Name: Chocolate Swirled Buns Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 2 h
Cuisine: European
Ingredients: 1 ⅓ cups warm milk (320 ml); ⅓ cup sugar (70 g); 0.9 oz fresh yeast (25 g); 1 large egg, room temperature; ¼ cup melted butter (60 g); 4 ⅓ cups flour (560 g); 1 tsp salt (7 g); 3.5 oz bittersweet chocolate (100 g); ½ cup butter (100 g); ¾ cup cocoa powder (75 g); ¾ cup powdered sugar (75 g); ¼ cup oil (60 ml); 1 egg, beaten

Jump to Recipe· 4.7 from 11 reviews

If you love the idea of soft, fluffy buns with rich ribbons of chocolate running through every bite, then this Chocolate Swirled Buns Recipe is going to be your new obsession. I promise these buns are not only gorgeous but utterly delicious, with a melt-in-your-mouth texture and a chocolate filling that’s just the right balance of bitter and sweet. Stick with me, and I’ll walk you through every step to help you nail it perfectly—just like I did the first (and every) time I made them.

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Why This Recipe Works

Perfect Dough Texture: The dough is soft yet elastic, which makes it easy to shape without tearing.
Rich Chocolate Filling: Combining bittersweet chocolate with cocoa and powdered sugar creates a luscious, smooth swirl that isn’t overpoweringly sweet.
Visual Appeal: The twisting technique creates those stunning spirals that make these buns as beautiful as they are tasty.
Made for Sharing: Yields about 8 buns, perfect for sharing with family, friends, or keeping as your own secret stash!

Chocolate Swirled Buns, chocolate buns recipe, fluffy chocolate buns, homemade chocolate buns, chocolate bakery buns - Four twisted buns with swirled layers of golden brown dough and dark chocolate filling are placed on a black wire cooling rack. The buns show a shiny, slightly crisp surface and textured, rich chocolate patterns that run through each twisted layer. The rack sits on a white marbled texture background, and there is soft natural light highlighting the glazes on the buns. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Swirled Buns Recipe plays a special role, blending perfectly for a soft dough and deeply chocolatey filling. Plus, I’ve got some shopping tips that might help you pick the best versions of each.

Chocolate Swirled Buns, chocolate buns recipe, fluffy chocolate buns, homemade chocolate buns, chocolate bakery buns - Flat lay of a small white ceramic bowl of warm milk, a small white ceramic bowl of granulated sugar, a fresh uncracked large brown egg, a small white ceramic bowl of melted golden butter, a neat pile of white all-purpose flour, a small heap of fine white salt, a few chunks of glossy bittersweet chocolate, a small white ceramic bowl of softened yellow butter, a small white ceramic bowl of rich dark cocoa powder, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of golden cooking oil placed in perfect symmetry, all arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm milk: Warm but not hot—this wakes up the yeast without killing it.
Sugar: Feeds the yeast and adds just enough sweetness to balance the cocoa.
Fresh yeast: Gives a wonderful rise and lightness; if unavailable, active dry yeast works well too.
Egg: Adds richness and gives the dough structure.
Melted butter: Provides tenderness and flavor to the dough.
Flour: The backbone of the dough; I stick with all-purpose for ease and consistency.
Salt: Enhances flavor and strengthens gluten.
Bittersweet chocolate: For that deep, robust chocolate flavor, use good-quality chocolate with about 60-70% cacao.
Butter (for filling): Helps the chocolate filling stay smooth and luscious while baking.
Cocoa powder: Adds intense chocolate richness without extra moisture.
Powdered sugar: Sweetens the filling smoothly without grittiness.
Oil: Keeps the filling silky and spreadable when you roll out the dough.
Egg (for wash): Gives the buns a glossy, golden finish that makes them look irresistible.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting with this Chocolate Swirled Buns Recipe, and you can easily make it your own by switching up the fillings or toppings — it’s pretty forgiving and makes for a fun kitchen project.

Variation: Once, I swapped the cocoa filling for a cinnamon sugar-butter mix and the buns still turned out phenomenal—chocolate is tempting, but cinnamon is a great twist!
Dietary modifications: Try using plant-based butter and a flax egg if you want a vegan version; don’t forget to check your chocolate for dairy content.
Seasonal changes: Add orange zest to the filling for a fresh zing, or sprinkle chopped nuts on top before baking for added crunch.

Step-by-Step: How I Make Chocolate Swirled Buns Recipe

Step 1: Activate the yeast with care

I start by warming the milk to roughly body temperature — you want it warm enough to feel cozy but definitely not hot. Stir in the sugar, then add the fresh yeast and watch it bubble up in about 5-10 minutes. This foaming is your yeast waking up, and it’s a good sign the dough will rise beautifully.

Step 2: Mix and knead the dough until silky

After the yeast base is frothy, I whisk in the egg, melted butter, and salt. Then, I add the flour gradually. The dough starts sticky but gets so smooth and soft after kneading—this usually takes me about 10 minutes. If you have a stand mixer, use the dough hook; otherwise, patience and a floured surface will do the trick.

Step 3: Let the dough rise like a pro

Cover the dough with a clean towel or plastic wrap and let it rest in a warm spot for about an hour until it doubles in size. I often place mine near the oven or on top of the fridge. This step is crucial—the dough needs to rise nicely for the buns to be airy and soft.

Step 4: Make the luscious chocolate filling

While the dough is rising, I melt bittersweet chocolate and butter together carefully—microwave in short bursts or over a double boiler works well. Then, I stir in cocoa powder, powdered sugar, and oil until smooth. It’s thick but spreadable, just perfect to coat the dough without dripping everywhere.

Step 5: Shape the buns with loving hands

Next, I divide the dough into two pieces, roll out each into a rectangle, and spread half the filling, leaving a border so it doesn’t ooze out. Then fold the dough, roll gently, and repeat spreading the filling and folding again. I trim any ragged edges but save those scraps to bake as mini buns—it’s zero waste and tastes just as amazing.

Flouring your surface generously here is key; this helped me avoid those pesky holes that can ruin the swirl. Then I roll the dough tightly, slice it into strips about four fingers wide, and make three vertical cuts in the center of each strip—careful not to cut all the way through!

Twist each strip, curl it into a bun, and lay them on parchment-lined trays. Cover and let rest for 35 minutes, while I preheat the oven.

Step 6: Bake to chocolate perfection

Brushing the buns with beaten egg before popping them into a 375°F (190°C) oven gives that gorgeous golden color. Bake for 20-35 minutes, watching to make sure they don’t overbrown. When they come out, the house smells like heaven—let your buns cool slightly, and you’ve got an irresistible treat. Warm is definitely best to really enjoy the chocolatey goodness.

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Pro Tips for Making Chocolate Swirled Buns Recipe

Keep dough warm: When letting the dough rise, the warmth really boosts yeast activity for a better rise.
Flour generously: Dust your work surface and rolling pin often—sticky dough is the biggest challenge here.
Don’t over-cut strips: Leave edges intact when slicing your buns to keep the pretty twisted shapes without unraveling.
Watch your oven time: Ovens vary, so start checking your buns at 20 minutes to avoid burning them.

How to Serve Chocolate Swirled Buns Recipe

Chocolate Swirled Buns, chocolate buns recipe, fluffy chocolate buns, homemade chocolate buns, chocolate bakery buns - The image shows six baked swirled buns in a white rectangular baking tray lined with light brown parchment paper. Each bun has two visible layers: a golden-brown, shiny baked dough layer with a smooth texture and a dark chocolate swirled layer with a rich, slightly rough texture. The buns are closely placed, with their twisted patterns and swirls clearly visible, creating a harmonious mix of light and dark shades. The baking tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to dust these buns with a light sprinkle of powdered sugar just before serving — it adds such a delicate touch and makes them look bakery-fresh. Sometimes I drizzle a quick chocolate glaze, but honestly, they’re perfect as-is. Adding a few fresh berries on the side adds a nice pop of color and freshness too.

Side Dishes

Pair these buns with your morning coffee or a creamy latte—trust me, the combo is unbeatable! For brunch, I serve them with a simple fruit salad or even some whipped cream for extra indulgence. They’re also fantastic alongside a scoop of vanilla ice cream for dessert.

Creative Ways to Present

For special occasions, I arrange these chocolate swirled buns in a circle on a large platter, placing some edible flowers or mint leaves around for that wow factor. I’ve also wrapped small buns individually in cute parchment paper tied with twine for gift-giving—it’s such a hit! They brighten up any table and impress guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftover buns in an airtight container at room temperature for up to two days. They stay surprisingly soft and fresh, but honestly, they’re so good you’ll probably finish them before then!

Freezing

These buns freeze beautifully—after baking and cooling completely, I wrap each bun tightly in plastic wrap, then place them in a freezer bag. When I’m ready to eat one, I thaw it overnight in the fridge and then reheat gently.

Reheating

To bring back that fresh-baked warmth, I reheat my buns in the microwave for about 20 seconds or in the oven at 325°F (160°C) for 5-7 minutes. This refreshes the texture and melts the chocolate filling to that irresistible gooeyness.

FAQs

Can I use dry yeast instead of fresh yeast in this recipe?

Absolutely! If you don’t have fresh yeast on hand, active dry yeast is a great substitute. Use about half the amount called for fresh yeast (around 12g) and dissolve it in the warm milk with sugar to activate it before proceeding.
How do I prevent the dough from sticking while rolling?

Keep your work surface and rolling pin generously floured and dusted throughout rolling. Don’t hesitate to lift the dough occasionally to ensure it’s not sticking. If it feels too sticky, sprinkle a little more flour—but don’t overdo it or your buns might get dense.
Can I prepare these buns ahead of time?

Yes! You can prepare the shaped buns, cover them well in the fridge overnight for a slower rise, then bake fresh the next day. Just allow them to come back to room temperature before baking for the best results.
What if my chocolate filling seems too thick to spread?

If the filling is stiff, try warming it gently (a few seconds in the microwave) to loosen it up. Adding a teaspoon or two of vegetable oil can also help achieve the perfect spreadable consistency.

Final Thoughts

This Chocolate Swirled Buns Recipe has become one of those feel-good baking projects for me—as much fun to make as it is to eat. It’s a recipe that feels fancy yet approachable, whether you’re making it for a special breakfast, dessert, or just a treat to brighten the week. When you take that first warm bite, with the soft dough and rich chocolate swirl, you’ll know exactly why I’m recommending it like I’m chatting with my favorite baking buddy. Trust me, give it a go—you won’t regret it!