Description
Indulge in these delightful Vegan Mocha Cinnamon Rolls with a silky chocolate espresso glaze that’s perfect for family brunches or special occasions.
Ingredients
Scale
- 2 cups warm almond milk
- 2 tablespoons maple syrup
- 2 teaspoons instant yeast
- 4 cups all-purpose flour
- 1/4 cup melted coconut oil
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 dash cocoa powder
- Melted coconut oil for spreading
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder
- Brewed espresso (to consistency)
Instructions
- In a bowl, combine warm almond milk, maple syrup, and instant yeast. Let it sit for 5 minutes until bubbly.
- Gradually whisk in flour, melted coconut oil, and salt until combined. Knead for 5-7 minutes and let it rise for 1 hour.
- Mix brown sugar, ground cinnamon, and a dash of cocoa powder in a separate bowl for the filling.
- Roll the dough into a rectangle, spread melted coconut oil evenly, and sprinkle the filling mixture generously.
- Roll the dough tightly into a log and cut into 12 pieces. Place in a greased baking dish and let it rise for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- While baking, whisk together powdered sugar, cocoa powder, and brewed espresso until drizzling consistency.
- Drizzle the glaze over the rolls after cooling slightly and serve warm.
Notes
Substitute almond milk with any plant-based milk of choice; use whole wheat flour for a denser roll.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan, Cinnamon Rolls, Mocha, Chocolate, Breakfast, Dessert
