These hot chocolate cinnamon rolls are inspired by the season’s favorite drink. They have a soft chocolate dough filled with a chocolatey cinnamon filling and gooey marshmallows, all topped with creamy whipped frosting.
They’re completely vegan and super easy to make!
These cinnamon rolls feature perfectly pillowy soft chocolate dough filled with a chocolatey cinnamon filling and gooey marshmallows, slathered with a creamy whipped frosting.
Vegan Hot Chocolate Cinnamon Rolls
These Hot Chocolate Cinnamon Rolls are inspired by the drink of the season with perfectly pillowy soft chocolate dough, a chocolatey cinnamon filling, gooey marshmallows, and a creamy whipped frosting. Completely vegan and easy to make!
Hot Chocolate Cinnamon Rolls
Ingredients
Chocolate Dough:
- 1 cup plant-based milk almond, soy, or oat
- ¼ cup dairy-free butter melted
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 packet
- 4 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
Chocolatey Cinnamon Filling:
- ½ cup dairy-free butter softened
- ½ cup light brown sugar
- 2 tbsp ground cinnamon
- ½ cup dairy-free chocolate chips
- 1 cup vegan mini marshmallows
Whipped Frosting:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Prepare the Dough:
- In a saucepan, whisk together the plant-based milk, melted dairy-free butter, and granulated sugar. Heat the mixture until just warm, about 98.6°F (37°C), similar to a warm bath.
- Sprinkle the yeast evenly over the warm mixture and let it sit for 5-10 minutes to activate the yeast. Ensure the mixture is not too hot, or it will kill the yeast.
- In a large bowl, mix the flour, cocoa powder, salt, and baking powder.
- Pour the yeast mixture into the dry ingredients and mix with a wooden spoon until just combined.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel or plastic wrap, and set in a warm place to rise for 1-2 hours, or until doubled in size.
Prepare the Filling:
- In a small bowl, mix the softened dairy-free butter, light brown sugar, and ground cinnamon until well combined.
- Stir in the dairy-free chocolate chips.
Assemble the Rolls:
- Punch down the risen dough and roll it out on a floured surface into a large rectangle, about ¼-inch thick.
- Spread the chocolatey cinnamon filling evenly over the dough.
- Sprinkle the vegan mini marshmallows over the filling.
- Starting from the long edge, tightly roll up the dough into a log.
- Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish, cut side up.
- Cover the dish with a towel or plastic wrap and let the rolls rise again for about 30-45 minutes, or until puffy.
Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until golden brown.
- Allow the rolls to cool slightly in the pan while you prepare the frosting.
Prepare the Whipped Frosting:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.
Serve:
- Spread the creamy whipped frosting over the warm rolls.
- Serve immediately and enjoy the gooey, chocolatey, marshmallow-filled goodness!
Notes
- Vegan Mini Marshmallows: Ensure the marshmallows are vegan, as traditional marshmallows often contain gelatin.
- Dough Rising: The dough needs to rise in a warm place to double in size. An oven with the light on or a slightly warm spot in the kitchen works well.
- Serving: These rolls are best enjoyed warm and fresh, but can be reheated in the microwave for a gooey treat later.