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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 2% 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. For the filling, 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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