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Vegan Chocolate Cinnamon Rolls

vegan chocolate cinnamon roll on a plate
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These Vegan Chocolate Cinnamon Rolls are soft, gooey, and loaded with rich chocolatey flavor—perfect for breakfast, brunch, or a sweet holiday treat! Made without dairy or eggs, they’re completely plant-based but still incredibly indulgent. Easy to make and great for sharing, these cinnamon rolls are a must-try for chocolate lovers. Save this vegan dessert recipe for your next cozy weekend bake or special occasion breakfast!

Ingredients

Scale
  • 2 ¾ cup all-purpose flour
  • 4 tbsp cocoa powder
  • 1/2 tsp coarse salt
  • 2 ¼ tsp instant yeast
  • 1 tbsp brown sugar
  • 6 tbsp vegetable oil
  • 1 cup oat milk (warm (no more that 115°F/46 C))
  • 2 tbsp coconut oil
  • 2 tsp cinnamon
  • ½ cup packed dark brown sugar
  • ½ cup mini chocolate chips or finely chopped chocolate*
  • 3 tbsp coconut oil
  • 3 tbsp cocoa powder
  • 3 tbsp oat milk
  • ½ cup + 2 tbsp powdered sugar

Instructions

  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.**
  5. Ina small bowl, combine the sugar and cinnamon. Stir until evenly distributed.
  6. Melt the coconut oil and chop the chocolate.
  7. Turnout the risen dough onto a lightly floured surface. Roll or stretch into a rectangle about 14” x 20”/35cm x 50cm.
  8. 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.
  9. Scatter the chopped chocolate over the surface.
  10. Starting on the long side, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
  11. Cut dough into 12 even segments with a very sharp knife. Place them in the prepared baking dish so that they are evenly spaced.
  12. Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).
  13. During the last rise, preheat the oven to 350°F.
  14. Once risen, remove the plastic and bake for 22-27 minutes until the center is firm and springs back to the touch.
  15. Remove from the oven and cool for 15 to 20 minutes.
  16. 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.
  17. Add the powdered sugar and stir until smooth. Bring to a simmer, stirring constantly and cook for 2 minutes.
  18. Remove from heat and allow to cool slightly before pouring on rolls.
  19. 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.

Find it online: https://thevgftable.com/vegan-chocolate-cinnamon-rolls-dairy-free-gluten-free-option/