Our Favourite Easter Recipe: Chocolate-Cheesecake Twists

We love hot cross buns but in our world, there’s always room for more baked goods at Easter time. These cinnamon-spiced twists combine two of our great loves – cheesecake and chocolate – and make the perfect nest for one of our Belgian chocolate mini eggs to nestle inside. Double down on the chocolate and drizzle with extra melted chocolate if you like (we do!) for an extra indulgent easter recipe. The next step? Devour while still warm and come back for more.

Looking for the perfect homewares and table arrangement to compliment this tasty Easter recipe? We’ve got you covered, with Jessica Ngyuen’s guide to Easter entertaining.

Prep time 30 mins, cook 20 mins (plus proving time)

Makes 12


3 2/3 cups (550g) plain flour
¼ cup (55g) brown sugar
1/3 cup (40g) cornflour
2 tsp ground cinnamon
1 sachet (7g) dried yeast
1 cup (250ml) luke-warm milk
90g melted butter, cooled
1 egg, plus 1 extra egg, lightly beaten, for eggwash
160g David Jones Milk Chocolate, finely chopped
160g David Jones Dark Chocolate, finely chopped
12 David Jones Belgian Milk Chocolate mini eggs
David Jones Speckled eggs, optional, to serve

Cheesecake filling
250g cream cheese, at room temperature
2 tbs brown sugar
1 tsp vanilla bean paste

Cinnamon glaze
½ cup (110g) caster sugar
1 tsp ground cinnamon
1/3 cup (80ml) water


1 Mix flour, sugar, cornflour, yeast, cinnamon and a 1 tsp salt in an electric mixer fitted with a dough hook on low speed to combine. Add warm milk, butter and egg and knead on medium speed for 4-5 minutes until smooth and elastic. Transfer to a lightly oiled or buttered bowl, cover and stand in a warm place for 1½-2 hours until doubled in size.

2 Meanwhile, for cheesecake filling, beat ingredients in a bowl to combine and set aside. Combine the milk chocolate in a separate bowl and set aside.

3 Preheat oven to 200C. Turn dough out onto a lightly floured surface, knock down, then roll out to a 35cm square. Spread evenly with cheesecake filling, then scatter chocolate mixture over the top. Fold the top third of the dough down, then the bottom third up to cover. Roll into a 20cm x 36cm rectangle, then cut into 3cm-wide, 20cm-long strips.

4 Working with a strip at a time, hold each end and gently stretch and twist until the whole length is twisted. Coil into a tight bun, tucking the ends underneath and place on prepared trays, leaving about 5cm between each for buns to spread. Cover loosely with plastic wrap and stand for 30-40 minutes until puffed and increased in size by about half (25-30 minutes).

5 Brush buns lightly with eggwash, then press a David Jones Milk Chocolate mini egg gently into the centre of each. Bake, swapping trays partway through cooking for 15-20 minutes until dark golden brown.

6 Meanwhile, for the cinnamon glaze, stir ingredients in a small saucepan over medium-high heat until sugar dissolves, bring to a simmer, then cool briefly to thicken a little. Brush over warm buns and serve scattered with David Jones Speckled Eggs.