about the recipe
Oh baby.​
​
These cinnamon buns.
​
If cinnamon buns are for the weekends, these are for Mondays - when you need a bit more coffee, and a bit more chocolate.
​
When I was testing this recipe, I had a feeling it was going to be a winner. Pairing a fluffy enriched dough with a cinnamon filling, then add chocolate and coffee - I mean what could go wrong?
The beauty of this pastry is that it is not overly sweet. This may be surprising given how decadent they sound. The dough is buttery but not overly rich, and the filling is like a seasonal mocha but not too sugary. The layered flavors just come out beautifully.
​
Of course, drizzled and glazed, that adds a good amount of sweetness!
​
tips & tricks
The dough is an enriched dough, which means it has butter and eggs. This will make it fluffy and absolutely delightful.
Twisting the dough into the knots can be troublesome, but stay patient. They don't have to be perfect to look delicious! Keep the knot tight if you can to ensure a better bake.
Both rises matter. The first rise is critical, but the second rise is just as important. The time listed in the recipe is a recommendation, but you're looking for the texture to change - the proof is ready when the dough is light and airy.
Store in the fridge for 5 days.
ingredients
8 tbs butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg, room temperature
2 tsp vanilla
1 1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
~1 cup chocolate
​
recipe
1
Preheat oven to 400°F. Prepare one cookie sheet with parchment paper.
2
Whisk together flour, sugar baking powder, baking soda, cinnamon, and salt. Cut cold butter into dry ingredients with a pastry cutter, forks, or fingers. Mixture should be like coarse sand. Place bowl in freezer.
3
Cut apple into small cubes, roughly pea-sized. Measure out apple sauce, heavy cream, and vanilla into a small bowl and stir.
4
Add wet ingredients to dry ingredients with a fork, mixing gently - dough will be shaggy. Stir in apple cubes. If dough is too dry, add another tablespoon of heavy cream. Do not over mix!
5
Turn the dough onto the parchment paper. Knead a couple turns with floured hands to bring together and form a disc. Cut disc into 8 slices. Place in freezer for 20-30 mins.
6
Bake for 25-30 minutes, until a toothpick comes out clean.
