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Vanilla Cream and Chocolate Morning Buns

These soft morning buns are filled with a delicious vanilla cream and chocolate chips to create a sweet and bitter balance, ideal for a morning breakfast. 
Prep Time1 hour
Cook Time20 minutes
Resting time1 hour 30 minutes
Total Time2 hours 50 minutes
Course: Breakfast, Dessert, Snack
Cuisine: European
Keyword: buns, chocolate, vanilla
Servings: 12 buns


For the dough:

  • 370 g bread flour
  • 75 g butter room temperature
  • 1 medium egg + 1 egg (for egg wash)
  • 5 g salt 1 tsp
  • 13 g fresh yeast or 7g active dry yeast
  • 25 g caster sugar
  • 150 ml full fat milk lukewarm

For the Filling

  • 50 g dark chocolate chips

For the Vanilla Pastry Cream

  • 280 ml full fat milk
  • 15 g cornstarch
  • 25 g sugar
  • 2 egg yolks
  • 1 tsp vanilla bean paste or seeds from one vanilla pod
  • Pinch of salt


For the Vanilla Pastry Cream

  • In a small saucepan with the heat turned off, combine together all the pastry cream ingredients. Cook your cream filling on medium heat, stirring continuously until it thickens. It is important to not move away from the cream while cooking as once it thickens you have to remove it from the stove immediately or it will burn. Place the cream into a clean bowl and cover with plastic wrap, making sure that the plastic wrap is touching the cream. Leave it to cool down in the fridge for at least an hour.

For the Dough

  • If using active dry yeast, in a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy. If using fresh yeast, crumble the yeast in the flour before starting mixing the dough. 
  • To a mixer with a dough hook add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes. Until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, after about 15 minutes of kneading.
  • Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.


  • Line a baking tray with parchment paper. Set aside.
  • On a floured work surface roll the dough into a rectangle, roughly 40 x 30cm.
  • Spread the pastry cream over the dough and cover it on top with the chocolate chips. 
  • Fold the dough lengthways, by closing the bottom half of the dough first, and then fold the other half on top. Cut widthways into 12 strips about 3 cm each. 
  • Twist each strip a couple of times and roll on itself and tuck the sides underneath. Don’t worry if it is messy, that is how it should be. Place each bun on the prepared baking tray, leaving some space between each one. Cover the baking sheet loosely and let sit for about 30 minutes. In the meantime, preheat the oven to 200°C.
  • Brush the buns with the egg wash and bake them for about 20 minutes, until golden. 
  • Before transferring the buns to a cooling rack, let rest for about 5 minutes on the baking tray.
  • Store rolls in an airtight container. These morning buns can be enjoyed at room temperature or slightly warmed up before serving.