Dark Chocolate Raspberry Sticky Buns

Dark chocolate raspberry sticky buns are perfect for the fall season. The calorie-loaded treat is filled with rich, dark flavors to satisfy your sweet tooth.

Dark Chocolate Raspberry Sticky Buns is a dessert that has a chocolate and raspberry taste. The recipe calls for the use of white chocolate, dark chocolate, raspberry jam, and raspberries.

These Dark Chocolate Raspberry Sticky Buns include dark chocolate chunks and luscious raspberries wrapped into the lightest, chewiest dough. I think they are the finest buns I’ve ever tasted!

I’m a big lover of hu-yooj sticky buns. In fact, sticky buns are my favorite baked treat, second only to brownies. It makes me drool simply thinking about tucking butter and sugar into a soft dough.

So I came up with this recipe for Dark Chocolate Raspberry Sticky Buns since it’s spring and I’m trying to utilize as many fruits as possible. And what about your friends? They may be the most delicious sticky buns I’ve ever cooked.

What could possibly go wrong when bread and chocolate are combined? Nothing. In reality, for a fraction of a second, everything is perfect in the world. 


Meanwhile, I’m becoming pretty pumped about my spring television schedule. First and foremost, Game of Thrones recently premiered, which makes me even more excited about Sundays. What are the fates of Khaleesi’s dragons? Cersei’s third inquiry to the witch was: And when will Greyworm and Missandei declare their love for one other?

Silicon Valley is already humorous in other places. This autumn, Alex and I watched the whole first season in one sitting. It’s a fantastic cast, and the script is really cleverly humorous. Louie has gotten off to a wonderful start, and I’m getting more and more into the show with each season, so I’m looking forward to this one.


Then there’s garbage television. I’m talking about The Kardashians, Orphan Black, Real Housewives of New York City (which is becoming crazier by the minute), and a new program called Married At First Sight that I just discovered. I’m still not sure what to think of MAFT, since the idea is so ludicrous that I’m certain these couples are doomed to fail. However, unlike many other reality programs, the folks are really genuine. So there’s this strange sensation of rooting for the folks while simultaneously wondering, “What the s**t is this?”


Do you have any recommendations for programs that I should watch? Please let me know what I’m missing!

Finally, let’s go back to these buns. I truly wish I were throwing a brunch party this weekend just so I could cook these again. They’re extremely delicious. So consider it as a hint that if you have the opportunity, you should make them this weekend. You will not be sorry.


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  • Sarah Fennel is the author of this piece.
  • Time to prepare: 2 hours and 20 minutes
  • 30 minutes to prepare
  • 2 hours and 50 minutes total
  • 9 huge buns (one batch)
  • Sarah Fennel is the author of this piece.
  • Time to prepare: 2 hours and 20 minutes
  • 30 minutes to prepare
  • 2 hours and 50 minutes total
  • 9 huge buns (one batch)



  • Sarah Fennel is the author of this piece.
  • Time to prepare: 2 hours and 20 minutes
  • 30 minutes to prepare
  • 2 hours and 50 minutes total
  • 9 huge buns (one batch)


To make the bread

  • 2/3 gallon of buttermilk
  • 1 tablespoon of sugar
  • 2 1/4 tablespoons active yeast (instant)
  • 2 teaspoons melted unsalted butter
  • 1 tblsp. rapeseed oil
  • 2 eggs
  • 2 3/4 cup flour (all-purpose)
  • 2 tablespoons extract de vanille
  • 1 teaspoon kosher salt

To make the filling

  • 3 tbsp unsalted butter (at room temperature)
  • 1 pound of sugar
  • 4 oz. chopped dark chocolate
  • 1 1/2 cup raspberries, fresh

To make the icing

  • a half-cup of powdered sugar
  • 2 tblsp heavy cream + 1 tblsp heavy cream


  1. Microwave the milk and sugar in a small bowl for 45 seconds, or until warm but not hot. Toss in the yeast and give it a good swirl. Allow for a 5-minute rest period. The yeast should froth, indicating that it is active. After that, add the melted butter, oil, eggs, vanilla essence, and salt to the mixture.
  2. Fill a standing mixer with the dough hook attachment. Reduce the mixer’s speed to low and gradually add the flour, 1 cup at a time. Allow 5 minutes for the dough to knead. The dough should be somewhat sticky but stiff enough to form a ball.
  3. Coat a large mixing bowl with oil and add the dough. Wrap the dough in plastic wrap and place it in a warm place to prove for 1 hour, or until it has doubled in size.
  4. Using parchment paper, line an 8′′x8′′ pan. Remove from the equation.
  5. Prepare a broad work surface with flour. Make a 10-inch-by-14-inch rectangle out of the dough. Spread the butter all over the dough, evenly covering it. On top, strew the sugar, dark chocolate chunks, and raspberries. Make sure everything is equally distributed to the edges.
  6. Roll the dough into a log and squeeze the ends together to keep it together. Cut the dough into 1 inch rolls/buns using a serrated knife. Fill the pan with 9 buns. You may bake your leftover buns in a large ramekin or muffin tray if you have any (you should have 2-3). They’re extras, after all!
  7. Allow the dough to rise again. Allow 45 minutes to rest in a warm location after covering the pan with a towel.
  8. Preheat the oven to 375 degrees Fahrenheit. Preheat the oven to 350°F and bake for 30 minutes, or until the top is golden brown. Because the surface of the loaf might be baked while the middle is still doughy, you’ll want a rich golden hue. Please use caution.
  9. Combine all icing ingredients while the buns are baking. It should have a thick consistency. Allow the buns to cool for 10 minutes after taking them out of the oven, then frost them in whatever design you desire! I put my frosting in a ziplock bag and used it as a piping bag by cutting a tip off one end.


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