Chocolate Walnuts Cinnamon Buns
About Chocolate Walnuts Cinnamon Buns
I used to make these often when my son was in school. The twinkle in his eye as he would assemble the whole dessert gleefully would make my day.
He would put a large scoop of ice cream and then pour oodles of homemade chocolate syrup before digging in.
I stopped making these once he left for college.
When I was asked by Plattershare to review Kalya brand of cocoa powder and showcase some recipes using it, the first thought that came to my mind was to recreate these chocolate walnut Cinnamon Buns.
Irony is that my not so young son is coming back home in two days time. Hoping to see the same twinkle in his eyes.
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Recipe Time & More
Ingredients
- Filling for the
- 50 gm Butter
- 50 gm Brown Sugar
- 50 gm Walnuts chopped finely
- 1 tsp Cinnamon pd
- Buns for the
- gm Flour 185
- gm Cocoa pd 18
- 15 gm Brown Sugar
- 1/2 tsp Baking Pd 1/2 Tsp baking pd
- 1/2 tsp Cinnamon pd
- 15 gm Butter chilled
- 100 ml Milk
- 1 Banana
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Instructions
- Filling: Beat butter and Cinnamon pd till creamy.
- Add sugar and beat till light and fluffy, approximately 2-3 minutes.
- Mix in the walnuts. Keep it aside. Do not refrigerate.
- For the buns: Take a six inch round pan. Cover the base with a parchment paper. Grease and dust with flour. Churn banana and milk in a blender. Strain it and keep it aside. Take all the dry ingredients and whizz them in the food processor.
- Cut butter into small cubes and add it to the flour mixture.
- Churn again to evenly distribute the butter through the flour. Take it out into a bowl.
- Now slowly add the banana milk mixture and using the tips of your fingers bring together the flour. If it feels dry add a tsp of water at a time. I used 1 tbsp water. Dust a parchment sheet with some cocoa powder and place the dough ball on it.
- Cover with another parchment sheet. Using a rolling pin, roll it out into a 12 by 10 inch rectangle. This will require some patience. Spread the filling evenly all over.
- Using a very sharp knife or a bench scraper cut the roll into six equal parts. Place the buns, cut side up in the prepared tin with very little gap between them. Preheat the oven to 200 degrees Celsius.
- Now reduce the temperature to 180 degrees celsius and bake them for 30-35 minutes. Mine took 35 minutes. If you have a bread thermometer, then check, their internal temperature should read 195-200 degrees fahrenheit.
- Remove the pan to a wire rack. After ten minutes carefully remove them to a serving platter.
- Enjoy them plain with coffee or serve them warm with a scoop of vanilla ice-cream and a drizzle of homemade chocolate syrup.
Recipe Notes
Note : You can easily double the recipe.
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Preeti Shridhar
4 Comments
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I’m in love with this recipe already!
Looks so wonderful! Thanks for posting.
Love the write-up and the memories you have with this recipe. It is so touching.
Absolutely mouthwatering! Great share.