Molten Double Chocolate Cinnamon Rolls Vegan are the ultimate plant-based indulgence for any breakfast or brunch. Warm, gooey spirals of rich cocoa dough and melting chocolate meet a swirl of cinnamon spice, all drizzled in a silky glaze. Soft and fluffy, each bite oozes decadence and vegan goodness—this recipe is comfort in every mouthful, whether you’re sharing with friends or treating yourself to a cozy morning at home.
Key Ingredients
To get these rolls just right, you’ll need a handful of pantry staples plus a few special touches for that molten double chocolate magic.
- 3 cups all-purpose flour: Provides structure and forms the base of your fluffy dough.
- 1/4 cup unsweetened cocoa powder: Infuses the dough with deep chocolate flavor.
- 1/4 cup granulated sugar: Adds sweetness and helps with yeast activation.
- 2 1/4 teaspoons instant yeast: Leavens the dough for that perfect rise.
- 1 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 3/4 cup warm almond milk: Activates the yeast and keeps the dough dairy-free.
- 1/4 cup melted coconut oil: Brings tenderness and a hint of tropical richness.
- 2 tablespoons ground flaxseed: Creates a vegan “egg” to bind the dough.
- 6 tablespoons water: Mixed with flaxseed to form the flax gel.
- 1/2 cup vegan butter softened: Keeps the filling rich and spreadable.
- 1 cup light brown sugar: Sweetens the filling and adds a hint of molasses.
- 1/4 cup unsweetened cocoa powder: Layers more chocolate flavor into the swirl.
- 2 teaspoons ground cinnamon: Gives that classic cinnamon roll warmth.
- 1 cup vegan dark chocolate chips: Melts inside for gooey pockets of chocolate.
- 1/2 cup vegan chocolate chunks: Creates molten centers in every bite.
- 1/3 cup coconut cream: Adds extra creaminess to the glaze or dough.
- 1 cup powdered sugar: Sweet base for the silky chocolate glaze.
- 1 tablespoon unsweetened cocoa powder: Deepens the glaze’s chocolate notes.
- 2 tablespoons almond milk: Thins the glaze for drizzling perfection.
How To Make Molten Double Chocolate Cinnamon Rolls Vegan
These cinnamon rolls come together with simple mixing, proofing, and rolling steps to create layers of cocoa dough and molten chocolate. You’ll start by building your vegan egg substitute, blend wet and dry ingredients, then knead until smooth. After a warm rise, roll out the dough, spread on rich fillings, and watch them puff up in the oven. Finally, dress them in a glossy glaze while they’re still warm for that signature ooze.
1. In a small bowl combine ground flaxseed and water and let sit for 5 minutes to thicken. This creates a flax egg that binds the dough and keeps it tender.
2. In a large bowl whisk together flour, cocoa powder, granulated sugar, yeast, and salt. Use a whisk to evenly distribute ingredients and prevent clumps.
3. Warm almond milk until just lukewarm and stir in melted coconut oil and flaxseed mixture. Make sure the liquid is around 110°F to activate the yeast without killing it.
4. Pour wet ingredients into the dry ingredients and mix until a sticky dough forms. Use a spatula or your hands to bring everything together.
5. Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Kneading develops the gluten for a bouncy texture.
6. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size. This proofing step is crucial for airy rolls.
7. Meanwhile mix light brown sugar, cocoa powder, and cinnamon in a small bowl to make the filling. Stir until fully combined and fragrant.
8. Roll the risen dough into a 12×16-inch rectangle on a floured surface. Take your time to get even thickness.
9. Spread softened vegan butter evenly over the dough then sprinkle the brown sugar–cocoa–cinnamon mixture and scatter dark chocolate chips and chunks on top. Layering ensures chocolate in every bite.
10. Carefully roll the dough from the long edge into a tight log and pinch the seam to seal. A snug roll keeps the filling from leaking.
11. Slice the log into 9–12 rolls and arrange them cut side up in a greased 9×13-inch baking pan. Leave a little space so they can expand.
12. Preheat oven to 350°F (180°C) and bake the rolls for 20–25 minutes until puffy and set. Keep an eye on them so they stay gooey inside.
13. While the rolls bake, whisk together powdered sugar, cocoa powder, and almond milk to make a chocolate glaze. Aim for a smooth, pourable consistency.
14. Allow the rolls to cool for 5 minutes, then drizzle the glaze over the warm rolls and serve. The warmth helps the glaze sink into each swirl.
Serving Suggestions
These vegan cinnamon rolls are best enjoyed fresh and warm. Whether you’re hosting a weekend brunch or treating yourself to a cozy morning, these ideas will make serving a breeze.
- Serve on a heated platter lined with parchment paper to keep rolls soft and gooey.
- Pair with a frothy oat milk latte or a bold black coffee for a perfect flavor contrast.
- Top with fresh strawberries or raspberries for a pop of color and fruity brightness.
- Plate individually in small dessert bowls and add a scoop of vegan vanilla ice cream for a decadent twist.
Tips For Perfect Molten Double Chocolate Cinnamon Rolls Vegan
With a few smart tweaks, you can elevate these rolls from delicious to unforgettable. Here’s how to make every batch shine:
- Use almond milk warmed to about 110°F to activate the yeast without killing it.
- For extra molten centers press an additional chocolate chunk into the middle of each roll before baking.
- Dough can be refrigerated overnight for a slower rise and deeper flavor.
- Serve rolls warm for the gooey double chocolate experience.
How To Store It
Keeping these cinnamon rolls fresh and melty is easy with the right storage methods. Here’s how to maintain their texture and flavor until you’re ready for more.
- Store in an airtight container at room temperature for up to 2 days to preserve softness.
- Refrigerate uncovered rolls for up to 5 days, then reheat before serving to regain gooey warmth.
- Freeze cooled rolls individually wrapped in plastic wrap for up to 3 months. Thaw overnight in the fridge.
- Reheat frozen or refrigerated rolls in a 350°F oven for 5–7 minutes or microwave briefly (15–20 seconds) with a damp paper towel for moisture.
Frequently Asked Questions
Got questions about these vegan chocolate cinnamon rolls? Here are the answers to the most common queries.
- Q: How do I properly prepare the flaxseed mixture and why is it used in this vegan recipe?
A: To prepare the flaxseed mixture, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Stir well and let it sit for about 5 minutes until it thickens into a gel. This “flax egg” replaces the binding and moisture properties of a chicken egg, helping the dough hold together and stay tender without animal ingredients.
- Q: What’s the ideal temperature for the almond milk to ensure proper yeast activation?
A: Warm the almond milk to approximately 110°F (43°C). Use a kitchen thermometer or feel it with your wrist— it should feel warm but not hot. If it’s above 120°F, you risk killing the yeast; if it’s below 90°F, the yeast may not activate fully, leading to a sluggish rise.
- Q: Can I substitute different plant-based milks or oils in this recipe?
A: Yes, you can swap almond milk for soy, oat, or cashew milk as long as it’s unsweetened and warmed to the correct temperature. Coconut oil can be exchanged for any neutral-flavored oil like avocado or melted vegan margarine. Keep the ratios the same to maintain dough consistency and flavor balance.
- Q: How can I achieve an extra molten chocolate center in each roll?
A: After slicing the dough log into rolls, press an additional vegan chocolate chunk into the center of each swirl before placing them in the pan. This ensures a gooier core. Also, serve the rolls warm—immediately after drizzling with glaze—so the chocolate remains molten.
- Q: What’s the best method for proofing the dough if my kitchen is cool?
A: In a cool kitchen, preheat your oven to its lowest setting (around 100°F), then turn it off. Place the covered dough bowl on the oven floor or a rack for gentle warmth. Alternatively, fill a large bowl with warm water, set the dough bowl inside, and cover both with a towel. Proof until doubled in size, about 60 minutes.
- Q: Can I prepare the dough in advance and refrigerate it overnight?
A: Absolutely. After kneading, place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate. It will rise slowly overnight, developing deeper flavor. The next morning, roll, fill, and slice the dough, then allow a final 30-minute room-temperature rise before baking.
- Q: How should I store and reheat leftover cinnamon rolls to maintain their gooey texture?
A: Store cooled rolls in an airtight container at room temperature for up to two days, or refrigerate for up to five days. To reheat, warm individual rolls in a 350°F oven for 5–7 minutes or microwave briefly (15–20 seconds) until heated through. Drizzle extra glaze or a splash of almond milk before serving to revive the gooey texture.
What Makes This Special
These Molten Double Chocolate Cinnamon Rolls Vegan stand out because they deliver a bakery-worthy experience with purely plant-based ingredients. The double layers of cocoa in both dough and filling team up with melted chocolate chips for that irresistible molten effect, while the cinnamon adds a cozy spice note. A glossy chocolate glaze ties it all together in decadent harmony. Feel free to print this article and save it for your next brunch, then drop a comment below if you gave them a whirl or have any questions—I’m here to help!
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Molten Double Chocolate Cinnamon Rolls Vegan
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Breakfast
Description
Soft, fluffy rolls loaded with double doses of dark chocolate, swirled with cinnamon spice and topped with a glossy chocolate glaze. Each bite oozes warmth, decadence, and vegan goodness.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 3/4 cup warm almond milk
- 1/4 cup melted coconut oil
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1/2 cup vegan butter softened
- 1 cup light brown sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 1 cup vegan dark chocolate chips
- 1/2 cup vegan chocolate chunks
- 1/3 cup coconut cream
- 1 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons almond milk
Instructions
- In a small bowl combine ground flaxseed and water and let sit for 5 minutes to thicken.
- In a large bowl whisk together flour, cocoa powder, granulated sugar, yeast, and salt.
- Warm almond milk until just lukewarm and stir in melted coconut oil and flaxseed mixture.
- Pour wet ingredients into the dry ingredients and mix until a sticky dough forms.
- Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Meanwhile mix light brown sugar, cocoa powder, and cinnamon in a small bowl to make the filling.
- Roll the risen dough into a 12×16-inch rectangle on a floured surface.
- Spread softened vegan butter evenly over the dough then sprinkle the brown sugar–cocoa–cinnamon mixture and scatter dark chocolate chips and chunks on top.
- Carefully roll the dough from the long edge into a tight log and pinch the seam to seal.
- Slice the log into 9–12 rolls and arrange them cut side up in a greased 9×13-inch baking pan.
- Preheat oven to 350°F (180°C) and bake the rolls for 20–25 minutes until puffy and set.
- While the rolls bake, whisk together powdered sugar, cocoa powder, and almond milk to make a chocolate glaze.
- Allow the rolls to cool for 5 minutes, then drizzle the glaze over the warm rolls and serve.
Notes
- Use almond milk warmed to about 110°F to activate the yeast without killing it.
- For extra molten centers press an additional chocolate chunk into the middle of each roll before baking.
- Dough can be refrigerated overnight for a slower rise and deeper flavor.
- Serve rolls warm for the gooey double chocolate experience.