• Partnered with
  • Serves 8
  • 3 hours cook

Chocolate and caramel sticky pinwheels

Chocolate and caramel sticky pinwheels

Melted dark chocolate and sticky, gooey caramel sauce come together in this delicious pinwheel recipe. Serve to your guests warm for ultimate enjoyment


Chocolate and caramel sticky pinwheels

  • 200 ml milk
  • 3 tsp instant yeast granules
  • 1/4 cup sugar
  • 3 1/4 cups flour
  • 1/2 tsp salt
  • 1 egg, lightly whisked
  • 50 g butter, softened

Caramel sauce

  • 100 g butter
  • 1 cup brown sugar
  • 1/2 cup cream
  • 100 g dark chocolate, roughly chopped


  1. Heat milk until lukewarm. Stir in yeast and 1 teaspoon of sugar and set aside for 5 minutes, until frothy.
  2. Combine flour, salt and remaining sugar in large bowl.
  3. Mix butter, egg and yeast mixture into the flour and mix well.
  4. Turn dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. The dough should be slightly sticky but if it’s too sticky, add a little more flour.
  5. Wash and dry the bowl, then grease with a little butter. Place dough in the bowl, cover with a tea towel and sit in a warm spot for 1½ hours, or until doubled in size.
  6. In a small saucepan melt together the butter, brown sugar and cream, then stir until smooth. Drizzle sauce into the base of a 32cm x 22cm baking dish (or use a large cake tin). Roll dough out into a rectangle approximately 34cm by 30cm.
  7. With widest side of the dough facing you, sprinkle with the chopped chocolate.
  8. Roll dough tightly into a pinwheel. Cut into 8 slices approximately 3-4cm wide.
  9. Place pinwheels with the cut side facing up in the dish. Cover and set aside in a warm spot for 20-30 minutes.
  10. Preheat the oven to 180°C.
  11. Bake for 30-40 minutes until crisp on top and cooked through. Remove from oven, allow to rest for 5 minutes and then invert onto a serving plate. Spoon excess caramel from dish over the buns.
  12. Serve warm or at room temperature.
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