These Vegan Chocolate Cinnamon Rolls are a rich chocolatey twist on the classic, with a gooey chocolate filling and sticky glaze. A labour of love but totally worth it – these are a delicious make-ahead option that is sure to impress.
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Why You’ll Love This Recipe
- Vegan and Soy-Free: Ideal for those with dietary restrictions or preferences, ensuring everyone can enjoy them.
- Rich Flavor Profile: Combines cocoa, cinnamon, and chocolate for a deep, satisfying taste that appeals to chocolate lovers.
- Simple Preparation: With straightforward steps and a manageable prep time, these rolls are accessible for both novice and experienced bakers.
- Versatile Enjoyment: Perfect for breakfast or dessert, offering a sweet treat that can be enjoyed any time of day.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- All-purpose flour
- Cocoa powder
- Coarse salt
- Instant yeast
- Brown sugar
- Vegetable oil
- Oat milk
- Coconut oil
- Cinnamon
- Dark brown sugar
- Mini chocolate chips or chocolate bar
- Powdered sugar
Instructions
Step One: Mix flour, cocoa powder, salt, yeast, and sugar in a bowl.
Step Two: Add warm oat milk and oil to the dry ingredients, stirring to combine.
Step Three: Knead the dough on a floured surface until elastic and smooth.
Step Four: Place the dough in an oiled bowl, cover, and let it rise until doubled.
Step Five: Combine sugar and cinnamon in a bowl. Melt the coconut oil and chop the chocolate.
Step Six: Roll out the dough into a rectangle, brush with coconut oil, and sprinkle with cinnamon sugar and chocolate.
Step Seven: Roll up the dough tightly, slice into rolls, and place them in a baking dish.
Step Eight: Cover the rolls and let them rise again until doubled.
Step Nine: Bake the rolls until firm and golden brown
Step Ten: Prepare the glaze, pour over cooled rolls, and enjoy.
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days (keep in mind they will dry out a little). To reheat, warm them in a preheated oven at 350°F for about 5-10 minutes or microwave them for 20-30 seconds. For best results, enjoy them fresh the same day.
Expert Tips
Ensure the dough is not over-floured during kneading to keep it light and fluffy. Let the rolls rise in a warm place to achieve maximum rise.
FAQ
Yes, you can prepare the rolls up to the second rise the night before. Cover the pan tightly and refrigerate overnight. In the morning, let them come to room temperature before baking.
Yes, you can freeze the unbaked rolls after the second rise. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake them directly from the freezer, adding a few extra minutes to the baking time.
Yes, almond milk or soy milk can be used as a substitute for oat milk.
You can use melted vegan butter or margarine as a substitute for coconut oil in the filling.
More Recipes
This Chocolate Cinnamon Rolls recipe is perfect for cozy mornings or special brunches. It is rich, easy to make, and sure to satisfy any sweet tooth. If you enjoy this recipe, I would be super grateful if you could leave a star rating and review – it really helps the algorithm send my recipes to more people! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to stories – I am so proud to see you make my recipes! @glowdiaries___
Chocolate Cinnamon Rolls
Ingredients
Dough:
- 2 ¾ cup all-purpose flour (330g)
- 4 tbsp cocoa powder (20g)
- 1/2 tsp coarse salt (3g )
- 2 ¼ tsp instant yeast (7g)
- 1 tbsp brown sugar (14g)
- 6 tbsp vegetable oil (90ml)
- 1 cup oat milk (240ml)
Filling:
- 2 tbsp coconut oil (30ml )
- 2 tsp cinnamon (4g)
- ½ cup packed dark brown sugar (102g)
- ½ cup mini chocolate chips (75g)
Chocolate glaze:
- 3 tbsp coconut oil (45ml )
- 3 tbsp cocoa powder (15g )
- 3 tbsp oat milk (45ml)
- ½ cup + 2 tbsp powdered sugar (73g )
Instructions
Prepare the dough:
- In a large bowl, combine the flour, cocoa powder, sugar, salt, and instant yeast. Stir until everything is evenly distributed.
- Make a well in the center and add the warm oat milk and oil. Stir until all the dry ingredients are incorporated.
- Knead for 7-10 minutes on a lightly floured surface until the dough is elastic, smoother, and stretches more than it tears. The dough will be very sticky, but try not to add much more flour – no more than ¼ cup/30g.
- Place the ball in an oiled bowl and cover with plastic wrap or a damp towel. Place in a warm place and allow to rise until just over doubled in size, about 1 hour.**
Prepare the filling:
- In a small bowl, combine the sugar and cinnamon. Stir until evenly distributed. Melt the coconut oil and chop the chocolate.
Assemble the rolls:
- Turn out the risen dough onto a lightly floured surface. Roll or stretch into a rectangle about 14” x 20”/35cm x 50cm.
- Brush 2 tbsp/30ml of melted coconut oil onto surface. Sprinkle cinnamon sugar into an even layer over the surface, getting all the way to the edges.
- Scatter the chopped chocolate over the surface.
- Starting on the long side, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
- Cut dough into 12 even segments with a very sharp knife. Place them in the prepared baking dish so that they are evenly spaced.
- Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).
- During the last rise, preheat the oven to 350°F.
- Once risen, remove the plastic and bake for 22-27 minutes until the center is firm and springs back to the touch.
- Remove from the oven and cool for 15 to 20 minutes.
While rolls are cooling, make the sauce:
- In a saucepan over medium low heat, combine the coconut oil, oat milk, and cocoa powder. Stir until smooth and steaming.
- Add the powdered sugar and stir until smooth. Bring to a simmer, stirring constantly and cook for 2 minutes.
- Remove from heat and allow to cool slightly before pouring on rolls.
- Once glazed, rolls are best consumed the same day.
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