Mama Lou's Chocolate Swirl Bread

Posted: November 22

Time: 2 hours

Yield: 12 servings

recipe image

Some people don't think of combining chocolate and cinnamon flavors. But those people don't know what they're missing: the warmth of the cinnamon and the subtle notes of malt and nuttiness in chocolate bring out the best in each other. Mama Lou realized this, which is why Mama Lou's Chocolate Swirl Bread is such a treat at the breakfast table. It's sweet, chocolatey, and rich—it's like starting your day with dessert. Mama Lou's Chocolate Swirl Bread is perfect with a pat of butter or toasted to a melty marvel!


• 3 tablespoons all-purpose flour • 4 tablespoons sugar, divided into 3 tablespoons and 1 tablespoon • 1 tablespoon butter, cold • 1-3 tablespoons ground cinnamon, to taste • 1 (8-ounce) tube refrigerated crescent rolls • 2/3 cup semisweet chocolate chips • 1 tablespoon butter, melted


Step 1

Preheat the oven to 375 degrees F.

Step 2

Grease an 8x4-inch loaf pan.

Step 3

In a small bowl, mix the flour and 3 tablespoons of sugar.

Step 4

Cut the butter and place it into the flour/sugar mixture, mixing together until crumbly. Try to keep the butter as cold as possible to help maintain the best texture.

Step 5

Set aside half of the streusel for the topping.

Step 6

Mix the remaining sugar and cinnamon into the non-topping portion of the streusel.

Step 7

Open the crescent dough and unroll it into a large rectangle. Close any of the perforations by pressing them together.

Step 8

Sprinkle and spread the chocolate chips and the filling portion of the streusel on top of the dough.

Step 9

Roll up the dough as you would roll a cinnamon roll or a jelly roll, rolling it from the long side.

Step 10

Pinch to seal the seam, then fold the roll in half lengthwise.

Step 11

Place the dough in the prepared loaf pan.

Step 12

Brush the top of the loaf with the melted butter and then top with the remaining streusel.

Step 13

Bake until golden brown, for about 30-35 minutes.

Step 14

Remove the loaf from the oven and let it cool for 10 minutes in the pan before removing it and placing it on a wire rack to cool entirely. Allowing the bread to cool completely before cutting into it helps to maintain the best crumb.

Step 15

Serve when completely cool!

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