Print Pin

Chocolate Swirl Buns

This recipe for Chocolate Swirl Buns makes a soft, buttery dough that's filled with chocolate and a hint of cinnamon.
Course Breakfast
Cuisine American
Keyword breakfast, Cinnamon, comfort food
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 4 hours
Servings 12
Calories 703kcal
Author Erren



  • cups hot milk about 110F/ 43C
  • ¼ cup warm water
  • 1 packet instant dry yeast
  • ¼ cup sugar
  • 1 large egg at room temperature
  • ¼ cup butter melted
  • 3-4 cups all-purpose flour
  • 1 teaspoon salt


  • 2 tablespoons melted butter plus more for pan
  • ¼ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 tablespoons ground cinnamon
  • 6 ounces semisweet/dark chocolate chips


  • 6 ounces semisweet/dark chocolate chopped
  • ¾ cups 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 a 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 the dough. Mix sugar and cinnamon and sprinkle over buttered dough, followed by the chocolate chips.
  • Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 - 12 slices.
  • Place 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, heatproof 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!


Calories: 703kcal | Carbohydrates: 80g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 114mg | Sodium: 290mg | Potassium: 295mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1120IU | Vitamin C: 0.3mg | Calcium: 109mg | Iron: 3.5mg