Chocolate Babka Buns

By Connie
Rating: 0.00

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Tis the season for warm, doughy, chocolatey, full-on fat, full-on sugar things like these chocolate babka buns . Am I right or am I right?! The cold weather that Vancouver (yes I live in Vancouver BC and STILL complain about being cold) has been dishing out makes me want to stay at home in my pajamas and bake all day around my warm oven. In my life, chocolate chip cookies in the oven is equivalent to logs in the fire. 

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It doesn’t help that even when I am inside, I’m still cold! My workplace (the hospital) feels like a freezer! I walk around the ward all day with blue nails and lips. (Actually, it’s kind of funny, reminds me of Joey’s Lipstick for Men!) So can ya blame me for craving high fat foods all the time?! My body is just trying to compensate for all the energy that I spend trying to stay warm! Totallllly validates my daily intake of multiple chocolate bars right?!

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One of my favourite, guilt-free (do it for happiness!), pleasure foods for cold and crappy weather days is a chocolate cinnamon bun type thing. Basically it’s a cinnamon bun but instead of cinnamon spread it has chocolate chunks instead. That habit got a little expensive though considering how Vancouver is cold and crappy most of the year.

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In comes homemade versions such as these chocolate babka buns! This recipe is so simple that even someone who has had the worst track record with baking yeast breads (ie. me) can do it. I baked mine in a rectangle pan but you can do it in numerous other ways. You can bake them in a muffin pan for easy, grab-and-go items. Or you can get fancy and bake the chocolate babka bun in the shape of a giant roll in a loaf pan. I couldn’t decide so thank goodness for my Baker’s Secret 5pc bakeware set! I could have used any of the pans in that set (muffin, square, rectangle, cookie sheet, round) to bake this ONE recipe and ended up with a ton of different variations of chocolate babka buns.

I’ve been using Baker’s Secret ever since I started baking 5 years ago and have yet to find a more durable and affordable alternative. Performance wise, the pans are a Baker’s Dream. The nonstick coating means that even if I forget to grease, my baked items won’t stick to the pan! I’ve even baked macarons with this brand of cookie sheets and nothing else but a sheet of parchment – my macarons baked up nicely. Christmas is coming up, if you got a baker in your life, I’m sure they would appreciate the 5pc easy store bakeware set as a gift! (I was not paid to say that line specially, I only added it in because I think that it would be a nice gift idea for homebakers.)

To get you started, click this link to join Food Bloggers of Canada and World Kitchen for a Twitter party where you get to win your own baking sets!


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Chocolate Babka Buns

A simpler version of the classic chocolate babka. Instead of twisting a log into a loaf, turn them into rolls! Fluffy, soft, and chocolatey bread without the hassle.
Servings 12
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes


Yeast Dough

  • 1/2 cup 120 ml milk, I used skim
  • 1/4 cup 50 grams granulated sugar
  • 2 1/4 teaspoons 1 pkg or 5 grams active dry yeast
  • 1 large egg brought to room temperature
  • 2 cups 250 grams all-purpose flour, plus more for work surface
  • 1/2 teaspoon salt
  • 3 tablespoons 45 grams unsalted butter, at room temperature
  • Oil for bowl

Chocolate Filling

  • 3 tablespoons 45 grams unsalted butter, at room temperature
  • 1/4 cup 50 grams granulated sugar
  • 1/2 pound 225 grams semisweet chocolate, chopped
  • Pinch of salt


Yeast Dough

  • Warm milk and a pinch of sugar to between 110 to 116°F. (warm but not hot to the touch?
  • Sprinkle yeast over milk and let stand until foamy, about 5 minutes.
  • In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
  • In a stand mixer, combine flour and salt. Run mixer on low and add egg mixture, mixing until combined. Add butter and mix until incorporated.
  • Switch mixer to dough hook and let it knead the dough for 10 minutes on low speed.
  • Oil a large bowl and place dough in it. Cover loosely with a lint-free towel or plastic wrap and let rise in a warmed oven for 1 hour, or until doubled.

Chocolate Filling

  • Pulse the chopped chocolate with the salt, and sugar until the chocolate is very finely chopped with some parts almost powdery. Add butter and pulse machine until it’s distributed throughout the chocolate. (If you don’t have a food processor, just chop the chocolate until it’s very finely chopped, then stir in the sugar, salt, cinnamon and butter until it makes a pasty/chunky/delicious mess.) Set mixture aside.


  • Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands.
  • Roll dough into a large, large rectangle.
  • Sprinkle the filling evenly over the dough’s surface. It’ll be clumpy and uneven,don't worry!
  • Tightly roll the dough from one end to the other.
  • With unflavoured floss, gently pinch off the log into 1 inch rounds and place each flat on pan of choice.
  • Loosely cover buns with a lint-free towel and let them rise for another 30 minutes in a warmed oven.


  • preheat your oven to 350°F (180°C).
  • Bake buns for 15 to 20 minutes, until puffed and brown.
  • Set buns on cooling rack.
Author: chocolate + connie
Course: Dessert
Keyword: babka, roll, yeast breads

Did you make this recipe?

Leave a comment below and tag @chocolateandconnie on Instagram.

This post is sponsored by World Kitchen and I have been compensated with product and monetarily. However, the opinions expressed in this post are completely mine and true and reflective of my own experience with this brand/company.

Recipe adapted from Smiten Kitchen

Join the Conversation

  1. This idea is brilliant! I love babka, but in single-serving roll form? Even better! I must try this 🙂

    1. Hi June! Ahahah brilliant but also so dangerous! I end up eating 3 at a time in one sitting 😛

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