Cream-Filled Chocolate Braided Buns

These Chocolate Braided Buns combine soft chocolate yeast dough with a rich, creamy chocolate filling, all twisted together into beautiful individual braids.

Fresh from the oven, the buns are tender and fluffy inside with lightly browned chocolate ridges and ribbons of chocolate running between the layers. They look impressive, but the braiding technique is easier than it appears once the dough has been rolled and filled.

Serve them slightly warm for breakfast, brunch, dessert, or alongside a cup of coffee.

Why You’ll Love These Chocolate Braided Buns

• Soft and fluffy chocolate dough
• Creamy chocolate filling
• Beautiful braided appearance
• Rich without being excessively sweet
• Perfect with coffee
• Great for brunch or dessert
• Can be prepared ahead
• Made with simple baking ingredients

Ingredients

Chocolate Dough

• 3¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ⅓ cup granulated sugar
• 2¼ teaspoons instant yeast
• ½ teaspoon salt
• ¾ cup whole milk, warm
• 2 large eggs
• 5 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Creamy Chocolate Filling

• 5 oz dark or semi-sweet chocolate, finely chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon powdered sugar

For Finishing

• 1 egg
• 1 tablespoon milk
• Powdered sugar, optional

How to Make Chocolate Braided Buns

1. Make the Dough

Combine the flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl.

Add the warm milk, eggs, and vanilla.

Mix until a rough dough forms.

2. Add the Butter

Gradually knead in the softened butter.

Continue kneading for approximately 8–10 minutes until the dough becomes soft, elastic, and slightly tacky.

3. First Rise

Transfer the dough to a lightly greased bowl, cover, and allow it to rise in a warm place for approximately 60–90 minutes, or until roughly doubled in size.

4. Make the Chocolate Filling

Place the chopped chocolate in a heat-safe bowl.

Warm the heavy cream until steaming but not boiling, then pour it over the chocolate.

Wait approximately 2 minutes before stirring until smooth.

Add the butter and powdered sugar.

Allow the filling to cool until thick enough to spread.

5. Shape the Buns

Divide the risen dough into 8 equal portions.

Roll one portion into a small rectangle.

Spread a thin layer of chocolate filling over the surface, leaving a small border.

Roll the dough into a log.

Slice the log lengthwise, leaving one end slightly connected if that makes braiding easier.

Twist the two exposed chocolate layers around each other and tuck the ends underneath.

Repeat with the remaining dough.

6. Second Rise

Arrange the buns on parchment-lined baking sheets.

Cover loosely and allow them to rise for approximately 30–40 minutes.

7. Egg Wash

Whisk one egg with 1 tablespoon of milk and lightly brush the exposed dough.

8. Bake

Bake at 350°F (175°C) for approximately 18–22 minutes until the buns are set and baked through.

9. Serve

Cool for about 10–15 minutes.

Dust lightly with powdered sugar if desired and serve slightly warm.

Tips for Soft Chocolate Buns

Don’t add excessive flour while kneading. A slightly tacky dough generally produces softer buns than a stiff, dry dough.

Your milk should be warm rather than hot. Excessive heat can damage the yeast.

Let the chocolate filling cool before spreading it onto the dough. Warm, runny filling makes shaping considerably messier.

Don’t worry if the braids aren’t identical. Slightly irregular twists give homemade buns a beautiful bakery-style appearance.

Storage

Store completely cooled buns in an airtight container at room temperature for about 2 days, or refrigerate for up to 4 days.

Warm an individual bun briefly before serving to soften the bread and chocolate filling.