Braided Chocolate Cinnamon Rolls

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  1. In a large bowl, whisk together milk, sugar and yeast.  Let it sit until the yeast is frothy. Then add in the butter and eggs and whisk to combine.  
  2. Add the flour and salt and bring the dough together with a spoon.  Transfer to a lightly floured surface and knead until smooth. Adding a bit more flour if necessary
  3. Transfer the dough to a lightly floured bowl and cover. Let rise until doubled in size about 45 minutes. 
  4. Meanwhile, melt the dark chocolate, butter and brown sugar together in the microwave until smooth. Stir in the cocoa powder, cinnamon, vanilla and a pinch of salt until spreadable. Set aside to cool to room temperature 
  5. Take the dough out of the bowl and place on a lightly floured surface. Pat down and roll into a large rectangle.
  6. Spread the filling evenly over top of the dough in a thin layer.
  7. With the long side facing you, fold the top over to meet in the middle and fold the bottom over top of that. Trim the edges.  
  8. Slice the rectangle into 12 strips. Take one strip and cut two more strips inside but not all the way end to end. 
  9. Plait the three strands and then roll the plait into a sort of ball. 
  10. Place into a greased muffin tin, cover and let rise until doubled in size.
  11. Preheat oven to 200ºC.
  12. Brush muffins with egg wash and bake for 15-20 minutes until golden brown.
  13. Mix together all of the icing ingredients until smooth. 
  14. Remove knots from the tray and cool on a wire rack.  Once slightly cooled pour glaze over. Enjoy warm!