Chocolate and Cinnamon Swirl Ring


Created by
  • Chef Chocolate Academy™ - Artisans & Chefs


ingredients preparation
  • 30g
    caster sugar
  • 0.5piece(s)
    Orange peel

Mix the sugar and orange peel together.

  • 120g
  • 45g
    Be Better™ (Vegetable butter substitute)*

Melt the butter and oat milk.

Add the sugar and orange to the melted butter mix.

  • 7g
    dried instant yeast
  • 300g
    white flour
  • 2g
    sea salt

Add the flour, yeast and sea salt and mix well. Knead the dough until smooth, then place into a container, cover with plastic and leave to rise in a warm place until doubled in size (1-2 hours).


ingredients preparation
  • 50g
    Be Better™ (Vegetable butter substitute)*
  • 60g
    brown sugar
  • 10g
    ground cinnamon
  • 65g
  • 75g

Melt the dark chocolate

Mix the butter with the brown sugar and cinnamon until soft

Add the melted chocolate and mix well

When the dough has risen, roll it out into a rectangle

Spread the filling over the entire sheet of dough

Sprinkle evenly with the chocolate chunks

Roll up the dough lengthways

Cut down the centre of the roll leaving only one end together

Twist the two strands of dough over each other with the layers facing up

Join the two ends together to form a circle

Place onto a silpat mat on a baking tray

Leave to rest in a warm place for 1 hour

Bake for 20 minutes at 180c or until golden brown

Glaze as soon as the swirl comes out of the oven


ingredients preparation
  • 20g
    Be Better™ (Vegetable butter substitute)*
  • 20g
    brown sugar
  • 20g
    maple syrup
  • 20g

Place all ingredients in a saucepan and warm. Do not boil. Heat until the sugars are dissolved and then remove from the heat. Reserve until the swirl is cooked and then glaze straight away by painting the glaze over the top of the swirl

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