1hr Vegan Chocolate Salted Tahini 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..
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!
Let’s talk chocolate and tahini!
If you haven’t explored this flavor combo yet, you haven’t lived. It sounds less appetizing than it is, but I promise again, it’s worth your time. The combination of savory tahini, rich chocolate, with notes of salt really bring the flavors full circle. You can apply this flavor trio to honestly just about anything and it works. I’ve made countless dishes with it!
What do I love about this dish? Everything. It’s quick, easy, takes just 1 hour, you don’t even need a flax egg, they are buttery soft, the filling is everything, it’s packed with flavor, has notes of tahini and chocolate, hints of cinnamon and espresso, they have aesthetic appeal, are perfect for any season, you could skip the icing if desired, and are just such game changing cinnamon rolls!
If you’re all about all things tahini or just love a modern cinnamon roll, you have to try these new vegan Salted Chocolate Tahini Cinnamon Rolls with cream cheese icing!
Why this recipe is great:
Quick
Easy
Packed with flavor
Rich notes of chocolate and tahini
Hints of salt and espresso!
Perfect for any season!
1 Hr Vegan Chocolate Salted Tahini Cinnamon Rolls
- Total Time: 50 mins
- Yield: Makes 8 - 12 1x
Ingredients
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:
- 1/4 cup softened vegan butter
- 1/3 cup tahini
- 1 tsp ground cinnamon
- 1 tsp espresso powder (optional)
- 1/3 cup cocoa powder
- 3/4 tsp salt
- 1/2 cup brown sugar
Frosting:
- 8 oz vegan cream cheese
- 1 tsp vanilla or almond extract
- 1 1/2 cups powdered sugar
Other:
- 1 tbsp black sesame seeds
- 2 tsps flake salt
Instructions
- Preheat oven to 200 degrees. (for proofing)
- 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.
- 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.
- 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.
- Knead the dough on a floured surface for about 4 minutes. Place in a greased bowl and cover with a towel. Place in preheated oven with door open. Place the dough in the preheated oven with door open for about 20 minutes or until doubled in size.
- 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.
- Combine the filling ingredients in a bowl until smooth. 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.
- Starting with the long side closest to you start rolling up. With a serrated knife or dental floss slice the cinnamon rolls. You can get up to 12, but I love mine to be big so I made about 9. Place the rolls in a 9 by 13 inch casserole dish, or (2) 9-inch pie pans.
- 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.
- For the icing combine all the ingredients in the bowl of a standing mixer. Mix until smooth.
- Allow the rolls to cool slightly before frosting, and enjoy! Top with sesame seeds and flake salt if desired!
Notes
- Prep Time: 20 mins
- Cook Time: 30 mins
