Thursday, 31 March 2011

Toblerone-filled Honey and Almond Sweet Rolls

Coarsely chop one Toblerone bar - and try not to eat too much of it - you'll want it on for the rolls.

I've been going through a fun little cookbook called My Best Friend Named Chocolate. It's inspired me to use chocolate more freely in other areas as well. And not just baking chocolate or cocoa - but Toblerone as well. The other day I whipped up a batch of these:

Check out those melted pieces of Toblerone bursting out... now comes the good part... the glaze!

 I used my simple BASIC ROLL MIX. Filled the dough with a slightly spicy yet sweet honey spread. Then I divided the chopped Toblerone evenly over and rolled it up, sliced... and baked 'em. Next came a second helping of more yummy goodness: 

One wicked sweet roll exploding with goodness!

A shiny sweet glaze and toasted almond pieces make this one awesome taste experience. I'm sure to enjoy them again and again.

For 12 rolls use BASIC ROLL MIX or other hot roll mix for your basic dough. So, I do this:
  • Combine in a mixing bowl 1 1/2 teaspoons active dry yeast, 3/4 cup warm water - let sit to become foamy. Then add 1 egg, beaten and 1/4 cup melted margarine or vegetable oil. Mix in 3 cups BASIC ROLL MIX and extra flour if needed to make a soft, not too sticky elastic ball of dough. Put into a bowl buttered with oil and turn to coat. Place someplace warm like the oven on it's lowest setting for at least an hour to rise, covered with plastic wrap.
  • Then prepare filling. Stir together in a small bowl 2 Tablespoons Dutch cocoa powder, 2 heaping teaspoons ground cinnamon, 1/2 heaping teaspoon ground cayenne pepper, 2 tablespoons melted butter or margarine and 1/2 cup agave syrup or honey (I like honey).
  • After dough has doubled in size, punch down and let rest 10 minutes. Then roll out on floured surface to good size rectangle shape - about 1 centimeter thick. Spread with filling and coarsely chopped Toblerone. Roll up and slice into 12 equal pieces and place on prepared baking sheets to rise again (about 30 minutes in oven on the lowest setting).
  • Prepare frosting and toast almonds, if using. For frosting combine in a mixer 1/4 cup butter or margarine at room temperature, 1/8 teaspoon salt, 1/2 teaspoon vanilla extract, 1/8 teaspoon almond extract and 1/2 cup sifted powdered sugar. Mix well, continue mixing and adding in powdered sugar up to 2 cups total and 2 tablespoons water or milk to thin as desired. Keep beating up to 10 minutes. This makes the frosting nice and fluffy. Great for topping your rolls if you like your frosting piled high - then wait till they cool a little while before you do that otherwise the frosting turns to glaze as it melts all over the place on hot rolls (but I like it this way, too).
  • After rolls have doubled a second time, bake in oven at 175-C degrees for 15 minutes or so. Keep an eye on them so they don't burn. All ovens are different so really - keep your eye on them. If it needs to go longer - go ahead but I noticed if I tap the top of the bun or lift it a little with the spatula you can see if it's cooked well enough on top and underneath.
  • Top with frosting/glaze and toasted almonds. They are very sweet so I suggest serving them with a nice tall and cold glass of milk :)


  1. Did I get to try these or were they already gone by the time I got home? ;-)

  2. you didn't like them... you said they were too dry.

  3. Hi
    My name is Dan and I work for a PR company called GolinHarris in the UK. I was wondering if you had an email address I could contact you on, as we saw your post and thought it would be perfect for a project we are working on with a client!

    (Twitter: @dan_noctor)


Thanks for posting a comment - Greetings from Melissa - the Sweet Roll blogger :)