Description
These Fluffy Chocolate Cinnamon Rolls are soft, rich, and deeply chocolaty with a warm cinnamon swirl and a silky Sunbutter frosting. A bakery-style vegan treat that feels indulgent and comforting.
Ingredients
Units
Scale
- 1 packet dry active yeast
- 3 tablespoons coconut sugar
- 1/4 cup warm water
- 1/4 cup cold-pressed avocado oil
- 1 1/2 cups unsweetened soy milk
- Pinch of salt
- 1/2 cup dutch processed cocoa powder
- 3 cups all-purpose flour
- 8 tablespoons cashew milk based vegan butter, softened
- 3/4 cup coconut sugar
- 1 1/2 tablespoons cinnamon
- 1/4 cup Sunbutter No Sugar Added sunflower seed butter
- 1/2 cup maple syrup
- 1 tablespoon cacao powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Whisk warm water, coconut sugar, and yeast in a bowl. Let sit for 5 minutes until foamy.
- Add avocado oil, soy milk, salt, cocoa powder, and flour. Mix until a soft dough forms.
- Knead dough on a floured surface for 5 to 7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
- Roll dough into a large rectangle. Spread softened vegan butter evenly over the surface.
- Mix coconut sugar and cinnamon, then sprinkle the mixture over the buttered dough.
- Roll dough into a log and slice into 12 rolls. Arrange them in a greased baking dish.
- Bake at 350°F for 22 to 26 minutes, until fluffy and set.
- Whisk Sunbutter, maple syrup, cacao powder, vanilla, and sea salt until smooth.
- Drizzle frosting over warm rolls and serve immediately.
Notes
- Soak yeast in warm, not hot, water to avoid killing it.
- Dough should feel soft and slightly tacky for fluffiest rolls.
- Slice rolls with a serrated knife for clean spirals.
- Do not overbake or the rolls will dry out.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 20g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg