The Baker Chick

Baking up a delicious life.

Dark Chocolate Swirl Buns

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Dark Chocolate Swirl Buns

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?

Dark Chocolate Swirl Buns

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??)

Dark Chocolate Swirl Buns

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.)

Dark Chocolate Swirl Buns

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

Dark Chocolate Swirl Buns

Yield: 12 rolls

Ingredients

Dough:

  • ¾ cup milk
  • ¼ cup butter
  • 3¼ cups all-purpose flour
  • 1 (.25 ounce) package instant yeast (or 2¼ teaspoons)
  • ¼ cup white sugar
  • ½ teaspoon salt
  • ¼ cup water
  • 1 egg

Filling:

  • 6 oz. DAGOBA Dark or Semisweet Chocolate, chopped (about 1 cup)
  • ¼ cup plus 1 tablespoon of butter

Glaze:

  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  • In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
  • When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
  • Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
  • On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your muffin tin as a guide.) Using the back of a spoon or a butter knife- slather the dough with the soft butter. Sprinkle the chopped chocolate all over the dough, using the back or your hand to press the chocolate down into the butter slightly.
  • Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish, or 12 well muffin pan. Cover and let the rolls rise in a warm place* until doubled, about 45 minutes. Preheat oven to 375 degrees F.
  • Bake in the preheated oven for 17-20 minutes, or until golden. Let cool for about 10 minutes and then drizzle them with glaze. (directions below) Serve warm.

    • For the glaze:

    1. Stir ingredients together, adding 1 tablespoon of milk first and adding more if needed, depending on desired consistency.
    © Audra

    This post is sponsored by DOGOBA, but thoughts and feelings are always 100% my own.

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    Comments

    1. 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.

      Reply

    5. 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.

      Reply

    8. 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

      Reply

    11. 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!

      Reply

    12. 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.

      Reply

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