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              


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  • 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 



  • 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 



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



  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.


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