Irresistible Vegan Chocolate Cinnamon Rolls: A Double Dose of Comfort

The first time I attempted to make chocolate cinnamon rolls, it was during a particularly harsh winter when the thought of leaving my apartment seemed utterly unreasonable. I had a powerful craving for something that combined the comforting spice of cinnamon with the deep satisfaction of chocolate – and nothing available for delivery was going to cut it. After rummaging through my pantry and finding a bar of dark chocolate, I wondered if I could transform my standard cinnamon roll recipe into something more indulgent. That experiment led to what has become my most requested recipe from friends and family: these chocolate-infused spirals of pure joy.

Unlike the chocolate cinnamon rolls Cinnabon occasionally offers as a limited-time treat, these homemade versions deliver a more complex flavor profile and the satisfaction of creating something truly special from scratch. While you might be tempted to search for chocolate cinnamon rolls near me on your delivery app, I promise the heavenly aroma that will fill your kitchen as these bake is worth the effort. And for those days when you’re short on time, I’ve even perfected a chocolate cinnamon rolls no yeast variation that can satisfy your craving in half the time.

What makes these rolls special isn’t just the combination of two beloved flavors – it’s how they transform ordinary ingredients into something that feels like an extraordinary treat. The chocolate doesn’t overwhelm the warming cinnamon but rather complements it, creating a harmonious balance that keeps you coming back for just one more bite.

Why You’ll Love This Recipe

This isn’t just another sweet breakfast roll – it’s a game-changing recipe that combines two of the world’s most beloved flavors in perfect harmony. Unlike traditional chocolate rolls that can sometimes be one-dimensional in flavor, these beauties feature layers of complexity: the yeasty dough, warm cinnamon, rich chocolate, and a touch of vanilla all working together to create something truly remarkable.

What makes these chocolate cinnamon rolls special is their versatility. They’re indulgent enough for special occasion brunches but simple enough (especially the no-yeast version) for impromptu weekend baking. The dough is forgiving for beginners but offers enough sophistication to satisfy experienced bakers, making them perfect regardless of your skill level.

Perhaps most importantly, these rolls are completely plant-based without sacrificing any of the texture or flavor you’d expect from traditional cinnamon rolls. Even dedicated omnivores who’ve tried my chocolate cinnamon rolls recipes have been shocked to learn they’re vegan – the richness and tender texture rival any conventional version.

Ingredients

For the Dough:

• 4 cups all-purpose flour – Creates the perfect chewy yet tender texture
• 1 packet (2¼ teaspoons) active dry yeast – The leavening magic that creates those fluffy layers
• 1 cup unsweetened plant milk (I prefer oat milk) – Adds richness without dairy
• ½ cup vegan butter – Essential for that melt-in-your-mouth texture
• ¼ cup granulated sugar – Feeds the yeast and adds subtle sweetness to the dough
• ½ teaspoon salt – Balances the sweetness and enhances flavor
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water – Our egg replacer that binds everything together

For the Chocolate Cinnamon Filling:

• ½ cup vegan butter, softened – Creates the gooey base for our filling
• 1 cup brown sugar, packed – Adds that caramel-like sweetness and moisture
• 3 tablespoons ground cinnamon – The warm, spicy counterpoint to the rich chocolate
• ½ cup cocoa powder – Provides deep chocolate flavor throughout
• 4 ounces dark chocolate, finely chopped – Creates pockets of melted chocolate goodness
• Pinch of salt – Enhances both the chocolate and cinnamon flavors

For the Chocolate Glaze:

• 1 cup powdered sugar – The base for our smooth, pourable glaze
• 3 tablespoons cocoa powder – Adds rich chocolate flavor
• 3-4 tablespoons plant milk – Thins to the perfect consistency
• 1 teaspoon vanilla extract – Rounds out the chocolate flavor
• Pinch of salt – Balances sweetness and enhances chocolate notes

Instructions

Step 1: Prepare the Dough

Begin by preparing your flax “eggs” – mix the ground flaxseed with water in a small bowl and let it sit for about 5 minutes until it becomes gel-like. This creates a binding agent that replaces eggs in traditional recipes.

In a microwave-safe bowl or small saucepan, gently warm the plant milk and vegan butter until the butter is just melted and the mixture is lukewarm (about 110°F/45°C). It’s crucial not to overheat this mixture as it could kill the yeast. The temperature should feel warm but not hot when you touch it with your finger.

In a large mixing bowl, combine 2 cups of flour, sugar, salt, and yeast. Add the warm milk mixture and the flax eggs, stirring until well combined. Gradually add the remaining flour, ½ cup at a time, until the dough forms a soft ball that pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. The kneading process is essential for developing the gluten structure that will give your rolls their perfect texture.

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size. I often turn my oven on for just a minute, then turn it off and place the bowl inside – this creates the perfect warm environment.

Step 2: Create the Chocolate Cinnamon Filling

While the dough rises, prepare your filling. In a medium bowl, mix the softened vegan butter, brown sugar, ground cinnamon, cocoa powder, and salt until well combined. The mixture should have a spreadable consistency similar to softened frosting. The addition of cocoa powder to traditional cinnamon filling is what gives these rolls their distinctive chocolate character.

Chop your dark chocolate into small pieces, aiming for pieces no larger than chocolate chips. Finely chopped chocolate will melt better during baking, creating those irresistible pockets of molten chocolate throughout your rolls.

Step 3: Roll, Fill, and Shape

Once the dough has doubled in size, punch it down to release excess air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 18 x 12 inches. The larger and thinner you roll the dough, the more spirals your rolls will have.

Using a spatula or the back of a spoon, spread the chocolate-cinnamon mixture evenly over the dough, leaving about a ½-inch border along one long edge. The border ensures that the filling doesn’t squeeze out when you roll up the dough.

Sprinkle the chopped chocolate evenly over the filling. This two-layer approach to chocolate – cocoa in the filling and chopped chocolate pieces – ensures you get that deep chocolate flavor with surprising pockets of melty goodness.

Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam to seal it. For the cleanest cut, use unflavored dental floss or a sharp serrated knife to slice the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking pan, spacing them evenly.

Step 4: Second Rise and Bake

Cover the pan with a damp cloth or plastic wrap and let the rolls rise for another 30-45 minutes, or until noticeably puffy. This second rise is crucial for achieving that perfect light and airy texture.

Preheat your oven to 350°F (175°C). Once the rolls have completed their second rise, bake them for 25-30 minutes, or until they’re golden brown on top and cooked through. If they start to brown too quickly, you can cover them loosely with aluminum foil halfway through baking.

Step 5: Glaze and Serve

While the rolls are baking, prepare the chocolate glaze by whisking together powdered sugar, cocoa powder, vanilla extract, salt, and enough plant milk to reach your desired consistency. The glaze should be pourable but thick enough to set up slightly as it cools.

When the rolls come out of the oven, let them cool for about 10 minutes before drizzling with the chocolate glaze. This brief cooling period allows the rolls to set up slightly but ensures the glaze can melt into all the nooks and crannies when applied.

Serve warm for the ultimate experience – nothing beats a chocolate cinnamon roll with the chocolate still slightly melted inside.

Pro Tips & Common Mistakes

After making these chocolate cinnamon rolls countless times for brunches, holidays, and “just because” occasions, I’ve identified several factors that make the difference between good rolls and outstanding ones:

• Don’t rush the rises – Proper rise time develops flavor and ensures fluffy texture
• Roll the dough tightly – Loose rolling leads to gaps between the layers
• Use room temperature butter for filling – Too melted and it runs out; too cold and it tears the dough
• Cut with dental floss – For the cleanest slices that don’t compress the layers
• Don’t overbake – They continue cooking slightly after removal from the oven

Variations

• Quick Chocolate Cinnamon Rolls No Yeast – Substitute the yeasted dough with a baking powder dough (4 cups flour, 2 tablespoons baking powder, 1 teaspoon salt, ¼ cup sugar, ⅓ cup cold vegan butter cut in, and 1½ cups plant milk mixed in)
• Orange-Chocolate Variation – Add orange zest to both the dough and filling for a chocolate-orange flavor profile
• Nutty Addition – Sprinkle chopped walnuts or hazelnuts over the filling before rolling
• Double Chocolate – Add ⅓ cup cocoa powder to the dough for chocolate-on-chocolate rolls
• Sourdough Version – Replace the yeast with 1 cup of active sourdough starter and reduce flour and liquid accordingly

Storage and Meal Prep

These chocolate cinnamon rolls keep remarkably well:

• Room Temperature: Store in an airtight container for up to 2 days
• Refrigerator: Keep for up to 1 week; reheat before serving
• Freezer: Freeze unbaked rolls after shaping and slicing for up to 1 month; thaw overnight in the refrigerator and allow to rise before baking
• Make Ahead: Prepare the rolls through shaping and place in the refrigerator overnight for the second rise; bring to room temperature for 30 minutes before baking in the morning

Serving Suggestions

• With a scoop of vegan vanilla ice cream for an over-the-top dessert
• Alongside a strong cup of coffee for the perfect balance
• With fresh berries to cut through the richness
• Warmed slightly and topped with a dollop of vegan whipped cream
• As part of a special brunch board with fresh fruit and savory options

Recipe FAQ

Q: Can I make these the night before and bake in the morning? A: Absolutely! Complete all steps through placing the sliced rolls in the baking pan, then cover tightly and refrigerate overnight. In the morning, allow them to come to room temperature for about 30 minutes before baking.

Q: What’s the best vegan butter to use? A: I find that Earth Balance and Miyoko’s work particularly well, but any stick-style vegan butter will do. Avoid tub-style spreads as they contain more water.

Q: Can I use a stand mixer for the dough? A: Yes! Use the dough hook attachment and mix on low speed for about 5-7 minutes after incorporating all ingredients.

Q: My rolls seem dry – what happened? A: The most common culprit is adding too much flour. The dough should be soft and slightly tacky, not dry or stiff. Also, make sure not to overbake them.

Q: Can I use whole wheat flour? A: You can substitute up to half the all-purpose flour with whole wheat for a nuttier flavor and more fiber. Using all whole wheat would make them too dense.

These chocolate cinnamon rolls have become my signature contribution to family brunches, weekend getaways with friends, and those special mornings when ordinary breakfast just won’t do. They’re proof that plant-based baking can deliver all the indulgence and comfort of traditional recipes, often with even more flavor complexity. Whether you’re a seasoned baker or trying your hand at homemade rolls for the first time, this recipe strikes that perfect balance between impressive and accessible – exactly what makes home baking so rewarding.