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When you need an easy breakfast recipe, this Cinnamon Pull Apart Bread is what to make! You only need two ingredients, and one of them is chocolate. Yes, we’re making chocolate pull apart bread, and it’s so good you’ll want it every weekend!
Table of Contents
2 Ingredient Pull Apart Cinnamon Rolls
You guys, this Chocolate Cinnamon Roll Pull Apart Bread is the easiest ever to make. While I love homemade bread, sometimes convenience is where it’s at. (Who am I kidding? It’s ALWAYS where it’s at. #truth)
This is the recipe to make for a last-minute holiday brunch or whenever you want to treat yourself, and your family to a chocolatey cinnamon-y pull apart bread. It’s so easy and so, so good.
This really is the easiest Chocolate Cinnamon Roll Pull Apart Bread recipe you’ll ever make. Well, maybe aside from my bacon, pull apart bread. Wait, nope, this one is easier.
Pull Apart Bread Ingredients
You only need two ingredients to make it – canned Pillsbury pull-apart cinnamon rolls and Nutella chocolate spread. And let me tell you, these two things together make the most fantastic pull apart bread.
We’re even using the frosting included in the package because, hello, frosting! Of course, we will drizzle that warm glaze over the cinnamon roll pull apart bread for the finishing touch.
How to Make Pull Apart Cinnamon Rolls
- Unroll the cinnamon roll dough and separate them into rolls. If they split on you, just press them back together. Slice each piece lengthwise into three thin slices.
- Sandwich the slices with the chocolate spread and stack them to form a loaf. Don’t spread any chocolate on the outside end pieces – all of the spread should be between the slices.
- Place the loaf into a prepared loaf pan. Bake the pull apart bread for 24 to 28 minutes or until it’s golden brown. Leave the cup of frosting included with the rolls on the stove, so it warms while the bread bakes.
- 6. Pour the frosting over the warm bread once you take it out of the oven.
How to Store Pull Apart Bread
Store the cooled bread in an airtight container, and it will keep at room temperature for two days. I like to warm the leftovers in the microwave.
Expert Tips
- Assembly: Sandwiching the cinnamon rolls with the spread can get a little messy, so keep a damp paper towel nearby to wipe your hands as you go.
- Baking: Be sure to bake the 2 ingredient pull apart bread until the cinnamon rolls are completely baked through.
- Spread: Most spreads will work – I love chocolate peanut butter spread or use Nutella, Biscoff cookie butter, peanut butter, Oreo butter, or do a mix of spreads!
- Other add-ins: You don’t want to load up the bread with too many things, but you can sprinkle a few add-ins over the spread like chopped nuts, chocolate chips, peanut butter chips, or other baking chips you like.
More Cinnamon Roll Recipes You’ll Love
- Blueberry Cinnamon Roll Casserole
- Giant Strawberry Cinnamon Roll Cake
- Cinnamon Roll Coffee Cake
- Bacon Maple Cinnamon Rolls
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Chocolate Cinnamon Roll Pull Apart Bread
Recipe Video
Ingredients
- 1 can Pillsbury Grands! Cinnamon Rolls not flakey
- Chocolate spread such as Nutella, Chocolate Peanut Butter, or any similar product
Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with cooking spray (for best removal results use the spray with flour in it).
- Unroll the tube of Cinnamon Rolls carefully. If they split, just press them back together. Separate the rolls. Slice each into three thin slices, lengthwise (like you’d cut a sandwich roll). This is a messy step!
- Sandwich the slices together with chocolate spread, forming a loaf. Do not spread any chocolate on the outside of the two ends. Place the loaf in the pan. Bake for 24-28 minutes until golden brown. Place the frosting cup that comes with the rolls on the stove while the loaf is baking to melt it, then pour it over the warm bread. Serve warm.
Recipe Nutrition
Sometimes you just need an easy breakfast recipe that is going to please everyone and be a showstopper – this Chocolate Cinnamon Roll Pull Apart Bread is it!
I will have to make this too! Cinnamon roll and chocolate are a perfect match. 🙂 Haha! I should just sign up for all your recipes, right? Hope you have a lovely afternoon.
Yes! LOL
Yes ladies, definitely don’t feel bad for giving your kiddos cereal. Funny story, when my son was 4 he stayed overnight at my mom and dad’s. In the morning, he said he wanted a waffle and my mom said, okay, let me go get my waffle iron out. My son asked, “what’s a waffle iron grandma? she told him and he said oh, mommy just gets ours from the freezer!
Same thing happened to me (but I used Nutella and my oven temp is fine). Totally raw except the end pieces. Will have to try covering it, but who knows how long it will really take now and the risk is over cooking. Yuck, dry buns.
That’s too bad, I’m sorry it happened. When you notice things start to brown too much on top and be raw in the middle, it’s a good rule of thumb to reduce oven temp. You can also cover it with foil to help from browning. I made this in my old oven (it wasn’t old, just not my new one) and I have noticed my new oven cooking things faster on the outside. All ovens are different, so if you notice that happening whenever you make something, try reducing oven temp by 25 degrees.
I love your site and visit it often but this recipe had me stumped. I followed the recipe time exactly and even left it in a bit longer, keeping an eye on it. They still came out uncooked in the middle. My only difference was I used Choc chips instead of spread but I figure that shouldn’t make a huge difference. I want to try the pull apart bread with bacon now from your similar recipe but I’m afraid it will be under baked again. The outside was cooked completely, even burning a little,while the inside remained gooey. I’m completely stumped on this one. Please help!
Have you checked your oven temperature recently? Possibly it’s cooking higher than it should be. That can often cause food to brown but not cook inside all the way. Try lowering your oven temperature to 325°. You can also try covering the top of the pan with foil or parchment partway through baking if it’s browning too fast. That all being said, mine was a teeny bit gooey in the center – but not raw. I like it that way, but it wasn’t so raw that I was worried about it, so check your oven temp before trying again!
We purchased and returned one of those Hamilton Beach Flex Brew coffee makers. They are crappy cheaply made junk and I am surprised you would endorse that product. The coffee produced is watery and the unit malfunctioned after 2 days use
I’m sorry that happened Cynthia. Have you tried contacting Hamilton Beach? I’m sure they would reimburse you. I have been using my machine for a month now and still love it. I always add way too much ground coffee in the basket so my coffee is very thick and rich (but that’s just how I need my coffee!) Maybe you got a dud machine? Definitely contact their customer service!
I did have a problem with my first Flex Brew that it only lasted a couple of years, but I have to say I absolutely love mine. I love the option of being able to make one cup or a full pot. I am also looking forward to making this recipe!
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