We've taken the last steps and can report that by the end of the month our packaging will be totally plastic free!

Coffee Tidal Salt Chocolate Cheesecake Cinnamon Buns

Sometimes it's worth being sinful. These buddies are a great way to wow house guests during the holidays or just to treat yourself when you are feeling a bit naughty.  I have cut this recipe quantity in half but it still makes A LOT - depending on how thick you cut the rolls, you will have about 2 13x9 pans - HAVE NO FEAR!!  You can freeze these after cut up and before baking.  Then you can pull them out, thaw and bake whenever you need a little pick-me-up


For Dough

  • 2 eggs
  • 3/4 cup sugar
  • 1 Tablespoon Tidal Salt's Coffee Salts 
  • 1 Tablespoon melted butter
  • 4 cups warm milk
  • 2 Tablespoons yeast
  • 8 cups flour
For Filling
  • 12 oz cream cheese
  • 1 cups melted chocolate chips
  • 1/2 cup sugar
  • 1 egg

For Icing

  • 1/2 cup milk
  • 3 cups powdered sugar
  • Tidal Salt's Coffee Salts for finishing

To make the dough, dissolve yeast in the warm milk for a few minutes. Mix in remaining ingredients.  Cover and allow dough to rise until double in size in a warm place. Beat dough done once it is doubled and allow it to rise again. 

While dough rises, whip together all of the filling ingredients until smooth. 

Divide dough into 2 balls and roll into a rectangle of about a half inch thickness. Spread each rectangle with half of the cheesecake mixture. Roll up and cut in 1-1.5 inch thick rolls. Place edge to edge in your greased baking pan and allow to rise for another 10 minutes. 

Bake at 350 degrees F for about 30 minutes until golden on top and cooked through. 

Allow to cool for about 10-15 minutes before glazing. Pour glaze over each bun and top with a hearty pinch of coffee salt.