Cinnamon Sugar Chocolate Pull-Apart Bread

With 36 buttery layers, chocolate and cinnamon flavored pull-apart bread is sure to be the hit of the brunch table. In this decadent recipe, rich yeast dough is spread with softened butter, cinnamon sugar, and mini-chocolate chips before being layered, cut and stacked vertically in a colorful enameled cast iron Signature Loaf Pan. Baking in cast iron means that you get an evenly baked loaf with caramelized edges enveloping a tender, buttery interior that pulls apart with ease. Preparing the dough for this bread isn’t overly complicated, just make sure you leave time for it to rise properly.

Dough

4 tablespoons unsalted butter

1/3 cup whole milk

1/4 cup water

1 teaspoon vanilla extract

3 cups all-purpose flour, divided

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast

1/2 teaspoon kosher salt

2 eggs, room temperature

Filling

1/2 cup granulated sugar

1/2 cup brown sugar

2 teaspoons ground cinnamon

6 tablespoons unsalted butter, softened, plus more for greasing pan

1/3 cup mini chocolate chips

For the dough:

Place the butter and milk in a small saucepan set over medium-low heat. Cook until the butter is melted. Remove from the heat and add the water and vanilla extract. Let the mixture stand until it reaches 115° to 125°F. Meanwhile, in a large mixing bowl whisk together 2 cups flour, granulated sugar, yeast, and salt. Whisk together the eggs in another small bowl and set aside.

Pour the milk mixture into the flour mixture and stir together with a spatula. Add the eggs and stir until fully incorporated. Add the remaining 1 cup flour and stir 2 minutes to combine, making a sticky dough. Place the dough in large, greased bowl. Cover and allow to rest until doubled in size, about 60-90 minutes in a warm spot.

When the dough has risen, sprinkle 2 tablespoons of flour over the dough and knead until incorporated. Cover with a clean towel and let rest 5 minutes.

For the filling and bread:

For the filling, whisk together the granulated sugar, brown sugar and cinnamon in a small mixing bowl.

Grease a 9-inch loaf pan lightly with butter. On a lightly floured work surface, roll the dough out into a rectangle about 12 x 20 inches. Spread the 6 tablespoons softened butter evenly over the dough. Sprinkle with the cinnamon sugar mixture and top with the mini chocolate chips. Press down on the chips lightly to make sure the mixture sticks to the butter.

Slice the dough horizontally into six long, equal-sized strips. Stack the strips on top of one another. Cut the long stack into six equal pieces, forming six square stacks with six layers. Place the stacks into the loaf pan, cut sides up, creating 36 layers of dough. Cover with a towel and allow to rest 30-45 minutes at room temperature.

Meanwhile, preheat oven to 350°F. Place loaf pan in preheated oven and bake until the top is deeply golden-brown and the center is cooked through, about 30-35 minutes. Remove from the oven and allow to cool about 20 minutes. Loosen loaf by running a butter knife around the edges and carefully turn the loaf out onto a serving plate.