Chocolate Cinnamon Sugar Pull Apart Bread Recipes

CHOCOLATE CINNAMON ROLL PULL APART BREAD

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.

CINNAMON PULL-APART BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
• 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

CHOCOLATE CINNAMON SUGAR PULL APART BREAD

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.

CHOCOLATE CINNAMON PULL APART BREAD

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.