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Peppermint Crisp Swirl Bun

These Peppermint Crisp Swirl Buns are a playful twist on the beloved fridge tart, filled with caramel, chocolate, and crunchy peppermint. They’re soft, sweet, and proudly South African — the perfect bake to share this Heritage Month or whenever you’re craving a nostalgic treat.
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Ingredients
  

Dough:

  • 1 bag store-bought bread dough about 500 g

Filling:

  • 3 tbsp butter softened
  • 2 tbsp cocoa powder
  • 3 tbsp sugar
  • ½ bar Peppermint Crisp chocolate chopped
  • ½ packet Tennis biscuits or Marie biscuits, crushed

Topping:

  • ½ tin caramel treat
  • 2 –3 tbsp fresh cream to loosen
  • Extra chopped Peppermint Crisp + crushed biscuits for garnish

Instructions
 

  • Preheat oven to 180°C and lightly grease a baking dish.
  • Roll out dough into a rectangle, about 1 cm thick.
  • Mix butter, cocoa, and sugar into a paste. Spread evenly over the dough.
  • Sprinkle chopped Peppermint Crisp and crushed biscuits over the top.
  • Roll up tightly from the long edge and cut into 3–4 cm rounds.
  • Arrange cut-side up in the dish, leaving some space to rise.
  • Bake for 25–30 minutes, until golden and cooked through.
  • For the topping: whisk caramel and cream until smooth. Spread over slightly cooled buns
  • Finish with extra chocolate and crushed biscuits sprinkled on top.