Cocoa Sugar Swirl Buns

Cocoa sugar swirl buns are fluffy yeast rolls made from a simple milk dough with a fragrant chocolate-cinnamon filling. They come together quickly, smell amazing and are wonderfully budget-friendly. Bake a batch and see for yourself - highly recommended!

Cocoa Sugar Swirl Buns

Fluffy yeast swirl buns made from a simple milk dough with a sugar, cocoa and cinnamon filling. Quick, fragrant and budget-friendly baking for tea time.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising and proofing 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 25 minutes mins

Servings: 12 buns

Ingredients Method Notes

Ingredients

  

Dough

• 280 g wheat flour plus 1 tbsp for the starter
• 40 g sugar plus 1 tsp for the starter
• 100 ml milk warm
• 6 g dry yeast
• 1 egg
• 40 ml vegetable oil
• 1 pinch salt
• 1 pinch vanillin or vanilla sugar

Filling and brushing

• sugar + cinnamon + cocoa filling mix, to taste
• vegetable oil or butter for brushing the dough

Method

 

Dough

1. Put the flour and sugar in a bowl, add a pinch of vanillin and the salt, and mix.
2. In a separate bowl, add the dry yeast to the warm milk along with 1 tbsp of flour and 1 tsp of sugar. Stir and let the yeast activate: the mixture should bubble up and the yeast dissolve.
3. Pour the activated mixture into the dry ingredients, add a beaten egg and knead the dough. At the end pour in the vegetable oil and knead well once more.
4. Shape the dough into a ball, cover with cling film and leave in a warm place for 1.5-2 hours.

Shaping and baking

1. Punch down the risen dough and roll it into a very thin sheet. Brush with vegetable oil or butter and sprinkle generously with the sugar, cocoa and cinnamon mix.
2. Roll the sheet into a log, pinch the edges to seal and cut into 2-3 cm buns. Arrange on a baking sheet and let proof for 30 minutes.
3. Bake in a well-preheated oven at 180°C (355°F) for 20-25 minutes. All done - enjoy!
   

Notes

A good filling ratio to start with: 4 tbsp sugar, 1 tbsp cocoa and 1 tsp cinnamon. The thinner you roll the dough, the more spirals in each bun.

Tips

• Filling: I mix it by eye. A good starting point is 4 tbsp sugar, 1 tbsp cocoa and 1 tsp cinnamon; adjust to taste from there.
• Rolling: the thinner the sheet, the more spirals and layers of filling each bun will have.
• Yeast starter: if the mixture doesn't bubble within 10-15 minutes, the yeast is dead - use a fresh packet, or the dough won't rise.
• Cutting: slice the roll with strong thread instead of a knife - the spirals keep their shape.

Storage

The buns are at their best on baking day, still warm. Store leftovers in a sealed container at room temperature for a couple of days. Warm them for a few seconds in the microwave before serving - they turn soft and fresh again.

FAQ