Monday, September 16, 2013

Chocolate Swirled Buns

It's like a cinnamon roll, but instead it's filled with chocolatey goodness.  Plus, they aren't yeast-based so that makes it quicker for you in the kitchen.

Yield: 32 buns


  • 4 1/2 cups flour
  • 1/4 cup sugar
  • 5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 16 tbsp cold butter, cubed
  • 1 cup sour cream
  • 1 cup vanilla yogurt
  • Filling
    • 8 tbsp butter
    • 1/3 cup sugar
    • 1/3 cup brown sugar
    • 1/2 cup cocoa powder
    • 3 1/4 cups semi-sweet chocolate chips
  • Milk


  1. Combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.  Add the cubed butter and cut with a pastry cutter until crumbly.
  2. Add the sour cream and yogurt.  Mix until it forms a sticky dough.
  3. In a food processor, combine all of the filling ingredients.  Process until crumbly.
  4. Divide the dough in half.  On a floured surface, roll into a 16" x 12" rectangle.  Sprinkle half of the chocolate mixture.  Roll up like a jelly roll.  Pinch the seam closed.
  5. Using a piece of dental floss, cut into 16 1-inch pieces.  Place in a greased muffin pan.
  6. Bake at 340°F for 20 minutes, until the edges start to brown a little.  Cool on a wire rack.

Adapted from Leanne Bakes.

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