If you want an indulgent pastry type treat for a special holiday, occasion or just for an everyday Sunday morning, this breakfast bread is it! You can cool it down like the instructions suggest, but we like to eat it warm.
Chocolate Cinnamon Breakfast Bread
4 tablespoons of sugar, divided (3 tbsp/1 tbsp)
3 tablespoons of flour
1 tablespoon cold butter
1 8oz tube of crescent rolls or a crescent sheet (the sheet actually makes it easier to assemble)
⅔ cup semisweet chocolate chips
1 tablespoon of melted butter
- Preheat oven to 375°F. For streusel; mix 3 of the tablespoons of sugar and the flour and cut in the cold butter until it is crumbly. Reserve ½ of the mixture. Into the other ½ add the remaining 1 tablespoon of sugar and the cinnamon.
- Unroll crescent dough into one long rectangle, pressing together the perforations as best you can. Sprinkle with the cinnamon streusel mixture and the chocolate chips. Roll up the dough from the long side as best you can, smooshing the dough around the filling/chocolate chips to form a loaf. If using a crescent dough sheet, you should be able to roll it up jelly roll style and fold in half lengthwise if you prefer. Place in a greased 8×4 inch loaf pan. Brush the top of the loaf with the melted butter and sprinkle the set aside streusel on top.
- Bake for 35 minutes or until golden brown. Cool in pan 10 minutes then remove to a wire rack to cool completely.
If you like this recipe check out our Caramel Nut Breakfast Cake.