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Molten Double Chocolate Cinnamon Rolls Vegan

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  • Author: Margaret Holloway
  • 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

  1. In a small bowl combine ground flaxseed and water and let sit for 5 minutes to thicken.
  2. In a large bowl whisk together flour, cocoa powder, granulated sugar, yeast, and salt.
  3. Warm almond milk until just lukewarm and stir in melted coconut oil and flaxseed mixture.
  4. Pour wet ingredients into the dry ingredients and mix until a sticky dough forms.
  5. Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
  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.
  7. Meanwhile mix light brown sugar, cocoa powder, and cinnamon in a small bowl to make the filling.
  8. Roll the risen dough into a 12×16-inch rectangle on a floured surface.
  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.
  10. Carefully roll the dough from the long edge into a tight log and pinch the seam to seal.
  11. Slice the log into 9–12 rolls and arrange them cut side up in a greased 9×13-inch baking pan.
  12. Preheat oven to 350°F (180°C) and bake the rolls for 20–25 minutes until puffy and set.
  13. While the rolls bake, whisk together powdered sugar, cocoa powder, and almond milk to make a chocolate glaze.
  14. 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.

Find it online: https://simplegout.com/molten-double-chocolate-cinnamon-rolls-vegan/