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Quick Sweet Breads: Cinnamon Sugar Swirl & Dark Chocolate Chunk

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 2 loaves 1x

Description

I absolutely love these quick sweet breads! They are easy to make, perfect to share, and so delicious warm out of the oven!


Scale

Ingredients

DOUGH

  • 44 1/2 C bread flour
  • 1 tsp sea salt
  • 1 1/2 Tbsp yeast
  • 2 C hot water
  • 1/4 cup honey

FILLING

Cinnamon Sugar: 

  • 3 tbsp unsalted butter, room temperature
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Dark Chocolate:

  • 3 tbsp butter
  • 1/41/2 cup dark chocolate chunks

TOPPING

  • 1 egg, beaten
  • 2 tbsp turbinado sugar

Instructions

1.Turn the oven on to warm up and set a timer for three minutes. Turn the oven off when the timer goes off. Line a baking sheet with parchment paper or a silicone mat.

2. Measure the yeast out into the bottom of a liquid measuring cup, pour the hot water in on yeast. Combine 3 cups of the flour and salt in a medium-sized mixing bowl, stir to mix.

3. Stir the honey into the yeast water, and then pour the liquid mixture into the flour mixture.  Stir with a wooden spoon until the ingredients are combined. The dough should look shaggy at this point. Add another cup of flour and stir/mix until the dough begins to be less sticky and more smooth. Transfer the dough onto a floured surface and knead (push and fold the dough) until the dough is smooth and no longer sticks to your fingers when pressed. Add additional flour as needed.

3. Divide the dough in half. Roll one half into a rectangle, about 8″ x 10″. For the cinnamon sugar loaf, gently spread the butter across the dough. Sprinkle the sugar and spices evenly across the dough. Tightly roll up the rectangle into a long log. Pinch the seam closed, place the log on the prepared baking sheet seam-side down.

For the dark chocolate loaf: Cut the butter into thin slices and distribute the butter and chocolate evenly across the dough. Tightly roll up the rectangle into a long log. Pinch the seam closed, place the log on the prepared baking sheet seam-side down.

4. Cover the loaves loosely with a tea towel and place the baking sheet in the warm oven. Set a timer for 10 minutes. After ten minutes, remove the loaves from the oven, being careful not to shake them or set the pan down too hard (and make the dough fall). Place the loaves on top of the oven to continue rising while you heat the oven to 425°.

5. Remove the tea towel as soon as the oven is preheated**. Brush the loaves with the egg, then sprinkle a tablespoon of sugar on top of each loaf. Gently place the loaves in the oven and bake at 425° for 20-25 minutes, until the loaves are browned and crusty and a thermometer inserted in the bread reads 180°.

6. The bread will slice best if allowed to cool for 10-15 minutes. But I understand if you can’t wait that long.


Notes

**Not letting these loaves rise too long is important. If they are left to rise too long, they will fall during the baking time.