Chocolate Stuffed Buns Recipe – Soft & Easy Homemade Rolls

If you love the smell of fresh bread mixed with melted chocolate, this recipe is about to become a regular in your kitchen. These soft, pillowy buns are stuffed with rich chocolate, brushed with an egg wash, and topped with crushed nuts for a bit of crunch. They come out of the oven with a beautiful deep golden-red top and a molten chocolate center that stretches with every bite.

Whether you’re making these for a weekend breakfast, an afternoon treat with tea, or a fun baking project with kids, this step-by-step guide will walk you through everything you need.

Why You’ll Love This Recipe

• Simple pantry ingredients — no fancy or hard-to-find items, just basic baking staples.
• Soft, bakery-style texture — the enriched dough with milk and butter gives these buns a tender, fluffy crumb.
• Molten chocolate center — every bite reveals warm, gooey chocolate.
• Great for beginners — the dough is easy to knead and forgiving, making it a good project for first-time bread bakers.
• Freezer-friendly — make a batch and save some for later.

Tools

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• Clean kitchen towel or plastic wrap (for covering the dough while it rises)
• Baking tray lined with parchment paper
• Pastry brush (for the egg wash)
• Oven

Ingredients & Prep

For the dough:

• 1 cup milk (200 ml)
• 1 cup water (200 ml)
• 1 packet instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 70 grams butter, softened
• 5 cups flour

For the filling:

• Chocolate spread or chopped baking chocolate (as much as you like)

For the topping:

• 1 egg yolk
• 1 teaspoon milk
• A handful of crushed nuts (walnuts, hazelnuts, or your favorite)

Prep tip: Bring your milk and water to room temperature before starting — this helps the yeast activate properly and gives the dough a better rise.

How to Make Chocolate-Stuffed Buns

Step 1: Make the Dough

In a large bowl, combine the milk, water, instant yeast, sugar, salt, and flour. Mix and knead until the ingredients start to come together. Once the dough begins to form, add the softened butter and continue kneading until you get a smooth, soft dough that no longer sticks to your hands.

Step 2: First Rise

Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest in a warm spot for about 1 hour, or until it has doubled in size.

Step 3: Shape the Buns

Punch down the risen dough and divide it into 16 equal pieces. Flatten each piece slightly, add a generous spoonful of chocolate in the center, then fold and seal the edges to enclose the filling completely. Place the shaped buns on a lined baking tray, leaving a little space between each one.

Step 4: Second Rise

Cover the tray again and let the buns rest for another 20 minutes. This second rise makes them extra soft and helps them puff up nicely in the oven.

Step 5: Add the Topping

In a small bowl, whisk together the egg yolk and 1 teaspoon of milk. Brush this mixture gently over the top of each bun, then sprinkle with the crushed nuts.

Step 6: Bake

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until the tops turn a deep golden-red color.

Step 7: Serve

Let the buns cool for just a few minutes, then break one open while it’s still warm. Watching the chocolate stretch and spread is half the fun — and the taste is even better.

Storage

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in a sealed container for up to 5 days. Warm briefly before serving to bring back the soft texture.
• Freezer: Once fully cooled, freeze the baked buns in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm in the oven for a few minutes before eating.
• Make-ahead tip: You can also freeze the shaped, unbaked buns (before the second rise). Thaw in the fridge overnight, then let them come to room temperature and rise before baking as usual.

Similar Recipes

• Chocolate Croissant Rolls Recipe – Easy Marbled Dough
• The Ultimate Moist Chocolate Cake with Warm Chocolate Sauce
• Mosaic Cake  (No-Bake Biscuit Cake)

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast? Yes. Dissolve the active dry yeast in the warm water and let it sit for about 5–10 minutes until foamy before adding it to the rest of the ingredients.

What kind of chocolate works best for the filling? A good chocolate spread or roughly chopped baking chocolate both work well. Chopped chocolate tends to hold its shape a bit better inside the dough, while spread gives a smoother, gooier center.

Why didn’t my dough rise? This is usually caused by yeast that’s expired, water that’s too hot (which can kill the yeast), or a cold environment. Make sure your liquids are just warm to the touch, not hot, and let the dough rise somewhere warm and draft-free.

Can I skip the egg wash? Yes, though it gives the buns their shiny, golden-red color. If you’d like an egg-free option, you can brush the tops with milk or melted butter instead.

Can I make these without nuts? Absolutely — the nuts are just for texture and appearance. Feel free to leave them out or swap in sesame seeds.

Recipe