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Mini Toblerone Cinnamon Buns

Soo Kim
Photography by
Tracy Cox
Got an unfinished Toblerone chocolate bar? This low-cal recipe using pizza dough saves you time and offers a satisfying chewiness. The buns will keep in an airtight container for up to 2 days.


  • 1 pkg  (680 g)  pizza dough, at room temperature
  • 1/2 cup  (125 mL)  finely chopped Toblerone
  • 1-1/4 tsp  (6 mL)  cinnamon
  • 1-1/2 tbsp  (22 mL)  light  butter spread, melted
  • 1/4 cup  (60 mL)  packed brown sugar


1. On lightly floured surface, gently stretch dough into 12-inch/30 cm square. In small bowl, combine Toblerone and cinnamon. Brush dough with 1/2 of the butter spread and sprinkle with 1/2 of the sugar. Sprinkle with Toblerone mixture, leaving 1/2-inch/1 cm border along top edge.

2. Tightly roll up dough, pinching edge to seal. With seam side down, cut into 12 equal slices. Arrange cut side down in generously buttered 9-inch/23 cm square baking pan. Brush tops with remaining butter spread and sprinkle with remaining sugar.

3. Cover with tea towel and let rise in warm place until doubled in size, about 30 minutes.

4. Bake in centre of 400°F/200°C oven until golden brown, 20 to 23 minutes. Let stand in pan for 2 minutes; turn out onto foil-lined rack.

5. Optional: Ice buns while hot. Stir together 1/2 cup/125 mL icing sugar, 1 tbsp/15 mL milk and 1 tsp/5 mL maple syrup. With back of spoon, drizzle over hot rolls.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.


Fresh Juice: Winter 2013