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Angled view of nine baked breakfast treats drizzled with chocolate.
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


  • ¼ cup water
  • ¾ cup dairy-free milk
  • 4 tablespoons dairy-free butter, divided, plus more for the pan
  • 2 ¼ teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • teaspoon salt
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil, for rolling dough
  • ½ cup dairy-free chocolate chips
  • 5 tablespoons sugar
  • 2 teaspoons ground cinnamon

For the topping:

  • ¼ cup dairy-free milk
  • cup dairy-free chocolate chips
  • 1 teaspoon vanilla extract


  • 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.


Storing in the refrigerator:
Will keep covered in the refrigerator for up to 4 days.
Freeze in airtight containers for up to 3 months. Let defrost in the refrigerator overnight and they are ready to eat.


Serving: 1Roll | Calories: 332kcal | Carbohydrates: 49g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Sodium: 216mg | Potassium: 123mg | Fiber: 3g | Sugar: 16g | Calcium: 54mg | Iron: 3mg