They look like lovely, lovely swirls – JD, 5
Because it’s easy, vegetarian and children can help make them. I love making something special for weekend breakfasts and this one scores highly with both children and husband.
We think so too, which is why we’re having them for Boxing Day breakfast. Here’s what to do…
- 1 packet of white bread dough mix
- 1tbsp of butter
- 1 tbsp of drinking chocolate
- 1 tsp of cinnamon.
- Make up the bread according to the instructions on the packet, and leave to rise
- In a bowl, beat together 1tbsp of butter with 1 tbsp of drinking chocolate. You can also add 1 tsp of cinnamon
- Place your dough on a lightly floured surface and roll out into a rectangle approximately 1/4 inch thick
- Spread the butter evenly across the surface of the dough rectangle
- Next, roll the dough into a fairly tight sausage, along the longest edge of the rectangle
- Tidy up the ends, then cut the sausage into equal pieces about 1.5 inches across: I usually get a dozen pieces from a standard Bread Mix
- Turn the pieces on their sides, squidging them (and yes, that’s a technical term) into rounds if they have become particularly squashed, and arrange in a greased/lined tin that allows them space to spread. I use a rectangular casserole dish but you could use a roasting tin
- Cover with a damp cloth and leave to rise for 30 minutes in a warm environment. Turn the oven to 170C and leave to warm up. I generally leave my buns on the hob above the oven to rise whilst it warms up.
- Bake for about 20 minutes until golden brown.
Admittedly, ours don’t look quite like Kelly’s originals, (I don’t think we rolled our dough out thin enough) but they are so yummy. We’ve been eating them toasted and buttered – delicious!
So what does Kelly make of our take on her chocolate cinnabuns?
They look fantastic! I have never thought to toast and butter them, but will definitely be giving that a try. Maybe for my birthday breakfast tomorrow? Thanks for trying them, and I hope you make them again!
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