Vegan Chocolate Cinnamon Rolls

The perfect treat for anyone who enjoys the taste of rich chocolate and warm, spiced dough is Vegan Chocolate Cinnamon Rolls. Picture light, fluffy dough rolls slathered with a rich filling of brown sugar, cinnamon, and cocoa, then covered with a chocolate glaze drizzle. Despite being entirely plant-based, these rolls taste and feel as good as—and are frequently better than traditional versions. These Vegan Chocolate Cinnamon Rolls are ideal because they are soft, gooey in the middle, and smell comforting.

NUMERICAL FACTS

• Cuisine: American-inspired bakery treat
• Diet: Vegan
• Course: Dessert, brunch, or breakfast
• Twenty-five minutes is the cooking time.
• Prep done in twenty-five minutes
• The entire time will be 1 hour and 50 minutes, with a cooling time
• Size/portion: 1 roll
• There are twelve rolls all over
• The cooking method is baking

TOOLS

• Measuring spoons
• Rolling pin
• Small saucepan
• Plastic wrap or a clean kitchen towel
• Measuring cups
• Silicone spatula or wooden spoon
• Dough scraper or sharp knife
• 9 by 13-inch baking dish
• A big mixing bowl

INGREDIENTS

DOUGH

• Sugar, three tbsps.
• 1/2 teaspoon of salt
• One cup of milk
• 3-4 cups of regular flour
• Instant yeast, two and one-fourth tsps.
• 1/4 cup of butter

FILLING

• Cinnamon powder, two tsps.
• 1/2 cup of chocolate chips
• Brown sugar, half a cup
• 1/4 cup of butter
• Cocoa powder, two tbsps.

GLAZE

• 1 tablespoon of cocoa powder
• Powdered sugar, half a cup
• 1/2 teaspoon of vanilla essence
• Milk, two to three tbsps.

INGREDIENT NOTES

CHOCOLATE CHIPS

• Go for a brand like Hu or Enjoy Life that produces mini-sized, milk-free chocolate chips. You may also go for the 70-80 percent of chopped dark chocolate.

BUTTER

• The use of milk-free butter provides the most authentic bakery-style flavor. Replace it with coconut oil if needed.

SUGAR GLAZE

• It sweetens the roll for the lovers of sweet, but you can skip it if you prefer the less sweet rolls. You can also replace that sugar glaze with melted vegan chocolate if you are a die-hard fan of chocolate.

MILK

• Any of the plant-based milks will work best. We are using almond milk in our recipe. You may go for oat milk, which provides the classic creaminess. Soy milk will boost the protein content, whereas using coconut milk will make your dish rich.

BROWN SUGAR

• It will give the classic sweetness to the cinnamon filling. Use coconut sugar if needed.

FLOUR

• If you want to achieve the fluffiest rolls, then have the general-purpose flour. Use the whole wheat flour instead for a healthier version, but it may give you a dense roll.

INSTRUCTIONS

1. Take the lukewarm almond milk in a big bowl.
2. Mix the sugar and yeast in it.
3. Cover and leave it for 5-10 minutes till the yeast gets active and starts to foam.
4. Then add salt and vegan butter and mix well.
5. Now, start adding the flour gradually.
6. Mix till the soft dough is formed.
7. Then, shift the dough to the floured surface.
8. Work the dough until it reaches an elastic consistency.
9. Now, lightly oil the bowl and place the kneaded dough in it.
10. Keep the bowl in a warm location and cover it with a towel.
11. Check between 1-2 hours whether the dough doubles in size or not.
12. In a bowl, mix cocoa powder, brown sugar, and cinnamon powder well.
13. Rotate the temperature dial to fix it at 175 °C after you plug in the empty oven.
14. When your dough doubles in size, punch it to get the extra air released.
15. Roll it on your working counter in a large rectangle.
16. Spread the vegan butter all over the dough evenly.
17. Then, sprinkle the powdered filling mixture to cover the butter evenly.
18. After that, sprinkle the chocolate chips.
19. Next, start rolling the dough tightly from the long side into a log.
20. To cut the twelve pieces neatly, use the floss or a sharp-edged knife.
21. Grab a baking dish that has been oiled already.
22. Arrange the rolls in it and cover with a kitchen towel.
23. They will rise again in thirty minutes.
24. Then, shift the baking dish with assembled cinnamon rolls to the oven.
25. As you watch the puffed-up rolls with beautiful golden crust, quit baking the rolls.
26. Keep the dish of baked rolls on the counter and quickly prepare the glaze.
27. Drizzle it over the warm rolls.
28. Your Vegan Chocolate Cinnamon Rolls are ready to serve warm.

TIPS

• These rolls can be stored in a ready-to-bake state and quickly baked when you need to serve.
• If the weather is chill, keep your dough inside the warmed but turned off oven to rise.
• If you want the gooey center, stop the oven early and cover the rolls with foil.
• You may use the crushed pecans or walnuts for a crunchy bite.

STORING DIRECTIONS FOR LEFTOVERS

FRIDGE

• Keep the baked rolls, upon cooling, without glaze, in a sealed jar. Refrigerate for around four days.

FREEZER

• Pack the baked and cooled rolls without glaze in the freezer-safe bag. Freeze them for approx. two months. Defrost them the night before you plan to serve or eat.

REHEATING

• Warm up the refrigerated or defrosted rolls using the oven till they are thoroughly warmed up. Then, drizzle the freshly made glaze.

FAQs

Will the non-refined sugar work for these rolls?

• Yes, you may use the coconut sugar for the filling and the powdered version of monk fruit sweetener to make the glaze.

Are these rolls meal-prep friendly?

• Yes, refrigerate these rolls in the ready-to-bake state the night before. Bake them fresh when you want to serve or eat the next day.

Will a stand mixer knead the dough more perfectly?

• Kneading by hand will do the perfect work. A stand mixer will only save you effort.

NUTRITIONAL FACTS/SERVING

Size/serve: One roll(one-twelfth of the yield)
The quantity of calories: ~240 kcal
Carbs(total): Thirty-nine grams
Fiber content: 3 g
Net carbs: Thirty-six grams
Fat content: 8 g
Sugar: Fifteen grams
Proteins: 4 g
Sodium: 190 milligrams