Cream Cheese and Milk Chocolate Stuffed Buns

---

Hi hi! I am coming at you with a super fun new segment that I’m really excited about - #fomobaking! While we were in Alaska with Bake from Scratch (best trip EVER), Brian, Becky and I decided that it would be really fun to take a new recipe and all put our own spin on it. And so here we have our first installment - a take on the Chocolate buns that we ate while we were at Two Sister’s Bakery in Homer. They are super simple but crazy delicious - it’s basically a big handful of chocolate shoved inside a piece of what they call their “white trash dough”, which is then rolled up, sprinkled with sugar, and baked to doughy, chocolatey perfection.

We each put our own spin on these bad boys - Becky made a S’mores bun, Brian filled his with caramelised banana and chocolate, and I went for a milk chocolate and cream cheese situation. I did a bulk supermarket order a while back and thought I ordered 3lbs of packets of cream cheese, only to discover when it arrived that I had ordered just one giant brick of cream cheese, so this was a great way to at least make a little dent in it. I love anything cream cheese and chocolate, and these guys certainly went down a treat.

The dough for these guys is super, super easy. We riffed on the Two Sister’s original white trash dough - I switched out the water for milk, and played around with the ratios of flour to liquid a little, and subbed in a little melted butter, but it’s a basic white dough that is super versatile to work with. I did an overnight rise on mine, but there is no need to do that if you don’t want to - it would work perfectly done all on the same day. Because the dough isn’t super enriched like a brioche dough, which is stuffed full of egg and butter, the rise on these is nice and quick, which makes them super quick to whip up.

You want to really stuff these guys with the filling (here is the original recipe from Two Sisters), but be aware that you may get a little bit of a blowout if you stuff them too full or have the filling too close to the edge. You can spread out the filling a little, taking it almost to the edge, leaving just a little seam for tucking the dough under to form a roll. The filling does sink down a little during the rising and baking process, especially with the cream cheese, so you may have a little bubble just above the filling but I promise that it won’t affect the taste. I have made just a few tweaks to how they were made when I shot them, the main one being that I’m going to get you to have the cream cheese at room temp rather than fridge cold, and spread it out a little more than I did, which should give you more of an even distrubution. Aside from that, the recipe here is exactly the same as how I shot them.

Feel free to play around with filling! If you feel like there isn’t enough chocolate, feel free to add more, if you want more cream cheese then go for it. These would be so good with maybe a jam filling in them too, or even a peanut butter and chocolate situation - they are super easy to make, so I can’t wait to have a play around with ideas.

We would love for you to use the hashtag #fomobaking if you make these buns so that we can see everyone’s results - I can’t wait for the next installment of Fomo Baking!

A few wee tips:

• Becky’s version of these is here, and Brian’s version is here!
• I did an overnight rise on these, but an hour or so at room temp works too. I like to use a clear bowl and mark on the side with a marker or tape where it is up to so that I know when it has doubled, or I use one of these bowls for most of my bread and I know that when it hits the plastic wrap on the top, we are good to go!
• I made 10 rolls here, but if you would like them to be a little smaller, then divide the dough into 12. You may need to increase the amount of cream cheese and chocolate for the filling.
• If you would like more chocolate, by all means, add more in!
• If you don’t like cinnamon these would be great sprinkled just with some regular sugar, or some swedish pearl sugar.

Print