Pillowy soft, sugary sweet and slathered in sticky icing. It’s no wonder cinnamon buns have always enjoyed massive popularity around the world. Although its origins are widely contested, the use of cinnamon in baked treats can be traced back to ancient Egypt and Rome. Different countries even have their own versions of the cinnamon bun. For instance, the zimtschnecke (translated into cinnamon snails) from Austria and Germany, which are denser and less sweet.

This version comes from Canadian celebrity chef and TV host Chuck Hughes. Due to its double dose of chocolate and integration of banana bread, it’s extra decadent but just as crowd pleasing. Just take it from Hughes’ toughest critics (his kids) who approved every recipe from his cookbook, Chuck’s Home Cooking, including these chocolate banana bread swirl buns.

Cream cheese frosting is spread overtop a spread on top of chocolate banana swiirod

Chocolate Banana Swirls

Chuck Hughes

These double chocolate banana bread swirl buns are Chef Chuck Hughes' sweet and decadent take on classic cinnamon raisin swirls (also known as snails.)

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Ingredients

Filling

½ cup salted butter softened
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 cup semisweet dark chocolate finely chopped

Banana Bread

6 ripe bananas sliced into rounds
1½ cups whole milk warm
½ cup granulated sugar
4½ tsp instant yeast
2 eggs at room temperature
2 egg yolks at room temperature
½ cup salted butter melted
6 cups all-purpose flour
2 tsp kosher salt

Cream Cheese Icing

8 oz cream cheese, at room temperature
6 tbsp salted butter at room temperature
1 tsp pure vanilla extract
1½ cups icing sugar

Instructions

Filling

In a medium bowl using a hand-held electric mixer, or in a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar. Add the cocoa powder and chocolate. Mix well until combined and smooth.

Swirl Buns

In a large bowl, stir together the warm milk, granulated sugar, and yeast. Add the whole eggs, egg yolks, and melted butter and mix well. Sprinkle in the flour and salt and stir with a wooden spoon until a shaggy dough starts to form.
Transfer the dough to a lightly floured work surface. Using your hands, knead the dough for about 10 minutes, until smooth. Place the dough in a well-oiled large bowl, turning it to coat with oil. Cover the bowl with a kitchen towel and let the dough rest on the counter until doubled in size. About 1 to 1½ hours.

Buns

Butter a 13 × 9-inch baking dish. Once the dough has doubled in size, transfer it to a floured work surface and roll it out into a 21 × 14-inch rectangle. Orient the dough with a long side facing you. Spread the filling over the dough, leaving a ¼-inch exposed border at the top edge. Arrange the sliced bananas evenly over the filling, then tightly roll the dough up into a log, pinching the exposed border at the top to seal the log. With the log seam side down, use a sharp knife to cut it into 12 equalpepieces.
Place the buns cut side up in the prepared baking dish. Cover with a damp kitchen towel and let sit on the counter until almost doubled in size, 30 to 45 minutes. Meanwhile, preheat the oven to 350°F (180°C).
Remove the towel and bake the buns until golden brown around the edges, 25 to 30 minutes. Let the buns cool in the baking dish for 10 minutes.

Cream Cheese Icing

Meanwhile, make the cream cheese icing, if using: In a large bowl using and-held electric mixer, or in a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy. Add half the icing sugar and mix on low speed until combined. Add theremaining icing sugar and beat until smooth. Spread the cream cheese icing (if using) over the chocolate banana buns and serve. Store the buns in an airtight container on the counter for up to 2 days.

Keyword banana bread, Breakfast, brunch, chocolate, swirl buns