Chocolate Almond Sweet Buns

Guys, I need you to promise me something.  The next time anyone makes you sweet buns, cinnamon rolls, morning buns, or the like, I want you to realize that standing there giving a little smile and saying “thank you” is NOT EVEN enough!  I want you to take that person in your arms, hug them, kiss them, stroke their hair, and profess your love for them as many times as it takes until they fully understand that you understand, ok?  There’s a very good reason I’m asking you to do this….

….SWEET ROLLS ARE SO HARD TO MAKE…they make me want to SWEAR!

Yet they are so good, and sweet, and comforting.  They are so unassuming, sitting there all spiraled up, all drizzled with intoxicating glaze.  We can’t wait to devour them, yet we think, “oh it’s just a sweet roll, no big deal.  I’ve seen that a hundred times”.

WELL LET ME TELL YA…this morning I tried three different conventional sweet bun recipes, only to FAIL miserably.  All three of them required me to bloom yeast that refused to bloom despite me using three different jars in case one was bad, heating my milk to exactly 110 degrees, adding a pinch of sugar for the yeast to munch on, and talking to it like they advise you do with houseplants…NOTHING worked.  All of these recipes took more than three hours to make and I couldn’t get past the first step.  Now I know that I’m no baker, but for the love, I am a cook and I should be able to make a sweet bun for my sweet family.  After all these attempts failed and I had gotten so flustered I spilled a five pound bag of flour on the floor, I sat down once and for all to crack this sweet bun code…

AND OF COURSE I DID, because otherwise, I would be hiding in shame right now, refusing to come out of my bedroom.   Yes, I would be pouting!  I kid of course, here at Have Yourself a Time, we share our successes as well as our failures, that’s what makes us authentic and a blog you want to read.  And like in most not so good experiences, I learned.  I learned that if someone makes you sweet buns, they spent a good portion of their day on you and they really like you a lot.

So now that I’ve terrified you and given you PTSD to the point you will never even attempt to make a sweet bun, please don’t give up on me now.   This recipe utilizes quick rising yeast and does NOT require you to bloom it first.  It also does not require you to let the dough rise sixteen separate times while you stand on your head and sing Kum By Yah.

Because really, who in the Sam Hill has time for that?

Just look at these sweet buns!


For the chocolate almond filling in these, I used jarred chocolate almond spread.  I used Hershey’s brand, but you can also use Nutella.  The hazelnut flavor will just add a slightly different, but still great taste.  The glaze drizzled over the buns is pumped up with a little almond extract.

I wanted to get some photographs of the boys enjoying the buns.  I was going for wintery-looking pictures so I made them dress up in snow hats and scarves and go out in the front yard where I had good foliage to use as a background.  They were more than slightly irritated with me as you might guess, but once they tasted the buns, all was good again in the world.


Mason would not let me post a picture with his face in it, so that makes me sad, but at least I got his cute hand in fingerless gloves.


As we sit here at the end of the night, there is not one sweet bun left in the pan, so I’d say they were a success! They heat up well in the microwave and do great things for a cup of coffee or hot chocolate.


Chocolate Almond Sweet Buns


  • 1 Cup whole milk
  • 1/2 stick butter, melted
  • 2 1/4 tsp quick rising yeast
  • 2 1/2 Cups flour, plus more for dusting
  • 1/4 Cup sugar
  • 1 egg
  • 1/2 tsp salt
  • 1 13 ounce jar chocolate almond spread
  • butter flavored cooking spray
  • 1 Cup powdered sugar
  • 3 Tablespoons half and half
  • 1/4 tsp almond extract


  1. In the bowl of a stand mixer, combine the melted butter, milk, yeast, 2 1/2 cups of the flour, sugar, the egg, and the salt. Mix until the dough pulls away from the edges of the bowl. Knead for an additional 3-4 minutes.
  2. Dust a work surface with flour and roll the dough out to a 14 X 16 inch rectangle.
  3. Use a butter knife to cover the surface of the dough in chocolate spread, leaving a 1/2 inch boarder around the edges.
  4. From the short end, roll the dough into a log. Cut the log in half and then, using a sharp serrated knife, cut each half of the log into six equal pieces.
  5. Spray a 9 X 13 inch cake pan with cooking spray. Place the buns, cut side up into the pan. Cover with a clean dish towel and let rise for one hour or until doubled in size.
  6. Heat the oven to 350 degrees and bake buns for 20 to 24 minutes until slightly golden.
  7. Combine the powdered sugar, half and half, and almond extract and whisk until smooth. Use a spoon to drizzle the glaze over the buns.



  1. You are so good. I love to come home from work and have such yummy treats.

  2. Way to not give up! They look great! Makes me want to go make a batch of cinnamon rolls. Wish I could try the almond, that sounds really tasty!

    • Thank you Sara. When I was writing this, I was thinking of your orange rolls that are so good. I know that everyone loves them, but I don’t think they can truly appreciate what a work of art they are until they try to make a batch of their own. Next time I have them, I will appreciate them even more!

  3. Dawn Miller says:

    Love the pictures of the boys. I laughed because it was a warm day. Sad that Mason is being a teenager. I have a picture if him from Christmas last year with his face wrapped in his hoodie.

    • Aren’t they silly boys Dawn? Luckily, I got up before the sun came up because I was so terrified my buns wouldn’t work that I had them out there before it got too hot. They were still not pleased, but at least they weren’t sweating :)

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