| | | | | |

1HR Vegan Chocolate Espresso Cinnamon Rolls

 

 

2 things I love, homemade cinnamon rolls and a clean kitchen. That being said, I don’t typically make them as they can be somewhat of a mess lol. So if I’m going to clean up, it’s going to be for a good flavor concept and these were a total win..like, I think they are my number 1 favorite hands down! Worth every piece of dough that stuck to my kitchen counters lol

 

So let’s talk about these cinnamon rolls!

 

I’ll be honest, I’m not the best at rolling them. I feel like I can’t get the shape right, the butter can melt making it harder to slice and the list goes on. Full transparency though, it’s not about perfection. I think that’s where many get overwhelmed and pass on making them. I promise you, perfection is overrated. As long as you impart the right flavors aka this amazing filling, you’re good! Bonus, my personal favorite slicing hack is to just use a pizza slicer. The cuts are more uniform, you don’t have to worry about rolling, using a knife etc. It’s just too easy, you have to try it.

 

Let’s talk espresso and chocolate!

 

If you know anything about Chocolate, coffee enhances it’s flavor. If you’re a lover of all things coffee, then this is perhaps your favorite flavor combo. The combination of chocolate and espresso, with the notes of cinnamon and that espresso icing really put it over the top. If you’re leaning towards traditional icing for this recipe, don’t, it truly makes the rolls so much more impactful.

 

 

 


What’s fab about this recipe? Holy, moly. Everything. These are made in just an hour, light, fluffy, have minimal proofing time that’s cut in half, require no eggs, are packed with flavor, have notes of chocolate, espresso, salt, cinnamon, the frosting is even espresso based, vegan, you can seamlessly cut these with just a pizza cutter and forget the rolling, these are perfect for any season, have a crispy top but a buttery soft inside, and are just amazing with a cup of coffee!

 


If you love all things coffee or just crave a seamless cinnamon roll, you have to try these new vegan Chocolate Espresso Cinnamon Rolls!

 

 

Why this recipe is great: 

 

 

Quick

Easy 

Packed with flavor

Buttery Soft

Espresso Cream Cheese Frosting

Rich notes of chocolate and espresso  

Perfect for any season!

 

 

 

 

 

 

 

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

1HR Vegan Chocolate Espresso Cinnamon Rolls with Espresso Cream Cheese Icing


  • Author: Gabrielle
  • Total Time: 60 mins
  • Yield: 6 - 12 Cinnamon Rolls 1x

Ingredients

Units Scale

Dough:

  • 2 cups almond milk
  • 1/2 cup granulated sugar
  • 2 packs yeast, (can use quick rise, but not required)
  • 1/2 cup vegan butter, melted
  • 4 1/2 cups flour, plus more

Filling: 

Frosting:

 


Instructions

 

  1. Preheat oven to 200 degrees. (for proofing)
  2. Place almond milk in the microwave for 1 minute or until warm like bath water. If it’s too hot it will kill the yeast.
  3. In a large bowl combine the almond milk, yeast and sugar. Allow it to activated for at least 5 minutes until it becomes foamy on top.
  4. To the yeast add the melted vegan butter, salt, and the flour. Stir with a spoon or your hands until it comes together. Add flour about 1/3 cup at a time until it becomes less sticky and pulls away from the bowl.
  5. Knead the dough on a floured surface for about 4 minutes. Place in a greased bowl and cover with a towel. Place the dough in the preheated oven with door open for about 20 minutes or until doubled in size.
  6. Preheat the oven to 375. Punch the dough down and roll into a rectangle on a floured surface. The dough should be 1/2 inch thick.
  7. Combine the filling ingredients in a bowl until smooth and spreadable. (if you need more butter to cover the dough, add more) Try not to let the butter melt as it will be harder to roll. Spread the filling over the entire dough leaving about 1/2 inch bare.
  8. For the most seamless method, simply take a pizza cutter and make even strips. Start rolling from one end and place rolls in a 9 by 13 inch casserole dish, or (2) 9-inch pie pans.
  9. Bake on the second rack to prevent the tops from burning. Bake for 20-30 minutes, until the rolls are lightly golden brown and the centers are cooked through. Place a toothpick in to check it comes out clean. If not done but everything else is cooked, cover with tinfoil and put the oven down to 350 and bake until complete.
  10. For the icing combine all the ingredients in the bowl of a standing mixer. Mix until smooth. Adjust the consistency as desired.
  11. Allow the rolls to cool slightly before frosting, garnish with a sprinkle of espresso powder, and enjoy!

 

  • Prep Time: 30 minutes
  • Cook Time: 30 mins

 

 

Similar Posts

One Comment

  1. I’m eating my second one now. Although classic cinnamon rolls are my fav, these are an AMAZING treat when you want something different. I used a bread maker and they came out PERFECT!!! <3

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.