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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi!
Could I make this, this weekend and then freeze it for Thanksgiving morning? If so, how would I defrost it? Thank you so much!
Hi Finleigh,
Totally, that will work well for you! I would defrost on the counter the day before Thanksgiving. I hope you love this recipe! xT
Made this for Christmas morning and it was delicious. Stopped at step 5 and put in fridge overnight and that worked well. I think I would do a better job of spreading filling more evenly next time but it was still great. Thank you!
Hi! Thank you so so much for trying out the recipe! Hope you had a wonderful Christmas! xT
Turned out. But if you’re hosting brunch and between this and traditional cinnamon rolls, 100% go with the cinnamon rolls. Ventured away from my christmas morning cinnamon roll tradition to attempt a new recipe for the family and was disappointed. The chocolate threw me off. And if you do make these, definitely add a cream cheese icing to drizzle over top. It lacks without the icing touch
Hi! Thank you so so much for trying out the recipe! Hope you had a wonderful Christmas! xT
Waiting for the second rise to finish as I type this… I didn’t have a tube pan or a regular sized bread pan, but I did have a handful of mini loaf pans and mini Bundt pans. I made the recipe as is, and just cut smaller squares, then for the mini Bundt pans I threw the pieces in, somewhat smooshed together. Excited to share with friends and get their thoughts! :p Thanks for the yummy recipe! <3
Hi! Thank you so so much for trying out the recipe! Hope you had a wonderful Christmas! xT
I know you’re at high altitude. Do your recipes take that into consideration?
Would this work with gluten free baking mix (1:1 flour)?
Hi Jen! I haven’t ever tried that before so I can’t say for sure! xT
Jen did you try it? I’m wondering the same! Not sure how it would turn out with a yeasted recipe.
I tried this just now and it did not turn out.. :/. It doesn’t rise as well with just the GF 1:1 flour substitution. I looked it up a bit too late that you have to make a few other alterations for the GF dough to rise so it doesn’t stay so dense.
Could you use a bunt pan?
Hi Kris,
Yes, that would work for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hi!! This recipe really works with salted instead of unsalted butter?
Thanks in avance for your help!
Viviane
yes, this recipe will work with salted butter! xT
How do you store it??
Hi Maria,
You can store in an airtight container on the counter:) Please let me know if you have any other questions, I hope you love this recipe! xT
Can you freeze this before baking?
Hi Mary,
Sure, that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hi,
If I put this in the fridge after Step 5, approximately how much time is required for the second rise after I take it out of the fridge the following morning?.
Hey Tracy,
I would say about 30 minutes:) Please let me know if you have any other questions! Happy Holidays! xT
Hello. This is amazing! What kind of brand baking dish are you using?
Hi Mary,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! So sorry, I don’t have a link for the tube pan, it’s vintage! Merry Christmas! 🎁🎄
Hi! I saw where you said to stop after step 5 and put in the fridge if you want to make the day before. Would I need to cover with plastic wrap before putting it in the fridge for the night, or leave uncovered? Thanks!
Hey Blair,
Yes, you will want to cover:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! I’m excited to make this for Christmas Eve! I’ve looked through the comments to see if you have already answered. But if I half the recipe how many eggs should I use?
Thanks!
Hey Leah,
You will want to use 2 eggs:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
Hello, is it possible to make the dough without the mixer as I do not have any.
thank you.
Hey Barbora,
Totally, just mix with a wooden spoon and knead by hand until you have a smooth dough ball. I hope you love this recipe, please let me know if you give it a try! xx
Hi! I would like to make this the night before Christmas and bake in the morning – should I allow the second rise before refrigerating or put it into the fridge directly after step 5?
Hey Clare,
You are going to put this in the fridge directly after step 5. Please let me know if you have any other questions! Happy Holidays! xT