Decadent, sweet, moist, fluffy, breakfast desserts. Plant-based ingredients and smothered in a creamy glaze.
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.