Small Batch MOLTEN Double Chocolate Cinnamon Rolls – Vegan!
These ridiculously fudgy molten double chocolate cinnamon rolls make just 6 perfect gooey chocolate sweet rolls swirled with a molten cinnamon chocolate swirl! NO eggs, no dairy, and topped with an irresistible dairy free chocolate cream cheese frosting! YUM!
Tell me about these gooey chocolate cinnamon rolls:
Well, you know my love of cinnamon rolls runs deep. In fact, my family specially requests this vegan cinnamon rolls recipe every Christmas morning. It’s hands down my most made breakfast recipe, and for a good reason.
So I decided to try a new version this year, combining my favorite small batch vegan cinnamon rolls and CHOCOLATE. And the best creation was born.
Of course, seeing as this is a vegan food blog, this recipe is entirely made without eggs and dairy. But don’t let that stop you. These gooey vegan chocolate cinnamon rolls deserve a spot on your menu, whether or not you’re vegan. In fact, the non-vegans that have tried these? RAVE about them.
Tell me more:
- Texture: These gooey vegan chocolate cinnamon rolls are every bit as lovely, soft, and deliciously plush as regular cinnamon rolls. Only, they’re extra chocolatey, so there’s a bit of a molten texture to them as well.
- Flavor: It’s like dessert for breakfast honestly. The lovely spice of the cinnamon complements the chocolate gooeyness so well in the chocolate sweet rolls. It’s like a brownie meets cinnamon roll in the best way.
- Ease: If you’ve ever made cinnamon rolls, honestly these are even easier. You don’t need an egg, and the dairy products are simply replaced with non-dairy alternatives. The method is pretty standard and can be made either by hand or in a stand mixer. And yes I have an overnight option!
Want to make these overnight chocolate cinnamon rolls?
Oh, I’m right there with you.
Especially when you’re making these rolls for a holiday, I highly recommend making them overnight.
To do so, simply follow the steps through Step 4 of the baking instructions below. This means that your chocolate cinnamon rolls will have been shaped. Then cover and place them in the fridge to rest overnight.
In the morning, simply place them by the oven for 30 minutes to an hour at room temperature to rest and warm up again as the oven preheats. Then bake them per usual!
Expert Baker’s Tips:
Use a small baking dish: I recommend something around the size of 5×7″. You can also use individual ramekins if you’d like! An 8″ or 6″ cake pan also works here.
If your dough isn’t rising: It could be that the yeast wasn’t bloomed properly or that you’re not placing your cinnamon roll dough in a warm enough area. If your yeast bloomed beautifully (and looked super foamy and smelled yeasty), then you probably just need a warmer area (or more time to rest and double in size!).
Use a kitchen scale for best results! Of course, I give US cup measurements because I know a lot of people bake that way. But I really recommend using a kitchen scale for the most accurate results.
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Make these chocolate cinnamon rolls here!
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Small Batch MOLTEN Double Chocolate Cinnamon Rolls – Vegan!
Description
These ridiculously fudgy molten double chocolate cinnamon rolls make just 6 perfect gooey chocolate sweet rolls swirled with a molten cinnamon chocolate swirl! NO eggs, no dairy, and topped with an irresistible dairy free chocolate cream cheese frosting! YUM!
Ingredients
Chocolate Cinnamon Roll Dough:
- 2 1/8 cups (270 g) + 1 tbsp all-purpose flour, divided (plus more for flouring surface)
- 1/2 packet (4 g) activated yeast
- 1/4 cup (45 g) granulated sugar, divided
- 1/4 cup (25 g) Dutch-process cocoa Powder
- 2/3 cup (135 mL) dairy-free milk, unsweetened, room temperature
- 1/4 cup (57 g) salted vegan butter, melted and room temperature
- 1/2 tsp vanilla extract
- 1/8 cup (43 g) dairy free yogurt, room temperature
Chocolate Cinnamon Filling:
- 1/4 cup (67 g) vegan butter, room temperature
- 1/2 cup (100 g) light brown sugar
- 2 tbsp cocoa powder
- 2 tsp ground cinnamon
- 1/3 cup vegan chocolate chips
- 1 tbsp cocoa powder, for rolling the dough
Chocolate cream cheese frosting:
- 1/2 batch vegan cream cheese (or 1/2 cup/113 g store bought vegan cream cheese), room temperature
- 1 cup (120 g) powdered sugar, sifted
- 1/3 cup (80 g) vegan chocolate, melted and cooled to room temperature
- 2 tbsp cocoa powder
Instructions
- Prep: Measure out all ingredients. Grease and line a small casserole dish (about 7×5″) or a 6″ cake pan with parchment paper.
- Make the dough: Either in the bowl of a stand mixer with dough attachment or in a large bowl, whisk together the flour, cocoa powder, yeast, sugar, and salt. Then add in the warmed dairy free milk, dairy free yogurt, browned vegan butter, and vanilla extract. Either turn on the stand mixer to medium speed or begin to mix the dough with a wooden spoon then knead the dough in the bowl until a smooth ball forms, about 10 minutes.
- Rest: Cover the bowl and allow the dough to rest in the bowl in a warm area (about 85F or warmer) until about doubled in size (about 20-30 minutes).
- Shape the cinnamon rolls: Mix the room temperature vegan butter, cinnamon, cocoa powder, brown sugar together in a small bowl and set aside. Sprinkle the additional tablespoon of cocoa powder onto a clean surface and rolling pin, and place the dough in the middle. Roll the dough to be about 6″ by 12-15″. Spread the chocolate cinnamon roll filling onto the dough, followed by sprinkling the chocolate chips on top. I like to slice the dough into individual strips before rolling, but you can also just roll the dough and slice it into 4 cinnamon rolls with either floss or a knife. To roll them into strips, slice the dough in half so have two strips of 3×15.” Then slice them into half again so you have four strips of 1.5×15.” Then roll each strip tightly and place the rolled cinnamon roll into your prepared baking dish.
- Rest the rolls: Cover the baking dish and rest the rolls by the oven while it preheats to 350F. Let the rolls double in size. For extra molten centers, pour 1/3 cup vegan heavy cream mixed with 1 tbsp cocoa powder in between the rolls right before baking after they’ve risen! The heavy cream will be absorbed and leave molten centers.
- Bake: Place the chocolate cinnamon rolls into the oven to bake for 30 minutes, or until the tops are lightly golden. Let the chocolate rolls cool for 10-15 minutes before serving, as they’ll be really hot!
- Frost and serve: Whisk together the cream cheese, chocolate, powdered sugar, and cocoa powder (or use a hand mixer). Spread on top of your chocolate cinnamon rolls, and enjoy!
Notes
See blog post for tips and tricks!
