Best 4 Chocolate Cinnamon Bread Abm Recipes

CHOCOLATE CINNAMON ROLL BREAD MACHINE BREAD

Steps:

• Place water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast, and margarine respectively in the pan of a bread machine. Select a 1 1/2-pound loaf cycle with a light crust and press Start. Add peanut butter chips and semisweet chips when the final knead cycle begins. Cool bread for 10 to 15 minutes before slicing.

CHOCOLATE-CINNAMON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
• Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
• Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

CHOCOLATE CINNAMON BREAD - ABM

Steps:

• Pour the hot coffee into a small bowl. Add the cocoa and stir until dissolved and smooth. Let cool to room temperature.
• Add all ingredients in the order recommended by your ABM manufacturer, and process on the bread cycle directed in the ABM manual.

DELICIOUS CINNAMON ROLLS (ABM)

Steps:

• Add the ingredients to bread machine as recommended by manufacturer. Program for the bread cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest for 15 minutes.
• Roll dough into a rectangle, about 15x10-inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges. Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of dental floss, cut roll into 1-inch pieces.
• Place rolls cut side down into a greased 13x9 inch baking pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.
• Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes. While the rolls are cooling, make the icing by combining powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin, add more powdered sugar, too thin, add more milk, until desired consistency is reached.
• Cut apart and remove from pan.