Chocolate & Cinnamon Loaf

I don’t know a single person who doesn’t like bread, I’m sure they’re out there but I’m sorry we can’t be friends (*inserts embarrased monkey emoji here*)…. I mean what’s not to like? Especially when the bread is soft, fresh and fluffy with a delicious crust! Just look how good it looks!!

The Technique

Ever get an outfit that looks amazing on, without any effort at all? This bread is exactly like that. There isn’t a lot of work involved in making it, the only thing you need is time, and it’s far easier to shape than it looks! It has a wow factor that will impress everyone.

All you have to do To shape this bread, is roll it up like a swiss roll, cut the ends, and twist the two halves together, as you can see below! Time will take care of the rest, proofing it to perfection, then you can bake it and enjoy your home made bread. The exposed filling is also important in crust formation. It will give you an amazingly browned, crust with the perfect texture to complement the super soft interior!

Slow Proofing

Proofing bread in the fridge slows down the fermentation, this develops the flavour of the dough and just it taste better. The dough will also be more mature and able to hold it’s shape more when baked. So our work, twisting this bread will not be in vain!

When you first take the dough out of the fridge, you’ll notice it won’t have have risen as much a regular dough allowed to proof at a higher temperature. Don’t worry, the fermentation has been happening and once you allow it to proof in a warm environment it won’t just double, but triple in size!

Why So Little Yeast?

This dough contains a small amount of yeast in proportion to flour. This means that it will stay fresher and fluffier for longer. Bread doughs that contain a lot of yeast become stale quicker. This is why you can often make cinnamon rolls on a Sunday afternoon, but by Monday evening the roll is denser, drier and nearing stale point. This bread can keep soft and fluffy for at least 4 days, when kept in an airtight container… So are you ready to enjoy this super delicious loaf! Let’s jump right to it.


Prep Time: 10-12 hoursBaking Time: 30 minutesTotal Time: 12 hours 30 minutes

undefined Course: Breakfast, Lunch
undefined Cuisine: French
undefinedKey words: Chocolate, cinnamon, sweet bread, flavoured bread
undefined MAKES: 1 loaf
undefined Author: Sheneece

  • 550g cups Bread flour
  • 260ml Milk
  • 2 Medium Eggs
  • 2 Tsp Instant Dried Yeast
  • 2 Tbsp Melted Unsalted Butter
  • 2 Tsp Honey
  • 1 Tsp Salt


  • 75g Butter
  • 75g Brown sugar
  • 1.5 Tsp Ground Cinnamon
  • 1.5 Tsp Cocoa Powder

Glaze (optional):

  • 2 Tsp Icing Sugar
  • 4 Tsp Cream cheese
  • A drop of Vanilla Extract
  1. Begin the dough by warming your milk slightly in a jug. If you put your finger in the milk it should feel lukewarm/warm.
  2. To that add the yeast, stir and set aside.
  3. In a mixing bowl, add the flour and salt, mix to combine.
  4. Make a well in the centre of the flour and add the melted butter, eggs, honey and yeast milk. Use a stand mixer to combine this for up to 8 minutes or combine with your hands and knead the dough for up to 12 minutes. Avoid over flouring your surface when kneading. The dough may be sticky at first but after kneading it will become less sticky, smooth and elastic.
  5. Place the dough in a bowl and cover with cling film, allow the dough to rest for a minimum of 10 hours/ overnight in the fridge.
  6. To prepare the filling, cream the butter, sugar cocoa powder and cinnamon together until well combined.
  7. Once the dough is finished resting in the fridge, turn it out onto an OILED surface. (Don’t knead it) Roll it into a rectangle (~3mm thick).
  8. Spread the filling onto the dough evenly and roll the dough into a log.
  9. Cut the log in half, then twist both halfs together. Place your twisted loaf into a lined loaf tin.
  10. Allow to proof for 45 minutes -1 hour.
  11. When there is 20 minutes left to rising time you can preheat your oven to 175 degree C/ 345 degrees F
  12. Bake the loaf for 30 minutes!
  13. Make the glaze by combining all of the ingredients until smooth.
  14. Once the loaf is out of the oven, allow to cool a little and drizzle with the glaze.

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