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.
- 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 8×4-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
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