There are breakfasts you eat because mornings demand something. And then there are breakfasts like these Vegan Chocolate Cinnamon Rolls — the kind that fill the entire house with the smell of warm yeast dough and melting chocolate as they bake, that come out of the oven puffed and golden, pulling apart into soft, pillowy spirals with rivers of chocolate running through every single one. This is that breakfast. The one that turns an ordinary weekend morning into something genuinely special. The one people remember long after the plate is empty.
These rolls take the beloved technique of a classic cinnamon roll — a soft, enriched yeasted dough rolled around a generous filling, sliced into spirals, and baked until puffed and golden — and combine it with a rich chocolate and cinnamon filling that melts into gooey pockets throughout each roll. Finished with a simple vanilla glaze, they deliver everything wonderful about a classic cinnamon roll with the added indulgence of real melted chocolate.
What makes these rolls so outstanding is the double filling — a brown sugar cinnamon layer combined with a generous scattering of vegan chocolate chips that melts during baking into gooey, chocolatey pockets throughout the dough, ensuring every single bite delivers both the classic cinnamon roll flavor and a genuine chocolate experience.
This recipe is 100% vegan, ready in about two hours including rising time, and absolutely magnificent eaten warm, pulled apart by hand, with the chocolate still soft and the glaze just beginning to melt into the spirals.
Recipe Information
| Prep Time | Rise Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|---|
| 20 mins | 75 mins | 25 mins | 2 hrs | 10 | ~390 kcal |
Ingredients
For the Dough
- 3¼ cups (390g) all-purpose flour
- 2¼ tsp (7g) active dry yeast
- ¼ cup (50g) cane sugar
- ½ tsp fine salt
- ¾ cup (180ml) plant milk, warmed to 110°F (43°C)
- ¼ cup (55g) vegan butter, melted and slightly cooled
- 1 tsp pure vanilla extract
For the Filling
- ⅓ cup (75g) vegan butter, softened
- ½ cup (100g) brown sugar
- 1½ tbsp cinnamon
- 1 cup (170g) vegan chocolate chips
- 2 tbsp cocoa powder, mixed into the brown sugar
For the Vanilla Glaze
- 1 cup (120g) powdered sugar
- 2–3 tbsp plant milk
- ½ tsp pure vanilla extract
- Pinch of salt
Instructions
- Activate the yeast. Combine the warm plant milk, sugar, and yeast in a bowl and let sit for 5–10 minutes until foamy on the surface.
- Make the dough. In a large bowl or stand mixer combine the flour and salt. Add the activated yeast mixture, melted vegan butter, and vanilla extract. Mix until a shaggy dough forms, then knead for 8–10 minutes by hand or 6 minutes in a stand mixer until smooth and elastic.
- First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60–75 minutes until doubled in size.
- Make the filling. Mix the brown sugar with the cocoa powder and cinnamon in a small bowl.
- Roll and fill. Turn the risen dough out onto a lightly floured surface and roll into a large rectangle, roughly 30 x 45cm. Spread the softened vegan butter evenly over the surface, then sprinkle the cinnamon cocoa sugar mixture evenly over the butter. Scatter the chocolate chips evenly across the entire surface.
- Roll and slice. Starting from the long edge, roll the dough tightly into a log. Slice into 10 equal rolls using a sharp knife or unflavored dental floss for the cleanest cuts.
- Second rise. Arrange the rolls in a greased baking dish with a little space between each. Cover and let rise for 30–40 minutes until visibly puffed.
- Bake. Preheat the oven to 350°F (175°C) and bake for 22–26 minutes until deeply golden on top and cooked through in the center.
- Glaze and serve. Whisk together the powdered sugar, plant milk, vanilla extract, and salt until smooth and pourable. Drizzle generously over the warm rolls before serving.
Pro Tips
- Use a thermometer to check the milk temperature for activating the yeast — too hot will kill it, too cool will not activate it properly.
- Roll the dough as evenly as possible to ensure consistent baking and uniform spirals.
- Use unflavored dental floss to slice the rolled log for the cleanest cuts without squashing the spiral.
- Do not skip the second rise — it is what produces the light, pillowy texture that makes these rolls so special.
- Glaze while the rolls are still warm so the glaze melts slightly into the spirals rather than sitting on top as a thick layer.
Why This Combination Works
The classic cinnamon roll filling of butter, brown sugar, and cinnamon already creates a deeply caramelized, fragrant filling during baking. Adding cocoa powder to that sugar mixture and chocolate chips throughout introduces real chocolate flavor without disrupting the texture or rise of the dough, producing rolls that taste like a genuine hybrid between a classic cinnamon roll and a chocolate pastry.
Flavor Variations
- Chocolate Orange Rolls: Add the zest of an orange to the dough and filling for a chocolate orange variation.
- Peanut Butter Chocolate Rolls: Spread a thin layer of warmed peanut butter over the filling before adding the chocolate chips.
- Espresso Chocolate Rolls: Add a teaspoon of instant espresso powder to the filling for a deeper, mocha-like flavor.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~390 kcal | 6g | 54g | 3g | 16g |
Storage
- Room temperature: Store unglazed rolls in an airtight container for up to 2 days.
- Refrigerator: Glazed rolls keep for up to 5 days; warm briefly before serving.
- Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw and warm in the oven, then glaze fresh before serving.
- Make ahead: Assemble and slice the rolls, then refrigerate overnight before the second rise; bring to room temperature for about an hour before baking.
Frequently Asked Questions
Can I make the dough the night before?
Yes — after the first rise, refrigerate the dough overnight, then roll, fill, and slice the next morning, allowing extra time for the second rise since the dough will be cold.
Why didn’t my dough rise properly?
This is usually caused by yeast that did not activate due to milk that was too hot or too cold, or expired yeast. Always check the milk temperature and yeast expiration date.
Can I make these gluten-free?
A dedicated gluten-free yeasted dough blend can work, though the texture will be denser than the traditional version.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more indulgent vegan breakfast and baking recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
