Chocolate Hazelnut Cinnamon Rolls (Vegan)

Light and fluffy Chocolate Hazelnut Cinnamon Rolls made with a chocolate vegan dough spread with cinnamon sugar, lots of hazelnuts and more chocolate. Top these delicious sweet rolls with a chocolate cream cheese glaze for the best buns.

There is something so satisfying about tearing into a cinnamon roll and the chocolate lover inside of me, needed a chocolate cinnamon roll. Say hello to the most chocolate-y cinnamon roll I could make: it is has a light yet rich chocolate yeasted dough, a cinnamon sugar chocolate chunks filling and a rich, luscious chocolate cream cheese glaze. These sweet rolls are the best wake-up call on the weekends or a leisurely bake in the week, plus they make the kitchen smell amazing.

Why will I love these rolls?

These delicious rolls are the best, they are:

• Rich, chocolatey and nutty
• Sweet, cinnamon-y and sticky
• Light, fluffy and tender
• Made with simple ingredients
• Naturally vegan, dairy-free and egg-free
• Easily nut-free
• Fantastic for breakfast, brunch or an afternoon tea treat
• Great to make ahead of time for friends and family

If you already love the sound of these Chocolate Hazelnut Cinnamon Rolls then skip ahead to the recipe card below. Or, let’s discuss the recipe in more detail.

What ingredients do I need?

These buns are made with a few everyday ingredients:

• Plant-based milk: use your favourite plant-based milk here like oat, almond, soya or coconut (from the carton) as the base for the dough.
• Maple syrup: this is for sweetening the dough and to add to the lovely fluffy texture. You can also swap this for agave syrup or your preferred liquid sugar.
• Vegan butter: to keep the dough light, buttery and rich, use the block-style vegan butter. It is also then used for brushing over the rolled-out dough for the cinnamon sugar filling.
• Plain flour: make these buns with plain white flour for the fluffiest of buns and I do not recommend trying to make these gluten-free. Please see some gluten-free ideas here like my Cinnamon Roll Espresso Tear and Share and my No-Yeast Strawberry Swirl Buns.
• Cocoa powder: to make the dough super chocolatey, some of the flour is replaced with cocoa powder. You can use cacao powder here, too.
• Fast-action yeast: for the magic rise, make sure your yeast is quick-action and that the yeast packet is in date.
• Salt: for flavour.
• Coconut or brown sugar: for the filling, it is best to have a coarser sugar like coconut, light brown or even demerara sugar.
• Cinnamon: stir this into the sugar for the cinnamon roll filling.
• Dark chocolate: I use the chocolate hazelnut bar from Divine Chocolate which is so dreamy. It’s smooth and creamy and delicious for these buns. Chop the chocolate small so that every bite of roll has some chocolate chinks inside. You can use any bar of chocolate or use chocolate chips, too.
• Hazelnuts: chop these small to also add to the filling of the rolls. If making these rolls nut-free, omit the hazelnuts.
• Vegan chocolate spread: this is the secret to a delicious cream cheese glaze. Stir this into the glaze for a rich, smooth and addictive glaze. Make sure the chocolate spread is nut-free where needed. For a frosting without chocolate spread in, try my yoghurt-based chocolate ganache here.
• Vegan cream cheese: for the glaze, use your favourite plain cream cheese. This adds tang and creaminess to the sweeter chocolate of the glaze and works so well.

How do I make these buns?

These buns are simple to make, but will require some proofing time, so bear this in mind before starting.

• Warm together the milk, syrup and butter: till melted and allow to cool back down if needed, to be lukewarm.
• Add all the dry ingredients to a freestanding mixer with a dough hook: or use a large mixing bowl if kneading by hand.
• Pour the milk mix into the dry and mix together: using the machine or a spoon.
• Knead for 5 minutes till spring and soft: or 8-10 if working by hand.
• Leave covered in a warm spot: in a greased bowl for 1 hour or until doubled in size.
• When proofed, roll out the dough: to a rectangle.
• Spread with the butter, sprinkle over the cinnamon sugar and add the chocolate and hazelnuts: to make the filling.
• Roll up into a log: working carefully, and tightly but not too tightly.
• Trim the ends and slice into 9-12 rolls: whichever will best fit in your dish.
• Nestle the buns into the greased dish: so they are just touching.
• Proof for a second time for 30 to 45 minutes: till they fill the dish.
• Bake until fluffy and golden on top: for 30-35 minutes.
• Allow to cool and spread with the chocolate cream cheese glaze: and decorate with extra chocolate and hazelnuts.

How long will these last?

Enjoy these warm or allow to cool and then store in a sealed container for 1-2 days (keeping in the fridge overnight) and enjoy at room temperature. You can freeze the buns for up to 1 month, and allow to defrost at room temperature.

Are these gluten-free and nut-free?

These are sadly not gluten-free, please take a look at my other dough recipes which can be made gluten-free. To keep these nut-free, check that all your ingredients like the vegan butter, chocolate spread and cream cheese do not contain nuts and omit the hazelnuts.

What else can I make?

If you are in the mood for more doughs and buns, how about my:

• Chocolate Cinnamon Star Bread
• Apple Pecan Cinnamon Rolls
• Vegan Lemon Blueberry Sweet Rolls
• Vegan Espresso Cinnamon Roll Tear and Share
• Banana Chocolate Chip Scones

I look forward to hearing what you think of these Chocolate Hazelnut Cinnamon Rolls so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc hazelnut buns of love x