Chocolate Chip Buns Recipe – Easy Cinnamon Ginger Sweet Rolls

Last Updated on 2 months by Neha Deshmukh

Chocolate Chip Buns Recipe – Easy Cinnamon Ginger Sweet Rolls

Introduction

Oh, these buns! They’re seriously the softest, most comforting treat. I first made these on a particularly chilly monsoon evening, craving something warm and sweet with my chai. The aroma of cinnamon and ginger filling the kitchen was just magical. These aren’t your average cinnamon rolls – the hint of cocoa and those little pockets of chocolate chips take them to a whole new level. And honestly? They’re easier to make than you think! Let’s get baking, shall we?

Why You’ll Love This Recipe

These chocolate chip buns are a hug in every bite. They’re perfect for a weekend breakfast, a cozy afternoon tea, or even a special treat for the kids (or yourself!). They’re wonderfully soft, subtly spiced, and packed with chocolatey goodness. Plus, this recipe is adaptable – I’ll share tons of variations later on, so you can make them exactly how you like.

Ingredients

Here’s what you’ll need to create these delightful buns:

• 2.5 cups cake flour (approx. 280g)
• 0.33 cup castor sugar (approx. 65g)
• 0.5 teaspoon salt
• 2 teaspoons instant dry yeast
• 0.25 cup cocoa powder (approx. 25g)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.25 teaspoon nutmeg
• 1 cup warm milk (240ml)
• 1 large egg
• 50 grams soft butter
• 0.5 cup chocolate chips (approx. 85g)
• 2 tablespoons cake flour (approx. 15g)
• 2 tablespoons water (30ml)
• 1 tablespoon warm honey (approx. 21g)

Ingredient Notes

Let’s talk ingredients! A few things make these buns extra special:

• Cake Flour: Don’t skip this! Cake flour has a lower protein content than all-purpose flour, which results in a much softer, more tender crumb. If you absolutely must substitute, use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
• Castor Sugar: This superfine sugar dissolves beautifully, giving the buns a delicate texture. Regular granulated sugar works in a pinch, but castor sugar is worth seeking out.
• Spice Blend: The combination of cinnamon, ginger, and nutmeg is everything. It’s warm, inviting, and perfectly complements the chocolate. Feel free to adjust the amounts to your liking – I sometimes add a pinch of cardamom for an extra fragrant touch!
• Warm Honey: Brushing the warm buns with honey while they’re still warm gives them a beautiful sheen and a lovely subtle sweetness. It also helps keep them soft. Don’t use cold honey, it won’t spread as nicely.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a stand mixer or a large bowl, combine the cake flour, castor sugar, salt, yeast, cocoa powder, cinnamon, ginger, and nutmeg. Give it a good whisk to make sure everything is evenly distributed.
2. Add the warm milk and egg to the dry ingredients. Mix briefly to combine, then add the softened butter.
3. Knead the dough for 10-12 minutes, either with the dough hook attachment of your stand mixer or by hand, until it becomes smooth and elastic. It should be slightly tacky but not sticky.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Once the dough has risen, gently punch it down to release the air. Fold in the chocolate chips until they’re evenly distributed throughout the dough.
6. Divide the dough into 12 equal balls. Arrange them in a lightly greased baking pan.
7. Cover the pan and let the buns proof for another 30 minutes. They should puff up slightly.
8. While the buns are proofing, preheat your oven to 160°C (320°F).
9. In a small bowl, mix together the 2 tablespoons of cake flour and 2 tablespoons of water to create a paste. Pipe this mixture onto the tops of the buns in a cross pattern. This gives them a beautiful, traditional look.
10. Bake for 25 minutes, or until the buns are golden brown and fragrant.
11. Once baked, cover the buns with a clean kitchen towel for about 10 minutes to keep the tops soft.
12. Brush the warm buns generously with warm honey.

Expert Tips

• Warmth is Key: Yeast loves warmth! Make sure your milk is warm (not hot!) to activate the yeast properly.
• Don’t Overbake: Overbaked buns will be dry. Keep a close eye on them during the last few minutes of baking.
• Soft Butter is Essential: Really soft butter incorporates into the dough much more easily, resulting in a smoother texture.

Variations

This recipe is a fantastic base for experimentation! Here are a few ideas:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based butter and milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You may need to adjust the liquid slightly.
• Spice Level Adjustment: My friend, Priya, loves a really spicy bun, so she adds a pinch of cayenne pepper to the spice blend.
• Festive Adaptations: For Christmas, I like to add a sprinkle of red and green sugar crystals. During Diwali, a dusting of cardamom powder feels extra special.

Serving Suggestions

These buns are delicious on their own, but they’re even better with a cup of hot chai or coffee. They also pair beautifully with a dollop of cream cheese frosting (if you’re feeling extra indulgent!).

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.

FAQs

• What is the best type of flour to use for soft buns? Cake flour is the absolute best! It creates a super tender crumb.
• Can I make these buns ahead of time? Yes! You can prepare the dough up to the first rise and refrigerate it overnight. Just bring it to room temperature before continuing with the recipe.
• How do I prevent the buns from drying out? Covering them with a kitchen towel immediately after baking and brushing them with honey helps keep them soft and moist.
• What can I substitute for the honey glaze? Maple syrup or a simple powdered sugar glaze are great alternatives.
• Can I freeze the unbaked buns? Yes, you can! After dividing the dough into balls, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, bake from frozen, adding about 5-10 minutes to the baking time.