Description
Delicious chocolate cinnamon rolls perfect for any occasion.
Ingredients
Scale
- 2 ¾ cup all-purpose flour
- 4 tbsp cocoa powder
- 1/2 tsp coarse salt
- 2 ¼ tsp instant yeast
- 1 tbsp brown sugar
- 6 tbsp vegetable oil
- 1 cup oat milk
- 2 tbsp coconut oil
- 2 tsp cinnamon
- ½ cup packed dark brown sugar
- ½ cup mini chocolate chips
- 3 tbsp coconut oil
- 3 tbsp cocoa powder
- 3 tbsp oat milk
- ½ cup + 2 tbsp powdered sugar
Instructions
- In a large bowl, combine the flour, cocoa powder, sugar, salt, and instant yeast. Stir until everything is evenly distributed.
- Make a well in the center and add the warm oat milk and oil. Stir until all the dry ingredients are incorporated.
- Knead for 7-10 minutes on a lightly floured surface until the dough is elastic, smoother, and stretches more than it tears. The dough will be very sticky, but try not to add much more flour – no more than ¼ cup/30g.
- Place the ball in an oiled bowl and cover with plastic wrap or a damp towel. Place in a warm place and allow to rise until just over doubled in size, about 1 hour.
- In a small bowl, combine the sugar and cinnamon. Stir until evenly distributed. Melt the coconut oil and chop the chocolate.
- Turn out the risen dough onto a lightly floured surface. Roll or stretch into a rectangle about 14” x 20”/35cm x 50cm.
- Brush 2 tbsp/30ml of melted coconut oil onto surface. Sprinkle cinnamon sugar into an even layer over the surface, getting all the way to the edges.
- Scatter the chopped chocolate over the surface.
- Starting on the long side, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
- Cut dough into 12 even segments with a very sharp knife. Place them in the prepared baking dish so that they are evenly spaced.
- Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).
- During the last rise, preheat the oven to 350°F.
- Once risen, remove the plastic and bake for 22-27 minutes until the center is firm and springs back to the touch.
- Remove from the oven and cool for 15 to 20 minutes.
- In a saucepan over medium low heat, combine the coconut oil, oat milk, and cocoa powder. Stir until smooth and steaming.
- Add the powdered sugar and stir until smooth. Bring to a simmer, stirring constantly and cook for 2 minutes.
- Remove from heat and allow to cool slightly before pouring on rolls.
- Once glazed, rolls are best consumed the same day.
Notes
- Store leftover rolls in an airtight container or covered at room temperature for up to 2 days.
- For best flavor, consume on the same day they are made.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: chocolate cinnamon rolls, dessert, baking, sweet rolls