Decadent Chocolate Cinnamon Rolls
Delicious Dairy-Free Dessert Option
Prep time 15 minutes | Total Time 2 hours
These dairy free and eggless cinnamon rolls will bring comfort and decadence to any occasion!
Take it from me, anyone can learn how to make cinnamon rolls! I learned this recipe from my wonderful friend Gina who is a baker extraordinaire, but it is simple enough for even beginning bakers to follow. Made with simple pantry staples, this vegan recipe transforms traditional chocolate cinnamon rolls into a plant-based treat that everyone can enjoy.
The rich, chocolate filling with cinnamon and brown sugar enveloped in soft, fluffy dough offers a melt-in-your-mouth sensation, making it an irresistible option for your breakfast or dessert table.
Ingredients
For the Dough
3 1/2 cups of bread flour plus about 1/2 cup extra for kneading
1/2 cup of unsweetened cocoa powder
2 1/2 teaspoons of instant yeast
1 teaspoon of salt
1 1/2 cup plant based milk - unsweetened & unflavored- I like oat milk or soy milk for this recipe
1/2 cup of white sugar
1/4 cup of neutral oil - I use sunflower
For the Filling
1/3 to 1/2 cup of plant based butter - softened - I like Miyoko’s plant butter for this recipe
1/3 cup of brown sugar
1/3 cup of white sugar
cinnamon- about 1-2 tablespoons
1/2 - 3/4 cup of vegan mini chocolate chips
For the Glaze
1 cup of powdered sugar
3 tablespoons of unsweetened cocoa powder
1 tablespoon of melted vegan butter or coconut oil
2 teaspoons instant espresso
2 tablespoons of dairy free milk
1/2 teaspoon of vanilla
pinch of salt
Instructions
Warm up 1 and 1/2 cups of plant based milk until it is just warm to the touch (in a microwave or on the stove) be careful to not overheat it. Add your yeast to the milk and stir the yeast in then let it sit until the yeast becomes active/bubbly.
To make your dough, in a large mixing bowl mix the following dry ingredients from the “for the dough” section above, flour, 1/2 cup of cocoa powder, 1/2 cup of white sugar, and 1 teaspoon salt with a whisk.
Add the 1/4 cup of neutral flavored oil to the yeast/plant-based milk mixture. (The yeast should be bubbly at this point). Whisk that together well.
Add the yeast/oil mixture to the dry ingredients and mix it very well with a spatula. You can also do this part in a Kitchenaid mixer with the dough attachment.
Turn the dough out on to a floured counter and knead the dough for about 6-8 minutes until you have a smooth ball of dough. NOTE- it is a good idea to watch my YouTube tutorial for this part if you are not someone who bakes regularly. You can also use a Kitchenaid for this step.
Add the ball of dough to a lightly oiled medium sized mixing bowl.
Cover your bowl with plastic wrap or a kitchen towel and put it in the oven to rise without the oven on. You can also keep it in a warm place in your kitchen instead. My friend taught me a trick to turn the oven light on when the dough is rising because it gives just enough heat to help it rise. You want the dough to double in size, it should take anywhere from 1-2 hours depending on the temperature of your house.
Once the dough has doubled in size bring it out of the oven and turn it onto a well floured surface.
Roll the dough out into a rectangle - about 11x14.
Spread the plant based butter across the entire surface of the dough - I like to use an offset spatula to do this.
To make the filling: Mix together 1/3 cup of brown sugar and 1/3 cup of white sugar and sprinkle it all over the dough, you can avoid the edge furthest from you as that will be the outermost edge of the cinnamon roll and avoiding it will make it easier to pinch the end of the dough together.
Sprinkle the cinnamon all over the top of the dough, sprinkle it liberally.
Sprinkle the chocolate chips over the dough.
Use the back of a spoon or your fingers to press the sugar mixture and chips into the dough.
Starting at the long end closest to you roll the dough into a log.
You now want to cut the dough into 12 rolls, the easiest way to do that is to cut it in 1/2 then cut each piece in 1/2 again. You will now have 4 equal sized pieces that you can cut into 3 pieces each, resulting in 12 evenly cut rolls.
Place your rolls into a lightly greased 9x13 baking pan. Try to not let the rolls touch as they will “grow” a bit during the second rise.
Cover the baking dish with a kitchen towel or plastic wrap and let your cinnamon rolls rise again for about 20-30 minutes, I like to let them rise in the oven with the oven off but the oven light on.
Pull the rolls out of the oven and preheat your oven to 350 degrees
Bake the cinnamon rolls for about 25-30 minutes.
While they are baking you will mix up the glaze. Start by putting 2 tablespoons of plant-based milk into a small mixing bowl.
Add in 1 tablespoon of melted plant based butter.
Add 1/4 teaspoon of vanilla extract to the milk/butter mixture and mix well.
Add in 2 teaspoons of instant espresso.
Add in 3 tablespoons of unsweetened cocoa powder and mix well with a fork or mini spatula.
Slowly add in the powdered sugar stirring constantly as you add. You can add in a bit more plant based milk if you need to but you shouldn’t have to. It should be pourable but not too thin!
When the cinnamon rolls are finished baking let them cool for 10 - 15 minutes then drizzle the glaze on top!
Enjoy this as an incredibly decadent vegan dessert or delicious vegan breakfast!
Notes and Adjustments:
This is a long recipe that takes some time but it is absolutely worth it! I would suggest watching my YouTube video for this recipe if you do not regularly bake. My friend Gina taught me how to make these and she has lots of tips and tricks in the video.
Order an offset spatula here: https://amzn.to/3YtUH0q
My favorite vegan mini chocolate chips: https://amzn.to/3Ua6PRB
Take your baking to the next level with this Kitchenaid mixer: https://amzn.to/3Yeulho
Links: When available I use affiliate links and may earn a commission- this does not add a cost to you as the consumer but it does support my small vegan business. As an Amazon Associate, I earn from qualifying purchases.
