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.

7 Chocolate Hazelnut Cinnamon Rolls in a glass dish
Chocolate Hazelnut Cinnamon Rolls

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.
One Chocolate Hazelnut Cinnamon Roll on a small plate
Chocolate Hazelnut Cinnamon Rolls

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.

Close up of Chocolate Hazelnut Cinnamon Rolls
Chocolate Hazelnut Cinnamon Rolls

What else can I make?

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

A glass dish of Chocolate Hazelnut Cinnamon Rolls

Chocolate Hazelnut Cinnamon Rolls

Yield: 9-12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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.


For the Dough:

  • 360ml plant-based milk
  • 60ml maple syrup
  • 60g vegan butter
  • 450g plain flour, plus extra
  • 50g cocoa powder
  • 2 ¼ tsp (7g, 1 sachet) fast-action yeast
  • ¼ tsp salt

For the Filling:

  • 45g vegan butter, melted (divided)
  • 75g coconut or brown sugar
  • 2 tsp cinnamon
  • 45g dark chocolate, chopped small
  • 45g hazelnuts, chopped small

For the Glaze:

  • 100g vegan chocolate spread
  • 100g vegan cream cheese
  • 2 tbsp plant-based milk
  • Extra chocolate, chopped
  • Extra hazelnuts, chopped


  1. For the dough: add the milk, syrup and butter to a small saucepan and warm through. Once the butter is melted check that the mixture is lukewarm (you may need to leave it for 5-10 minutes to cool).
  2. Add the flour, cocoa powder, yeast and salt to a large mixing bowl and stir to combine.
  3. Using a freestanding mixer with the dough hook attached, gradually pour in the milky mix until combine. Knead for 5 minutes over a low speed, or until springy and doughy (it may appear sticky and won’t ball up). If kneading by hand, knead for 8-10 minutes, until soft and supple.
  4. Place into a greased bowl, cover and leave somewhere warm for 1 hour, or until doubled in size.
  5. Prepare the filling: stir together the sugar and cinnamon.
  6. Lightly flour a work surface. Punch the risen dough down and tip onto the surface. Roll out the dough to about a 36-cm square. Brush over 30g of the melted butter, sprinkle over the cinnamon sugar, chocolate and hazelnuts, leaving a small gap around the edge.
  7. Use one side to carefully and fairly tightly roll up into a log. Trim off the edges and using a knife or piece of cotton, divide into 9-12 rolls. Butter the base of an 8-inch oven-proof dish (perfect for 9 rolls) and nestle in the rolls so they are just touching.
  8. Cover and leave somewhere warm for 30-45 minutes till risen and almost doubled again.
  9. Preheat the oven to 160Fan/180*C. Uncover the risen buns, brush with the remaining 15g melted butter and bake for 30-35 minutes, until risen, fluffy and starting to darken on top. Allow the buns to cool for 30 minutes or to cool fully.
  10. Prepare the glaze: whisk together the ingredients till smooth.
    Spread over the glaze, topping with more chocolate and hazelnuts and enjoy.
  11. Once fully cool, cover the buns tightly and keep for 1-2 days in the fridge although best enjoyed at room temperature. You can freeze these rolls for up to 1 month and allow to defrost at room temperature.

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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 TwitterFacebook and Pinterest  – please say hello!

With choc hazelnut buns of love x

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