Classic fluffy cinnamon rolls with a ooey-gooey chocolate-y filling, topped with a bitter-sweet chocolate glaze.
Course Dessert
Total Time 2 hourshours30 minutesminutes
Servings 6rolls
Author Two Market Girls
Ingredients
Dough
120mL(1/2 cup) non-dairy milk
1/2tbspquick rise yeast
2tbsp(25g) white sugar
17g(2.5 tbsp) vegan butter
1flax egg1 tbsp ground flax + 3 tbsp cold water
pinchsalt
240g(2 cups) all-purpose flour
Filling
35g(5 tbsp) vegan butter
12g(2 tbsp) cacao powder
50g(1/4 cup) brown sugar
2tbspcinnamon
Chocolate Glaze
62g(1/2 cup) icing sugar
6g(1 tbsp) cacao powder
15mL(1 tbsp) non-dairy milk
Instructions
For the dough: Heat the non-dairy milk until it is just warm to the touch, between 40-50C.
To your warmed milk add the yeast and white sugar and whisk until incorporated. Set aside for about 10 minutes. If after 10 minutes it does not start to foam (or bubble), your yeast is either dead or expired and you should start over with new yeast.
Add butter to a stand mixer with the flax egg and beat until butter has softened. Add flour, salt, and yeast mixture to the stand mixer and using the dough hook, beat until the dough just comes together. It is okay if it is a little crumbly.
Turn out the dough onto a clean surface and kneed until it comes together into a smooth dough.
Add dough to a lightly greased mixing bowl and place clear wrap over top. Place in OFF oven to proof for at least 1 hour or until it has doubled in size. Do not turn on or preheat oven while your dough is rising. Optionally you can also leave to rise in a warm spot in your home or using the proofing setting on your oven.
Once the dough has doubled in size, place on a lightly flour surface. Lightly flour the top of the dough and rolling pin and roll into a long rectangle until the dough is about 1/4" thick.
To make the filling combine vegan butter and cacao powder until smooth and the butter has softened. Spread the chocolate-y butter evenly across the rolled out dough. Sprinkle with brown sugar and cinnamon.
Start tightly rolling the dough into a pinwheel, starting from the long side. Using a sharp knife cut cinnamon rolls into 1 inch rolls. You should get 6 cinnamon rolls.
Place cinnamon buns in 9x9 baking pan or pie dish, evenly spaced apart. Cover with clear wrap and a kitchen towel to proof once more. This rise will take about 30 minutes. You can rise it in dark humid place or in your oven that is OFF. Optionally you can place the dish on your stove while you preheat the oven.
Preheat the oven to 350F.
Once the rolls have risen and the oven is preheated bake rolls in over for 27-30 minutes or until golden.
To make the chocolate glaze: Combine all ingredients in a bowl and mix until smooth. If too thick add a splash more non-dairy milk.
While the rolls are still warm, drizzle with chocolate glaze and serve.