Chocolate Cinnamon Pull Apart Bread Food

PULL-APART CHOCOLATE CHRYSANTHEMUM BREAD

Steps:

• For the dough: stir the yeast and 1 teaspoon honey into 1 cup warm water (100 to 110 degrees F). Let sit until bubbly, about 5 minutes. In a mixer fitted with the paddle attachment, combine the eggs and yolks, olive oil, salt, remaining 1/4 cup honey and the yeast mixture. Mix on low until combined. Add 4 cups flour on low speed, 1 cup at a time, and mix to form a smooth, wet dough. Switch to the dough hook and knead on medium-high, adding up to 1/2 cup more flour to make a slightly sticky dough that forms a ball around the hook, 4 to 5 minutes. Form the dough into a ball, place in a large bowl and lightly coat in olive oil. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
• For the filling: Meanwhile, stir together the chocolate, butter, pecans, sugar, cinnamon and salt in a medium bowl to make a chunky paste.
• Butter a 10-inch round cake pan and set aside. When the dough has risen, punch it down and roll with a lightly floured rolling pin on a well-floured work surface into a 24-by-16-inch rectangle (about 1/4-inch thick). Use a 3 1/2-inch round cutter to cut out as many circles as you can from the dough. Fill each circle to the edge with about 1 tablespoon filling and fold in half, then in half again, so it looks like a quarter of a circle. Pinch the tip of the dough so that the rounded edge opens slightly. Arrange pieces, pinched-side down, in a circle around the edge of the pan with some space between the pieces and the chocolate filling showing at the top. Arrange 2 more circles in the pan, ending with one piece in the center. Cover with plastic wrap and let rise until almost doubled, about 30 minutes.
• Preheat the oven to 375 degrees F. Brush the risen dough with beaten egg and bake until golden and the center of the bread registers about 180 degrees F on an instant-read thermometer (avoid touching the pan), 30 to 35 minutes. Cool in the pan on a rack for 10 minutes, then remove and serve warm.

CHOCOLATE CINNAMON ROLL PULL APART BREAD

Steps:

• Preheat oven to 350°F. Spray a 9x5 loaf pan with cooking spray (for best removal results use the spray with flour in it).
• Unroll the tube of Cinnamon Rolls carefully. If they split, just press them back together. Separate the rolls. Slice each into three thin slices, lengthwise (like you'd cut a sandwich roll). This is a messy step!
• Sandwich the slices together with chocolate spread, forming a loaf. Do not spread any chocolate on the outside of the two ends. Place the loaf in the pan. Bake for 24-28 minutes until golden brown. Place the frosting cup that comes with the rolls on the stove while the loaf is baking to melt it, then pour it over the warm bread. Serve warm.

CINNAMON PULL-APART BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
• 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

CHOCOLATE CINNAMON SUGAR PULL APART BREAD

Steps:

• In a large mixing bowl whisk together 2 cups of flour, sugar, yeast, and salt. Set aside.
• Whisk together the eggs in another small bowl and set aside.
• In a small saucepan over medium heat, heat the butter and milk until melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture reaches 115 to 125 degrees F.
• Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir until fully incorporated. Add the remaining flour and continue to stir for about 2 minutes. The mixture will be sticky.
• Place the dough in a large, greased bowl. Cover with plastic wrap and allow to rest in a slightly warm area until doubled in size, about 1 hour.
• While the dough rises, grease a 9x5 inch loaf pan.
• Once the dough has risen, add about 2 tablespoons of flour into the dough and knead it until it's deflated. Cover with a clean kitchen towel and let rest for 5 minutes.
• On a lightly floured work surface, use a rolling pin to roll the dough out to about 12-inches x 20-inches. Use a pastry brush to brush the melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture and top with the mini chocolate chips.
• Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You'll have six stacks of six squares. Stack all the squares on top of each other and set into the prepared loaf pan. Place a kitchen towel over the loaf pan and place it in a warm area for 30 to 45 minutes until almost doubled in size.
• Preheat your oven to 350 degrees F. Place the loaf pan into the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
• Allow the loaf to rest for about 20 minutes and then run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.

CINNAMON PULL-APART BREAD

Steps:

• Heat oven to 350°F.
• Cut each biscuit into quarters.
• Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces, 1 at a time; toss to evenly coat.
• Place half the biscuit pieces in 12-cup fluted tube pan sprayed with cooking spray; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto plate. Remove pan. Cool 10 min.
• Beat cream cheese, powdered sugar and 1 Tbsp. milk in small bowl with mixer until blended. Beat in remaining milk, if needed, for desired glazing consistency. Spread over warm bread.

CHOCOLATE HAZELNUT PULL-APART BREAD

Steps:

• For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
• For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
• In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
• Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
• Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
• Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
• With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
• Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
• Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
• While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
• Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.

CINNAMON PULL-APART BREAD FROM SCRATCH

Steps:

• Dough:.
• Active yeast in the warm water with the sugar, let sit for 5 minutes.
• Mix flour, salt, oil with the yeast.
• Use dough hook on mixer for 5-6 minutes. OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
• Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
• Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size. I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
• Sauce:.
• In a small bowl, mix sugar and cinnamon, set aside.
• In a small sauce pan heat butter, brown sugar and water.
• Preheat Oven to 350.
• Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
• Pour heated mixture over dough balls, bake for 25-30 min at 350.

CHOCOLATE-CINNAMON PULL-APART BREAD

Steps:

• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the chocolate, sugar and cinnamon in a bowl.
• Combine the butter, vanilla and salt in a separate bowl then spread over the 12-inch square of dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
• Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with any fallen pieces of chocolate.
• Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
• Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.

CHOCOLATE CINNAMON ROLL WOOL BREAD

Steps:

• For the dough: Microwave 3/4 cup of water in a small microwave-safe bowl or liquid measuring cup until it reaches 100 to 110 degrees F on an instant-read thermometer. Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, stir together the bread flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the dough hook attachment until combined. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the stand mixer over the flour mixture. Beat on medium speed until a shaggy dough ball forms. Increase the speed to medium-high and continue to knead until a smooth but slightly sticky ball forms, 3 to 4 minutes.
• Stir together the cocoa powder and 5 teaspoons of hot water in another small bowl until a thick paste forms; set aside. Split the dough in half and place one half in a medium bowl greased with butter, turning to coat; cover tightly with plastic wrap. Return the other half of dough to the stand mixer and add the cocoa powder mixture. Beat on medium speed until the cocoa is thoroughly mixed into the dough. Transfer the chocolate dough to another buttered medium bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• For filling and finishing: Mix the granulated sugar, brown sugar, cinnamon and flour in a small bowl until evenly combined; set aside.
• Punch down both the plain and chocolate proofed doughs, then cut each into 6 equal portions (12 total pieces). Dust a clean work surface lightly with flour. Use a rolling pin to roll 1 piece of plain dough and 1 piece of chocolate dough into two long rectangles, about 4 inches wide and 8 inches long. Place the chocolate dough directly on top of the plain dough. Using a bench scraper or chef's knife, cut thin strips (about 1/8-inch wide) lengthwise along half of the dough (leave the other half uncut). Spread 1/2 tablespoon of softened butter on the un-cut side of dough, then sprinkle evenly with a heaping 2 teaspoons of the cinnamon sugar mixture. Fold about 1/4 inch of the dough inward on both sides to help hold the cinnamon mixture in, then roll the dough tightly from the uncut end to the sliced-end, making sure to finish with the seam-side down. The result should look like a roll of wool; set aside. Continue with the remaining dough pieces, butter and filling, so there are a total of 6 rolls.
• Butter the bottom and sides of a 9-inch springform pan. Place the dough rolls around the perimeter of the pan (they will fit snuggly and should be touching). Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F. Uncover the proofed bread and brush with the beaten egg. Bake until puffed, golden brown and the bread reaches an internal temperature of 190 degrees F on an instant-read thermometer, 25 to 30 minutes. Let cool at least 15 minutes in the pan, then run an offset spatula around the edge. Unlock the springform pan and unmold the bread. The bread can be enjoyed warm or at room temperature.
• For the cream cheese icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Cover and keep at room temperature until ready to serve. Cut the bread into slices and serve with a smear of cream cheese frosting.