Someday, when my kids are grown, and our holiday traditions are a bit more fine tuned, I want to be that family that has our big feast over brunch.
It’s my favorite meal by far, and I’m never without endless inspiration for brunch menus full of fizzy drinks, egg bakes, different varieties of hash etc…. And of course there are all the pastries, coffee cakes, and sweet rolls. Are you in? Do you do a holiday brunch instead of dinner?
These beautiful chocolate-y swirled rolls were even more delicious than when I imagined. A true sucker for cinnamon rolls, I didn’t know how these could compete. But, I had a vision of something Pain Au Chocolat inspired and these totally fit the bill. The dough was sweet and tender, with a swirl of bittersweet chocolate that was neither hard or totally gooey, kinda soft and semi melty. In short- almost a dessert but still an acceptable breakfast for a special occasion. (Right??)
These come together just like cinnamon rolls, but instead of spreading cinnamon sugar onto butter-topped dough, finely chopped dark chocolate gets pressed onto the dough and rolled up. After rising and baking to perfection, the rolls get drizzled with a simple vanilla glaze and are ready to be enjoyed. (Ideally alongside a cup of hot coffee.)
Nothing makes me happier when an opportunity to work with a brand I truly love comes along. I’m always trying to be more conscious of where the things I wear, use and eat come from, and buying/baking with ethical chocolate is something I’ve been working at for awhile. DAGOBA Organic Chocolate has been crafting organic chocolate from responsibly-sourced ingredients since 2001. This year, the brand began a nonprofit initiative to empower women living in the communities where DAGOBA’s cacao beans are grown. (Isn’t that great?)
Dark Chocolate Swirl Buns
Ingredients
Dough:
Filling:
Glaze:
Instructions
For the glaze:
This post is sponsored by DOGOBA, but thoughts and feelings are always 100% my own.
Sarah says
Wow, these look incredible and like the perfect holiday brunch sweet!! Audra, I have been following your blog for years and am never disappointed when I make your recipes. Thank you for sharing what sounds like another great one…I’m sure your Tata would be so proud.
Bakermomma says
Awww my eyes teared up over that sweet Tara tribute. And yes she would have loved those chocolate rolls!!
Diana Johnson says
These are GORGEOUS! I need some right now!
Taylor @ Food Faith Fitness says
Such good chocolate and buns!! I have never had a recipe like this, but I CANNOT WAIT to try!
Joanne Bruno says
My ideal holiday situation in life would be celebrating with brunch. Always brunch. All the time brunch. If only I could get our families to get out of bed and get over here that early! Someday.
Julie @ Willow Bird Baking says
I’ve seen this chocolate around and wanted to try it. These buns look amazing!
Sandy @ RE says
I am totally making these on this wonderful Sunday morning!
Aggie says
I love your empowering women story. I didn’t know you had 4 sisters!
I am with you, I love brunch. I’ve always wanted to have a holiday brunch but I’m a little lazy on Christmas morning lol. We usually have New Years day brunch with bagels and smoked salmon and fruit, but I feel like this year I need to add more to it! Your rolls look incredible, my favorite part is the dark chocolate!!! <3 <3 <3
Kayle (The Cooking Actress) says
I’m never going to say no to rolls with a bunch of dark chocolate in them!!!!
Tilesbay says
These are GORGEOUS! I need some right now!
Stephie Scat says
These look really good and I will make them soon! I noticed that there is only one rise (after the buns are cut) rather than two. Is this correct (just checking before I make these)?
I made your buttermilk pumpkin bundt cake and it was a huge hit! best pumpkin cake recipe I’ve made!
Thanks. I love your recipes!
Stephanie Scatie says
These were fairly easy to make and were very good! They aren’t too sweet, other than the glaze on top, which is perfect for our family. Everyone enjoyed these chocolate swirl buns.
Paula says
Hi! Can I make the dough ahead of time, refrigerate it, and bake the next day?