Chocolate Raspberry Fluffy Rolls (Vegan One-Hour)

These Chocolate Raspberry Fluffy Rolls are so soft and tender, filled with a chocolate cream cheese spread, lots of dark chocolate and fresh raspberries. These rolls are naturally vegan and dairy-free and ready in one hour.

I love cinnamon rolls but sometimes I also fancy something chocolatey and these chocolatey raspberry buns are the perfect combination. They are fruity, chocolatey, rich and light with tons of sweet gooey goodness and the best part is that they are ready in one hour. Like my other yeast dough recipes, they are naturally vegan, dairy-free ad egg-free and only require you to knead the dough for a few minutes. These ones are then filled with a chocolate cream cheese mix, lots of chocolate and raspberries, all spread with a protein yoghurt frosting glaze and smashed raspberries.

Why will I love these rolls?

These are amazing:

• Light, fluffy, pillowy soft and tender
• Chocolatey, fruity, sweet and delicious
• Great for summer or all year long
• Decadent and indulgent yet lighter than the classic bake
• Naturally vegan, dairy-free and egg-free
• Easily nut-free
• Great for all the family
• Ideal for a weekend brunch
• Delicious with tea in the afternoon
• Very impressive
• Only tastes one hour to make and bake
• Filled with a gooey chocolatey spread
• Oozes dark chocolate and raspberries
• Topped with a protein yoghurt mousse frosting
• Makes the most of fresh summer berries

If you already love the sound of these buns then skip ahead to the recipe card. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card and see my favourites in the “shop the recipe” section.

For the dough:

• Plant-based milk: you can use your favourite dairy-free milk like oat, almond, soya or coconut (from the carton).
• Vegan butter: this adds the classic buttery softness and rich flavour to the dough.
• Olive oil: this adds a softness to the dough without using too much butter. You can also try melted and cooled coconut oil, too.
• Caster sugar: to feed the yeast as it proofs.
• Fast action yeast: for the rise. Please check your yeast is in date otherwise they may not rise.
• Plain and strong white flour: I like to use half plain white flour and half strong white bread flour for the best texture and I have not tested these buns with any other flours.
• Salt: for flavour.

And for the filling:

• Vegan cream cheese: this is great for filling as it’s thick and creamy and adds a slight tang which works really well.
• Coconut sugar: this sweetens the filling, and you can also use golden granulated sugar, or caster sugar, too.
• Cocoa powder: to make it chocolatey.
• Cornstarch: this thickens the mix as it bakes to make a creamy filling.
• Dark chocolate: I use the Divine Dark Raspberry Chocolate Bar which is so delicious with the fresh berries. Chop this into small chunks that melt as they bake.
• Raspberries: these are so juicy inside the buns and fresh is best as frozen are too watery and wet.

Finally, to top the buns:

• Thick coconut yoghurt: I use the Cocos Organic vanilla or natural yoghurt and these have the best texture and ingredient list, too.
• Vegan cream cheese: as above.
• Vegan vanilla protein powder: this makes the yoghurt thicker, sweeter and with a lovely vanilla flavour.
• Extra raspberries and dark chocolate: I like to smash the raspberries with a fork and swirl them on top and then sprinkle over some dark chocolate.

Are these gluten-free and nut-free?

These rolls are not gluten-free, but try out my other gluten-free non-yeasted dough recipes here. These are nut-free, as long as your chocolate, butter and dairy-free milk do not contain nuts.

How do I make them?

These rolls are ready in a few steps:

• Warm the milk and butter: until just melted.
• Stir in the olive oil, sugar and yeast: and leave for 5 minutes to bloom.
• Combine the flours and salt and add the milky mix: and stir again.
• Tip onto a lightly floured surface and knead with your hands: for 1 minute or until soft.
• Place in a greased bowl: cover and leave somewhere warm for 20 minutes.
• Combine the chocolate cream cheese filling ingredients: until smooth.
• Roll out the dough and spread over the filling: almost to the edge.
• Top with the dark chocolate and raspberries: and now roll up into a cinnamon roll-style log.
• Trim the ends then slice into 6-8 rolls: to best fit in your dish.
• Nestle the buns in the dish: and bake until golden.
• Stir together the frosting ingredients: until smooth.
• Allow the buns to cool slightly then spread over the frosting: and some mashed raspberries.
• Decorate with more chocolate: and enjoy.

How long will they last?

These are best eaten fresh but can be saved in a sealed container for 1-2 days, in the fridge overnight.

What else can I make?

For other rolls and buns, try:

• Key Lime Pie Fluffy Rolls
• Orange Cardamom Pistachio Cinnamon Rolls
• Mince Pie Cinnamon Rolls
• Pumpkin Pecan Cinnamon Rolls
• Peaches and Cream Cinnamon Rolls

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chocolate Raspberry Fluffy Rolls so please let me know in the comments below and leave a star review above. If you do make these rolls, 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 sweet chocolatey raspberry love x

p.s. this recipe was first made with Divine Chocolate who I love. This blog post is not sponsored and all opinions are my own.