These vegan chocolate cinnamon rolls will blow you away! Absolutely the best vegan cinnamon rolls ever created. Soft, fluffy, gooey, perfection!
Yallllllllllllll. Hold onto your church hats, because we about to provide you with the most epic. most delicious. most amazing breakfast/brunch/dessert recipe you’ve seen in a long time. These vegan chocolate cinnamon rolls will blow your mind.
Okay. Just a minute.
Listen. This is not a quick recipe. This is not a 10 ingredient, 5 minute recipe, butttt…..if you listen and follow the directions, then you will end up with vegan cinnamon rolls that will rival any bakery creation you’ve ever tasted.
They are seriously that amazing and seriously worth bragging about that much. If you haven’t made any of our recipes yet, this is where you should start!
Watch how to make vegan chocolate cinnamon rolls:
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What ingredients do I need for dairy free chocolate cinnamon rolls?
You don’t actually need a ton of ingredients for this recipe, however we do have some really specific items to ensure that these are the best vegan cinnamon rolls you’ve ever had.
The ingredients that you need are:
- Bread flour
- Instant yeast
- Sea Salt
- Cocoa powder
- Chocolate Dairy Free milk
- Maple Syrup
- Vegan butter
- Coconut Sugar (Can Sub Brown Sugar)
- Vegan Cane Sugar
- Cinnamon
- Powdered Sugar
- Vanilla
These are the ingredients that you need for the dough, the filling, and the glaze. When you think about it, 12 ingredients isn’t bad for an absolutely delicious vegan cinnamon roll!
Do I have to use bread flour?
These will definitely still turn out to be decent cinnamon rolls with using all-purpose flour versus bread flour; however, bread flour has a high gluten and protein content, thus it yields softer, fluffier cinnamon rolls.
If you truly want bakery style, soft, delicious, vegan cinnamon rolls they definitely use the bread flour. You won’t be disappointed. H
Can I make these Top 8 Allergen Free chocolate cinnamon rolls?
We have not attempted to make these with gluten free flour, so we currently can’t comment on that.
For the remaining ingredients, yes you can. Swap the chocolate almond milk for chocolate oat milk.
And ensure that you are use a soy free, dairy free butter. We use Earth Balance Soy free that comes in a red tub.
Nothing else included in the recipe contains a Top 8 allergen.
Can I prep these dairy free chocolate cinnamon rolls ahead of time?
These vegan cinnamon rolls are definitely best when warm, straight out of the oven. However, maybe you are trying to prep for breakfast for the week or prep a day or two in advance for a brunch or a special holiday.
The answer is YES!
You can absolutely prep these ahead of time. I wouldn’t recommend making them more than 3 days in advance. They will last for approximately 7 days stored in an air tight container.
They can be, but do not have to be store in the fridge.
Before serving, warm up for 30-45 seconds on so until ready to eat.
What other vegan breakfasts should I try?
There are literally a ton of different vegan breakfasts that you could create; however, we are going to pull some of our favorites that we think you should also try!
For starters you have to save onto our vegan pumpkin cinnamon roll and classic vegan cinnamon rolls too!
Other vegan breakfast ideas include:
- Vegan Blueberry Muffins
- Vegan Banana Muffins
- Glazed Vegan Donuts
- Vegan Carrot Cake Pancakes
- Vegan Banana Pancakes
- Delicious Vegan Banana Bread
- Vegan French Toast
- Vegan Lemon Blueberry Pancakes
Pin these vegan cinnamon rolls for later:
Vegan Chocolate Cinnamon Rolls
Ingredients
For the dough
- 3 ½ cups bread flour (more for kneading)
- ½ cup cocoa powder
- 1 packet instant yeast
- 1 teaspoon sea salt
- 1 ½ cup chocolate dairy free milk (almond or oat)
- ¼ cup maple syrup
For the Filling
- ⅓ cup vegan butter, softened
- ⅓ cup coconut sugar (sub for brown sugar if needed)
- ⅓ cup vegan cane sugar
- 1 tablespoon + 1 teaspoon ground cinnamon
For the Chocolate Glaze
- 1 cup powdered sugar
- 3 tablespoon cocoa powder
- 1 tablespoon vegan butter, melted
- 2 tablespoon dairy free chocolate almond milk (sub for chocolate plant based)
- ½ teaspoon vanilla
Instructions
For the dough
- Preheat oven to 150 degrees F.
- In a bowl, whisk together the flour, cocoa powder, yeast, and salt.
- Add in the milk and syrup, then stir until a dough forms. *you can do this with a dough attachment to a stand mixer or stir with a spatula and then use your hands.
- Knead. *you can do this with a dough attachment to a stand mixer or stir with a spatula and then use your hands.
- Place dough in a greased bowl.
- Turn off oven.
- Cover with a towel or plastic wrap and place in warm oven for 90 minutes or until doubled in size.
For the Filling
- In a small bowl combine the sugars and cinnamon together.
- Once risen, lightly flour a surface and roll dough out until approximately 12×15 rectangle.
- Brush the butter across the entire surface.
- Evenly sprinkle the cinnamon and sugar mixture across the dough.
- Starting on one side, roll the dough into a log.
- Cut the log into approximately 2 inch pieces.
- Place in a well greased 10" springform pan or skillet.
- Preheat oven for 350 degrees
- Let rise again for 10-15 minutes or until the cinnamon rolls are doubled.
- Place in oven for 25-30 minutes or until done.
For the glaze
- While cinnamon rolls are baking, make the glaze.
- Add the powdered sugar and cocoa powder to a bowl. Lightly stir to combine.
- Add in the melted butter, milk, and vanilla.
- Stir until very well combined.
- Pull the cinnamon rolls out let cool for 10 minutes. Pour glaze over and serve.
Dominique
You really know how to make some amazing cinnamon rolls! Thanks for sharing the knowledge 😊 I’ve tried several of the different recipes for them on this blog and the chocolate ones were fantastic too 😋
LarishaBernard
So glad to hear that you are enjoying them! We really appreciate you taking the time to leave a review! Have a great day!
Shira Isenberg
Made these doe my son’s birthday breakfast and they were a hit!
LarishaBernard
So happy you liked them! Thanks for taking time to leave a review! Happy Birthday to your son!
Ari
My oven only goes down to 170F
Will that be okay to leave the bread in for the 90 minutes or should I take it out sooner? Thanks!
LarishaBernard
Just don’t let get all the way up to temp before turning oven off. You don’t want it to be hotter than 150F. Higher than that will start cooking it and you don’t want that to happen.
Simon
Amazing recipe, worked really well! The glaze is outstanding as well!
LarishaBernard
So happy to hear you like it! Thanks for taking time to leave a review!
gabs
made these and they were a huge hit! i don’t like things very sweet so i only used half the sugar mixture on the inside and they were perfect. i also couldn’t find bread flour, bc covid, so i used all purpose flour as they were still good! i’m sure they would have been fluffier with the correct sugar but we still lived them. thanks for posting this recipe!
gabs
*with the correct flour
LarishaBernard
We’re so happy to hear that it was a hit! We appreciate you taking the time to leave a review. Have a great week.
CJ
This recipe is AMAZING! I just made them and my boyfriend and I are already devouring them. I didn’t have any chocolate soy milk on hand so I just added a bit more cocoa powder. I substituted 1/2 cup of the milk for coffee to enhance that chocolatey goodness – would recommend.
LarishaBernard
Love the subs you made and so happy that you’re enjoying them! Thanks for taking the time to leave a review, we appreciate it. have a great day!
Ági
Many thanks for this recipe, it’s great I love it – and my family too! 🙂
I had to work with what ai had at home, so half of the cocoa powder ended up being carob powder (hence the beautiful dark colour). Also, since we are trying to avoid sugar (my boys are still small), the filling is raisins, cinnamon, orange peel and coconut oil (didn’t have any vegan butter) .
Kids and grownups, we loved it! Thank you again! ??
LarishaCampbell
We are so happy that you love it. Thank you for taking the time to write a review and let us know about other substitutions that work!
Kylie
This recipe took my baking up a notch. I make a lot of vegan desserts but none so decadent and bakery-style as these! They’re as pretty as they are tasty… I’m excited to try the traditional cinnamon roll recipe too!
LarishaCampbell
We are soooo happy you loved them! Thank you so much for your kind words!
Nicole P.
What can I use as a substitute for cane sugar?
LarishaCampbell
coconut sugar would work.
Jen
I’m allergic to wheat. So….instead of ap flour or bread flour. Would I equally substitute it for glulton free four?
LarishaCampbell
Hi Jen! We are currently testing GF flours for this recipe and our other cinnamon rolls. GF flour will not rise so we are working on getting a very similar texture. We recommend signgin up for our newsletter as that will be the first place it’s announced once we figure it out. Sorry this isn’t more helpful
Ellen
Oops never mind about the oven comment! I see it now ??♀️
LarishaCampbell
Glad you found your answer and that you liked our video! Enjoy !
Ellen
This video cracked me up, can’t wait to make them. It says preheat oven to 150, did u mean 350?
Morgan
Soo I think I messed up my dough was really sticky but I’m not keen on using a 1/4 cup maple syrup bc it’s really expensive and I’m on a budget. I added some sugar and a lil extra chocolate milk then added more flour while it was kneading in my bread maker. I’m going to see if it rises for the next couple hours if not well I don’t have a plan I’m hoping they rise okay ?
LarishaCampbell
Oh man! How did they turn out?
Erin
Those look epic! Bread flour is key for a good fluffy cinnamon roll…great recipe, can’t wait to try it.
LarishaCampbell
It really is!
Julie Lighton
Hi
These look amazing.
One question – did you use sweetened or unsweetened chocolate milk?
Almond Breeze has an unsweetened one so I want to make sure I use the correct version.
Thank you!
Julie
LarishaCampbell
Thanks Julie! We used sweetened! We use the Aldi chocolate almond milk if you want to know what we used exactly