• Alison Elliott

Double Chocolate Cinnamon Rolls



3/4 c. Plant milk (warmed for 45 seconds in the microwave)

2 1/4 tsp. Quick rise active yeast (1/4 oz package)

1/4 c. Sugar

2 Eggs (whisked)

1/4 c. Vegan butter (or regular, extra for greasing the pan)

3 c. Flour (extra for kneading and rolling)

1 tsp. Salt

1/4 c. Cocoa powder



1 c. Chocolate chips (melt for 30 seconds at a time in the microwave)

1/2 c. Vegan butter or regular butter (melt for 30 seconds at a time in the microwave)

3/4 c. Light brown sugar

2 tsp. Cinnamon



2 tbsp. Plant milk

1 c. Powdered sugar

Optional topping

1-2 tbsp. Chocolate chips

Microwave the plant milk for 45 seconds. Add the yeast to the warm milk and let it sit for 5 minutes. Combine the sugar, eggs, butter, flour, salt, and cocoa powder in a separate bowl. Add the plant milk mixture and knead the dough with your hands or use a stand mixer. Use a little extra flour when kneading the dough. The dough should be kneaded for 8 minutes. Set the dough aside for 1 - 1 & 1/2 hours or until it has risen.

Use a little extra flour to roll out the dough into a 14x9 inch rectangle. Microwave the butter and chocolate chips in 30 second intervals and stir in between microwaving. This process should only repeat 2-3 times. Add the light brown sugar and cinnamon. Stir the filling mixture together. Then, spread the filling on the dough. Tightly roll the dough up starting on the 9 inch side. Cut 9 pieces and place them in a 11x9 inch greased pan. Cover the rolls with a towel and let them rise for an additional 30-45 minutes.

Preheat the oven to 350. While the oven is heating up make the frosting. Combine the plant milk and powdered sugar. Mix the two ingredients together with a fork. Bake the rolls for 20-25 minutes. Let the rolls cool for 10 minutes and then add the frosting. Sprinkle 1-2 tbsp. of chocolate chips on top of the freshly baked rolls and serve them.

Yields 9 rolls

13 views0 comments

Recent Posts

See All