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
Scale
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!
