Vegan Cinnamon Rolls with Chocolate

Vegan Cinnamon Rolls are delicious treats, and if you have cravings, enjoy these homemade chocolate cinnamon rolls that are above and beyond. Chocolate sprinkled on the inside and drizzled on the outside.

We all know and love cinnamon rolls but if you’ve ever had a homemade cinnamon roll then you know what nirvana is.

You can see in the photo how light and fluffy the cinnamon rolls are and they are extra-large to boot.  There aren’t 16 in this pan but 9 nice large treats.

It isn’t hard to make vegan cinnamon rolls either.  All you have to do is change out the dairy for non-dairy and you’ve got it made. There’s nothing fancy here except for the addition of chocolate!

Speaking of chocolate, we are so lucky to have so many different brands of chocolate to choose from.

💭 Top tips

• I usually end up buying Enjoy Life Semi-sweet chocolate chips but you can choose any of your favorites. Use can use Chocolate bars too. All you have to do is quickly chop the bars into small chunks.
• All cinnamon rolls including any vegan cinnamon roll recipe could be called a casserole. Just bake them in a glass casserole.
• The tip for baking in a glass dish is to lower the temperature by 25° (325°) and bake up to 10 minutes longer.
• There are four steps in making homemade cinnamon rolls; mixing, resting. rolling. sprinkling. Two of those steps are effortless and the other two steps are easy and a baker’s pleasure.
• Yes, you can be a baker and quite simply.

🥘 Ingredients

• Dairy-free milk and some water are mixed in with the flour to make a dough.
• Dairy-free butter – greases the baking pan and is also used in the dough
• Active dry yeast – makes the dough rise nice and high.
• all-purpose flour – is the main dough ingredient.
• Baking powder – also acts as a leavening agent.
• Salt – just the right extra spice.
• maple syrup – is in a small amount but it is a nice addition to the dough.
• Coconut oil – is lightley rubbed on the dough to keep it from drying out as it rests and rises.
• Dairy-free chocolate chips – are sprinkled on the dough before rolling and also melted in a mix for drizzling over the top.
• Sugar and ground cinnamon – is that magical mix that is sprinkled all over the inside of the rolls.
• Vanilla extract – is a really nice addition to the chocolate for drizzling.

🔪 How to

Making Vegan Cinnamon Rolls Dough:

• Heat the water, milk, and 2 tablespoons of the butter in a microwave on high power for a few seconds, until warm (110°F).
• Add the yeast, stir, and set aside for about 10 minutes.
• In a bowl, stir together the flour, baking powder, and salt. Set aside.
• Stir the maple syrup into the yeast mixture. Pour into a large bowl.
• Beating by hand or using an electric mixer on medium speed, add 1 cup of the flour mixture to the yeast mixture. Continue, adding the flour mixture, 1 cup at a time.
• If working by hand, turn the dough out onto a floured surface and knead for about a minute. If using a mixer, switch to the dough hook and mix until the dough forms a ball. The dough will be a little sticky.

Resting time:

• Pat a little oil all over the ball of dough and place back in the bowl. Cover the bowl with a clean towel and place in a warm place to rise for 1 hour.
• Butter an 8-inch square baking pan.
• Mix the cinnamon and sugar together and set aside.

Making the rolls:

• Turn out the dough onto a lightly floured surface and roll out to a 10 x 16-inch rectangle.
• Melt the remaining 2 tablespoons of butter. Brush 1 tablespoon of the butter all over the surface.
• Sprinkle with the cinnamon-sugar mixture. Sprinkle with the chocolate chips.
• Starting at the short end, roll up the dough.
• Cut into nine slices 1½ to 2 inches wide.
• Place the vegan cinnamon rolls in three rows of three, seam side down, in the prepared pan. Brush with the remaining tablespoon of melted butter.
• Cover with a clean towel and set in a warm place to rise for 30 minutes. While the rolls rise, preheat the oven to 350°F.
• Uncover the pan and bake for 25 to 30 minutes. Let cool.

Making Chocolate Cinnamon Rolls Topping:

• Microwave the milk and chocolate chips together on medium power for 15 seconds.
• Stir and keep heating at 5-second increments until completely melted. Chocolate will burn in the microwave if you don’t watch it carefully.
• When melted, stir in the vanilla. Drizzle, back and forth, all over the top of the baked rolls. Now you have chocolate cinnamon rolls and they are ready to eat anytime.

🥯 Favorite breakfasts

• Crescent Roll Breakfast Rings are so simple to make with pre-made refrigerated crescent roll dough.
• Now for some nice fresh cereal with your favorite dairy-free milk – how about this Simple Homemade Granola with dates and pecans.
• Healthy Breakfast Bars are always handy when you’re running out the door.
• low Cooker Irish Oatmeal is warming, easy and healthy too.

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If you take a photo of your vegan carrot muffins I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

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📋 Recipe

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5 from 1 vote

Vegan Cinnamon Rolls with Chocolate

Vegan Cinnamon Rolls are delicious treats, and if you have chocolate cravings, enjoy these delectable homemade cinnamon rolls that are above and beyond.

Course Breakfast

Cuisine Brunch, Vegan

Prep Time 30 minutes

Cook Time 25 minutes

Rising Time 1 hour

Total Time 1 hour 55 minutes

Servings 9 Large Rolls

Calories 332kcal

Author Ginny McMeans

Ingredients

• 1/4 cup water
• 3/4 cup dairy-free milk
• 4 tablespoons dairy-free butter, divided, plus more for the pan
• 2 1/4 teaspoons active dry yeast
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 2/3 teaspoon salt
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil, for rolling dough
• 1/2 cup dairy-free chocolate chips
• 5 tablespoons sugar
• 2 teaspoons ground cinnamon

For the topping:

• 1/4 cup dairy-free milk
• 1/3 cup dairy-free chocolate chips
• 1 teaspoon vanilla extract

Instructions

• Heat the water, milk, and 2 tablespoons of the butter in a microwave on high power for a few seconds, until warm (110°F).
• Add the yeast, stir, and set aside for about 10 minutes.
• In a bowl, stir together the flour, baking powder, and salt. Set aside.
• Stir the maple syrup into the yeast mixture.
• Pour into a large bowl. Beating by hand or using an electric mixer on medium speed, add 1 cup of the flour mixture to the yeast mixture. Continue, adding the flour mixture, 1 cup at a time, until all the flour is incorporated.
• If working by hand, turn the dough out onto a floured surface and knead for about a minute. If using a mixer, switch to the dough hook and mix until the dough forms a ball. The dough will be a little sticky.
• Pat a little oil all over the ball of dough and place back in the bowl. Cover the bowl with a clean towel and place in a warm place to rise for 1 hour.
• Butter an 8-inch square baking pan.
• Mix the cinnamon and sugar together and set aside.
• Turn out the dough onto a lightly floured surface and roll out to a 10 x 16-inch rectangle.
• Melt the remaining 2 tablespoons of butter. Brush 1 tablespoon of the butter all over the surface.
• Sprinkle with the cinnamon-sugar. Sprinkle with the chocolate chips.
• Starting at the short end, roll up the dough.
• Cut into nine slices 1½ to 2 inches wide.
• Place the rolls in three rows of three, seam side down, in the prepared pan. Brush with the remaining tablespoon of melted butter.
• Cover with a clean towel and set in a warm place to rise for 30 minutes. While the rolls rise, preheat the oven to 350°F.
• Uncover the pan and bake for 25 to 30 minutes. Let cool.

To make the topping:

• Microwave the milk and chocolate chips together on medium power for 15 seconds.
• Stir and keep heating at 5-second increments until completely melted. Chocolate will burn in the microwave if you don’t watch it carefully.
• When melted, stir in the vanilla. Drizzle, back and forth, all over the top of the baked rolls. These are ready to eat anytime.

Notes

Storing in the refrigerator:

Will keep covered in the refrigerator for up to 4 days.

Freezing:

Freeze in airtight containers for up to 3 months. Let defrost in the refrigerator overnight and they are ready to eat.

Nutrition

Nutrition Facts

Vegan Cinnamon Rolls with Chocolate

Amount Per Serving (1 Roll)

Calories 332 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g20%

Sodium 216mg9%

Potassium 123mg4%

Carbohydrates 49g16%

Fiber 3g12%

Sugar 16g18%

Protein 7g14%

Calcium 54mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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