Add the tangzhong and all the ingredients listed under 'dough' into the bread machine and set it in dough cycle. Let it rise for an hour.
In the meantime, mix the cream cheese, powdered sugar, and cocoa powder to a silky smooth texture. Set in refrigerator.
Once the dough is ready, knead, punch, roll, and divide into nine portions.
Roll each dough smooth and then roll flat into 5-in diameter circle. Scoop about a tablespoon of the filling. gather the ends of the dough together from one direction, sealing it to shape into a ball. Roll and place it on a lined baking sheet.
repeat with rest of the dough. Cover and set aside for 30 minutes. In the meantime, preheat the oven to 375 degrees.
While the bun is baking, mix the ingredients for the drizzle. Transfer to apiping bag and snip at the end to pipe.
A Day in the Life on the Farm says
Oh my goodness. I would love to have one of these with my coffee right now.
Sneha's Recipe says
Those are so yummy and chocolaty!
Radha says
They are amazing eith coffee! Thanks, Wendy!
Radha says
They are amazing eith coffee! Thanks, Wendy!
Radha says
They are amazing eith coffee! Thanks, Wendy!
Radha says
Yes! Thanks, Sneha!
Radha says
Yes! Thanks, Sneha!
Radha says
Yes! Thanks, Sneha!
Miz Helen says
Your Espresso Chocolate Cream Buns will be delicious! Your post is featured on Full Plate Thursday, 572 this week. Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen
Miz Helen says
Your Espresso Chocolate Cream Buns will be delicious! Your post is featured on Full Plate Thursday, 572 this week. Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen
Miz Helen says
Your Espresso Chocolate Cream Buns will be delicious! Your post is featured on Full Plate Thursday, 572 this week. Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen