Categories: Vegan, Soy-Free, Dessert, Breakfast
Serves: 12
Rest Time: 1 hour 45 minutes
Active Time: 30 minutes
Bake Time: 25–30 minutes
Total Time: 2 hours 40 minutes
If you’ve ever wanted to wake up to the smell of warm chocolate and cinnamon swirling through your kitchen, these Vegan Chocolate Cinnamon Rolls are your dream come true. They’re soft, gooey, perfectly spiced, and drizzled with a silky chocolate glaze that makes every bite taste like a cozy café treat. Whether you’re serving them for a weekend brunch, a holiday breakfast, or just to treat yourself, these plant-based cinnamon rolls are a showstopper.
The best part? They’re 100% vegan, soy-free, and easy to make gluten-free with a simple flour swap. You don’t need any dairy, eggs, or complicated substitutes — just wholesome pantry staples and a little bit of patience while the dough rises.
Why You’ll Love These Vegan Chocolate Cinnamon Rolls
- Soft and fluffy with a rich chocolatey dough that melts in your mouth.
- Naturally dairy-free and egg-free, but no one will ever guess they’re vegan.
- Customizable: Add nuts, espresso powder, or a drizzle of caramel if you’re feeling fancy.
- Perfect for holidays and brunches — think Christmas morning, Valentine’s Day, or weekend baking with friends.
- Make-ahead friendly: You can prep them the night before and bake them fresh in the morning.
Ingredient Breakdown
Here’s everything you’ll need to make these decadent vegan cinnamon rolls.
For the Dough
2 ¾ cup (330g) all-purpose flour
4 tbsp (20g) cocoa powder
½ tsp (3g) coarse salt
2 ¼ tsp (7g) instant yeast
1 tbsp (14g) brown sugar
6 tbsp (90ml) vegetable oil
1 cup (240ml) warm oat milk (no hotter than 115°F / 46°C)
For the Filling
2 tbsp (30ml) coconut oil, melted
2 tsp (4g) cinnamon
½ cup (102g) packed dark brown sugar
½ cup (75g) mini chocolate chips or finely chopped chocolate
For the Chocolate Glaze
3 tbsp (45ml) coconut oil
3 tbsp (15g) cocoa powder
3 tbsp (45ml) oat milk
½ cup + 2 tbsp (73g) powdered sugar
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, salt, and instant yeast until evenly combined. Make a well in the center and pour in the warm oat milk and vegetable oil. Mix until all the dry ingredients are incorporated and a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 7–10 minutes, until it becomes smooth and elastic. It should stretch easily without tearing. The dough will be sticky — resist the urge to add too much flour, no more than ¼ cup extra.
Place the dough ball into a lightly oiled bowl, cover with a damp towel or plastic wrap, and set it in a warm spot to rise. Let it rest for about 1 hour, or until it has just over doubled in size.
Pro Tip: If your kitchen is cool, place the covered bowl inside your (turned off) oven with the light on. The gentle warmth helps the dough rise beautifully.
Step 2: Make the Filling
While the dough rises, stir together the cinnamon and brown sugar in a small bowl. Melt your coconut oil and chop the chocolate if you’re not using chips. This combination of cinnamon, sugar, and melted chocolate creates that irresistible gooey swirl we all love in cinnamon rolls.
Step 3: Assemble the Rolls
Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a floured surface and roll it into a large rectangle, roughly 14×20 inches (35×50 cm).
Brush the surface evenly with melted coconut oil, then sprinkle the cinnamon-sugar mixture over the top, making sure to get right to the edges. Scatter the chopped chocolate or mini chips over everything.
Starting with the long edge, roll the dough up tightly into a log. Place the seam side down and slice into 12 even pieces using a sharp knife or unflavored dental floss (a baker’s secret for clean cuts).
Arrange the rolls in a greased 9×13-inch baking dish, cover with a damp towel or plastic wrap, and let them rise again for 30–45 minutes until doubled in size.
Step 4: Bake
While the rolls are finishing their second rise, preheat your oven to 350°F (175°C). Once ready, bake the rolls for 25–30 minutes, until the centers are firm and spring back when lightly pressed.
Remove from the oven and let them cool in the pan for about 15–20 minutes while you make the glaze.
Step 5: Make the Chocolate Glaze
In a small saucepan over medium-low heat, whisk together the coconut oil, oat milk, and cocoa powder until smooth and steaming. Add the powdered sugar and stir until fully combined and glossy. Simmer gently for 2 minutes, stirring constantly, then remove from heat and let it cool slightly.
Drizzle the warm glaze generously over your cinnamon rolls. Watch as it melts into the swirls and creates that picture-perfect finish.
Step 6: Serve and Enjoy
These vegan chocolate cinnamon rolls are best served warm — the chocolate filling still melty and the glaze glossy and rich. Pair with a mug of oat milk hot chocolate, coffee, or your favorite herbal tea.
They’re best enjoyed fresh the same day, but leftovers can be stored covered at room temperature for up to 2 days. Warm them briefly in the microwave before serving for that fresh-baked feel.
Make-Ahead Option
Want to enjoy warm cinnamon rolls first thing in the morning without waking up at dawn? You can prepare them ahead of time.
After shaping and placing the rolls in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, take them out about an hour before baking to let them come to room temperature and finish their second rise. Then bake and glaze as usual.
This make-ahead trick is perfect for brunch gatherings, holidays, or lazy Sunday mornings.
Gluten-Free Option
To make these rolls gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend such as Bob’s Red Mill or King Arthur. Check that your cocoa powder and chocolate chips are certified gluten-free as well.
The texture will be slightly different — a bit more delicate — but still soft, chocolatey, and delicious.
Tips for Perfect Vegan Cinnamon Rolls
Use warm (not hot) milk. Anything over 115°F (46°C) can kill your yeast.
Don’t rush the rise. A proper rise creates fluffy, tender rolls.
Use high-quality cocoa powder for a deeper chocolate flavor.
Chop your chocolate finely so it melts evenly in the filling.
Eat them fresh! These are best the day they’re made, though you can store extras or freeze them.
Final Thoughts
These Vegan Chocolate Cinnamon Rolls are pure comfort food — soft, fluffy, and filled with layers of chocolatey goodness. Whether you’re sharing them with friends, baking for a special occasion, or just treating yourself, they’re guaranteed to make your kitchen smell like heaven. Once you try this recipe, you might just make it part of your weekend tradition.
Vegan Chocolate Cinnamon Rolls
Ingredients
Equipment
Method
- 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.**
- Ina small bowl, combine the sugar and cinnamon. Stir until evenly distributed.
- Melt the coconut oil and chop the chocolate.
- Turnout the risen dough onto a lightly floured surface. Roll or stretch into a rectangle about 14” x 20”/35cm x 50cm.
- Brush2 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:Ina 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.
Notes
Tried this recipe?
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