This recipe is based on traditional Swedish cinnamon buns. I did try making them using chocolate rather than cocoa powder but the result was not so pretty and where the melting chocolate oozed out, it burnt slightly. Cocoa is more foolproof and tastes just as chocolatey.
Ingredients
For the dough:
425g strong white flour
1 x 7g pack of dried yeast
300 ml milk (not cold milk)
50g butter
65 g caster sugar
1/2 tsp salt
1 beaten egg
Apricot jam to glaze
For the filling:
75g butter
100g dark brown sugar
1 tbsp cinnamon powder
5 tbsp cocoa powder.
Method
Ingredients
For the dough:
425g strong white flour
1 x 7g pack of dried yeast
300 ml milk (not cold milk)
50g butter
65 g caster sugar
1/2 tsp salt
1 beaten egg
Apricot jam to glaze
For the filling:
75g butter
100g dark brown sugar
1 tbsp cinnamon powder
5 tbsp cocoa powder.
Method
- Place flour in a large bowl and add the yeast, salt and sugar
- Melt the butter and mix into the milk together with the beaten egg.
- Add the milk gradually to the flour mix to form a soft dough. You may not need all the milk mixture
- Knead the dough for 5 minutes on a floured surface.
- Place in a lightly oiled bowl, cover and allow to rise until doubled.
- To prepare the filling, soften the butter and mix in the sugar, cinnamon and cocoa.
- Shape the risen dough into a rough square on a floured surface. Roll out into a 35cm x 35cm square.
- Cover with the cinnamon-sugar butter chocolate filling mixture. The easiest way to do this is to use your fingers. Fold the dough over onto itself in thirds (like a business letter) and roll into 35cm x 20cm rectangle.
- Cut the dough into 20cm long strips, roughly 2cm wide. Stretch the strip slightly and twist around your index finger to make the circular spiral shape.
- Place the buns on a non-stick tray and leave to to rise for 20 mins.
- Heat the oven to 175 C. Bake the buns for 20 mins and allow to cool. Glaze the tops with melted apricot jam.
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