You've no doubt had cinnamon buns at some point before, but perhaps not a variation on the theme that replaces the traditional spice filling with a chocolatey spread, as in this recipe. The method is the same, meaning you make a yeast dough (here, in the Thermomix), then roll it out, spread with the filling, roll it up into a log, slice, and bake. You can use your favorite chocolate-hazelnut cream, such as Nutella, being sure to leave a border all around when spreading it over the dough pieces.


  • 200 grams milk
  • 100 grams butter
  • 50 grams sugar
  • 42 grams baker's yeast (fresh)
  • 2 eggs
  • 1 teaspoon salt
  • 700 grams flour
  • chocolate and hazelnut cream (to taste)
  • quince jelly (optional)


  1. In a Thermomix cup, place the milk, butter and sugar. Set to 2 minutes/98°F/speed 2.
  2. Crumble the yeast into the bowl and stir in the eggs and salt. Set to 10 seconds/speed Vel. 6.
  3. Then add flour and set to 3 minutes/speed spike.
  4. Let the dough rest for 10 to15 minutes.
  5. Prepare a baking sheet by greasing with margarine and sprinkling with flour. Set aside.
  6. Sprinkle a work surface with flour and coat hands with a little olive oil.
  7. Preheat oven to 122°F.
  8. Place the dough on the floured surface and divide into 5 equal parts.
  9. Roll out each piece of dough lengthwise to 3 to 4 millimeters thick..
  10. Spread generously with chocolate and hazelnut cream.
  11. Roll up each piece of dough and cut into 3 to 4 centimeters slices for the individual buns.
  12. Place on the baking sheet leaving space between the buns for the dough to rise.
  13. Bake for 30 to 40 minutes.
  14. Then, increase the oven temperature to 356°F.
  15. After 20 minutes, or once buns begins to brown, remove the from the oven and brush the buns with a little quince jelly for extra shine.
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