Soft and fluffy chocolate swirl bread rolls are made with a simple yeast dough. They are filled with a rich chocolate filling and glazed with a vanilla bean cream cheese icing.

This post is sponsored by Scharffen Berger Chocolate. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make two sugar bugs possible.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Have I ever told you that brunch is my favorite meal of the day? A meal where eggs, fruit, smoked meats, champagne, and pastries such as coffee cake, scones and sweet rolls is all perfectly acceptable. I love brunch so much that I actually had a late morning wedding so we could serve brunch as the meal! And let me tell you, these chocolate swirl buns are perfect for brunch.

what are chocolate swirl bread rolls?

Chocolate swirl bread rolls are similar to cinnamon rolls, but instead of filling the soft yeast dough with cinnamon and sugar, they get filled with rich semisweet chocolate. The buns are a not-too-sweet dough, which is much like my sweet pull apart bread dough.

The filling is finely chopped Scharffen Berger Chocolate {I used the 62% cacao semisweet variety} mixed with a little sugar and softened butter. Scharffen Berger Chocolate is complex, remarkably smooth and has a deep cacao flavor that adds a new dimension to your desserts.

After baking, the chocolate sweet rolls are drizzled with a simple vanilla bean cream cheese glaze.

ingredients needed for the soft buns

• Granulated sugar
• Dry active yeast
• Milk {see this post for the ideal temperature}
• Bread flour
• Kosher salt
• Large egg plus one large yolk
• Melted unsalted butter

how to make fluffy chocolate sweet rolls

The trick to these easy yeast rolls is to only add as much flour as needed to handle the dough. This dough is actually quite sticky to start with and you will be tempted to add more flour than is truly necessary. If you add in too much flour the rolls will be dense instead of soft and fluffy.

I personally love making homemade rolls and bread by hand, without a mixer. When I knead this dough, I usually use less than two extra tablespoons of flour.

Start by placing the yeast and sugar in a bowl. Then add the warm milk {I use my ThemoWorks Thermapen to check the temperature} and give it a stir together. Add the bread flour, kosher salt, egg and egg yolk, and melted butter and mix until a shaggy, soft dough is created.

Once a shaggy dough has come together, scrape the dough onto a lightly floured surface and knead until it's smooth and elastic. Place the kneaded dough back into the bowl you mixed it in {no need to clean it, just grease the bowl}. Then cover and place the bowl in a warm spot to rise about 1 hour, until doubled in size.

what if my kitchen doesn't have a warm spot for bread dough to rise?

My kitchen tends to be on the cooler side, so I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Once the oven reaches temperature, turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.

ingredients for chocolate filling

While the dough does it's first rise, prepare the chocolate filling for the rolls.

Scharffen Berger Chocolate is perfect for the decadent swirled centers in these chocolate sweet rolls. It's America's Original Craft Chocolate, founded in 1996 {celebrating their 25th anniversary this year!}. Scharffen Berger pioneered the American craft chocolate movement and still makes their chocolate in America today. They craft bean-to-bar chocolate by sourcing the best cacao in the world, blending it in small batches and gently processing it to maintain the subtle flavors in the beans, which creates the richest, most flavorful chocolate.

I love that you can find Scharffen Berger Chocolate in many grocery stores and specialty retailers nationwide or on their website.

To make the dark chocolate filling, chop the Scharffen Berger Chocolate into very small and fine pieces, some should even be powdery. Add the chocolate, granulated sugar and kosher salt to a medium bowl and mix to combine. Then work in the butter with a fork until it’s evenly dispersed through the chocolate.

let's put these chocolate sweet bread rolls together!

When the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. I like to use a soft, rounded plastic bench scraper to release it from the bowl.

Roll the dough into a rectangle on a lightly floured surface {this Williams Sonoma rolling pin is my favorite}. I like the narrow side to be about 12 inches and the long side as long as I can get it, which is typically 22-24 inches. I like the extra long length to get the best swirled and dramatic swirl bread rolls!

Then spread the dark chocolate filling over the dough, covering almost to the very edge.

Beginning with the short side of the dough, tightly roll up the dough until you create a log, and lightly pinch the seam together. I then like to lightly score the log with where to slice the sweet rolls.

how to slice

Believe it or not, dental floss {or clean thread} is the best way to slice these chocolate swirl bread rolls. Slide it under the dough, wrap it around the top and pull tight in one quick motion. This cuts the dough without smooshing or tearing it. A very sharp knife is the next best option.

Once the chocolate rolls are sliced, place them in a prepared 9x13 baking dish and let them rise a second time for 30-45 minutes. They should appear more fluffy and fill the pan better after the second rise.

glaze or icing options for chocolate filled bread rolls

A light, quick and simple vanilla bean cream cheese glaze is what gives these chocolate rolls the finishing touch. But if you are feeling more decadent you should try ~

• Espresso cream cheese icing
• Cocoa icing {Scharffen Berger's cocoa powder is perfect here!}

See the notes in the recipe card for the espresso or cocoa icing variations.

can I make the chocolate rolls ahead of time?

Yes! You can bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. Then add the glaze and serve.

You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake.

do I have to use bread flour?

No. I have tested this recipe with all-purpose flour and it works fine.

The bread flour is nice for adding moistness and softness to the finished rolls though, so use it if you have it.

Remember to snap a picture and tag me on Instagram if you make these Chocolate Swirl Bread Rolls. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more chocolate recipes to try

• Chocolate Malt Cake
• One Bowl Brownies
• Small Batch Chocolate Swiss Meringue Buttercream
• Malted Chocolate Ganache Tart
• Double Chocolate Raspberry Rolls

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 Chocolate Rolls

Chocolate Swirl Bread Rolls

Print

Chocolate swirl bread rolls are soft, fluffy and filled with rich chocolate. They are topped with a vanilla bean cream cheese glaze.

Prep Time 25 minutes

Bake Time 25 minutes

Rising Time 1 hour 45 minutes

Total Time 2 hours 35 minutes

Ingredients

sweet bread rolls

• 2 tablespoons granulated sugar (24g)
• 2 teaspoons active dry yeast (8g)
• ¾ cup warm milk, 100-110°F (180mL)
• 3 cups bread flour* (390g), plus more for kneading
• 1 teaspoon kosher salt
• 1 large egg plus one large egg yolk
• 2 tablespoons melted unsalted butter (28g)

dark chocolate filling*

• 8 ounces Scharffen Berger 62% Cacao semisweet chocolate, finely chopped (224g)
• 6 tablespoons granulated sugar (78g)
• ⅛ teaspoon kosher salt
• 3 tablespoons unsalted butter, room temperature (43g)

vanilla bean cream cheese glaze

• 2 tablespoons cream cheese, room temperature (1ounce/28g)
• 1 teaspoon vanilla bean paste**
• 1 cup confectioners’ sugar (120g)
• 1 ½ tablespoons milk

Instructions

1. {I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise}
2. In a medium to large bowl add the sugar, yeast and warm milk and give it a little stir. Add the flour, salt, egg and egg yolk and melted butter and mix until a soft dough is formed.
3. Scrape the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. I prefer to do this by hand, but you can also use a stand mixer with the dough hook. Add flour as necessary, but try to add as little as possible. {I typically use less than 2 tablespoons flour for kneading}
4. Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour {I place it in the barely warm toaster oven}, or until double in size.
5. While the dough is rising, prepare the filling. Chop the Scharffen Berger Chocolate into very small and fine pieces, some should even be powdery. Add the chocolate, granulated sugar and kosher salt to a medium bowl and mix to combine. Then work in the butter with a fork until it’s evenly dispersed through the chocolate. Set aside.
6. Grease a 9x13 pan with butter or cooking spray and set aside. You could also line the pan with parchment paper.
7. Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 12 inches and the long side as long as I can get it, which is typically 22-24 inches.
8. Spread the dark chocolate filling over the dough, covering almost to the very edge. Beginning with the short side of the dough, tightly roll up the dough until you create a log, lightly pinch the seam together. Using dental floss***{or a sharp knife}, cut the log into 12 equal pieces and place them in the prepared pan. I lightly score the rolls to help guide me with where to cut them.
9. Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes. When the chocolate sweet rolls are close to the end of the second rise, preheat the oven to 350°F.
10. Bake for about 20-25 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
11. When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 10-15 minutes while you prepare the glaze.
12. In a small bowl, mix the cream cheese and vanilla bean paste until smooth and combined. Then add the confectioners’ sugar and mix until thick. Finally whisk in the milk until a glaze consistency is reached. See notes for espresso or cocoa icing variations.
13. Spoon the glaze evenly over the warm rolls and enjoy!
    

Notes

Cover and store leftovers at room temperature for up to 2 days. Reheat gently in the oven until warm.

*I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 3 cups is 375g.

**You can substitute pure vanilla extract, but you may need slightly less milk to reach a glaze consistency.

***Slide a long piece of dental floss under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll. Using dental floss is the best way to slice your rolls and have them keep their shape.

If you would like to make the rolls ahead of time: You can bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. Then add the glaze and serve. Or,

You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake.

Espresso cream cheese glaze: make the glaze as directed, but add ½ - 1 teaspoon of instant espresso powder.

Cocoa icing: Sift together 1 cup confectioners' sugar (120g) and 3 tablespoons unsweetened cocoa powder (15g). Then add 3 tablespoons milk, 1 tablespoon melted butter (14g) and a ½ teaspoon pure vanilla extract. Mix until a smooth icing is formed.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 147mgCarbohydrates: 57gFiber: 5gSugar: 20gProtein: 10g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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Snickerdoodle Banana Bread is a twist on classic banana bread with a crunchy cinnamon sugar topping. Made healthier with applesauce, whole wheat and oat flours; you are going to love this quick and easy recipe!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This moist cinnamon sugar banana bread is bound to become a new family favorite. The easy recipe is a variation of my apple cider banana bread. The snickerdoodle flavors with warm cinnamon and sweet sugar make this flavor perfect for holiday baking {or whenever you are craving banana bread😉}.

A deliciously simple and moist banana bread coated in a cinnamon sugar layer.  The bread itself is packed with extra goodness with whole wheat flour and ground oats, applesauce and less sugar than your classic banana bread.  And it stays s.u.p.e.r. moist for days!!  I hope you will give it a try.

is this snickerdoodle banana bread healthy?

As I have stated before, healthy is a very subjective term. That being said, I do consider this cinnamon sugar version to be healthier than a classic banana bread.

The simple recipe uses whole wheat flour and ground oats, both of which add a nice nutrition boost. The moisture comes with applesauce and coconut oil.

The recipe does use granulated sugar, but comes in at just over a half cup for the whole recipe {traditional recipes call for ¾ to 1 cup}. You could reduce the cinnamon sugar that coats the loaf pan and creates the cinnamon sugar topping by a tablespoon or two, if you want to reduce the sugar even more.

how to make this quick bread

This simple snickerdoodle banana bread comes together quickly, so gather your ingredients and preheat the oven.

First prepare a loaf pan by greasing it with a little butter and coating it with a cinnamon sugar mixture.

Next, combine the ground oats, whole wheat flour, baking soda, baking powder, kosher salt and ground cinnamon in a bowl {this Duralex set is my favorite!}.

Then mash the bananas {I just use a fork}, mix in the eggs and applesauce followed by the sugar and coconut oil and mix to fully combine. Add the dry ingredients to the wet then add the batter to the prepared loaf pan and top with the remaining cinnamon sugar mixture.

video tutorial: making snickerdoodle banana bread

how long should you bake banana bread?

Banana bread typically takes 50-65 minutes to bake completely. Remember your oven is different than mine, which can affect baking times. I use this oven thermometer to ensure my oven is baking at the temperature I think it is.

The moisture of the bananas also affects the baking time, which is why the same recipe can take slightly more or less time every time you bake it.

A toothpick or skewer inserted into the center of the baked loaf is how to test if the banana bread is done. It should come out clean.

how does whole wheat flour affect baking?

Whole wheat flour adds nutrition in the way of fiber, vitamins and nutrients. If the recipe wasn't specifically developed using whole wheat flour, the substitution can result in a drier end product.

Luckily, this snickerdoodle banana bread was developed using whole wheat flour and with applesauce, coconut oil and a cup and a half of bananas; keeping this bread moist for days!!

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to store this super moist banana bread

Store leftovers covered at room temperature for a day or two or covered tightly in the refrigerator for up to one week. 

Did you know that banana bread typically tastes best the day after it has been baked? This is because the flavors have had time to settle together.

how to freeze cinnamon sugar banana bread

Snickerdoodle banana bread can be frozen for up to 3 months.

• Allow the bread to cool completely.
• Wrap tightly in plastic wrap {two layers is preferred} and place in a zip top bag or airtight container. Date the bag or container so you know when it went in the freezer.
• I like to slice the banana bread into individual servings and wrap each serving by itself. Then you can just grab a slice or two when a craving hits!
• Thaw overnight in the refrigerator or on the counter and then serve at room temperature or warm to your liking.
• If you are impatient or don't plan ahead {like me!}, I like to pop a frozen piece in my Breville smart oven and reheat at 350°F for 5-6 minutes.

Remember to snap a picture and tag me on Instagram if you make this Snickerdoodle Banana Bread {with Cinnamon Sugar}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other types of banana and quick bread recipes to enjoy

• Apple Cider Banana Bread
• Peanut Butter Oat Banana Bread
• Blueberry Zucchini Bread
• Whole Wheat Cranberry Zucchini Bread
• Healthier Chocolate Zucchini Bread

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 10 slices

Snickerdoodle Banana Bread {with Cinnamon Sugar}

Print

A twist on classic banana bread with a crunchy cinnamon sugar topping. Made healthier with applesauce, whole wheat and oat flours; you are going to love this quick and easy moist cinnamon sugar banana bread!

Prep Time 10 minutes

Bake Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

Cinnamon Sugar Topping

• ¼ cup granulated sugar (50g)
• 2 teaspoons ground cinnamon

Banana Bread

• 1 cup rolled oats, ground to flour consistency (95g)
• 1 ¼ cups whole wheat flour (150g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon ground cinnamon
• 1 ½ cups bananas, ripe and mashed (380g/about 4 medium bananas)
• 2 large eggs
• ½ cup unsweetened applesauce (113g)
• ⅓ cup granulated sugar (67g)
• 2 tablespoons coconut oil (30mL)*

Instructions

1. Preheat oven to 350°F and prepare a 9x5 loaf pan** by greasing it with butter. 
2. In a small bowl mix cinnamon sugar topping.  Take 2 tablespoons of the mixture and add it to the buttered loaf pan.  Coat the inside of the loaf pan with the cinnamon sugar and set aside.
3. Place one cup of rolled oats (measure with the scoop and level method) in a food processor and process 30-60 seconds until oats are a flour-like consistency.
4. In a medium bowl, mix oat flour, whole wheat flour, baking powder, baking soda, salt and cinnamon.  Set aside.
5. In another bowl, mash bananas.  Then add eggs, applesauce and mix well.  Then add the granulated sugar and coconut oil and mix until well combined.  Add the dry ingredients and mix until just combined.
6. Pour the banana bread batter into the prepared loaf pan and sprinkle the remaining 2 tablespoons of cinnamon sugar over the top of the batter.
7. Bake for 50-60 minutes or until a tester comes out with a few moist crumbs.  Allow to cool 10 minutes in the pan and then move to a wire cooling rack.  (my bread was consistently done at 50 minutes)

Notes

If your coconut oil is quite solid, it’s helpful to melt it first.  Mine is typically quite soft and I just add it as is.  Either method has worked fine in testing this recipe.

**I tested in both a 9x5 metal loaf pan and an 8 ¼ x 4 ½ glass loaf pan.  Both work, although the smaller pan had a slight amount of overflow at the edges.

Store leftovers covered tightly at room temperature for a day or two or in the refrigerator for up to one week. 

Bread can be frozen for up to 3 months; allow to cool completely then wrap tightly in plastic wrap and place in a zip top bag or an airtight container. (I like to double wrap them in individual slices). Thaw overnight in the refrigerator or on the counter and then serve at room temperature or warm to your liking.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 245Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 292mgCarbohydrates: 47gFiber: 4gSugar: 16gProtein: 6g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!