Chocolate Cinnamon Rolls


100 gm plain chocolate, broken into pieces
2  puff pastry sheets
25 gm unsalted butter, melted
2 tbsp caster sugar
1- 1 1/2 tsp cinnamon powder


  1. Put the chocolate pieces into a heatproof bowl and place it over a saucepan of gently simmering water and heat until melted.
  2. Remove it from the heat, stir until smooth and then leave to cool for 15 minutes, stirring occasionally.
  3. Mix together the sugar and cinnamon powder in a small bowl and keep it aside.
  4. Thaw the puff pastry sheets and place on a board. Brush the surface of sheets with some of the melted butter and leave to stand for 10 minutes.
  5. Then spread the cooled chocolate all over the buttered pastry. Sprinkle the cinnamon sugar (step 3) over the chocolate.
  6. Roll up the pastry, from one long side then brush all over with more of the melted butter. Then chill in the refrigerator for 15 minutes.
  7. Preheat the oven to 200 degree celcius. Grease a cupcake tin with remaining melted butter.
  8. Using a serrated knife, slice the pastry roll into even sized rounds.. Place each round, cut side up, in  a hole in the prepared cupcake tin.
  9. Bake in the preheated oven for 15-20 minutes, or until risen and golden brown.
  10. Leave to cool in the tin for 5 minutes, then transfer to a wire rack….Serve warm or cold…

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