New recipes

Chocolate chip and cinnamon bread recipe

Chocolate chip and cinnamon bread recipe

  • Recipes
  • Dish type
  • Bread

This is my first ever bread recipe of my own. It is sweet and spongy and the children absolutely love it.

Kent, England, UK

1 person made this

IngredientsMakes: 1 loaf

  • 7g fast action dried yeast
  • 200g caster sugar
  • 475ml warm water
  • 800g strong white bread flour
  • 5g salt
  • 1 teaspoon ground cinnamon
  • 200g chocolate chips (I mix white and milk)
  • 1 teaspoon oil

MethodPrep:25min ›Cook:40min ›Extra time:30min proofing › Ready in:1hr35min

  1. Dissolve the yeast and the sugar in the warm water. Combine the dry ingredients in a separate bowl with the exception of 25g of the chocolate chips.
  2. Combine the yeast mixture, the premixed dry ingredients, and the teaspoon of oil together in a stand mixer using the dough hook attachment until it pulls from the edges of the bowl.
  3. Tip onto a floured surface and knead well for approximately 10 minutes or until smooth and elastic in texture.
  4. Put in lightly oiled bread tin, cover with a tea towel and leave to proof for approximately half an hour whilst you preheat the oven and grab yourself a well deserved cup of tea.
  5. Cover with tin foil and bake in a preheated 200 C / Gas 6 oven for 20 minutes. Remove tin foil and reduce heat to 180 C / Gas 4; bake for a further 20 minutes.
  6. Allow to cool, then serve and enjoy. Please let me know what you think of it by leaving me a review below.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Recipe needs 1 tea spoon of ground cinnamon, I forgot to put it in the ingredients... Safe to say I'm better with cooking than I am with computers-12 Apr 2017

Grandma Annie’s Chocolate Chip Mandel Bread

My Grandma Annie made the world’s best mandel bread, a traditional Jewish cookie similar to Italian biscotti. Every time she came to visit us, she would walk off the plane sporting a big smile and carrying a cookie tin in each hand. Her mandel bread never lasted long at our house, so we’d always bake more during her stay, tripling the recipe so we’d have enough to share with all the neighbors. Eventually, the whole block came to love her visits!

Like biscotti, mandel bread is twice-baked and crunchy. However, it’s made with more fat than biscotti, so the resulting cookie is a bit richer and less dry. You don’t need to dip it in coffee or tea to enjoy it—it’s delicious all on its own. Most mandel bread recipes are non-dairy and call for oil (including my grandma’s), but I use butter because it tastes better.

Chocolate Chip Cinnamon Bread

Today I am sharing a recipe for Chocolate Chip Cinnamon Bread over at Your Homebased Mom. All November long Leigh Ann has been a co-host of Bake Craft Sew. Your Homebased Mom is the site for all kinds of edible gifts, Mique from Thirty Handmade Days, is about all things crafting, and Cindy of Skip to My Lou is doing a whole month of sewing ideas. I am only good at the edible gifts, so I am excited to check out some of the craft and sewing ideas. I am not a very good crafter, but sometimes I am inspired to try! And the holidays is as good of time as any.

I am excited that I can be a part of this event. My Chocolate Chip Cinnamon Bread is a great gift this time of year. I love making homemade treats for teachers, friends and neighbors. This bread is great, you can make mini loaves or a full sized loaf to give to friends. It would also make a great hostess gift if you are going to a party!

There is just something about a quick bread that I love. This Sour Cream Banana Bread is perfect for breakfast or an afternoon snack!

Chocolate Chip Cinnamon Bread is amazing warm. All the melty chocolate chips in there! The chocolate glaze is kind of optional, but when in my life is chocolate glaze optional? I love to make up a couple of these loafs, and wrap one to put in the freezer. It is perfect to bring out when guests arrive, or have with coffee or tea. Plus all that cinnamon flavor just screams for colder weather!

Recipe Summary

  • cooking spray
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 ¼ cups milk
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ¾ cup mini chocolate chips

Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.

Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.

Lightly beat egg in a separate bowl stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.

Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

Chocolate Cinnamon Bread

A copycat from Starbucks, this Chocolate Cinnamon Bread is a rich chocolate bread with a hint of cinnamon, topped with a crunchy cinnamon sugar topping.

Originally posted December 19,2007 – I am officially ready for holiday baking!! This next month is going to be filled with all kinds of Christmas goodies, and I’m excited to be bringing a few oldies back to the front as well.

This Chocolate Cinnamon Bread is one of my favorite Christmas treats. I’ve made it pretty much every year since the first time I made it back in 2007. As you can read below in the original post, I used to use regular unsweetened cocoa in place of the Dutch process cocoa that is called for in the original recipe. While it has always worked, the bread would always cave somewhat in the middle. After researching and re-testing this recipe multiple times in the last few weeks, I have come to the conclusion that if you want the bread to work perfectly, you need to use Dutch process cocoa. There is science involved (that I won’t go into because I am not all that great when it comes to science in the first place), but just know that although you will get a delicious bread using regular unsweetened cocoa, if you really want this to be good, use the Dutch process. It was worth sending my husband 2 towns away to the only grocery store I know that carries it by me!!

I keep telling myself that I am going to focus more on recipes from my cookbooks and magazines (to make all of the money I spend on them worth it – right?) but then I see recipes on other blogs and I can’t get them out of my head. This Chocolate Cinnamon Bread is one of those recipes.

I first saw this Chocolate Cinnamon Bread on Baking Bites, but have since seen it on a few other blogs. It sounded delicious, and I had an excuse to make it a few weeks ago. My husband’s aunt and uncle came into town for a few weeks over Thanksgiving. He hadn’t seen them in years, and had fun spending some time with them. On the morning they were leaving, we woke up early to go see them off. The night before, I was in the mood to bake something, and this recipe popped into my mind. I figured it would be nice to bring a loaf of this bread over for breakfast.

This Chocolate Cinnamon Bread recipe makes 2 loaves. I was going to cut it in half, so we had the one loaf to take to breakfast the next morning. I ended up making both loaves, but we had no problem polishing off the second loaf at home that day!! I followed the recipe, except I didn’t have any Dutch Process cocoa, so I used regular cocoa, and it was still delicious*. I also didn’t add the decorating/sparkle sugar to the topping because I didn’t have it.

The biggest complaint I have heard from other blogs was that the cinnamon sugar mixture on top doesn’t stay on, and trying to get it to stay on while taking the bread from the pan is quite difficult**. This is true, but since you put a piece of parchment paper on the bottom of the pan, I was able to stick a spatula underneath to get the Chocolate Cinnamon Bread out instead of turning the pan over. You can always leave off the topping, because the bread is sweet enough without it, but I really liked the crunch it gave the bread.

I guess it went over well at my in-laws, because my mother-in-law emailed me the next day for the recipe. I do know that chocolate and cinnamon is now one of my favorite combinations, and there is nothing better than having that smell in my house while this was cooking!!

Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!

Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin

Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

Chocolate Chip Cinnamon Rolls

  • Yield: 18 Servings
  • Prep Time: 50 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 8 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder

Chocolate Chip Cinnamon Rolls have melty chocolate chips mixed in the dough, rolled into the filling, and it's all topped with chocolate icing!


Cinnamon Roll Dough:

  • 2 cups whole milk
  • 1/2 cup butter , room temperature
  • 6 1/2 cups all-purpose flour , divided
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 packets instant rapid rise yeast
  • 2 large eggs
  • 1 cup semi-sweet mini chocolate chips

Cinnamon Roll Filling:

  • 1 cup sugar
  • 3 tablespoons ground cinnamon
  • 1/2 cup butter , room temperature
  • 1 cup semi-sweet mini chocolate chips

Cream Cheese Icing:

  • 12 ounces cream cheese , (1 1/2 packages) softened
  • 1/3 cup butter , room temperature
  • 1 tablespoon vanilla extract
  • 5 cups powdered sugar
  • 1 tablespoon cocoa powder
  • 3 tablespoons milk


Note: click on times in the instructions to start a kitchen timer while cooking.

Cinnamon Roll Dough:

Into your stand mixer add the yeast and milk and whisk and let sit for 1 minute.

Attach the dough hook and turn the mixer on speed 3-4 (low to medium).

Let it go for 5-7 minutes , you want the dough to become a ball that doesn’t stick to the walls of the bowl.

Add in 1 cup mini chips and mix in for 30 seconds on low speed.

Let sit for 10 minutes while you set the oven to preheat to 350 degrees and you make the filling.

Place the rolls into a warm place for 20 minutes (I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).

Cream Cheese Frosting:

To Finish:

Bake the rolls for 18-20 minutes or until golden brown.

Nutrition Information

Yield: 18 Servings, Amount per serving: 701 calories, Calories: 701g, Carbohydrates: 103g, Protein: 10g, Fat: 29g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 363mg, Potassium: 308mg, Fiber: 4g, Sugar: 62g, Vitamin A: 620g, Vitamin C: 1g, Calcium: 106g, Iron: 4g

All images and text © for Dinner, then Dessert.

Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.

Starbucks Chocolate Cinnamon Bread Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 3 sticks unsalted butter, room temp
  • 3 cups granulated sugar
  • 5 large eggs, room temp
  • 2 cups all-purpose flour
  • 1-3/4 cups Dutch-processed cocoa powder
  • 1 Tbsp ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • -------
  • Cocoa-Spice Sugar Crust
  • 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon Dutch-processed cocoa powder
  • pinch ground ginger
  • pinch ground cloves
  • 1/4 cup decorating or sparkle sugar


  • 3 sticks unsalted butter, room temp shopping list
  • 3 cups granulated sugarshopping list
  • 5 large eggs, room temp shopping list
  • 2 cups all-purpose flourshopping list
  • 1-3/4 cups Dutch-processed cocoa powdershopping list
  • 1 Tbsp ground cinnamonshopping list
  • 1 teaspoon saltshopping list
  • 1/2 teaspoon baking powdershopping list
  • 1/2 teaspoon baking sodashopping list
  • 1 cup buttermilkshopping list
  • 1/4 cup watershopping list
  • 1 teaspoon vanilla extractshopping list
  • ------- shopping listsugar Crust shopping list
  • 1/4 cup granulated sugarshopping list
  • 3/4 teaspoon ground cinnamonshopping list
  • 1/2 teaspoon Dutch-processed cocoa powdershopping list
  • pinch ground gingershopping list
  • pinch ground clovesshopping list
  • 1/4 cup decorating or sparkle sugarshopping list

How to make it

  • Preheat oven 375 F. Grease two 9x5x3-inch loaf pans and line bottoms with parchment paper.
  • Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.
  • Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.
  • Make the Cocoa-Spice Sugar Crust. In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.
  • This is not my recipe. It is copied from the recipe card given out freely at my local Starbuck's coffee house.
People Who Like This Dish 25
  • JABNJENNNowhere, Us
  • JadeyNowhere, Us
  • sharonfNowhere, Us
  • witchesbrew13Nowhere, Us
  • ernadina101Chicago, IL
  • Laurafagan1Nowhere, Us
  • pop1011Nowhere, Us
  • timberbellNowhere, Us
  • jaeleepomsMason, OH
  • katpacManukau, NZ
  • Plus 15 othersFrom around the world!

The Cook

The Rating

Hey SIL, I didn't know you had this recipe! I'm going to have to make this at some point. mmmmm.

I know - it's so good! Now if you could get their reduced-fat banana chocolate chip cake recipe out of them. it's times lke this that I could use still having a friend working at Starbucks corporate.

The Secret to the Best Banana Bread

It&rsquos really all about the bananas. The more brown your bananas are, the better flavor they&rsquoll produce. It really makes a difference. I also believe this is the reason why you don&rsquot need sour cream to make the bread moist.

This recipe calls for 1 cup of mashed bananas, which is about 3 medium-sized bananas. Even if you have brown bananas, and you&rsquore not ready to make banana bread, you can mash the bananas, measure out one cup and place them in them in the freezer for another time.

I also like to use buttermilk. The acidity in the buttermilk just enhances the flavor. However, if you don&rsquot have buttermilk you can either make your own or substitute with regular milk. See recipe notes for substitutions.

Chocolate Chip Banana Bread Overview

This chocolate chip banana bread is made with my favorite banana bread recipe with the addition of chocolate chips and cinnamon. It reminds me so much of the Starbucks chocolate chip banana bread that they no longer make.

It is super moist and tender and actually very easy to make! No mixer is required and all you need is a few simple ingredients and some extra ripe bananas!

Banana Chocolate Chip Muffins with Cinnamon Streusel

These muffins are what happen when you have flavor and texture A.D.D. like I do. While a plain banana muffin is typically pretty standard in your corner bakery, I upped the ante by both stuffing AND topping the breakfast staple with a cinnamon-walnut-chocolate-chip-streusel.

What was that again? Cinnamon Walnut Chocolate Chip Streusel. “Plain” is not a word in my muffin vocabulary.

Like a proper foodie, the first and only thing I thought of after getting over a stomach bug was… what the heck will I finally EAT? I had been dreaming about my first real meal for days. After living on saltines and peanut butter, my stomach, mind, and sanity were screaming for some flavor. Lots of stuff coming from every different textural angle. It had been a long, tortuous week living in the bland world, I needed a splurge.

A SERIOUS splurge. Preferably with chocolate. And preferably first thing in the morning. Done and done.

Batten down the hatches folks – with these muffins, you will NOT be able to stop eating one after another.

Here’s how all the decadence starts. Underneath all that streusel, you’ll find a banana muffin that’s hardly innocent. Each bite is impeccably buttery and delicate. If baked plain, these banana muffins will hold their own. Starting as a batter made with 3 large bananas and creamed butter, these muffins are comparable to a light and fluffy banana bread. Not dense by any means, but surely packed with buttery banana flavor. The spot-on banana muffin will taste like a treat even without all that streusel!

The streusel, made from brown sugar, chocolate chips, chopped walnuts, and loads of cinnamon, has two purposes. You see, it isn’t merely a streusel topping. It’s a streusel swirl as well. I layered a tablespoon of the sugared glory in between the muffin batter AND on top right before baking. The cinnamon and brown sugar leave a crusty sweet coating on top that seeps down into the batter, swirling through the fluffy banana interior.

The chocolate chips hiding inside expand and pop, creating melty chocolate pockets in each bite. The walnuts give the whole party some crunchy texture and pair wonderfully with the cinnamon and banana. Finding the right balance of streusel-to-muffin is much harder than it seems! I wanted enough chocolate to make these muffins taste like dessert but at the same time, I didn’t want to overpower the banana flavor. I love me some chocolate and banana, but chocolate can easily steal the spotlight over practically any other ingredient it’s paired with. A mere 3/4 cup of chocolate chips spread over 16 muffins did the trick to save the banana flavor.

I also didn’t want the muffins to be overloaded with actual sugar. Rather, I wanted the muffins to obtain their sweetness from the bananas, cinnamon, and chocolate chips. With only 1/2 cup and 1/4 cup sugar in the batter and streusel respectively, I was still able to create dessert-like muffins– gathering their sweetness from the other ingredients in the recipe. Feel free to use less or more sugar in either the muffin batter or in the streusel.

Baked tall using my sky-high muffin tips, I found that a bakery sized dessert muffin overloaded with texture, chocolate, and a whole lotta banana flavor was the perfect “first” meal after being ill. And the perfect snack. And running-fuel. And dessert. You won’t be able to stop either!

Watch the video: Τσίπς ΨΩΜΙΟΥ - Συνταγή (December 2021).