Loaf of Chocolate cinnamon pull apart bread on marble counter


I think we can all agree there is something mouthwatering and extremely addictive about cinnamon sugar toast, doughnuts, bread, crepes…  It’s just one of those classically delicious flavor pairings we all love.  As the holiday season is upon us, what better time to get in the kitchen and bake up something magnificent for friends and family.  If you’re after the most incredible chocolate cinnamon sugar bread of your life, this is it.  Thanks to Gaby of What’s Gaby Cooking for sharing it with us.  We recently interviewed Gaby on our podcast (listen here) and had a blast hearing all about her early days at culinary school, private cheffing, her cookbooks, and what inspires her.  Listen and enjoy!



Chocolate Cinnamon Pull Apart Bread


Loaf of Chocolate cinnamon pull apart bread on marble counter

Photos Courtesy of What’s Gaby Cooking


This recipe is very simple to follow and the finished product absolutely spectacular.  The bread is made from a yeast dough which always feels like a rewarding process.  The only issue is the time-consuming part of waiting for it to rise.  Perhaps in this fast-paced instant-gratification world we live in, maybe it’s not such a bad thing to carve a little time out and make something delicious with our bare hands.

The process of making this bread is similar to making cinnamon buns but instead of rolling the dough, you slice it into squares.  There’s no need to stress over perfectly cut squares either, the more imperfect, the more rustic the outcome.  This loaf is an absolute crowd pleaser but there’s no shame in saving the whole loaf for yourself to enjoy with a weeks worth of morning coffee.

Gaby adds chocolate chips to her bread but you could certainly substitute for raisins, currants, or nuts.  Although, who are we kidding, sounds pretty perfect with chocolate.  Head over to What’s Gaby Cooking to read all the details and enjoy perusing the rest of her delicious recipes and city guides.

Note:  Original recipe sourced from Joy the Baker (also big fans).  In her blog posts she shares some great photo how-to tutorials for this recipe.


Chocolate Cinnamon Sugar Pull Apart Bread
Rate this recipe
1 ratings

Yield: 1 loaf

Chocolate Cinnamon Sugar Pull Apart Bread


    For the Dough:
  1. 3 Cups all-purpose flour
  2. 1/4 Cup granulated sugar
  3. 2 1/4 tsp active dry yeast
  4. 2 large eggs (room temperature)
  5. 1/2 teaspoon salt
  6. 1/3 Cup whole milk
  7. 2 oz butter (unsalted)
  8. 1/4 Cup water
  9. 1 tsp vanilla extract (pure)
    For the Filling:
  1. 1 Cup granulated sugar
  2. 2 tsp ground cinnamon
  3. 1/2 tsp fresh ground nutmeg
  4. 3 oz unsalted butter, melted until browned
  5. ½ Cup mini chocolate chips


  • In a large mixing bowl whisk together 2 cups of flour, sugar, yeast, and salt. Set aside and wait for reaction
  • Whisk together the eggs in another small bowl and set aside
  • In a small saucepan heat the butter and milk over medium heat, until melted
  • Remove from the heat and add water and vanilla extract
  • Let mixture stand for a 1-2 mins, or until the mixture reaches 115 to 125F
  • 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 should be sticky)
  • Place the dough in a large, greased bowl and cover with plastic wrap
  • Let dough 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 mins
  • On a lightly floured work surface, use a rolling pin to roll the dough into a rectangle (~12" x 20")
  • Use a pastry brush to spread 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 6 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 30-45 mins until almost doubled in size
  • Preheat your oven to 350F
  • Place the loaf pan into the oven and bake for 30-35 mins, 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 mins
  • Remove from pan by running a knife around the edges of the pan to loosen and carefully turning it out
  • Transfer to a serving plate and serve warm