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.
1tube8 ounces refrigerated crescent rolls (I used reduced fat)
¾cupsemi-sweet mini chocolate chips
1tablespoonunsalted buttermelted
Instructions
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.