Chocolate Rollup Bread
I’ve tried over the years to make cake rolls but I admit they’re not my forte.
This bread reminds me of a cake roll, but it’s so easy and goofproof which isn’t my experience with cake rolls. Ahem.
The recipe uses a tube of crescent rolls and you sprinkle the inside with cinnamon and sugar and chocolate chips before rolling up the bread, folding it in half, sprinkling with a streusel topping, and baking.
I love how the bread is swirled with an abundance of chocolate. I recommend using mini chocolate chips for a more even distribution of chocolate.
I used 1 tablespoon cinnamon and thought it was great but if you’re sensitive to cinnamon, you can always reduce to taste.
If you’re looking for a fast and easy recipe for brunch, dessert, or comfort food snack, you’ll enjoy the bread. It’s on the drier side and perfect for dunking with a cup of coffee or tea.
Chocolate Rollup Bread
The bread reminds me of a cake roll, but it's so easy and goofproof. The recipe uses a tube of crescent rolls and you sprinkle the inside with cinnamon and sugar and chocolate chips before rolling up the bread, folding it in half, sprinkling with a streusel topping, and baking. The bread is swirled with an abundance of chocolate. Use mini chocolate chips and add cinnamon to taste. If you're looking for a fast and easy recipe for brunch, dessert, or comfort food snack, you'll enjoy the bread.
Yield: one 8x4-inch loaf
Prep Time: 5 minutes
Cook Time: about 25 minutes
Total Time: about 40 minutes, for cooling
- 4 tablespoons granulated sugar, divided
- 3 tablespoons all-purpose flour
- 1 tablespoon cold unsalted butter
- 1 tablespoon cinnamon, or to taste
- 1 tube (8 ounces) refrigerated crescent rolls (I used reduced fat)
- 3/4 cup semi-sweet mini chocolate chips
- 1 tablespoon unsalted butter, melted
- Preheat oven to 375F and spray an 8x4-inch loaf pan with cooking spray; set aside.
- For the streusel, to a small bowl add 3 tablespoons sugar, flour, and cut in 1 tablespoon cold butter until crumbly. Transfer half of the streusel into another small bowl for topping; set aside.
- Add cinnamon and remaining 1 tablespoon sugar into remaining streusel; set aside.
- Unroll crescent dough into one long rectangle and press perforations to seal.
- Evenly sprinkle with the chocolate chips and the cinnamon mixture, leaving a half-inch bare perimeter.
- Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise and transfer to prepared pan.
- Brush with 1 tablespoon melted butter and sprinkle with reserved streusel. Add a few pinches of cinnamon if desired.
- Bake for about 25 minutes, or until bread is set and lightly golden brown. Allow bread to cool in pan on a wire rack for about 10 minutes before slicing and serving. Bread is best warm and fresh but will keep airtight at room temp for up to 3 days or in the freezer for up to 3 months.
Adapted from Taste of Home
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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