Chocolate Cinnamon Rolls

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www.theconsciousplantkitchen.com

These Chocolate Cinnamon Rolls are the best Christmas breakfast to share with family. They are soft, big, fluffy, and require only one 20-minute rise. Plus you can make the dough overnight for a quick Christmas breakfast. Compared to classic cinnamon rolls, they are filled with cocoa powder and chocolate chips that melt in and create a lovely chocolate cinnamon bun.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-cinnamon-rolls/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Activating Yeast10

Total Time45

Servings: rolls

Calories: 341.5kcal

Author: Carine Claudepierre

Ingredients

2 ¾ cups All-Purpose Flour (note 1)
1 cup Almond Milk (note 2)
2 teaspoons Active Dried Yeast
1 teaspoon Baking Powder
3 tablespoons Dairy-Free Butter (Unsalted) melted (note 3)
¼ cup Sugar (note 4)

Filling

3 tablespoons Dairy-Free Butter (Unsalted)
⅓ cup Brown Sugar
3 tablespoons Unsweetened Cocoa Powder
2 teaspoons Cinnamon
⅓ cup Mini Chocolate Chips (note 5)

Serving

⅓ cup Powdered Sugar
2 tablespoons Plant-Based Yogurt (note 6)
2-3 tablespoons Mini Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch baking dish with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a small bowl, add the lukewarm almond milk (at about 98 °F or 37 °C) and sugar and sprinkle the active dry yeast on the top. Stir with a wooden spoon, cover, and set aside for 5-8 minutes to activate the yeast. It should look foamy.
Meanwhile, in a large mixing bowl, add the all-purpose flour, baking powder, and melted butter. When the yeast is ready, add the activated yeast to this bowl.
Stir with a rubber spatula or use the dough hook attachment of a stand mixer. If working the dough by hand, lightly oil your hands, and knead it to form a ball. If it is too wet, add a bit more flour. If it's too dry, add more almond milk. Knead for 2-3 minutes until a soft dough ball forms.
Place the dough in a large oiled glass bowl, seal it tight with plastic wrap, and add a warm kitchen towel on the top. I warm the towel on a towel rack to help rise faster. Set it aside for 20 minutes. See the recipe note below for the overnight preparation tips.
Lightly flour a work surface, and place the dough on it. Sprinkle extra flour on top of the dough, and roll it into a 13-inch x 10-inch rectangle shape.
Spread the softened butter evenly onto the rectangle.
In a small bowl, whisk cocoa powder, cinnamon, and sugar. Sprinkle the mixture and press it evenly onto the buttered dough.
Sprinkle mini chocolate chips all over the surface and press to adhere.
Roll the dough from the short side to form a cylinder.
Use a serrated knife or an unflavored dental floss string to cut 9 even pieces from the cylinder.
Place each roll with the swirl facing up on the prepared baking dish.
Bake the rolls for 25-30 minutes at 350 °F (180 °C) until golden brown on top.
Let the rolls cool down at room temperature in the pan for 20 minutes, then on a wire rack before icing.
To glaze, stir powdered sugar with dairy-free yogurt and a little almond milk if too thick, and drizzle on top of the cooled cinnamon rolls.
Sprinkle extra mini chocolate chips on top.

Notes

Note 1: You can swap the all-purpose flour for white spelt flour or white whole wheat flour. The recipe doesn't work with gluten-free flour blends, oat flour, or almond flour.

Note 2: Any milk can be used like soy milk, oat milk, or regular milk if you use dairy in your kitchen, we don't.

Note 3: You can use margarine too or if you use dairy at home, butter should work fine.

Note 4: Any crystal sweetener can be used like unrefined cane sugar, coconut sugar, or brown sugar.

Note 5: Mini chocolate chips distribute better on the dough but if all you have is regular chocolate chips you can chop them into smaller pieces.

Note 6: Any yogurt can be used.

Storage: You can store the baked cinnamon rolls in an airtight container in the fridge for up to 4 days.

Cinnamon Roll Overnight Preparation: You can make the dough up to 24 hours before. Place the dough in a large oiled glass bowl and seal it with plastic wrap. Refrigerate it overnight and remove the bowl from the fridge 1 hour before using. Knead the dough again on a floured surface to soften it, adding a bit of flour if too sticky, then roll it, fill it, and bake it following the recipe instructions above. You can also prepare the cocoa filling the day before and store it in the pantry for the next day.

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