Chocolate Pinwheel Bread

Name: Chocolate Pinwheel Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm whole milk (110° to 115°); 1/4 cup sugar; 1 teaspoon salt; 2 large eggs, room temperature; 4 ounces cream cheese, softened; 4 to 4-1/2 cups bread flour; 4 ounces cream cheese, softened; 1/2 cup confectioners' sugar; 2 tablespoons baking cocoa; 1 cup (6 ounces) semisweet chocolate chips; 1 large egg, beaten

12 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/4 cup sugar
1 teaspoon salt
2 large eggs, room temperature
4 ounces cream cheese, softened
4 to 4-1/2 cups bread flour
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
1 cup (6 ounces) semisweet chocolate chips
1 large egg, beaten

Directions

1

In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, eggs, cream cheese and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12x8-in. rectangle. In a small bowl, beat cream cheese, confectioners' sugar and cocoa until smooth. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4

Brush tops of loaves with egg. Bake at 350° for 25 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until loaves sound hollow when tapped. Remove from pans to wire racks to cool.