Kakaós Csiga: Soft Cocoa-Swirl Yeasted Rolls

Why You’ll Love This Recipe

• Soft, pillowy spirals with a rich cocoa-sugar swirl that melts into fudgy ribbons.
• Glossy vanilla syrup keeps the rolls tender for days and adds bakery-style shine.
• Reliable dough that’s easy to handle, with clear timing and temperature cues.
• Great make-ahead options: overnight rise or freezer-friendly for fresh-baked rolls anytime.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: All-purpose flour, granulated sugar, unsweetened cocoa powder, instant yeast, fine sea salt, vanilla extract

Full Ingredients

For the Dough

• 450 g all-purpose flour (about 3 2/3 cups)
• 60 g granulated sugar (1/4 cup + 1 tbsp)
• 5 g fine sea salt (1 tsp)
• 7 g instant yeast (2 1/4 tsp)
• 240 ml whole milk, warmed to 40–43°C (105–110°F)
• 1 large egg
• 60 g unsalted butter, softened (4 tbsp)

For the Cocoa Filling

• 60 g unsalted butter, melted (4 tbsp)
• 180 g granulated sugar (about 3/4 cup + 2 tbsp)
• 50 g unsweetened cocoa powder (about 1/2 cup), natural or Dutch-process
• 1/8 tsp fine sea salt
• 30–45 ml whole milk (2–3 tbsp), for drizzling

For the Glossy Vanilla Syrup

• 80 g granulated sugar (about 1/3 cup + 1 tbsp)
• 80 ml water (about 1/3 cup)
• 1 tsp vanilla extract

Optional

• Egg wash for extra sheen: 1 egg beaten with 1 tbsp milk
• Parchment paper for pan; a little butter for greasing edges

Step-by-Step Instructions

Step 1: Mix and knead a soft enriched dough

In a large bowl, whisk together the flour, sugar, salt, and instant yeast. Add the warm milk and egg. Mix with a spoon until a rough dough forms, then knead by hand or with a dough hook on medium-low. After 3 minutes of kneading, add the softened butter in small pieces. Continue kneading until the dough is smooth, elastic, and slightly tacky but not sticky, about 8–10 minutes total. If needed, dust in 1–2 tsp flour to reduce stickiness.

Step 2: First rise

Shape the dough into a ball, place in a lightly greased bowl, and cover. Let rise at warm room temperature until doubled in size, 60–75 minutes. Ideal dough temperature is 26–28°C (78–82°F).

Step 3: Make the filling and prep the pan

In a small bowl, combine the sugar, cocoa powder, and salt until evenly mixed and lump-free. Melt the butter and let it cool slightly. Line a 23×33 cm (9×13 in) baking pan with parchment, leaving overhang for easy lifting, and lightly butter the sides.

Step 4: Roll out, fill, and roll up

Turn the risen dough onto a lightly floured surface. Roll into a 40×30 cm (16×12 in) rectangle with the long side facing you. Brush the entire surface with melted butter, leaving a 1 cm (1/2 in) border on the far long edge. Sprinkle the cocoa-sugar evenly to the edges, then drizzle 2–3 tbsp milk over the surface to lightly moisten the mixture (this helps create a fudgy swirl and prevents dry pockets).

Starting from the long edge nearest you, roll the dough up tightly into a log. Pinch the seam to seal and place seam-side down. Trim the ends if uneven.

Step 5: Slice and proof

Use unflavored dental floss or a sharp knife to cut 12 even pieces, about 3 cm (1 1/4 in) thick. Arrange the spirals cut-side up in the prepared pan with slight space between each roll (they will expand). Cover and let proof until puffy and nearly touching, 30–45 minutes. Meanwhile, preheat the oven to 190°C (375°F).

Step 6: Bake

If using, gently brush the tops with egg wash. Bake on the center rack until the rolls are golden brown and the centers register about 93°C (200°F), 18–22 minutes. Rotate the pan once for even browning if your oven has hot spots.

Step 7: Brush with glossy vanilla syrup and cool

While the rolls bake, make the syrup: combine sugar and water in a small saucepan; bring to a simmer over medium heat and cook for 2 minutes, stirring to dissolve. Remove from heat and stir in vanilla.

As soon as the rolls emerge from the oven, brush generously with the hot syrup until the tops are glossy and lightly saturated (you may not need all of it). Cool in the pan for 10 minutes, then lift out with the parchment and serve warm. The syrup keeps the rolls tender and shiny.

Pro Tips

• Weigh ingredients for best consistency, especially flour and cocoa.
• Warm environment speeds rising. If your kitchen is cool, place the covered dough in an off oven with the light on.
• Use dental floss to slice clean, round spirals without squashing the log.
• Don’t skip the milk drizzle over the filling—it turns the cocoa-sugar into fudgy ribbons.
• Brush syrup on while the rolls are hot so it soaks in and creates a professional, glossy finish.

Variations

• Extra-fudgy filling: Mix the cocoa-sugar with 45 g (3 tbsp) melted butter and 2 tbsp milk to make a spreadable paste before applying.
• Orange-cocoa: Add 1 tbsp finely grated orange zest to the dough and 1/2 tsp to the syrup for a citrusy twist.
• Nutty swirl: Sprinkle 60 g (1/2 cup) finely chopped toasted hazelnuts or walnuts over the cocoa layer before rolling.

Storage & Make-Ahead

Store cooled rolls airtight at room temperature for up to 2 days. Rewarm 10–15 seconds in the microwave or 5–7 minutes at 160°C/325°F. For longer storage, freeze baked rolls (well-wrapped) up to 2 months; thaw at room temp and refresh in a 160°C/325°F oven for 8–10 minutes.

Make ahead (overnight): After slicing and panning, cover tightly and refrigerate up to 16 hours. Bring to room temperature and proof until puffy, 45–60 minutes, then bake. You can also freeze the sliced, unbaked rolls on a tray until firm, bag them, and bake from frozen, adding 10–12 minutes to the bake time after a brief thaw and proof.

Nutrition (per serving)

Approximate per roll: 330 calories; 11 g fat; 50 g carbohydrates; 6 g protein; 24 g sugars; 2 g fiber; 220 mg sodium.