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.