• Prep Time: 15 MINUTES
  • Cooking Time: 25 MINUTES
  • Serves: 1 loaf

Chocolate Rollup Bread

  • Recipe Submitted by on

 Ingredients List

  • 4 tablespoons granulated sugar, divided
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cold unsalted butter
  • 1 tablespoon cinnamon, or to taste
  • 1 tube (8 ounces) refrigerated crescent rolls (I used reduced fat)
  • 3/4 cup semi-sweet mini chocolate chips
  • 1 tablespoon unsalted butter, melted


Preheat oven to 375F and spray an 8×4-inch loaf pan with cooking spray; set aside.
For the streusel, to a small bowl add 3 tablespoons sugar, flour, and cut in 1 tablespoon cold butter until crumbly. Transfer half of the streusel into another small bowl for topping; set aside.
Add cinnamon and remaining 1 tablespoon sugar into remaining streusel; set aside.
Unroll crescent dough into one long rectangle and press perforations to seal.
Evenly sprinkle with the chocolate chips and the cinnamon mixture, leaving a half-inch bare perimeter.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise and transfer to prepared pan.
Brush with 1 tablespoon melted butter and sprinkle with reserved streusel. Add a few pinches of cinnamon if desired.
Bake for about 25 minutes, or until bread is set and lightly golden brown. Allow bread to cool in pan on a wire rack for about 10 minutes before slicing and serving.

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