Recipe

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

  • 3 hrs cooking
  • Serves 8
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Ingredients

Chocolate and caramel sticky pinwheels
  • 200 millilitre milk
  • 3 teaspoon instant yeast granules
  • 1/4 cup sugar
  • 3 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 egg, lightly whisked
  • 50 gram butter, softened
Caramel sauce
  • 100 gram butter
  • 1 cup brown sugar
  • 1/2 cup cream
  • 100 gram dark chocolate, roughly chopped

Method

  • 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.

Notes

  • These are best eaten fresh on the day they’re made. - PER SERVE: Energy: 584kcal, 2071kj Protein: 8.6g Fat: 26.5g Saturated fat: 16.2g Cholesterol: 85.7mg Carbohydrate: 79.7g Fibre: 2.2g Sodium: 292mg