• Prep Time: 30 mins
  • Cooking Time: 30 mins
  • Serves: 12 Servings

Chocolate Swirl Buns

  • Recipe Submitted by on

Category: Kids, Cookies, Desserts, Chocolate

 Ingredients List

  • ~~ FOR THE DOUGH ~~
  • 1¼ cups/310ml hot milk (about 110F/ 43C)
  • ¼ Cup/60ml warm water
  • 1 packet instant dry yeast
  • ¼ cup/50g sugar
  • 1 large egg at room temperature
  • ¼ cup/55g butter, melted
  • 3 ”“ 4 cups/470g all-purpose/plain flour
  • 1 teaspoon salt
  • 2 tablespoons melted butter, plus more for pan
  • ¼ cup/50g light brown sugar
  • ¼//50g cup granulated sugar
  • 1 tablespoons ground cinnamon
  • 6oz/225g semisweet/dark chocolate chips
  • ~~ FOR THE ICING ~~
  • 6oz/250g semisweet/dark chocolate, chopped
  • ¾ cup/180ml whipping cream


In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix milk, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 ”“ 3 hours.

Prepare a muffin pan by brushing melted butter all around twelve muffin cups.

Roll out the dough on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough, followed by the chocolate chips.

Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 10 ”“ 12 slices.

Place half the buns into the muffin cups and let rise until dough is doubled (about 45 minutes to an hour).

~~ For the topping ~~

Place the chopped chocolate into a medium sized, heat proof bowl.

In a small saucepan, heat the cream until it just begins to simmer and then pour it over the chopped chocolate. Let it sit a minute, then gently stir with a wooden spoon until the chocolate has fully melted and the ganache is smooth. Then cover and chill until it is set enough to pipe over the muffins.

Bake on 350f/175c for 20 ”“ 30 minutes or until golden brown.

Allow to cool for 5 minutes in the pan before transferring them to a wire cooling rack. Allow to cool 15 more minutes before piping the icing over the buns.

Serve and enjoy!

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