I remember when I first moved onto the high school campus in 6th grade, feeling so brave and ‘old’ being around all the year 12’s and 11’s.
One of the best parts of this new found maturity was the canteen – we practically had a food court with different ‘stores’ selling all sorts of different foods, from traditional Malay cuisine to the Korean lunch mums, or even on special days – American burgers.
I won’t lie, I was not exactly the healthiest of kids at this point, but come on, all this amazing food was there to be enjoyed right?
Well one of the stores, ‘Connies’, just happened to sell these incredible cinnamon buns, complete with icing sugar glaze, for only 1 Ringgit. When they were freshly baked, it was a race to get out of class and grab one before they were all sold!
I guess I miss the innocence of my cinnamon bun love, not caring about the calories or whether I could ‘afford’ to enjoy one of these amazing buns of heaven.
I wanted to bring back some of those cinnamon bun filled memories into the kitchen (with a twist of course) and decided to create the ultimate chocolate cinnamon buns known to mankind.
4 kinds of chocolate 😀
4 The Love of Chocolate – Cinnamon Buns
© 2 cups vanilla soy milk (or full cream milk)
© 2 ½ tsp. instant yeast
© ½ cup vegetable oil (or melted coconut oil)
© ½ cup raw sugar
© 1 tsp. cinnamon
© 1 cup cocoa powder (unsweetened)
© 3 ½ cups whole wheat flour
© ¼ cup hazelnut meal
© ½ tsp. salt
- Scald the milk, oil and sugar by heating until boiling in a small saucepan. Remove from the heat and cool until lukewarm (approx. 30 minutes). Tip: To cool faster, transfer the liquid to a chilled bowl and leave in the fridge or freezer for a shorter time.
- Combine all ingredients (including scalded liquid) in a mixing bowl, and knead until well combined with a dough hook for approximately 6 minutes.
- Transfer the dough to a greased bowl, and leave covered in a warm place to rise for approximately 2 hours.
- Once risen, knock back the dough and leave to rise again for 45 minutes.
© 200g caster sugar
© 120g softened organic butter
© 2 tbsp. Cinnamon
© 10 Oreos© (crushed)
© 8 miniature brownies (crumbled)
© 100g organic milk chocolate (shaved)
- Knock the dough back a second time, transfer back into the bowl it was rising in.
- Lightly dust a bench space with flour, as well as a rolling pin to prevent sticking.
- Roll the dough out into a large rectangle.
- Spread the butter over the entire surface, as this will be the ‘glue’ for the buns.
- Spread all the other filling ingredients over the surface, leaving a gap at the bottom of the rectangle for the butter to remain alone.
- Roll the rectangle into a very tight cylinder. (The tighter the cylinder, the easier the dough will stay together when sliced into buns).
- Slice the cylinder into 24 buns (sections), then place evenly spread out onto a rectangular baking tray with tall sides, to ensure they bake without becoming one huge bun.
- Leave the buns to rise for 30 minutes.
- Preheat an oven to 180C.
- Place the risen buns into the oven and bake for approximately 35 minutes.
- Remove from the oven and leave to cool in the pan. Drizzle with any condiments desired, such as a chocolate glaze, ganache, or even plain icing sugar.
- Serve warmed, or cooled.