Chocolate Swirl Buns
This recipe for Chocolate Swirl Buns makes a soft, buttery dough that's filled with chocolate and a hint of cinnamon.
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 4 hours
FOR THE DOUGH:
- 1¼ 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
FOR THE FILLING:
- 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
FOR THE ICING:
- 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