Dark choc-nut cinnabuns with cheat’s salted caramel sauce

The ultimate tea-time treat with a decadent sauce. To save time, you can also use store-bought bread dough or premix.

More than 1 hour (plus proofing)

Makes 9              

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Dough: 

  • 3 cups (750g) all-purpose flour 
  • 1 sachet (10g) instant yeast 
  • ¼ cup (50g) castor sugar 
  • 1 tsp (5ml) salt 
  • 1 cup (250ml) warm milk + extra cold milk for glazing 
  • ½ cup (125g) butter, melted 
  • 1 egg + 1 egg yolk 

 

Filling: 

  • 1 cup (250ml) choc hazelnut spread 
  • 100g nuts (we used almonds and hazelnuts), chopped + extra for topping 
  • 200g dark chocolate, finely chopped 
  • 1 can (385g) condensed milk 

 

Sauce: 

  • 1 cup (200g) condensed milk 
  • ½ cup (125ml) cream 
  • 1 Tbsp (15ml) brown sugar 
  • ½ tsp (3ml) salt flakes 

 

Method

  1. Add dry ingredients for dough to the bowl of a stand mixer. 
  2. Add milk and butter in a gradual stream while paddle is running until a soft dough forms. 
  3. Add eggs and mix well. 
  4. Knead dough for 8-10 minutes until smooth and it springs back when poked. 
  5. Cover and leave to proof for 1 hour or until doubled in size. 
  6. Knock down, folding dough over itself to remove air pockets. 
  7. Roll out flat, into a 50x35cm rectangle. 
  8. Coat with choc spread and sprinkle with nuts and dark chocolate bits, leaving a 2cm border uncovered on one of the long edges. 
  9. Roll up into a log, using the uncovered dough edge to seal it closed. 
  10. Slice log into 8cm pieces, creating 9 buns. 
  11. Place buns cut-side facing up in a deep, 35x25cm baking tray lined with baking paper. 
  12. Cover and proof for another 30 minutes until risen and puffy. 
  13. Preheat oven to 180°C. 
  14. Glaze buns with a little milk and bake for 30-35 minutes. 
  15. Combine sauce ingredients in a pot over medium-high heat. 
  16. Whisk while cooking for 4-5 minutes. 
  17. Pour sauce over baked buns while both are still hot. 
  18. Cool and serve. 

 

Cook’s note: You can add chocolate to the sauce if you like. 

 

Browse more dessert recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Atchar chicken traybake

It’s not just a condiment, marinating the chicken in atchar adds sweet and spicy notes to this everyday dish.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.