These easy chocolate buns are made with croissant dough and literally take no time at all. Perfect for a festive breakfast!

chocolate buns

Easy chocolate buns

We had such big plans, Esmee and I, to create the most beautiful chocolate brioche buns you had ever seen. Es had made the dough the night before, I had gone for the shopping of all other ingredients and we were all set to make it a perfect baking session. However…. somewhere along the line things went horribly wrong.

Well maybe not horribly… Nobody died or anything but our soft and beautiful chocolate brioche buns came out more like a biscuit than the thing we had wanted it to be. Most likely due to the fact that we forgot to let it rise again after folding it and than the oven was on too high a temperature. Probably…

Chocolate brioche buns
The original failed buns

Chocolate buns with croissant dough

While driving back home I figured I could do much better than that. We had also been working with ready made croissant dough (the kind you buy in a tin) and in the car I came up with the idea to make chocolate buns out of it. In the shape of the original thing we went for.

So I drove straight to the supermarket, bought myself a tin of croissant dough and a jar of chocolate paste and homeward.

The perfect chocolate buns!

And hurray! This time they came out looking totally perfect. And more importantly, they tasted totally perfect too. Victory! And more importantly; these take only a few minutes to make and look so good that they are the ideal breakfast for festive mornings. Think about using it for Easter, Christmas or your (or someone elses) birthday.

Chocolate buns

Rolling the chocolate buns

For these chocolate buns to work the most important part is the rolling. I kind of rushed it here, but they still came out looking pretty perfect so don’t sweat too much if you’re shapes are not 100% perfect. They will still look delicious once out of the oven.

You open the can of croissant dough and take out the roll. Usually the dough is pre-perforated for making croissants but you need two of the croissant shapes to make these chocolate buns. One roll is enough for making 3 buns. You leave two of the croissant shapes together so you get a rectangular shape. Press the pre-perforated lines together so the chocolate doesn’t drip out.

Spread with chocolate or Nutella

Once you have your rectangular shapes you spread each one with either chocolate paste or Nutella. Keep the edges of the dough free for about a centimeter to make it easier to roll. Once spread with chocolate you start rolling them into a sausage shape. Roll from the long side so you get a long roll.

Now using a sharp knife cut the sausage shape in two lengthwise. Leaving the cut side facing upwards twist the two strands together. Kind of like a braid but with two instead of three. Roll the result of that into a round shape and press the edges together. As you can see below, mine didn’t look all that perfect but they still came out great.

chocolate buns

Place the chocolate buns on a baking sheet and place in the preheated oven to bake for about 20-25 minutes.

Add optional icing

I love spreading icing on just about anything so if you’re like me you might want to add a bit of icing too. It does create an extra layer of crispiness and it simply looks great too.

I love making these for Easter breakfast but they are great for any kind of celebration too. Looking for a savory version? Try these cruffins with tomatoes and pesto.

chocolate buns

Chocolate buns from croissant dough

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GangBread, Breakfast

Delicious and super easy to make are these chocolate buns or chocolate croissant or whatever you want to call them!
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 20 minutes
Total time 30 minutes

6 buns


  • 2 cans croissant dough the small ones
  • 1 jar chocolate paste or Nutella
  • 3 tbsp icing sugar
  • 1 lime juice only


  • Preheat the oven to 180˚C (350˚F)
  • Open the cans with dough and tear along the lines. Be careful though, you do not take them all apart but leave two of the diagonals stuck together making a rectangular shape. Each piece is made up of two regular croissants. Make sure you pinch the lines a bit so they are closed.
  • Dust a smooth surface with a bit of flour and place your rectangular piece of dough on it. Using a rolling pin make it a bit thinner. Spread with chocolate or nutella if that is more your thing. Make a roll in the length. You will now have a long thin tube.
  • Using a very sharp knife cut along the length of the roll and cut it in two. You will see all the chocolate layers. Twist this into a braid and roll the braid into a round shape. Press the ends together and place on a baking tray. Repeat this for all 6 buns.
  • Place into the preheated oven and bake until golden and cooked through in about 20 minutes.
  • Make the icing by mixing the lime juice with the icing sugar. Drizzle this over the (cooled!) chocolate buns and serve right away.

Nutrition Information per portion

Calories: 552kcal | Carbohydrates: 66g | Protein: 5g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 612mg | Potassium: 215mg | Fiber: 3g | Sugar: 39g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 3mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist