fresh in the morning
Success Stories
Many people who tried this recipe for their first yeasted bread commented on the delicious aroma that filled their kitchen and the swirl pattern that excited kids and grownups alike. Bringing this loaf still warm to a potluck guarantees empty plates every time
Freezer Meal Conversion
If you want fresh bread on busy mornings go ahead and shape the loaf and freeze it after the second rise. Thaw overnight in the refrigerator before baking as outlined then enjoy the aroma of fresh chocolate cinnamon bread any day you wish
Save This chocolate cinnamon swirl bread is worth the wait for its incredible flavor and beautiful presentation. Slice and savor this delightful treat.
Recipe FAQ
- → How do I get a pronounced swirl in the bread?
Roll the dough tightly after evenly spreading the chocolate cinnamon filling and ensure the seam is on the bottom before baking for the best swirl effect.
- → Can I substitute milk chocolate for dark chocolate?
Yes, milk chocolate can be used for a milder, sweeter taste. Adjust sugar if you prefer less sweetness.
- → What’s the best way to serve this bread?
Slice and serve it warm or lightly toasted. It pairs well with butter or cream cheese for extra indulgence.
- → Can I make this bread ahead of time?
Yes, bake and cool completely. Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- → Is this bread suitable for vegetarians?
Yes, it contains no meat or gelatin. However, it does include dairy and eggs.