Two-Tone Chocolate Croissant Buns: Quick Pull-Apart Pastry Tips, FAQ & printable recipe

Tips for success

For the best spiral effect, make sure the two doughs are the same thickness when stacked. Roll them out evenly and trim the edges to create neat rectangles. When folding, use a bench scraper to lift the dough if it sticks.

The more folds you do, the more layers you'll get, but don't overdo it—three or four folds are enough. If the dough becomes too soft, chill it for 10 minutes between folds.

To achieve a mirror shine, brush the buns with sugar syrup immediately after they come out of the oven. The heat will help the syrup soak in and create a glossy finish.

You can also brush with melted butter for a softer crust. For an extra touch, sprinkle with coarse sugar before baking for a crunchy top. Serve the buns warm; they're best within a few hours of baking.

Variations

• Hazelnut Swirl: Add a layer of chocolate-hazelnut spread between the plain and chocolate doughs before rolling. This adds a rich, nutty flavor and extra gooeyness. Fold gently to distribute the spread without breaking the layers.
• Orange Zest: Mix 1 tablespoon of orange zest into the plain dough along with the flour. The citrus aroma pairs beautifully with the chocolate. You can also add a teaspoon of orange extract for a stronger flavor.
• Almond Crunch: Sprinkle sliced almonds over the dough before rolling. They'll toast during baking and add a pleasant crunch. For extra flavor, brush the baked buns with a little almond extract mixed into the sugar syrup.
• Cinnamon Sugar: Instead of cocoa, mix 2 teaspoons of cinnamon into the second portion of dough. After baking, brush with butter and sprinkle with cinnamon sugar for a snickerdoodle-inspired twist.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-7 minutes.

Freezer

Freeze the baked buns in a single layer on a baking sheet, then transfer to a freezer bag. Thaw at room temperature and reheat in a 300°F oven for 5-7 minutes.

Reheat

To reheat, place the buns in a 300°F (150°C) oven for 5–7 minutes until warm and slightly crisp. Avoid microwaving, as it will make them soggy.

Store leftover buns in an airtight container at room temperature for up to 2 days. They will lose some of their crispness but remain soft. To refresh, warm them in a 300°F (150°C) oven for 5–7 minutes. The sugar syrup helps keep them moist, so they don't dry out quickly.

The dough can be prepared up to the shaping step and refrigerated overnight. After shaping the buns, cover the baking sheet with plastic wrap and refrigerate. The next morning, let them come to room temperature and proof for 30–45 minutes before baking.

You can also freeze the shaped, unbaked buns on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Serving ideas

Serve the buns warm, pulled apart so everyone can see the spiral. They're delightful on their own, but a drizzle of extra melted chocolate or a dusting of powdered sugar would be lovely.

Pair them with coffee, tea, or a glass of cold milk. For brunch, arrange them on a platter with fresh fruit and yogurt.

These buns are also wonderful with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. If you have any left, toast them and spread with butter—the spiral pattern becomes even more pronounced when toasted. They're a versatile pastry that can be enjoyed any time of day.

Frequently asked questions

Recipe card

Two-Tone Chocolate Croissant Buns: Quick Pull-Apart Pastry

Prep 25 minCook 22 minRest 1 hTotal 1 h 47 minServes 12

Ingredients

• 1 cup warm milk
• 1 cup warm water
• 1/2 cup vegetable oil
• 2 1/4 tsp active dry yeast (one packet)
• 3 tbsp granulated sugar
• 4 cups all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 3 tbsp Dutch cocoa powder
• 2 tbsp milk
• 3 tbsp unsalted butter, melted
• 1/4 cup simple sugar syrup (for brushing)

Instructions

1. In a large bowl, whisk together the warm milk, warm water, oil, yeast, and sugar. Let sit for 5 minutes until frothy. Add the flour and salt, and stir until a soft dough forms. Turn out onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 45 minutes, or until doubled in size.
2. Punch down the risen dough. Remove one-third of the dough and place it in a separate bowl. Add the Dutch cocoa powder and the 2 tablespoons of milk to this portion, and knead until the cocoa is fully incorporated and the dough is a deep chocolate color. Keep the remaining two-thirds plain.
3. On a lightly floured surface, roll out the plain dough into a large rectangle about 1/4-inch thick. Roll out the chocolate dough to a similar rectangle. Place the chocolate dough on top of the plain dough, then gently roll them together into a single sheet. Fold the stacked dough in half, then roll out again to a rectangle. Repeat folding and rolling 3–4 times to create a marbled spiral effect.
4. Using a pizza cutter or sharp knife, slice the layered dough into long, slender triangles, about 4 inches wide at the base. Starting from the wide end, roll each triangle up toward the point, forming a crescent shape. Place the shaped buns on a parchment-lined baking sheet, leaving space between each. Cover and let proof for 20–30 minutes, until puffy and doubled in size.
5. Preheat the oven to 360°F (182°C). Brush the proofed buns with the melted butter. Bake for 22 minutes, until the buns are golden brown and puffed, and the internal temperature of the thickest part reaches 190°F (88°C) if checked with a thermometer.
6. Remove the buns from the oven and immediately brush them with the simple sugar syrup. This gives them a beautiful mirror shine. Let the buns cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm, pulling the buns apart to reveal the zebra spiral.

Contains: gluten, milk

Estimated nutrition per serving

Calories

310

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.