These cute chocolate babka buns are so easy to make! We know, they look all fancy and complicated, but don’t let them fool you. We actually gifted this batch to a friend who was grieving, and it brought a little sweetness and joy into a very heavy moment. They make such thoughtful gifts.
They’re also perfect for the holiday season, and honestly, they’re just fun to make with the kids or grandkids. So grab your apron, call the little helpers over, and have them help you make these adorable treats!
Looking for more easy bread recipes? Try White bread with poolish, Sourdough Artisan Bread or East African Mandazi
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Why You'll Love This Recipe
Easy to follow: The shaping and baking directions are broken down into simple, clear steps.
Impressive results: These bakery-style buns are perfect for gifting or sharing. Customizable: Once you master the technique, you can experiment with different fillings.
Recipe Ingredients
You’ll need the following ingredients to make these buttery chocolate babka buns.
Ingredient Notes
Flour: This recipe calls for all-purpose flour, which gives the buns a tender crumb. You can use bread flour, which will create a slightly chewy texture.
Yeast: This recipe uses instant yeast because you can mix it directly with dry ingredients. If you only have active dry yeast, dissolve it in the warm milk with a little bit of sugar and let it sit for 5–10 minutes until it's foamy, then add it to the flour mixture.
Salt: Balances flavor and controls yeast development so the dough doesn't over-ferment. If you're using salted butter instead of unsalted, reduce the salt in the dough to ½ teaspoon.
Milk: You can use whole, 2%, or 1% milk, or unsweetened non-dairy milk such as oat or soy milk.
Butter (in dough): Use unsalted butter at room temperature. You can substitute it with ghee, margarine, or vegan butter.
Chocolate (filling): Use dark chocolate with at least 60–70% cocoa. This gives the filling depth, not just sweetness. You can also use semi-sweet chocolate chips or a combination of dark and milk chocolate.
Simple Syrup (sugar & water): The syrup adds shine and keeps the babka buns moist. It's optional but I highly recommend it.
How To make Chocolate Babka Buns Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Make the Dough
In a large bowl, combine flour, sugar, yeast, salt, eggs, and warm milk with a wooden spoon until a rough dough forms. Add the butter and knead it by hand or with a stand mixer fitted with a dough hook until the dough becomes smooth and elastic.
The dough should feel soft and a little tacky to the touch, but not sticky. It's ready when it stretches thin without tearing. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place until it doubles in size.
Step 2: Make the Filling
In a medium saucepan over low heat, melt the chocolate and butter together, stirring frequently until it becomes smooth. Remove the pan from the heat and let it cool to room temperature, stirring occasionally. It should be thick and easy to spread, like a rich frosting, but not runny.
Step 3: Make the Syrup
Combine sugar and water in a small saucepan. Heat it over medium heat, stirring, until the sugar completely dissolves. Remove the pan from the heat and let it cool.
Step 4: Fill and Roll
Line two baking sheets with parchment paper. Punch down the dough to release air bubbles. On a lightly floured surface, roll the dough into a 12×18-inch rectangle about ¼ inch thick.
Using a pizza cutter, cut the dough lengthwise in half to create two 6×18-inch rectangles. Cut each rectangle crosswise into 6 equal pieces, creating 12 pieces total.
Working with one piece at a time, roll it slightly with a rolling pin to smooth it out. With an offset spatula or the back of a spoon, spread about 2 tablespoons of the chocolate filling evenly over the dough piece, leaving a ¼-inch border along all edges.
Starting from a long side, roll the piece tightly into a log, seam side down. Repeat with the remaining pieces. Place the logs on the parchment-lined baking sheets and transfer them to the freezer for 5-10 minutes to firm up.
Step 5: Twist and Shape
Remove the logs from the freezer one at a time. Using a sharp knife, cut each log lengthwise down the center to create two halves, exposing the layers. With the cut sides facing up, twist the two halves together, then bring the ends together to form a circle, pinching the ends to seal.
Carefully transfer each bun to the baking sheet. Loosely cover the sheets with plastic wrap or a kitchen towel and let the buns rise in a warm place for 20–30 minutes, until they are slightly puffed but not doubled.
Step 6: Bake
Preheat the oven to 350°F (180°C), positioning the racks in the upper and lower thirds of the oven. Bake the buns for 35–40 minutes, rotating the sheets 180° and switching their positions between racks halfway through, until they turn deep golden brown and their internal temperature reaches 190–200°F when measured in the center of a bun (avoid the chocolate filling).
Step 7: Finish
While the babka buns are still hot, brush the tops liberally with about half of the warm syrup. Let the chocolate babka buns cool on the sheets for about 20 minutes before enjoying.
Recipe Tips and Tricks
Use a sharp, clean knife: or bench scraper to cut the logs for clean, defined layers.
Rotate baking sheets mid-bake: Because most home ovens have hot spots, rotate the baking sheets 180° and switch their rack positions halfway through the bake time for even browning.
Brush the syrup gradually, in layers: Brushing the syrup in multiple coats (immediately after removing from the oven, then again after cooling for 10 minutes) gives the chocolate babka buns a better gloss and helps them stay moist.
Storage and Reheating
Storing Allow the babka buns to cool completely at room temperature before wrapping.
For short-term storage (2–3 days): Store them in an airtight container at room temperature.
Refrigerator storage (up to 5 days): Store them in an airtight container and refrigerate, though the crumb may become slightly firm. Bring them to room temperature or warm them before serving.
Freezing: Place the cooled buns in a freezer-safe bag. Freeze them for up to 3 months. To thaw: Remove them from the freezer and leave them at room temperature for 3–4 hours or overnight.
To reheat: Preheat the oven to 325°F (160°C) and warm the thawed buns for 10–15 minutes until they are warmed through.
Your Questions Answered
Why did my filling seep out?
The filling was probably too warm or runny. Cool it to room temperature before spreading. I usually chill the rolled logs before cutting and twisting them, and make sure the filling is thick and spreadable, not liquid.
Can I make it ahead or overnight?
Yes! After the first rise, punch down the dough, wrap it tightly, and refrigerate it overnight (8–12 hours). The next day, remove the dough from the refrigerator and let it sit at room temperature for 30–45 minutes before rolling.
What's the ideal internal temperature?
Bake the babka buns until the center reaches 190–200°F.
Can I skip the syrup?
Yes, but the buns will not have a shine.
The dough or filling was probably too warm, causing them to blend. Make sure the filling is cooled to a thick, spreadable consistency and that the rolled logs are chilled before cutting and twisting. Also make sure you're rolling the dough tightly when forming the logs, and keep the cut sides facing up when twisting.
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Recipe
Chocolate Babka Buns
Ingredients
Equipment
Method
- In a large bowl, combine flour, sugar, yeast, salt, eggs, and warm milk with a wooden spoon until a rough dough forms. Add the butter and knead it by hand or with a stand mixer fitted with a dough hook until the dough becomes smooth and elastic.The dough should feel soft and a little tacky to the touch, but not sticky. It's ready when it stretches thin without tearing. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place until it doubles in size.
- In a medium saucepan over low heat, melt the chocolate and butter together, stirring frequently until it becomes smooth. Remove the pan from the heat and let it cool to room temperature, stirring occasionally. It should be thick and easy to spread, like a rich frosting, but not runny.
- Combine sugar and water in a small saucepan. Heat it over medium heat, stirring, until the sugar completely dissolves. Remove the pan from the heat and let it cool.
- Line two baking sheets with parchment paper. Punch down the dough to release air bubbles. On a lightly floured surface, roll the dough into a 12×18-inch rectangle about ¼ inch thick.Using a pizza cutter, cut the dough lengthwise in half to create two 6×18-inch rectangles. Cut each rectangle crosswise into 6 equal pieces, creating 12 pieces total.Working with one piece at a time, roll it slightly with a rolling pin to smooth it out. With an offset spatula or the back of a spoon, spread about 2 tablespoons of the chocolate filling evenly over the dough piece, leaving a ¼-inch border along all edges.Starting from a long side, roll the piece tightly into a log, seam side down. Repeat with the remaining pieces. Place the logs on the parchment-lined baking sheets and transfer them to the freezer for 5-10 minutes to firm up.
- Remove the logs from the freezer one at a time. Using a sharp knife, cut each log lengthwise down the center to create two halves, exposing the layers. With the cut sides facing up, twist the two halves together, then bring the ends together to form a circle, pinching the ends to seal.Carefully transfer each bun to the baking sheet. Loosely cover the sheets with plastic wrap or a kitchen towel and let the buns rise in a warm place for 20–30 minutes, until they are slightly puffed but not doubled.
- Preheat the oven to 350°F (180°C), positioning the racks in the upper and lower thirds of the oven. Bake the buns for 35–40 minutes, rotating the sheets 180° and switching their positions between racks halfway through, until they turn deep golden brown and their internal temperature reaches 190–200°F when measured in the center of a bun (avoid the chocolate filling).
- While the babka buns are still hot, brush the tops liberally with about half of the warm syrup. Let the babka buns cool on the sheets for about 20 minutes before enjoying.
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