Cinnamon Chocolate Chip Loaf
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Cinnamon Chocolate Chip Loaf

Cinnamon Chocolate Chip Loaf

Indulge in this warm, cozy dessert made from Pillsbury™ Cinnamon Rolls, swirled with chocolate chips, a buttery cinnamon streusel, and drizzled vanilla icing.

Servings: 8 servings (1 serving = 1 slice)
Prep
INGREDIENT
WEIGHT
MEASURE
Cinnamon Streusel
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
1.50 oz
1/3 cup
Unsalted butter, cold, cut into 1/2-inch cubes
2 oz
1/4 cup
Granulated sugar
1.50 oz
3 Tbsp
Light brown sugar, packed
2 oz
1/4 cup
Cinnamon, ground
1/2 tsp
Kosher salt
1/4 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Semi-sweet chocolate chips, miniature
3 oz
1/2 cup
Finishing
INGREDIENT
WEIGHT
MEASURE
Prep
  1. Thaw cinnamon rolls, covered, 20 minutes at room temperature or overnight under refrigeration.
  2. Flatten rolls with your hand until they are about 1-inch thick; set aside.
Cinnamon Streusel
  1. Add flour, both sugars, cinnamon, and salt to a medium bowl; mix until incorporated. 
  2. Add butter cubes and mix by hand, squishing the pieces of butter between your fingers, or use a pastry cutter, until the streusel is the texture of coarse sand.
Assembly
  1. Lay out a large piece of plastic wrap (about 25 x 25-inches) and spray with cooking spray. 
  2. Place the cinnamon rolls in the middle of the plastic wrap in a 2x4 pattern, overlapping by 1/2-inch, then cover with another large piece of greased plastic wrap.
  3. Roll the cinnamon rolls with a rolling pin to about 1/2-inch thick to create a rectangle about 8x12-inches.
  4. Take off the top piece of plastic wrap and sprinkle chocolate chips evenly on top of cinnamon rolls; gently press the chocolate chips into the cinnamon rolls.
  5. Use the bottom piece of plastic wrap to tightly roll the flattened cinnamon rolls, from the short end of the rectangle, into a log.
  6. Place the cinnamon roll log in the bottom of a greased 9 x 4 1/2-inch bread loaf pan lined with a greased parchment paper sling.
  7. Press down the cinnamon roll log to cover the bottom of the pan, then sprinkle streusel topping evenly on top.
  8. Bake as directed until deep golden brown and internal temperature is at least 185°F; cool 30 minutes in pan, then remove and set on cooling rack or parchment-lined sheet pan.
BAKE:
TEMP
TIME
Convection Oven*
300°F
45-48 minutes
Standard Oven
350°F
60-65 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 22 minutes of baking.
Finishing
  1. Heat vanilla icing in microwave, stirring every 10 seconds, until free flowing.
  2. Drizzle on top of loaf; slice into 8, approx. 1-inch portions and serve warm.

  • Make ahead then warm or toast bread to order and serve with ice cream.

  • Bake the loaf in a 9x5-inch bread loaf pan for a slightly shorter and wider loaf.

  • For more chocolate flavor, substitute Gold Medal ™ Ready-To-Serve™ Chocolate Fudge Icing instead of vanilla icing.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 slice
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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