These Cadbury Creme Egg Pull Apart Sweet Rolls are even better than they look in photos. They’re like monkey bread meets cinnamon-roll dough (without the cinnamon), formed into individual pull-apart rolls filled with the fondant from Cadbury Creme Eggs and topped with chopped chocolate and a simple glaze. Perfect for spring, they’re an indulgent, playful twist on classic sweet rolls.
A coworker once brought me a version of these and I couldn’t figure out how they were made. Later I found a similar concept—Nutella Rolls made with canned biscuit dough—and that gave me the idea to recreate the texture with a true sweet roll dough made from scratch. Instead of the biscuit dough, I used a soft enriched dough similar to cinnamon roll dough but with a milder flavor so the Cadbury filling could shine.
I’ve played with Cadbury Creme Eggs in other desserts—milkshakes, cupcakes, ice cream, and cookies—but using the fondant-like cream from the eggs as the filling felt fresh. The process is a little messy since you need to open the eggs and spread the cream, but it’s worth it for the rich, sweet pockets of filling you get in each bite.
The dough itself isn’t overly sweet; it’s essentially a neutral sweet-roll base that lets the Creme Egg filling take center stage. You cut the dough into small squares, add a smear of the egg’s cream and bits of the chocolate shell, roll, slice, and nestle the pieces into a muffin tin so each cup becomes a mini pull-apart bundle. After a final rise and a short bake, a light glaze finishes them off for extra sweetness and shine.
These rolls look unusual, but their novelty is part of the appeal. Each bite combines tender, pillowy dough with creamy fondant and chocolate shards, finished with a sweet glaze. They’re unique, seasonal, and memorable—something you likely won’t find everywhere.
Below is the recipe and instructions so you can make a dozen at home.
Cadbury Creme Egg Pull Apart Sweet Rolls
1 dozen
Soft sweet rolls filled with Cadbury Creme Egg fondant and chopped chocolate, finished with a simple glaze.
Ingredients
Sweet Rolls:
- 1/4 cup sugar
- 1 teaspoon salt
- 1 package yeast
- 2 tablespoons butter, melted
- 1/4 cup warm whole milk (105-115°F)
- 1/4 cup warm water (105-115°F)
- 1 egg
- 2 1/4 cups flour
- 10 Cadbury Creme Eggs
Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Few drops of vanilla
Instructions
For the dough:
- In a large bowl, whisk together the sugar, salt, and yeast. Beat in the melted butter, warm milk, and warm water, then beat in the egg. Gradually add the flour, mixing until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5–8 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm, draft-free place for about 1 hour, or until doubled.
- Prepare an ungreased muffin pan.
- On a lightly floured surface, roll the dough into a 12 x 15 inch rectangle. Cut into roughly 3-inch squares. Open a Cadbury Creme Egg and spread about half of the fondant cream onto one square, then add pieces of the chocolate shell. Tightly roll the dough, cut the roll in half, and place each half cut-side up into a muffin cup. Each cup should contain three rolled pieces; if you have extras, you can place four in a cup.
- Cover the pan and let the rolls rest for 30 minutes.
- Preheat the oven to 350°F. Bake the rolls for 20–22 minutes, or until golden brown on top. Allow to cool completely before glazing.
For the glaze:
- Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled rolls.
Notes
*A stand mixer fitted with a dough hook can be used for kneading. If the dough is sticky, add flour a tablespoon at a time until manageable.
Did you make this recipe?
Share your thoughts and photos or leave a comment to let others know how your rolls turned out.
Source: Dough recipe adapted from The Fleischmann Treasury of Yeast Baking (1962).