• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74 logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Bread » Cinnamon Chocolate Braid

    Published on Aug 6, 2014. Modified on Oct 27, 2019 by bakingqueen74. This post may contain affiliate links. 2 Comments

    Cinnamon Chocolate Braid

    4 shares
    Jump to Recipe

    The return of Great British Bake-Off spurred me into making this tasty cinnamon chocolate braid, which reminded me of some of the complicated braided loaves contestants made last year, but a bit simpler luckily, as I had two children running around me as I made this and no professionally equipped kitchen (unfortunately!).

    Cinnamon Chocolate Braid

    This year I hope to take part in some online bloggers’ bakeoffs where bloggers bake along with the British Bake-Off series. A Swiss roll may well be coming soon! Watch this space.

    I used an enriched dough for this cinnamon loaf with butter, sugar and eggs added to the standard bread ingredients. It is easy to make and good for rolling and braiding as it is nice and firm. This loaf has been going down very well with me and my family for breakfasts for the last few mornings! 🙂

    Cinnamon Chocolate Braid

    How to Make this Cinnamon Braid:

    1. Dissolve the yeast in the warm milk, add to the rest of the bread ingredients in a large bowl, and knead for a few minutes.
    2. You will end up with quite a firm dough. Cover and leave to rise in a warm place for about 45 minutes.

    Cinnamon Chocolate Braid

    3. Roll the dough out in a large rectangle on a floured board.

    4. Rub the softened butter onto the dough. Sprinkle the filling mixture on top, leaving a border around the edges.

    Cinnamon Chocolate Braid

    5. Roll the dough up into a roll, starting on one of the short sides.

    Cinnamon Chocolate Braid

    6. Get a sharp knife and cut lengthways along the roll, to make two pieces.

    Cinnamon Chocolate Braid

    7. Carefully twist the two pieces around each other, keeping the cut sides upwards, as this creates the nice braid effect.

    Cinnamon Chocolate Braid

    Cinnamon Chocolate Braid

    8. Let the braided dough rise for another 45 mins.

    9. Bake at 180 degrees for about 25 mins, or until lightly brown.

    Cinnamon Chocolate Braid

     

    Cinnamon Chocolate Braid

    A braided cinnamon bread with chocolate which is delicious for breakfast and snacks
    5 from 1 vote
    Print Rate Save Saved!
    Course: Baking
    Cuisine: British
    Keyword: braid
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Proving time:: 1 hour 30 minutes
    Total Time: 2 hours 25 minutes
    Servings: 10
    Calories: 263.2kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 1 sachet dried yeast 7 g
    • 400 g strong bread flour
    • 40 g caster sugar
    • 70 g butter
    • 130 ml milk
    • 1 egg

    For the filling:

    • 30 g butter softened
    • 3 tbsp light brown sugar
    • 2 tsp cinnamon
    • 2 tsp cocoa powder
    UK Measurements - US Measurements

    Instructions 

    • Dissolve the yeast in the warm milk, add to the rest of the bread ingredients in a large bowl, and knead for a few minutes.
    • You will end up with quite a firm dough. Cover and leave to rise in a warm place for about 45 minutes.
    • Roll the dough out in a large rectangle on a floured board.
    • Rub the softened butter onto the dough. Sprinkle the filling mixture on top, leaving a border around the edges.
    • Roll the dough up into a roll, starting on one of the short sides.
    • Get a sharp knife and cut lengthways along the roll, to make two pieces.
    • Carefully twist the two pieces around each other, keeping the cut sides upwards, as this creates the nice braid effect.
    • Let the braided dough rise for another 45 mins.
    • Bake at 180 degrees for about 25 mins, or until lightly brown.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

    « Kiwi Satsuma Curd and a Kiwi Curd Eton Mess Dessert
    Patterned Swiss Roll »

    Reader Interactions

    Comments

    1. Emily @amummytoo says

      August 29, 2014 at 10:08 am

      Brilliant swirly pattern and I bet it was so yum. Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂

      Reply
      • bakingqueen74 says

        August 31, 2014 at 9:01 pm

        Thanks for stopping by Emily! I’ll be back to #recipeoftheweek this week!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Slow Cooker Shepherd’s Pie
    • Slow Cooker Coconut Fish Curry
    • Slow Cooker Turkey Curry
    • Berry Sponge Pudding

    Seasonal

    • Apricot Curd
    • Rhubarb Flapjacks (Oat Bars)
    • Healthy Sausage and Potato Bake
    • Easy Rhubarb and Vanilla Cake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2022 BakingQueen74 / Lucy Allen • All Rights Reserved