Chocolate Pinwheel Bread

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1/4 cup sugar
• 1 teaspoon salt
• 2 large eggs, room temperature
• 4 ounces cream cheese, softened
• 4 to 4-1/2 cups bread flour
• 4 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 tablespoons baking cocoa
• 1 cup (6 ounces) semisweet chocolate chips
• 1 large egg, beaten

1. In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, eggs, cream cheese and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12x8-in. rectangle. In a small bowl, beat cream cheese, confectioners' sugar and cocoa until smooth. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Brush tops of loaves with egg. Bake at 350u0b0 for 25 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until loaves sound hollow when tapped. Remove from pans to wire racks to cool.

active dry yeast, milk, sugar, salt, eggs, cream cheese, bread flour, cream cheese, sugar, baking cocoa, chocolate chips, egg

Taken from www.tasteofhome.com/recipes/chocolate-pinwheel-bread/ (may not work)