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Mocha Cinnamon Rolls

Course Dessert

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.