Jen Causey; Food Styling: Rishon Hanners; Prop Styling: Kay Clarke
Active time:
20 min.
Total time:
1 hour
Yield
Serves 12 (serving size: 1 bun) 

These aren’t your typical babka buns—crescent roll dough makes the cooking process much easier and yields buns that are bready rather than dry. The chocolate filling is rich and deliciously swirled throughout the buns. If you’re eating them warm, they’d be fantastic paired with a chocolate ganache glaze. Plus, they’re so cute and tasty nobody will care that you used a shortcut. 

How to Make It

Step 1

Preheat oven to 325°F. Lightly coat a 12-cup muffin tray with cooking spray. Microwave chopped chocolate in a medium-size microwavable bowl on HIGH until melted, about 1 minute, stopping to stir every 20 seconds. Stir in cookie crumbs and 2 tablespoons of the melted butter. 

Step 2

Remove crescent roll sheets from packages, and unroll onto a clean work surface. Place sheets side by side lengthwise with long sides touching; pinch together the 2 touching long sides of the sheets to join together and form 1 large rectangle.

Step 3

Spread melted chocolate mixture in an even layer over dough rectangle. Starting from 1 long side, tightly roll up dough rectangle, jelly-roll style. Pinch 2 outer ends to seal. Cut roll in half lengthwise, seam side facing down (you will be exposing the chocolate filling inside the roll). Place 1 roll half, cut side up, on work surface; place the second roll half, cut side up, on top of and perpendicular to the first roll half, creating an “X” shape. Starting at the center of the X and working outward on each side, twist the 2 dough strands together to form a braid-like twist. Cut dough twist evenly into 12 pieces; place pieces in prepared muffin cups. Brush pieces evenly with remaining 2 tablespoons melted butter. 

Step 4

Bake in preheated oven until buns are golden and set, 15 to 17 minutes. Let buns cool in muffin tray 5 minutes. Transfer buns to a wire rack, and let cool completely, about 30 minutes. 

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