I absolutely love baking, even though I may not eat everything I bake. Baking for me is the most therapeutic thing. It’s even better when my baked goods turn out perfectly, like these Chocolate Cinnamon Buns.
These turned out so light and fluffy and gooey. I love them. As they say third time lucky so after my third try I got perfect Cinnamon Buns. Did I mention they are also egg-free, yes they are!
This recipe was on my list for a while. When I attempted it the first two times I always felt it lacked something or the texture wasn’t exactly right. For now I think I am totally satisfied with the results. You should all know me and the low sugar by now but feel free to adjust the quantity of sugar as you wish.
I saw a little secret on another blog tastesoflizzyt.com where she poured some cream over the buns before baking them, apparently this adds that gooeyness to it. So I drizzled the cream on top just before popping it into the oven. And these were lovely and gooey.
For this recipe the amount of chocolate I added was perfect and I did not drizzle more chocolate on top. I preferred just some glaze. However, you can drizzle more melted chocolate over the buns. I guess you can never have too much chocolate, can you!
My Chocolate Cinnamon Buns Recipe is definitely a keeper. Next time I will try a few different variations, like pecan nuts or some Nutella. I think that will be yum. When I made these Chocolate Cinnamon Buns before I did use a cream cheese glaze but I didn’t for this one, mainly because I wanted to stick to ingredients I have in my kitchen already. You can store these delicious buns for up to 3 days in an airtight container or refrigerate for up to 5 days. But I doubt they will last as long:-)
Please let me know how it turns out if you do try my recipe. If you love working with yeast you can try my recipe for Soft Fluffy Hotdog Rolls
Chocolate Cinnamon Buns
- 2 teaspoon instant dry yeast
- 3 tbsp granulated sugar
- 3 tbsp melted butter
- pinch of salt
- 1&12 cup warm milk
- 3 cups cake wheat flour + extra
- 1/4 cup brown sugar
- 1&1/2 tbsp ground cinnamon
- 1/4 cup butter
- 3/4 cup chocolate chips plus more for the top
- 1 cup icing sugar
- 1 tbsp melted butter
- 1 teaspoon vanilla essence
- 1 tbsp milk
To Pour Over
- 1/4 cup fresh cream
- Add the yeast and sugar and pinch of salt to a large bowl. Mix in the warm milk and melted butter
- Add the flour and mix into a soft, tacky dough. You can add more flour if required, just a tablespoon at a time. I used exactly 3 cups plus two tablespoons. Dough will feel a little tacky but wouldn't stick to your hands. Do not add too much flour or you will have a dry dough. Knead the dough for 2-3 minutes and form into a ball
- Grease a large bowl with more melted butter and place the dough in the bowl. Cover with a tea towel and allow it to stand in a warm place until the dough rises. Will be double its size
- Mix the ingredients for the filling, the melted butter, cinnamon and brown sugar and set aside
- After an hour preheat the oven to 180 degrees Celsius
- Punch the dough down and roll out the dough, should be a rectangle of about 40cm x 30cm
- Spread the filling over the dough using the back of a spoon or spatula
- Sprinkle the chocolate on top
- Roll the dough tightly, starting with the longer side. Gently pinch the seam down to seal it well. Trim the ends off and discard. Cut the dough into 15 pieces.
- Arrange the rolls in a lightly greased 35cm x 25cm baking tray. Cover with a damp tea towel and allow it to rise for a further 20 minutes until it has doubled in size
- Uncover rolls, pour over 1/4 cup fresh cream and bake for 20-25 minutes until golden brown
- Let it cool slightly and then glaze them. Serve warm
- Mix all the ingredients together to create a smooth glaze. You can add a little more milk if it is too thick. Pour over slightly warm buns
- The dough should feel a little tacky so don't add more flour, however it shouldn't stick to your hands like a gooey mess. If this does happen, wash your hands and try kneading again. Usually once your hands are clean the dough is no longer gooey
- If you are using active yeast you will need to proof your yeast first. You can add the sugar and yeast to a bowl with a little bit of the warm milk and once it foams you can add the rest of the ingredients
- When using a baking dish to bake the buns ensure it has some space around it as it does rise a lot
- Your milk should be lukewarm, slightly warmer than your body temperature but not hot as it will kill the yeast
- You can make the dough the day before, cover with cling wrap and refrigerate. Take it out of the fridge an hour before and let it rest. Continue to prep and bake as per instructions above