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Chocolate Chip Cinnamon Buns | Patisserie Makes Perfect

Chocolate Chip Cinnamon Buns

This recipe is adapted from the Scandi Kitchen cinnamon bun recipe.
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Servings 12

Equipment

  • 12 hole muffin tin

Ingredients
  

Bun Dough

  • 7 g Fast Action Dried Yeast
  • 250 ml Milk
  • 75 g butter  melted and cooled slightly
  • 40 g Granulated Sugar
  • 450 g Strong White Bread Flour
  • 1 1/2 tsp Ground Cardamom
  • 1/2 tsp Salt
  • 1/2 Egg Beaten

Filling

  • 100 g Butter Softened
  • 1/2 tsp Plain Flour
  • 10 g Ground Cinnamon
  • 1/4 tsp Ground Cardamom
  • 1/4 tsp Vanilla Extract
  • 50 g Granulated Sugar
  • 50 g Soft Brown Sugar
  • 50-75 g Dark Chocolate Chips

To Decorate

  • 1/2 Egg Beaten
  • Pearl Sugar
  • 50 g Granulated Sugar
  • 50 ml Water

Instructions
 

  • In the bowl of a stand mixer with the dough hook fitted, combine the flour, cardamom, sugar and salt. Then add the milk, yeast and melted butter.
  • MIx on a low speed (2 is the highest you should go on a Kitchenaid for dough) for around 5 minutes until the dough comes away from the sides and forms a soft ball.
  • Once mixed, leave the dough in a bowl and cover with a cling-film or a towel. Allow to rise for around 1 hour, or until it has doubled in size (this can vary depending on the temperature in your kitchen).
  • While the dough is proving, take all of the ingredients for the filling, except the chocolate chips and cream them together. Leave to one side for later. Don't put it in the fridge, you want it spreadable.
  • Dust a work top with flour and turn out the dough, using a rolling pin, roll out the dough to a 40 x 50 cm rectangle. Using a spatula, spread the filling across the dough in an even layer.
    Take the chocolate chips and sprinkle them over the filling, you want an even spread so use as many as you like. You might not need them all.
  • There are two options for shaping, simply roll the dough up in a spiral along the long edge and cut into 12 pieces and place them in the holes of a greased muffin tin.
  • The other shaping option is to fold the dough in half along the long edge. Cut the dough into 12 strips. Twist the strips until they increase in length and then roll into a spiral and tucks the ends under. Place them in the holes of a greased muffin tin.
  • All the cinnamon buns to prove for another 20 minutes.
  • Heat the oven to 200C Fan / 220C . Brush the buns lightly with beaten egg, then bake for 7-9 minutes or until golden and done.
  • While they are baking, heat the water and sugar in a saucepan until warm and the sugar has dissolved. When the buns come out of the oven, immediately brush lightly with the syrup, then sprinkle with the pearl sugar. Cover with a quite damp tea towel, this stops the buns from going dry and forming a crust – leave it on there for at least five minutes.
  • These are best eaten within 24-36 hours, or they can be frozen.