Chocolate and coffee swirls

Chocolate and coffee swirls

Total: 2 hr 20 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 221 kcal
, Fat: 9 g
, Carbohydrate: 29 g
, Protein: 4 g

You can't beat a soft, warm cinnamon roll! Or can you? These chocolate and coffee swirls are a step up from the classic cinnamon roll. The rich dark chocolate combined with the flavour of coffee creates a dessert that is not too sweet but just sweet enough – the perfect snack! Enjoy these chocolate and coffee swirls with a cup of coffee on a relaxing afternoon or as a delicious breakfast.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g white flour
1 tsp salt
1 tbsp cane sugar
1 bag dry yeast (approx. 7 g)
2 ¼ dl almond drink
3 tbsp margarine

Filling & shaping

2 tbsp margarine, melted, left to cool
3 tbsp cane sugar
1 tbsp instant coffee
125 g dark chocolate (64% cocoa), chopped

To bake

a little decorating sugar
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12-hole muffin tin (each hole approx. 7 cm in diameter), greased.

How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Heat the almond milk in a pan, add the margarine, melt and leave to cool. Add to the flour, mix and knead into a soft, smooth dough. Cover with a damp towel and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Filling & shaping

On a lightly floured surface, roll out the yeast dough into a rectangle (approx. 20 x 50 cm). Spread the margarine over the dough, sprinkle with the sugar and coffee powder, scatter the chocolate on top. Starting from one of the long edges, roll up the dough. Cut the roll into 12 equal pieces. Place the swirls in the prepared tin. Cover and leave to rise for a further 30 mins.

To bake

Sprinkle the swirls with sugar crystals.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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