Chocolate Cinnamon Rolls (Vegan) for Mother’s Day!
Mother’s Day is all about the brunch.
The problem is, though, that going out to brunch on Mother’s Day is a bit of a circus. You’ll need reservations, and if you try for something more casual, you’ll likely encounter lineups and long waits.
Maybe skip the whole thing all together, and make your mom breakfast in bed?
I love this recipe because you make it the night before, allow it to rise overnight, and then bake it in the morning. It’s totally NBD, but the final product is pretty impressive.
I’ve made these before without the chocolate, but you guys, it’s Mother’s Day. It begs for something special, and in my world, special equals either donuts or chocolate. Or chocolate donuts.
Warm, oozing sweet chocolate, your mom will love these. Trust me. I am one.
A quick word about vegan chocolate: most chocolate that is 70% or more (dark chocolate) is vegan. It won’t have milk added to it. They can’t legally call it “vegan” because it’s been manufactured in a facility that handles milk, but it won’t have milk in it. Check the label to be sure, but pretty much any dark chocolate won’t have milk in it.
Here, I used Green & Blacks, which is both organic and fair trade, a British brand I’ve personally loved a long time.
Okay! On with the recipe, we have a mother to impress!
Vegan Chocolate Cinnamon Rolls
(makes one round 8″ cake tin, double for two)
- 1/2 cup vegan milk (I used homemade cashew)
- 3 tbsp aquafaba
- 2 cups flour
- 1/4 tsp salt
- 3 tbsp sugar
- 2 tbsp melted vegan butter
- 1/2 tsp yeast
- 2 tbsp–1/4 cup melted vegan butter
- 3-4 tbsp brown sugar
- 1-2 tsp cinnamon
- 1 85% dark Green & Blacks Chocolate bar, chopped
- I make mine in the bread maker. Fire all the ingredients into your breadmaker in the order listed, then select the dough setting. If you don’t have a bread maker, place all the wet ingredients in the bowl of your mixer and use the paddle attachment. Mix the wet ingredients together well. Switch to the dough hook, and first add the sugar, then the yeast, and then slowly, in batches, the flour until it’s all incorporated. Add the salt last. The dough is done when it pulls away from the sides of the bowl. It should not be shaggy. If it is, dump it onto the counter, sprinkle with a little flour, and knead some more, continuing to sprinkle with flour and knead until it is smooth and elastic.
- Place in a large bowl in a warm spot and cover with a damp towel. Allow to rise for about and hour or 90 minutes.
- Dump the dough onto your counter (flouring if needed) and punch it down. Begin to roll it out into a rectangle, about 1/2″ thick.
- Brush the surface with melted vegan butter, then sprinkle over a fine layer of cinnamon. Follow that with a thicker layer of brown sugar, and finally, sprinkle over the chopped chocolate.
- Roll the dough up, jelly-roll style. Cut it in half, then each half in half, and each of those halves in half, to give you 8 pieces. Place in a greased, 8″ cake pan, cover with a wet towel, and allow to rise in a warm spot overnight.
- In the morning, preheat your oven to 375, and bake for about 15-20 minutes until golden on top. Serve warm.