Freshly baked Chocolate Chip Buns bring a light, fluffy texture, with chocolate chips folded through the dough for a soft, satisfying bake perfect for brunch or snacks.
My kids love chocolate. I think most kids do, wouldn’t you agree? There were some chocolate chips in my pantry that I wanted to use up, and I decided to make these Chocolate Chip Buns. They’re perfect for breakfast, and even better for kids to take to school.
I’m always looking for ideas to fill their lunchboxes with options that are healthier than store-bought snacks. These buns are somewhat low in fat and sugar, definitely lower than snacks you’d buy outside.
They loved the buns and have already requested another batch! Try this recipe and let me know what you think in the comment section. Enjoy!
Why We Love These Baked Buns with Chocolate Chips
- Gives a break from repetitive snack options when you’re running out of ideas.
- Fits easily into lunchboxes without making a mess or falling apart halfway through the day.
- Can be made ahead and still taste good the next day without much change in texture.
Key Ingredients for Chocolate Chip Buns
Chocolate Chips
Chocolate chips melt slightly while baking and create small pockets of sweetness. You can use mini chocolate chips if you want a more even spread, while dark chocolate tastes richer, and milk chocolate gives a softer, sweeter finish.
Milk
Gives the dough a softer texture and a light, creamy taste. Full-fat milk makes the buns extra soft, while low-fat gives a slightly lighter crumb.
Butter
Butter adds a gentle richness and helps the buns feel softer when you bite into them. You won’t taste it strongly, but you’ll notice the difference in texture.
Honey
Gives a light glaze on top with a mild sweetness. The surface ends up slightly sticky with a soft golden colour.
Find the complete list with measurements in the recipe card below.
How to Make Chocolate Chip Buns
Step 1: Mix the yeast with 1 teaspoon of sugar and lukewarm milk. Set aside to activate.
Step 2: Once frothy, transfer the mixture to the bowl of a stand mixer fitted with a hook attachment. Add the flour, egg, butter, and remaining sugar.
Step 3: Knead for about 15 minutes, until the dough is smooth and very elastic.
Step 4: Let the dough rest for 5 minutes. Add the chocolate chips and knead briefly by hand until evenly incorporated.
Step 5: Shape the dough into a ball and let it rise for 1 hour, or until doubled in size.
Step 6: Divide the dough into 15 buns of about 40–50 g – 1 ½ oz. each. Place them on an oven tray lined with baking paper and let them rise for another hour.
Step 7: Brush the buns with warm honey and bake in a preheated oven at 180°C – 350°F for 20 minutes, or until golden brown.
Frequently Asked Questions
Yes, fresh yeast works well. Use about 15 g – 0.5 oz fresh yeast in place of 7 g – 0.25 oz dry yeast and dissolve it in the milk the same way.
Make sure the dough is properly kneaded before adding the chocolate chips. A well-developed dough holds them more evenly during baking.
You can add ingredients like chopped nuts, white chocolate chips, or dried fruit. Keep the total amount close to the chocolate chips. This helps the dough rise properly and keeps the shape stable.
No, it’s not needed for this recipe. The dough already has egg and milk, which help with colour during baking. The honey brushed on top gives a softer finish and light shine, without creating a firm crust like an egg wash would.
Extra Help from the Kitchen
Add Chocolate Chips Gradually – Mix them in by hand in small portions instead of all at once to avoid uneven distribution or tearing the dough.
Use Room Temperature Ingredients – Let the egg and butter sit out before mixing. They blend more smoothly into the dough and won’t slow down yeast activity.
Avoid Overloading the Dough – Too many chocolate chips can weigh the dough down and affect how well it rises. Stick close to the measured amount.
Check Dough After First Rise – Gently press the dough with your finger. A slight indentation that slowly springs back means it’s ready for shaping.
Rotate the Tray While Baking – Turn the tray halfway through baking in ovens with hot spots. This helps the buns colour evenly.
Variations and Twists
Little Debbie Style Chocolate Chip Buns – Shape the dough into smaller buns and brush with a light honey glaze after baking for a softer, snack-style finish. Use milk chocolate chips for a sweeter taste.
Short Chocolate Chip Buns – Divide the dough into smaller portions to create mini buns. Reduce baking time slightly and check earlier to keep the centres soft.
Gluten-Free Chocolate Chip Buns – Replace the flour with a gluten-free blend suitable for yeast dough. Handle the dough gently and expect a softer, more delicate texture.
Chocolate Chip Brioche Buns – Increase the butter and eggs in the dough to create a richer, softer crumb with a more buttery taste. The texture becomes more tender and slightly more indulgent.
Pull-Apart Chocolate Chip Buns – Place the shaped dough balls close together in a tray and bake into a soft pull-apart batch with tender sides.
Storage and Shelf Life
Store the buns in an airtight container at room temperature for up to 2 days to keep them soft. For longer storage, freeze them in a sealed bag or container for up to 1 month.
Thaw at room temperature, then warm briefly in the oven or microwave to bring back the softness before serving. Refrigeration can make the buns firm more quickly, though it may help in very warm or humid conditions.
Sweet and Savoury Bakes to Make at Home
- Cookie Cutter Sourdough Rolls
- Papaya Banana Bread
- Dairy-Free Chocolate Muffins
- Pumpkin Bread
- Ciavattoni Romani
Chocolate Chip Buns Recipe
Equipment
Ingredients
- 400 g – 3 ¹/₅ cups – 14 oz all-purpose flour
- 1 large egg
- 100 g – ½ cup granulated sugar
- 50 g – ¼ cup butter
- 7 g – 2 tsp active dry yeast
- 250 ml – 1 cup milk – lukewarm
- 1 tsp granulated sugar
- ¾ cup chocolate chips – dark or milk chocolate chips
- honey – for brushing
Instructions
- Mix the yeast with 1 teaspoon of sugar and lukewarm milk. Set aside to activate.
- Once frothy, transfer the mixture to the bowl of a stand mixer fitted with a hook attachment. Add the flour, egg, butter, and remaining sugar.
- Knead for about 15 minutes, until the dough is smooth and very elastic.
- Let the dough rest for 5 minutes. Add the chocolate chips and knead briefly by hand until evenly incorporated.
- Shape the dough into a ball and let it rise for 1 hour, or until doubled in size.
- Divide the dough into 15 buns of about 40–50 g – 1 ½ oz. each. Place them on an oven tray lined with baking paper and let them rise for another hour.
- Brush the buns with warm honey and bake in a preheated oven at 180°C – 350°F for 20 minutes, or until golden brown.
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Came out perfectly, I love it