Lindt Excellence Chocolate Cinnamon Swirl Buns
15 Buns
Lindt Excellence with a Touch of Sea Salt
45-60 minutes

Nothing says Saturday morning like the sweet smell of fresh-baked cinnamon buns wafting through the house and, with the addition of Lindt Excellence with a Touch of Sea Salt, these scented rolls are the perfect weekend treat

100g + 1 tsp granulated sugar

125 ml warm water

1 tbsp traditional dry yeast

80 ml milk

1 egg

½ tsp vanilla extract

450g plain flour

1½ tsp ground cinnamon

½ tsp salt

85g unsalted butter, melted

2 bars (100 g each) Lindt Excellence with a Touch of Sea Salt, chopped

75g brown sugar

165g icing sugar

2 tbsp milk


In a small bowl

dissolve 1 tsp sugar in 125 ml warm water, then sprinkle with the yeast. Let stand until foamy (around 10 minutes). Meanwhile, in another bowl, whisk milk with egg and vanilla, and in a separate large bowl sieve the flour with the cinnamon, salt and granulated sugar.


When the yeast is foamy

whisk into egg mixture with 3 tbsp of the melted butter. Stir into flour mixture as best you can. Turn onto floured surface. Knead to form smooth dough, then place in a greased bowl. Turn to coat the dough, then lay a damp cloth over bowl. Leave to rise in warm place until doubled in size (about 2 hours).



a 23×33cm (9×13-in) baking dish and set aside. Break the Lindt Excellence chocolate into pieces and place in food processor with the brown sugar. Pulse until finely ground (about 45 seconds). Pour in the remaining butter, then pulse again until even in texture (about 15 pulses).


When the dough has risen

roll into a 35 cm (14-inch) square. Evenly cover with the chocolate filling, leaving a 1cm (½-inch) border, and firmly press into dough.


Starting with side closest to you

roll up the dough then pinch together to seal the seam. Using a serrated knife, trim away uneven ends then slice the roll into 15 buns. Place cut-side-down in dish. Lay a damp towel over dish and leave to rise for 45 minutes.



in the oven at 180°C (350°F) for about 25 to 30 minutes, or until buns are golden. Leave buns to cool for 15 minutes. For the finishing touch, whisk the icing sugar with about 2 tbsp milk and use a fork to drizzle over buns.