Cinnamon Chocolate Bread

‘Tis the season…the season for amazing and decadent baked goods.  I always LOVE baking this time of year and am always on the search for something good…and I think I am on to something. Have you ever tried Chocolate Cinnamon Bread? I love the Cinnamon Chocolate combination. Wow!  So delicious!



I found this Starbucks recipe while searching online for Chocolate Cinnamon Bread.  I have never been in a Starbucks store or had one of their drinks {gasp…except one time when my friend Beckie and I sat in the car while her husband ran in to get him a drink}.  But the recipe sounded so good and so I was compelled to make it.


And it was so good…dense and full of chocolately-cinnamony goodness.  This recipe was a big hit with the entire family.  And although it is referred to as a bread, it had a cakey feel and taste to it…who wouldn’t want to eat that?


I would definitely make this for company or bring it to a party, or keep it all for myself and eat if for breakfast.  I added a three of drops of Cinnamon Essential Oil in addition to the rest of the ingredients for a little extra kick of cinnamon.


Chocolate Cinnamon Bread

Chocolate Cinnamon Bread


  • Chocolate Batter –
  • 3 sticks unsalted butter at room temperature
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 2 cups flour
  • 1 ¼ cup dutch processed cocoa
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup buttermilk
  • ¼ cup water
  • 1 tsp vanilla
  • Cocoa Spice Topping –
  • ¼ cup granulated sugar
  • ¾ tsp cinnamon
  • ½ tsp dutch processed cocoa
  • Pinch of ground ginger
  • Pinch of ground cloves


  1. Pre-heat oven to 350 F.
  2. Line two 9 x 5 x 3 loaf pans with parchment paper.
  3. Mix the butter and sugar together in an electric mixer until light and creamy. Then add the eggs, one at a time, mixing until each is fully incorporated.
  4. Sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In a separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped.
  5. Split your batter between the two pans. If your batter is slightly uneven, you can lightly shake the pan to even out the tops.
  6. Make your Cocoa Spice topping by combining the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle over the tops of the loaves.
  7. Bake for 45-50 minutes.

I ended up having to bake it for a total of 55 minutes for it to be fully baked all the way through after testing with a toothpick inserted into the middle of the bread.  I threw a piece of tinfoil over the top of the bread and baked it for that extra 10 minutes so the inside would cook without burning the top of the bread.


I love how the top is a crispy layer with that additional crumb topping…

Yep…this one is going to be a keeper.  What about you?  Have you ever had this Chocolate Cinnamon Bread?  Are you a fan?  Will you be giving this recipe a try this holiday season?



Cinnamon Swirl Bread

Love me some Cinnamon AND…I love me some bread! So I had no doubt I would LOVE this Cinnamon Swirl Bread!


Yum! This bread was so delicious! It looks more complicated to make than it is too. This is the perfect breakfast for me…toasted cinnamon bread, a piece of fresh fruit or a yogurt and a glass of ice cold orange juice! Doesn’t get much better than that!

I used to buy Cinnaburst Bread from a Great Harvest, but it is now about $5-6 a loaf. That is too expensive for me, especially when I, err the kids can gobble it up in one sitting. So I have tried a couple of different breads and have found one that I really like from The Fresh Loaf via Cooks Illustrated.

Cinnamon Swirl Bread

1/2 cup granulated sugar
1/4 cup light brown sugar
5 teaspoons ground cinnamon

1 1/2 cups whole milk, heated on stove top to 110 degrees
4 T. unsalted butter, (3 of them melted)
3 large egg yolks
4 1/4 cup AP flour, plus more if needed
2 1/4 t. rapid rise yeast (1 pkg.)
1 T. sugar
1 1/2 t. salt

1. In a small bowl, combine your filling/topping ingredients. Measure out 1/4 cup of your mixture and set the rest aside.

2. In a small bowl, whisk together the milk, melted butter, and egg yolks. Then, in the bowl of your stand mixer, combine the 1/4 cup of cinnamon mixture, 1 TBSP sugar, yeast, flour, and salt.

3. Using your dough hook, mix on low and slowly add the milk mixture. After the dough comes together, increase your speed to medium and mix the dough until it is smooth and comes away from the sides of the bowl. Your dough should stick to the bottom of your bowl, but not too the sides. You may need to add more flour if needed.

4. Turn out your dough onto a lightly floured surface and form into a smooth round ball. Place in a greased bowl, turning to coat. Cover with plastic wrap and allow to rise for about an hour, or until dough has doubled in size.

5. Spray a 9×5 loaf pan [I used a 4 x 12 pan from IKEA} with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough. Sprinkle on the cinnamon sugar mixture (reserving about 2-3 TBSP), leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water.


Roll up from the edge nearest you and finish at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Cover loosely with plastic wrap and allow to for rise another 1 to 1 1/2 hours.


6. Adjust oven rack to middle position, and heat oven to 350 degrees. Melt 1 TBSP of butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown, about 45 to 60 minutes. Turn bread out and cool on wire rack.


*Click here for a printable version.


Hope you enjoy it…I sure did! Let me know if you make it, or if you have your own version of Cinnamon Bread that you love!

I know I haven’t shared many crafts with you lately! Feeling a bit “crafted” out after the holidays. But I do have a few in the works that I hope to share with you soon…so hold tight!



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