These Vegan Cinnamon Rolls are soft, fluffy, oil-free and delicious. They are filled with homemade chocolate spread and make a great comforting dessert. Vegan, oil-free and refined sugar-free.
VEGAN CHOCOLATE CINNAMON ROLLS
30 seconds. That’s how little time it took me to devour one of these soft, fluffy and oh-so delicious vegan chocolate cinnamon rolls right after taking pictures.
By the way, these rolls are filled with homemade chocolate spread and don’t contain any cinnamon, but I guess we call them cinnamon rolls anyway? I have no idea, but oh well.
Back to the recipe 🙂
EASY AND OIL-FREE CINNAMON ROLLS
Yes, these chocolate cinnamon rolls are completely oil-free (and refined sugar-free as well)! I don’t like using oil in my recipes so I’m really happy that they don’t contain any and that they still turned out soft and fluffy. Instead of oil, I used full-fat canned coconut milk which really helped give them a fluffy texture.
HOW TO MAKE VEGAN CINNAMON ROLLS
Make the dough.
Let it rise.
Knead, roll out and assemble.
Roll and cut.
Let the dough rise again.
Enjoy! – That’s basically it 🙂 No, making vegan cinnamon rolls is neither hard nor impossible, it just takes a bit of time because you want to let the dough rise twice in order to end up with soft and fluffy rolls. Everybody can make them, it’s really not hard at all.
ONE TIP TO SLICE THE ROLLS
Even a sharp knife might end up smashing your roll instead of cutting it. Not cool. So if you want nice, round and fluffy rolls, I highly recommend you to use a floss or a thread to cut them. Place the thread or the floss under the roll, take the two ends as if you were going to tie a knot and pull them in one fluid movement. This way, you end up with pretty cinnamon rolls 🙂
CAN I USE GLUTEN-FREE FLOUR?
Although I haven’t tried this recipe with gluten-free flour, I would not recommend you to try it as the cinnamon rolls may turn out quite dry. This recipe definitely calls for all-purpose flour. However, keep in mind that I will be creating a gluten-free recipe for vegan cinnamon rolls in the future.
HOW DO I STORE THESE VEGAN CINNAMON ROLLS?
These vegan cinnamon rolls taste best when they are freshly baked, but you can store leftovers in the fridge in an airtight container for a few days. Keep in mind that they will dry a bit, but you can reheat them in the oven to soften them.
CAN I FREEZE THESE CINNAMON ROLLS?
Yes, you can! You can freeze them before or after baking. If freezing before baking, first place them on a plate and make sure they don’t touch each other. Freeze for 2 hours and then place them in a freezer bag. This way, they won’t stick to each other. If freezing after baking, let them thaw and place them back in the oven for a few minutes before serving.
I hope you guys will love these Vegan Chocolate Cinnamon Rolls! They are:
- Easy to make
- Oil-free and refined sugar-free
- Soft and fluffy
- Filled with homemade chocolate spread
- Oh-so delicious!
Have fun baking!
PIN ON PINTEREST 😊
MORE HEALTHY VEGAN DESSERT RECIPES:
- Vegan Chocolate Peanut Butter Bars
- Vegan Linzer Cookies
- Vanilla Blueberry Granola Tart
- 3-Ingredient Oatmeal Chocolate Chip Cookies
These Vegan Cinnamon Rolls are soft, fluffy, oil-free and delicious. They are filled with homemade chocolate spread and make a great comforting dessert.
- 3 + 3/4 cup all-purpose flour
- 6.7 oz oat milk (200 ml), lukewarm
- 1/3 cup + 1 tbsp canned coconut milk (90 ml)
- 4 tbsp agave syrup or maple syrup
- 10 g active dry yeast
- pinch of salt
- 7/8 cup dark chocolate chips (150 g)
- 6.7 oz canned coconut milk, full-fat (200 ml)
- handful crushed hazelnuts
- 1 tbsp cacao powder
- 2 tbsp agave syrup or maple syrup
Place chocolate chips in a bowl and set aside. Pour coconut milk in a saucepan over medium heat and heat until steam rises from the surface. Be careful not to boil it, otherwise it will be too hot and will burn the chocolate.
Pour hot coconut milk over chocolate chips and let stand without stirring for 3 minutes. Then gently stir the mixture until silky smooth and glossy (takes roughly 2 minutes). Transfer to a jar and place in the fridge to set for 2 hours.
In a large bowl, combine the flour and salt. Now add in the yeast mixture and the canned coconut milk and combine with a spatula. Knead the dough with your hands for 5-10 minutes. The dough should be slightly sticky.
Cover the bowl with a clean kitchen towel and leave the dough to rise at room temperature for 1 hour or until doubled in volume.
Place the dough on a piece of parchment paper and roll it out in a rectangle (about 1 cm thick).
Spread a generous amount of chocolate filling over the dough, leaving 2 cm of empty space on each side (see pictures).
Now roll up the dough to make a long roll. Try to roll the dough tightly but don't worry too much if you can't. Cut the roll into 9-12 equal pieces of about 3-4 cm thick and place them in a 9*9 inch greased baking dish.
Cover the baking dish with a clean kitchen towel and allow to rise for 30 more minutes.
Bake in a pre-heated oven at 180C or 350F for 25 minutes or until golden brown.
- These vegan chocolate cinnamon rolls are best when they are freshly baked but you can store them in the fridge in an airtight container for a few days. Simply reheat for a few minutes before eating.
- Refer to the blog post to know how you can freeze them.
- Store leftover chocolate filling in an airtight container in the fridge for up to 1 week.
SHOP THE RECIPE
9-Inch Square Baking Pan – I couldn’t find the exact one I use but this is a similar pan at a great price.
Coconut Oil – cold-pressed, unrefined, organic coconut oil.
Measuring Cups and Spoons – baking essentials 🙂
Glass Containers – great containers to store baked goods.
Canned Coconut Milk – my favorite and go-to coconut milk.
Agave Syrup – organic agave syrup, another baking essential.
Maple Syrup – 100% pure maple syrup, yummy flavor. An alternative to agave.
Cacao Powder – organic cacao powder
DID YOU MAKE THIS RECIPE?
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