Cinnamon rolls. Cinnamon buns. Whatever you want to call them! How about moist, fluffy, sweet, drool-worthy little breakfast desserts? I mean, whoever allowed something so decadent to pass as a breakfast food is my true hero in life.
This recipe for Vegan Chocolate Hazelnut Cinnamon Rolls is sponsored by So Delicious Dairy Free, a brand we absolutely looooove. We use their coconut milk creamer for our coffees every morning. We also have an almond ricotta cheese recipe that uses a few tablespoons of their unsweetened coconut yogurt.
These Vegan Cinnamon Rolls take breakfast #GOALS to a whole new level because they are stuffed with a creamy, chocolate hazelnut spread. We then topped them with a smooth, sweet, sugar glaze – yaaasss ?!!
To eat cinnamon rolls, I like to peel and eat each outer layer because we all know the BEST part of a cinnamon roll is the soft, juicy, extra cinnamon-sugar-sweet, center. Matt just takes a huge bite out of the roll like it’s some kind of donut – uhhhh ?. Unwinding each soft layer is the way to go, my friends.
Cinnamon rolls might seem a little involved because you have to let the dough rise twice, BUT I promise you it’s actually pretty easy. Also, making the Vegan Chocolate Hazelnut spread while the dough rises is so simple and fun. It’s a real treat compared to original cinnamon.
I used instant yeast and proofed it for about 10 minutes in warm water. If your yeast doesn’t foam up then you probably got a bad batch or the water either wasn’t warm enough or maybe too hot. Don’t be intimated though! I never measure the temperature of my water and the yeast always comes out fine. I usually mix together water from the hot and cold taps until it feels like lukewarm bath water.
To make the dough, we used So Delicious French Vanilla Dairy Free Creamer which is a sweetened creamer. This way, the dough was wonderfully sweet and had a tad of vanilla flavor without us adding any extra sugar to it. We also used the creamer for the glaze – DELICIOUS!
Decadent, sweet, moist, fluffy, breakfast desserts. Plant-based ingredients and smothered in a creamy glaze.
- 1 packet fast-rising active dry yeast (2 1/4 teaspoons)
- 1/2 cup warm water
- 1 teaspoon sugar
- 3 cups all-purpose flour
- 1/4 cup melted coconut oil
- 1/2 cup So Delicious Dairy Free Creamer - French Vanilla
- 1/2 teaspoon salt
- 1/2 cup raw hazelnuts
- 3 ounces dark chocolate - vegan (1 chocolate bar) MELTED
- 1/4 cup melted coconut oil
- 1/3 cup So Delicious Dairy Free Creamer - French Vanilla
- 1 cup powdered sugar - vegan
- 3 tablespoons So Delicious Dairy Free Creamer - French Vanilla
- 3 tablespoons coconut sugar
- 3 tablespoons ground cinnamon
Mix to dissolve 1 teaspoon sugar in warm water. Add one packet instant dry yeast and stir. Set aside for 10 minutes to activate. The yeast mixture should foam up (see photos and information in post).
Pro tip: Warm So Delicious French Vanilla Dairy Free Creamer in a small pot on the stove on low heat or in a microwave for a few seconds before adding to mixture. This way, the coconut oil won't harden when mixed together.
Separate 1/4 cup of the flour and set aside. Combine the rest of the dough ingredients - 2+3/4 cup flour, salt, melted coconut oil, warmed So Delicious French Vanilla Dairy Free Creamer, and activated yeast, in a large mixing bowl. If the mixture is too sticky, slowly add the 1/4 cup flour, one tablespoon at a time, until you get the right consistency.
Once combined, knead dough with hands for about 5 minutes - until smooth and elastic. Place dough into a large greased bowl, cover, and let rise until double in size (about one hour).
Meanwhile, measure hazelnuts onto a baking sheet and roast in oven (or toaster oven) at 400F for about 8 minutes. Keep an eye on them so they don't burn. Set aside to cool slightly. Remove hazelnut skin by rolling them within a napkin or between your fingers - it doesn't have to be perfect.
In a double boiler, melt the dark chocolate bar. Our method is to place a large stainless steel bowl over a small pot of boiling water. We add the chocolate to the bowl and stir until melted (about 2 minutes).
Add roasted hazelnuts, melted chocolate, melted coconut oil, and So Delicious French Vanilla Dairy Free Creamer to food processor. Process on high until creamy and smooth.
Once dough has doubled in size, sprinkle some flour onto a clean countertop. Use a rolling pin to flatten the dough into a large rectangle shape.
Then, spread chocolate hazelnut filling all over the flattened dough. Sprinkle coconut sugar and cinnamon on top of the filling.
Roll the dough over the filling to form a long log. When you reach the end of the log, moisten the bare edge with water and pinch to seal the seam.
Use a sharp knife to cut the dough into equal sized pieces, trying not to squish it too much. You may want to discard the ends of the roll since there's usually not much filling there.
Place cinnamon roll pieces into a greased 13x9-inch baking pan, spacing them apart slightly. Cover and let rise until doubled again (about 30-40 minutes).
When the rolls have doubled in size, bake them in a preheated 350°F/180°C oven for 25-30 minutes. Cool slightly before glazing.
Combine 1 cup powdered sugar and 3 tablespoons So Delicious French Vanilla Dairy Free Creamer in a bowl. Whisk until combined and creamy.
Pour glaze evenly on top of baked cinnamon rolls. Serve warm.
This recipe for Vegan Chocolate Hazelnut Nutella Cinnamon Rolls is sponsored by So Delicious Dairy Free. All thoughts and opinions are entirely my own.