Chocolate Cinnamon Pull Apart Bread Recipes

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CHOCOLATE CINNAMON ROLL PULL APART BREAD



Chocolate Cinnamon Roll Pull Apart Bread image

This pull bread only has 2 ingredients: cinnamon rolls and chocolate spread! And easy breakfast for any special day, it's on the table in under 30 minutes!

Provided by Dorothy Kern

Categories     Breakfast     Dessert

Time 40m

Number Of Ingredients 2

1 can Pillsbury Grands! Cinnamon Rolls (not flakey)
Chocolate spread (such as Nutella, Chocolate Peanut Butter, or any similar product)

Steps:

  • Preheat oven to 350°F. Spray a 9x5 loaf pan with cooking spray (for best removal results use the spray with flour in it).
  • Unroll the tube of Cinnamon Rolls carefully. If they split, just press them back together. Separate the rolls. Slice each into three thin slices, lengthwise (like you'd cut a sandwich roll). This is a messy step!
  • Sandwich the slices together with chocolate spread, forming a loaf. Do not spread any chocolate on the outside of the two ends. Place the loaf in the pan. Bake for 24-28 minutes until golden brown. Place the frosting cup that comes with the rolls on the stove while the loaf is baking to melt it, then pour it over the warm bread. Serve warm.

Nutrition Facts : ServingSize 1 slice, Calories 488 kcal, Carbohydrate 68 g, Protein 6 g, Fat 22 g, SaturatedFat 17 g, Sodium 442 mg, Fiber 4 g, Sugar 44 g

CHOCOLATE CINNAMON SUGAR PULL APART BREAD



Chocolate Cinnamon Sugar Pull Apart Bread image

Provided by Gaby

Categories     Breakfast     Dessert

Number Of Ingredients 14

3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 large eggs (at room temperature)
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
1 teaspoon pure vanilla extract
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
3 ounces unsalted butter (melted until browned)
½ cup mini chocolate chips

Steps:

  • In a large mixing bowl whisk together 2 cups of flour, sugar, yeast, and salt. Set aside.
  • Whisk together the eggs in another small bowl and set aside.
  • In a small saucepan over medium heat, heat the butter and milk until melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture reaches 115 to 125 degrees F.
  • Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir until fully incorporated. Add the remaining flour and continue to stir for about 2 minutes. The mixture will be sticky.
  • Place the dough in a large, greased bowl. Cover with plastic wrap and allow to rest in a slightly warm area until doubled in size, about 1 hour.
  • While the dough rises, grease a 9x5 inch loaf pan.
  • Once the dough has risen, add about 2 tablespoons of flour into the dough and knead it until it's deflated. Cover with a clean kitchen towel and let rest for 5 minutes.
  • On a lightly floured work surface, use a rolling pin to roll the dough out to about 12-inches x 20-inches. Use a pastry brush to brush the melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture and top with the mini chocolate chips.
  • Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You'll have six stacks of six squares. Stack all the squares on top of each other and set into the prepared loaf pan. Place a kitchen towel over the loaf pan and place it in a warm area for 30 to 45 minutes until almost doubled in size.
  • Preheat your oven to 350 degrees F. Place the loaf pan into the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
  • Allow the loaf to rest for about 20 minutes and then run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.

PULL-APART CHOCOLATE CHRYSANTHEMUM BREAD



Pull-Apart Chocolate Chrysanthemum Bread image

Set this warm, chocolate-filled bread on your table for brunch and let your friends and family dive in. You don't need to make a specific number of circles with the cutter, just fit as many as you can into your cake pan.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 13

1 packet (2 1/4 teaspoons) active dry yeast
1/4 cup plus 1 teaspoon honey or light agave syrup
2 large eggs plus 3 large egg yolks
3 tablespoons extra-virgin olive oil, plus more for the bowl
2 teaspoons kosher salt
4 to 4 1/2 cups all-purpose flour, plus more for working the dough (see Cook's Note)
6 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter, at room temperature, plus more for the pan
1/4 cup finely chopped pecans
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg, lightly beaten

Steps:

  • For the dough: stir the yeast and 1 teaspoon honey into 1 cup warm water (100 to 110 degrees F). Let sit until bubbly, about 5 minutes. In a mixer fitted with the paddle attachment, combine the eggs and yolks, olive oil, salt, remaining 1/4 cup honey and the yeast mixture. Mix on low until combined. Add 4 cups flour on low speed, 1 cup at a time, and mix to form a smooth, wet dough. Switch to the dough hook and knead on medium-high, adding up to 1/2 cup more flour to make a slightly sticky dough that forms a ball around the hook, 4 to 5 minutes. Form the dough into a ball, place in a large bowl and lightly coat in olive oil. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
  • For the filling: Meanwhile, stir together the chocolate, butter, pecans, sugar, cinnamon and salt in a medium bowl to make a chunky paste.
  • Butter a 10-inch round cake pan and set aside. When the dough has risen, punch it down and roll with a lightly floured rolling pin on a well-floured work surface into a 24-by-16-inch rectangle (about 1/4-inch thick). Use a 3 1/2-inch round cutter to cut out as many circles as you can from the dough. Fill each circle to the edge with about 1 tablespoon filling and fold in half, then in half again, so it looks like a quarter of a circle. Pinch the tip of the dough so that the rounded edge opens slightly. Arrange pieces, pinched-side down, in a circle around the edge of the pan with some space between the pieces and the chocolate filling showing at the top. Arrange 2 more circles in the pan, ending with one piece in the center. Cover with plastic wrap and let rise until almost doubled, about 30 minutes.
  • Preheat the oven to 375 degrees F. Brush the risen dough with beaten egg and bake until golden and the center of the bread registers about 180 degrees F on an instant-read thermometer (avoid touching the pan), 30 to 35 minutes. Cool in the pan on a rack for 10 minutes, then remove and serve warm.

CINNAMON ROLL PULL-APART BREAD RECIPE BY TASTY



Cinnamon Roll Pull-Apart Bread Recipe by Tasty image

Here's what you need: cream cheese, sugar, cinnamon, cinnamon rolls

Provided by Claire Nolan

Categories     Desserts

Yield 5 servings

Number Of Ingredients 4

8 oz cream cheese, softened
2 tablespoons sugar
1 teaspoon cinnamon
8 cinnamon rolls, unbaked

Steps:

  • In a bowl, combine cream cheese, sugar, and cinnamon.
  • On a floured surface, flatten each cinnamon roll and spread cream cheese mixture on top.
  • Cut flattened roll in half and place one half on top of the other. Repeat for the rest of the cinnamon rolls.
  • Line a loaf pan with parchment paper. Lay the pan vertically on its side, and stack cinnamon rolls cut side facing the bottom of the pan.
  • Cover the loaf pan loosely with foil.
  • Bake at 325˚F (160˚C) 70 minutes, removing the foil for the last 10 minutes.
  • Drizzle with the icing that comes with the cinnamon rolls.
  • Enjoy!

BEST EVER CINNAMON PULL APARTS



Best Ever Cinnamon Pull Aparts image

These are the easiest, most incredible cinnamon pull aparts you will ever have. We make them once a year on Christmas morning! You may adjust the amount of cinnamon to suit your taste.

Provided by Beth

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 18

Number Of Ingredients 5

3 (10 ounce) cans refrigerated biscuit dough
2 cups white sugar
4 tablespoons ground cinnamon
¼ cup melted butter
½ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
  • In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
  • Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
  • Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
  • Bake in preheated oven for 45 minutes, until top is golden brown.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 44.1 g, Cholesterol 7.2 mg, Fat 11.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 3.5 g, Sodium 484.5 mg, Sugar 25.8 g

CHOCOLATE CINNAMON PULL APART BREAD



Chocolate Cinnamon Pull Apart Bread image

Easy to make and fun to eat, with lots of chocolate chips and brown sugar butter

Provided by simmerandsage

Categories     Breakfast     Dessert

Time 35m

Number Of Ingredients 5

1 loaf brioche or challah (unsliced)
1 stick unsalted butter
1/2 cup brown sugar
1 Tbsp. ground cinnamon
3/4 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Using a serrated knife, cut slices or squares in the bread, leaving the bottom half inch unsliced.
  • Loosely wrap the bottom third of the bread with foil. This will catch any butter that leaks out. Place the bread onto a baking sheet.
  • Carefully separate the bread and place chocolate chips into the spaces.
  • In a small saucepan over low heat, melt the butter. Whisk in the brown sugar and cinnamon until smooth. Pour the butter mixture into the bread spaces, taking care to cover as much bread as you can.
  • Cover the top of the bread will foil. Bake for 15 minutes. Uncover, and bake an additional 10 minutes. Cool before serving.

CINNAMON PULL-APART BREAD FROM SCRATCH



Cinnamon Pull-Apart Bread from Scratch image

Similar to Monkey bread, but a little different. I have seen so many that utilize pre-made things. I like homemade so here is my take. It looks long, but is actually really simple and worth it in the end - simply delicious.

Provided by dweiler

Categories     Yeast Breads

Time 2h30m

Yield 1 12, 12 serving(s)

Number Of Ingredients 11

2 teaspoons active dry yeast
1 1/3 cups warm water (100-115 degrees)
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
3 1/2 cups flour
1/3 cup sugar
1 teaspoon cinnamon
1/2 cup butter
1 cup brown sugar
2 teaspoons water

Steps:

  • Dough:.
  • Active yeast in the warm water with the sugar, let sit for 5 minutes.
  • Mix flour, salt, oil with the yeast.
  • Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
  • Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
  • Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
  • Sauce:.
  • In a small bowl, mix sugar and cinnamon, set aside.
  • In a small sauce pan heat butter, brown sugar and water.
  • Preheat Oven to 350.
  • Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
  • Pour heated mixture over dough balls, bake for 25-30 min at 350.

CHOCOLATE-CINNAMON BREAD



Chocolate-Cinnamon Bread image

Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.

Provided by faeriechef

Categories     Bread     Quick Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ¼ cups Dutch-processed unsweetened cocoa powder
3 tablespoons ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
¼ cup water
1 teaspoon vanilla extract
1 ½ cups unsalted butter, at room temperature
3 cups white sugar
5 large eggs, at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
  • Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
  • Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 44 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 191.9 mg, Sugar 30.8 g

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