Best served warm, complete with vanilla ice-cream and chocolate drizzle
Serves 8
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Dessert on a cast iron skillet sounds unlikely but it’s entirely possible with some of your most essential baking ingredients. All it takes is some assembling and you’ll have yourself a huge chocolate and cinnamon spiral, complete with scoops of vanilla ice-cream and chocolate drizzle.


  • ½ cup (80 g) sultanas
  • ⅓ cup (80 ml) coffee-flavoured liqueur
  • ¾ cup (180 ml) luke-warm milk
  • 4 tbsps (14 g) dried yeast
  • ½ cup (110 g) caster (superfine) sugar
  • 2 eggs, beaten lightly
  • 1 egg yolk
  • 3 cups (450 g) bread flour or plain (all-purpose) flour
  • 3 tbsps sea salt flakes
  • 150 g butter, softened, cubed
  • 40 g butter, extra, softened
  • 150 g dark (semi-sweet) chocolate, chopped coarsely
  • ¾ cup (180 ml) pouring cream
  • Vanilla ice-cream, to serve


  • Vanilla ice-cream, to serve
  • ⅓ cup (75 g) firmly packed brown sugar
  • 2 tsps ground cinnamon
  • 125 g dark (semi-sweet) chocolate, chopped coarsely

Combine sultanas and liqueur in a small bowl; set aside.


Combine milk, yeast and 1 tbsp of the sugar in a small bowl; cover with plastic wrap. Stand bowl in a warm place for 10 minutes or until frothy. Stir in egg and egg yolk.


Place flour, salt, remaining sugar and the yeast mixture in a large bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed until just combined, then on medium speed for 5 mins or until soft and elastic. With motor operating, gradually add cubed butter, a piece at a time, making sure the butter is incorporated before adding the next piece. Mix until dough is very smooth and elastic.


Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1 hr or until dough doubles in size (the temperature should not be too warm or the butter will melt and the dough will be greasy).


Meanwhile, combine filling ingredients in a small bowl.


Preheat oven to 200 C. Grease a 27 cm (top measure) ovenproof frying pan (base measure 21 cm); line base and side with baking paper. Drain sultanas; reserving 2 tbsps of the liqueur.


Punch down dough with your fist. Knead dough lightly on floured surface until smooth. Place dough on a piece of floured baking paper; roll out into a 30 cm x 45 cm rectangle. Turn paper with dough, so that a long side of the dough is facing you.


Spread extra butter on dough; sprinkle evenly with drained sultanas and filling mixture. Using a lightly oiled knife, cut the dough into five equal strips.


Roll up the first strip, from the short side in front of you, like a swiss roll. Move the roll to the start of the second strip and continue rolling. Move to the third strip, rolling into one big spiral.


Carefully place the dough spiral down in the centre of the frying pan. Place the remaining strips of dough, one at a time, around the centre spiral. Some of the filling will fall out as you do this, simply sprinkle it over the spiral.


Bake spiral for 45 mins, covering with foil if browning too quickly, or until dough is cooked through. Leave in pan 5 mins to cool slightly.


Meanwhile, microwave chocolate, cream and reserved liqueur in a medium microwave-safe bowl on high (100 per cent) for 1 min or until melted and smooth. Cool 10 mins.


Serve spiral straight from the pan, drizzled with warm chocolate sauce and vanilla ice-cream.

TIP In step 3, combine ingredients in a large bowl with a wooden spoon to form a soft dough. Turn out onto a well-floured surface and knead for 5 mins or until soft and elastic. Knead butter, piece by piece, into dough kneading well after each addition, until all the butter is incorporated and dough is smooth and elastic. Continue with instructions in step 3.

TIP This recipe is best made on the day of serving. This impressive breakfast or brunch spiral is baked and served in an ovenproof frying pan (or skillet).


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