Soft and fluffy cinnamon chocolate chip rolled bread with buttery cinnamon sugar filling inside and if that's not enough, it also has chocolate chips. Instead of the typical bread, try this one. You'll love it.
Mix honey with warm water and then sprinkle in the dry yeast. Give it a mix and leave for the yeast to activate, around 3-5 minutes.
Put the rest of the bread ingredients in a standing mixer bowl including yeast mixture. Mix to incorporate and then knead for 10 minutes. Grease your hands a bit and form the dough into a ball. Place it in a greased bowl and coat it with some oil. Cover the bowl tightly with a cling film and leave for the dough to rise double its size in a warm and draft free place.
Mix sugar and cinnamon powder in a bowl. Set aside.
Place the risen dough on a working surface with a bit of flour. Gently press and form it into a rectangle. Using a rolling pin, roll it into a rectangle of 9x16 inch (23x40 cm), with the shorter side facing you.
Spread soften butter on the dough, leaving around 1 inch (2.5 cm) empty space at your opposite end. Then sprinkle sugar cinnamon mixture evenly on the butter, continue with chocolate chips.
Starting from the end nearest to you, gently roll the dough tightly into a log. Pinch the seams and place it seam side down into a 5x9 inch (13x23 cm) greased bread loaf. Cover it loosely with a lightly greased cling film. Leave for the dough to puff up a bit, around 30 minutes.
Remove the cling film and brush the top with some egg wash. Bake in a preheated oven at 350ºF (175ºC) for 40 minutes. Cover loosely with aluminium foil if the bread browns too fast. Enjoy!