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This festive Chocolate Cinnamon Sugar Pull Apart Wreath is light, soft, extra sweet, cinnamony, and SO delicious. It even has a bit of melted chocolate. Serve this right out of the oven while the bread is still sticky and warm. This bread is melt in your mouth good…and oh so impressive. It’s also simpler than you’d think to make. Plus, it’s always a crowd pleaser during the holidays.
I had a perfectly good and very delicious recipe all set and ready to go for today, but…it just didn’t feel like the right recipe for the Tuesday before Thanksgiving.
So I changed things around and here we are with this pretty and oh so festive cinnamon sugar wreath. What’s the right recipe for the Tuesday before Thanksgiving? Who know, but this feels good to me!
It’s sweet, cinnamony, and extra delicious. It makes a yummy breakfast or dessert. It will of course be great for Thanksgiving morning (maybe while enjoying the Macy’s Day Parade?). But it’s equally awesome for the entire month of December.
What is a bread wreath?
I know this bread might look like it takes hours to make, but trust me, it’s really pretty simple. I used my favorite base brioche dough, so it’s really light and soft. You’ll roll the dough out with cinnamon sugar, cut it into squares, and arrange it in a tube pan.
What’s great about this pull apart bread is that while it’s a nice addition to your holiday brunch or dessert table, it also works as an afternoon snack that people can enjoy after coming in from the cold. It’s always nice to have something for people to graze on while chatting away.
The details
The dough is the simplest to make. Simply mix the yeast with warm milk and a small touch of honey. It’s important to let that mix sit for a few minutes to allow the yeast to “activate”.
Next, add the butter, eggs, flour, and salt. Mix until smooth and let the dough rest until doubled in size. Then it’s time to assemble.
While the dough rests, mix the filling
It’s super simple. I love to use a mix of brown sugar and cinnamon. The brown sugar adds a nice depth of flavor. And the cinnamon adds a nice cozy festive touch.
And of course, there’s the chocolate. You can leave it out, of course, but I think the mini chocolate chips add a little something special.
Once the bread has risen, simply roll the dough out, then spread with butter, and sprinkle with cinnamon sugar and chocolate. Cut the dough into squares, then layer the squares, and arrange in a tube pan. If you don’t own a tube pan, I’d recommend dividing the dough between two traditional bread pans. That works great too!
Let the bread rise until it’s puffy on top, then bake. Wonderful smells will waft from your oven…nothing really beats cinnamon sugar baking away.
Here’s the thing, you can’t stress if your unbaked bread dough looks a little crazy. Know that the layers of dough do not need to be perfect…just bake the bread. As soon as you pull this out of the oven you’ll be impressed. And no matter what, it’s going to be delicious.
The most important thing you must do? Serve the bread while it’s still warm and sticky and the chocolate is melty.
Very few things are more delicious. I’m already excited to bake this again…and I’ve made it five times in a three day span. Sooo, I will wait until the family shows up later in December for Christmas. But I really am excited to share it with the fam!
Looking for other cinnamon recipes? Here are a few ideas:
Cinnamon Knots with Coffee Icing
Easy Fluffy Eggnog Cinnamon Rolls
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Lastly, if you make this Chocolate Cinnamon Sugar Pull Apart Wreath be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Cinnamon Sugar Pull Apart Wreath
Servings: 10
Calories Per Serving: 518 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 4 tablespoons salted butter, at room temperature
- 3 large eggs
- 3 1/2-4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/4 cups light or dark brown sugar
- 2 tablespoons ground cinnamon
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1 cup mini chocolate chips
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add 4 tablespoons butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, mix the filling. In a bowl, combine the brown sugar and cinnamon. Butter a tube pan. 4. Transfer the dough to a work surface and cut into 4 equal pieces. Working with 1 dough piece at a time, on a lightly floured surface, roll the dough into a large rectangle (roughly 14×10 inches). Spread 2tablespoons butter over the dough, then sprinkle with 1/4 cup cinnamon sugar and 2-4 tablespoons chocolate chips. Gently press the chips into the dough. Cut the dough lengthwise into 3 strips. Cut the strips crosswise into 4 strips each, making 12 squares (see above photo). Stack all 12 dough squares, 1 on top of the other. Repeat with the remaining 3 dough pieces and remaining butter. 5. Arrange stacks in the buttered tube pan, standing up like little books, allowing gaps between dough pieces (see above photo).6. Cover the pan with plastic wrap, and let rise in a warm place until the dough almost reaches the top, about 1 hour. Preheat oven to 350° F. Bake until the bread is golden brown, 30 to 40 minutes. Let stand in the pan 5 minutes, then carefully remove. Serve warm.
I made this for Thanksgiving breakfast and it was SO GOOD. I had some slight issues because I didn’t cut my squares even, so that threw off the stacking a bit, but otherwise it came out perfect. Way easier than it looks too!!
Hi Amy,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Happy Thanksgiving, Tieghan! I hope you and yours are having the best celebration ever. Thank you for all the great holiday inspiration. 🙂
Happy Thanksgiving Aline!
Looks yummy buuuut….could I use the eggnog cinnamon roll dough in its place?
Hi Maggie,
I’ve not tried that, but I don’t see why it wouldn’t work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Thanksgiving breakfast has never been more delicious! Thanks again Tieghan!
Hi Sue,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Would prepackaged dough work as well? I can’t have yeast, but would love to make these!
Hi Geneva,
Sure, that should work just fine for you. I hope you love the recipe. Happy Thanksgiving! xTieghan
Think this could rise in the fridge overnight to avoid the crazy in the morning?
Yes! This is just what I was wanting to know. Saw this on insta and thought it looked great…would love to prep tonight and bake tomorrow morning
Hi Jackie,
Yes, I would allow it to come to room temp before baking. I hope you enjoy the recipe. Happy Thanksgiving! xTieghan
I had leftover filling. Did I miss a step?
Hi Julie,
Sorry, I’m not sure:) Was there anything you adjusted? Let me know how the recipe turns out! xTieghan
I would like to make this recipe and put in two loaf pans – and freeze one for Christmas morning. Would I need to thaw in refrigerator and then bring to room temp before baking or could I just take it out Christmas eve and pop in oven in the morning?
Hi Susan,
I would just thaw on the counter, allow to come to room temp, and then bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great recipe! Made this last night. I didn’t use as much cinnamon / brown sugar as the recipe asks for and it turned out wonderful. I am thinking of adding nutmeg in next time because I will be making this again! The dough was very easy to make. I found the instructions easy to follow!
Hi Natasha,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
Is there any way to make this without making my own dough?
Hi Stacy,
You could try using a store bought bread dough, I haven’t tried this but it should work. I hope you love the recipe, please let me know if you give it a try! xTieghan
This looks delicious! Could I prepare it the night before and let it do the final rise in the fridge over night? I’d love to make this Christmas morning to munch on while we open gifts.
I see that you’ve already answered this question before. I will try prepping this Christmas Eve and baking Christmas morning. Thanks for the great recipe!
Hope you love it!
Hey Liz,
Yes, that will work well for you! I hope you love this recipe, please let me know if you have any other questions! xTieghan
This looks so good! I only have a Bundt pan. Do you think that might work?
Whoops, I see you already answered this!
I used a pie dish with a ramakin in the middle and that worked great!
Hey there,
Yes, a bundt pan will work, you could even do 2 loaf pans. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can’t wait to try it. Looks yummy?
Thanks Rose, I hope you love the recipe! xTieghan
Can this be made at night, refrigerated & baked in the morning?
Hi Ann,
Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
I only have quick rise yeast, can I use that?
Hi Amanda,
You bet, just mix in with the flour and follow the recipe as is. Please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi Tieghan,
Did you roll out one 14×10 rectangle or several? I’m a little confused with that. I’d love to make this tomorrow.
Thanks!
Arlene
Hi Arlene,
You are going to roll out 4 rectangles that are about 14×10. I hope you love the recipe, please let me know if you have any other questions! xTieghan