This is the best chocolate babka buns recipe I know of. And yes, you can freeze babka buns. And you will want too, because this recipe makes 18 buns.
I know you can’t eat them all at one sitting. Well, maybe you can!!
I do believe that chocolate, nutella, Oreo babka rolls are just as good as cinnamon rolls.
They may even be better. It just depends on if you prefer cinnamon or lean more to cocoa powder.
But one could add the above to create their own version of these baked babka rolls.
There is no holding back when it comes to this chocolate babka recipe.
I could eat an entire loaf of babka but turning this sweet yeast bread into rolls or babka buns is a great way to curb my enthusiasm-so to speak- and limit myself to one.
It’s hard to slice into a chocolate babka loaf, because then one feels compelled to keep slicing until said loaf disappears.
This version creates homemade babka rolls that are similar in size to dinner rolls or muffins.
And the best part is this leftover babka can be frozen.
Can you freeze babka?
The chocolate babka buns are easily frozen.
Let cool and then wrap each bun in plastic wrap, then in a piece of aluminum foil. Place each wrapped bun in an airtight container or in a large freezer-safe bag and place in freezer.
Individual buns can be thawed on the counter and then removed from their wrappings.
Rewrap in foil and place in a 325 degree oven for about 8 minutes.
For best flavor, try to use within a month, but honestly that is not hard to do!
Frozen babka rolls are a special treat to have on hand and this is one of my favorite ways to make homemade chocolate babka.
Take this Jewish sweet bread out of the freezer whenever the need strikes-which I hate to tell you-at least in my case is quite often!
Forget freezing individual slices, this brioche dough makes the best chocolate babka bread rolls I’ve ever had.
Well, the only babka bread rolls I’ve ever had!
How long does it take to make the best chocolate Babka Buns recipe?
And if you think you have to stand around waiting hours for this yeast dough to rise think again!
Using rapid rise yeast is the trick to turning these rolls out in about 90 minutes.
Yes, that is from start to finish!
No long time standing around as the first rise takes just 10 minutes!
How to Make Chocolate Babka Buns:
Place 1 package of rapid-rise yeast and room temperature whole milk in the mixing bowl of a stand mixer fitted with the dough hook attachment.
Mix well and then add the sugar and melted butter and mix again.
Stir the salt and cinnamon into the bread flour and slowly mix into the yeast mixture using the dough hook on low speed.
Add the room temperature large egg to make your babka dough.
Form the dough into a ball and place the dough ball in a greased bowl. Cover the dough ball with plastic wrap.
Put the dough in a warm place and let dough rise for 10 minutes.
The dough will be soft, but should be smooth and elastic.
Now make your chocolate babka filling:
Combine the softened butter with powdered sugar, Nutella, cocoa, and sugar, in the mixing bowl and using the paddle attachment, mix until blended.
The mixture turns out a bit dry but should be spreadable with your fingers or palm of your hand. It is not unacceptable to add more Nutella or soft butter if it is needed!
Grease 18 muffin cups of standard size.
On a floured surface, cut the dough ball into two halves and using a rolling pin roll each half into 14 x 12″ rectangles.
Spread with half of the homemade chocolate filling and then sprinkle with half of the Oreos.
But you could use the cookie of your choice or even chocolate chips!
Roll up like a jelly roll starting with the long side and then using a sharp knife slice each roll in half lengthwise so you can see the filling.
Twist both halves together to form a twisted rope and then slice into 1″ segments, pinch the bottoms to form into a roll, and place one dough piece into each muffin cup.
Do this again with the other half of the dough and then set both muffin tins in a warm spot to rise for 30 minutes or until doubled in size.
Bake at 400 degrees for 10 to 12 minutes and remove from oven.
Combine water and sugar in a small saucepan over medium heat and stir until sugar dissolves.
Brush warm chocolate babka buns with sugar syrup, using all of it.
And hey-let cool before devouring or you might burn your mouth!
Be prepared for the best chocolate babka buns ever!
This twisted dough is a crowd pleaser any time of the year.
I do love the cinnamon rolls I make, but this chocolate babka buns recipe is beyond incredible with their fluffy interiors and their dense chocolate twists.
So much better than babka from a grocery store, this Jewish Eastern European specialty is one of my faves!
Need a Few More?
Delicious Chocolate Krantz Cake or Babka
Chocolate Babka Rolls
Ingredients
1 package Rapid Rise Yeast
1 c whole milk at room temperature
3 1/2 T sugar
1/3 c melted butter
3 – 4 c bread flour
pinch of salt
1/2 T cinnamon
1 egg, plus 1 beaten egg for brushing
Filling:
1/2 c powdered sugar
1/3 c cocoa
1/2 c nutella
5 T softened butter
2 T sugar
1 c or 13 crushed Oreos
Simple Syrup:
1 c sugar
1/3 c plus 1 T water
Instructions
Place the yeast and room temperature milk in the bowl of a stand mixer fitted with the dough hook and mix well. ((If milk is cold, place in the microwave for about 20 seconds.)
Add the sugar and melted butter and mix again.
Add salt, and cinnamon to flour and combine. (In Denver I only used 3 c of flour, NOT 4. ) This will depend on how dry it is where you are. You don’t want the dough to be to wet OR to dry. It should be soft and smooth and not stick to your hands OR crumble.
Add the flour mixture slowly to the butter mixture.
Add the egg and knead using the dough hook until the dough separates from the bowl.
Form dough into a nice ball and place into a greased bowl. Cover, and let rest 10 minutes.
While dough is rising, prepare filling. In the mixing bowl place all filling ingredients and mix well using the mixing attachment. Set aside at room temperature until ready to use. The filling should be spreadable with your hands. I used my fingers and it spread really well. Much easier than a utensil. Spreading too cold of a filling will tear the dough and that would not be good.
Grease 18 muffin cups.
Divide dough in half; roll each half to a 14 x 12” rectangle. Spread on filling and sprinkle with Oreo’s. Roll up from long side, jelly roll style. Cut each roll lengthwise in half so you can see the filling. Twist both sides together in a rope. Cut each roll into 1” wide pieces. Shape into a roll and place in muffin cup. Let rise 30 minutes or until almost doubled in size.
Bake at 400 for 10-12 minutes.
Make sugar syrup by combining the sugar and water over medium heat and stir frequently until sugar dissolves.
Upon removing from oven brush with sugar syrup until it is all used up. Place on rack to cool and loosen each muffin with a knife.
When cool, remove from tin and serve!
sherry
Wednesday 7th of December 2022
these look absolutely delicious abbe!