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Vegan Chocolate Cinnamon Rolls

Vegan Chocolate Cinnamon Rolls are like the cool cousin of the classic cinnamon roll we all know and love, but with a chocolatey twist that’s all kinds of awesome. 

Originating from Sweden, where they take their cinnamon roll game seriously (they even have a Cinnamon Roll Day!), this treat has traveled the world, making kitchens smell like heaven for centuries. By adding chocolate and making them vegan, we’re just stepping up the game!

These rolls are all about that fluffy texture, the kind that practically melts in your mouth, mixed with a sweet ground cinnamon and a generous dose of chocolate that’s seriously to die for. And guess what? They’re made with ingredients like coconut oilcocoa powder, and dairy-free milk, keeping everything 100% vegan.

And honestly, biting into a freshly baked Vegan Chocolate Cinnamon Roll, with that perfect blend of spices and melty chocolate, is a moment of pure bliss. I bet you’ve got most of the ingredients sitting in your pantry already. 

  • Perfect for any occasion! Be it a lazy weekend breakfast, a delightful brunch, or even as a decadent dessert.
  • These rolls are great with your morning coffee or evening tea, making each sip and bite a symphony of flavors.
  • The moment these begin to bake, your kitchen transforms with the delicious vegan aroma of chocolate and cinnamon.
  • Unlike traditional cinnamon rolls, these are filled with chocolate, elevating them to a whole new level of deliciousness.
  • Not only are these rolls an absolute treat to eat, but they’re also made with wholesome, vegan ingredients that are kinder to our planet.

Serves: 12 | Rest Time: 1 hour 45 minutes | Active Time: 30 minutes | Bake Time: 25-30 minutes | Total Time: 2 hours 40 minutes

Dough:

  • 2 ¾ cup/330g all-purpose flour
  • 4 tbsp/20g cocoa powder
  • 1/2 tsp/3g coarse salt
  • 2 ¼ tsp/7g instant yeast
  • 1 tbsp/14g brown sugar
  • 6 tbsp/90ml vegetable oil
  • 1 cup/240ml oat milk, warm (no more that 115°F/46 C)

Filling:

  • 2 tbsp/30ml coconut oil 
  • 2 tsp/4g ground cinnamon
  • ½ cup/102g packed dark brown sugar 
  • ½ cup/75g mini chocolate chips or finely chopped chocolate*

Chocolate glaze:

  • 3 tbsp/45ml coconut oil
  • 3 tbsp/15g cocoa powder
  • 3 tbsp/45ml oat milk
  • ½ cup + 2 tbsp/73g powdered sugar

Prepare the dough: 

1.In a large bowl, combine the flour, cocoa powder, sugar, salt, and instant yeast. Stir until everything is evenly distributed.

2. Make a well in the center and add the warm oat milk and oil. Stir until all the dry ingredients are incorporated.

3. 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.

4. 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:

1. In a small bowl, melt the coconut oil and chop the chocolate, then combine the sugar and cinnamon. Stir until evenly distributed.

Assemble the rolls:

1. Turn out the risen dough onto a lightly floured surface. Roll or stretch into a rectangle about 14” x 20”/35cm x 50cm.

2. 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.

3. Starting on the long side, roll the dough up gently but tightly. Turn the dough so the seam is underneath.

4. 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).

5. 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.

6. 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.

7. Add the powdered sugar and stir until smooth. Bring to a simmer, stirring constantly and cook for 2 minutes. 

8. Remove from heat and allow to cool slightly before pouring on rolls. Once glazed, rolls are best consumed the same day.

Notes:

  • *If using regular size chocolate chips, chop finely.
  • **Rising time will vary depending on how warm the ambient temperature is. Warmer dough (under 115°F/46 C or the yeast will be killed off) will rise faster.
  • To prepare the rolls ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before. Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the rolls from the fridge and allow them to come to room temperature before baking.

🍫 Almond milk or hazelnut milk – Try using almond milk or hazelnut milk for a nuttier flavor in both the dough and the chocolate glaze. 

🍫 Coconut sugar – Coconut sugar is a fantastic substitute for brown sugar in the filling, offering a caramel-like sweetness with a lower glycemic index.

🍫 Vegan butter – While the original recipe calls for coconut oil, vegan butter can be used in the dough, filling, and glaze for a richer, buttery flavor. 

🍫 Chocolate chunks or vegan Nutella – Don’t stop at just chocolate filling; go ahead and sprinkle some extra chocolate chunks or vegan Nutella for that double chocolate delight.

🍫 Vegan cream cheese and maple syrup – Prepare up a vegan cream cheese frosting with a hint of maple syrup for an indulgently smooth topping that complements the rich chocolatey layers perfectly.

🍫 Hazelnuts or walnuts – Adding finely chopped hazelnuts or walnuts into the filling or on top of the glaze can introduce a delightful crunch and nuttiness.

🍫 Nutmeg or allspice – Incorporate spices like nutmeg or allspice into your cinnamon sugar mixture for a seasonal twist that warms up the flavor profile, perfect for autumn or winter mornings.

🍫 Brewed coffee – Brewed coffee can be added to the dough or glaze for an intriguing mocha twist. The coffee flavor enhances the chocolate, making for a sophisticated taste.

🍫 Storage Hacks – Once baked, these cinnamon rolls can be kept in a sealed container to maintain their freshness. They’re best eaten within a day or two but can also be refrigerated and reheated for a later treat.

Vegan Chocolate Cinnamon Rolls are best eaten fresh, ideally within 24-48 hours of baking. Got leftovers? No worries! Storing these vegan chocolate cinnamon rolls is super easy, and they keep well, so you can enjoy their deliciousness for days. 

  1. Cool Completely: Before you think about storage, let your rolls cool down to room temperature. Placing them on a parchment paper-lined cooling rack will help avoid soggy bottoms, keeping that golden brown on top perfection intact.
  2. Airtight Storage: Once cooled, transfer the rolls into an airtight container or a greased bowl covered with cling film. This prevents them from drying out and maintains the fluffy texture and indulgent icing.
  3. Room Temperature: If you plan on devouring these delicious vegan chocolate cinnamon rolls within a day or two, keeping them at room temperature is fine. Place them in a cool, dry place away from direct sunlight, which could melt the chocolate spread and affect the pastry’s texture.
  4. Refrigerate for Longer Freshness: For longer storage, the fridge is your friend. Vegan chocolate cinnamon rolls can be kept refrigerated for up to 5 days. Just ensure they’re well-covered to prevent them from absorbing other flavors. When you’re ready to enjoy, a quick zap in the microwave or a warm oven can revive that just-baked warmth and flavor.
  5. Refresh the Icing: If you’ve stored the rolls without icing or if the icing has hardened, consider making a fresh batch of vegan cream cheese frosting or simple chocolate or vanilla glaze to drizzle over the top before serving. This will add back that moist, creamy texture that makes these rolls so special.

FREQUENTLY ASKED QUESTIONS

HOW CAN I ENSURE MY DOUGH RISES PROPERLY?

To activate the yeast and ensure your dough rises well, make sure your liquids are the right temperature—not too hot or too cold. Yeast thrives in a warm environment, so finding a somewhere warm spot in your kitchen can help. After rolling up the dough, place the dough in a greased bowl, cover it, and set it in a warm area. Avoid drafts and sudden temperature changes for the best rise.

CAN THESE CHOCOLATE ROLLS BE MADE WITHOUT YEAST?

Making vegan cinnamon rolls without yeast is challenging since yeast contributes to the rise and fluffy texture. However, for a yeast-free version, you might experiment with baking powder or baking soda mixed with an acid (like vinegar or lemon juice) as leavening agents. Keep in mind, the texture and taste will differ from traditional yeast-activated rolls.

IS THERE A WAY TO MAKE THE FILLING LESS SWEET?

Absolutely! If you prefer your chocolate rolls less sweet, reduce the amount of brown sugar in the filling. Alternatively, you can use a darker chocolate with a higher cocoa content to decrease sweetness and enhance the rich chocolate flavor. Adjusting the sweetness to your preference can make these rolls a delicious vegan treat that’s not overly sugary.

HOW DO I PREVENT THE BOTTOM OF THE ROLLS FROM BURNING?

To prevent the bottoms from burning, make sure to place the dough in the middle of the oven where heat circulates evenly. Using parchment paper at the bottom of your pan can also act as a barrier against direct heat. Additionally, if you notice the bottoms cooking faster than the rest, you can place another baking sheet underneath to further diffuse the heat.

CAN I ADD FRUIT TO THE FILLING?

Incorporating fruit into the filling can add a lovely tartness and texture contrast. Consider spreading a thin layer of raspberry jam or sprinkling dried cherries or raisins before adding the chocolate spread.

CAN I HALF THE RECIPE IF I DON’T WANT TO MAKE 12 ROLLS?

Yes, you can easily half the recipe if you want fewer rolls. Just divide all ingredients by two. Keep in mind that the cooking time might slightly decrease, so keep an eye on your rolls as they bake. This is perfect for smaller gatherings or when you’re craving homemade vegan goodness but don’t need a dozen vegan chocolate sweet rolls.

cookie monster cinnaholic

Vegan Chocolate Cinnamon Rolls

If you're on the hunt for the ultimate treat, you've gotta try these out. Seriously, these rolls are a dream come true for any vegan sweets lover!
5 from 2 votes
Print Rate
Prep Time: 1 hour 45 minutes
Cook Time: 30 minutes
proof time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 12 rolls
Calories: 319kcal
Author: SHU-CHUN

Ingredients

For the dough:

  • cup all-purpose flour
  • 4 tbsp cocoa powder
  • ½ tsp salt
  • tsp instant yeast
  • 1 tbsp brown sugar
  • 6 tbsp neutral oil
  • 1 cup oat milk warm (no more that 115°F/46 C)

For the filling:

For the chocolate glaze:

Instructions

Prepare the dough: 

  • 1.In a large bowl, combine the flour, cocoa powder, sugar, salt, and instant yeast. Stir until everything is evenly distributed.
  • 2. Make a well in the center and add the warm oat milk and oil. Stir until all the dry ingredients are incorporated.
  • 3. 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.
  • 4. 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:

  • 1. In a small bowl, melt the coconut oil and chop the chocolate, then combine the sugar and cinnamon. Stir until evenly distributed.

Assemble the rolls:

  • 1. Turn out the risen dough onto a lightly floured surface. Roll or stretch into a rectangle about 14” x 20”/35cm x 50cm.
  • 2. 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.
  • 3. Starting on the long side, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
  • 4. 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).
  • 5. 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.
  • 6. 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.
  • 7. Add the powdered sugar and stir until smooth. Bring to a simmer, stirring constantly and cook for 2 minutes. 
  • 8. Remove from heat and allow to cool slightly before pouring on rolls. Once glazed, rolls are best consumed the same day.

Notes

*If using regular size chocolate chips, chop finely.
**Rising time will vary depending on how warm the ambient temperature is. Warmer dough (under 115°F/46 C or the yeast will be killed off) will rise faster.
To prepare the rolls ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before. Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the rolls from the fridge and allow them to come to room temperature before baking.

Nutrition

Calories: 319kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 113mg | Potassium: 145mg | Fiber: 3g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 0.02mg | Calcium: 60mg | Iron: 2mg | Net Carbohydrates: 39g

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