Mocha Cinnamon Rolls
Ingredients
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water 110°F/45°C
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup brown sugar
- 2 tablespoons cocoa powder
- 2 teaspoons ground cinnamon
- 1 tablespoon instant coffee granules
- 1/4 cup vegan butter softened
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons brewed coffee
- 1/2 teaspoon vanilla extract
Instructions
Preparing the Dough:
- In a large bowl, dissolve the yeast in warm water. Add the sugar and let sit for 5-10 minutes until frothy.
- Add the vegetable oil, flour, and salt to the yeast mixture. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
Making the Filling:
- In a small bowl, mix together the brown sugar, cocoa powder, cinnamon, and coffee granules.
- Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
- Spread the softened vegan butter evenly over the dough, then sprinkle the sugar mixture on top.
Assembling the Rolls:
- Starting from the long side, tightly roll up the dough into a log.
- Cut the log into 12 equal pieces and place them in a greased baking dish.
- Cover the dish with a damp cloth and let the rolls rise for another 30 minutes.
Baking:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes, or until golden brown.
Icing:
- In a small bowl, whisk together the powdered sugar, brewed coffee, and vanilla extract until smooth.
- Drizzle the icing over the warm rolls before serving.
Notes
Tips and Variations
- For a nutty twist, add chopped walnuts or pecans to the filling.
- To make the rolls even more indulgent, drizzle with melted vegan chocolate instead of icing.