Mocha Cinnamon Rolls (Vegan) Recipe

If you’re anything like me, you know that cinnamon rolls are the ultimate comfort treat, but what if we add a mocha twist and make them completely vegan? That’s exactly what I’m sharing with you today — a fan-freaking-tastic Mocha Cinnamon Rolls (Vegan) Recipe that’s soft, gooey, and full of deep coffee and chocolate flavor, yet perfectly plant-based. Trust me, once you try this recipe, your kitchen will smell like heaven, and your family will keep begging for more. Let’s dive into this mocha magic!

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Ingredients You’ll Need

Getting the best results with this Mocha Cinnamon Rolls (Vegan) Recipe means using a combination of bread flour and espresso powder to build that perfect dough and filling. Also, picking a creamy non-dairy milk like soy really boosts the texture and richness.

• White bread flour: Gives the rolls their chewy, soft crumb which is essential for that classic cinnamon roll feel.
• Unsweetened non-dairy milk: I use soy milk because it’s creamy and works well with yeast — almond or oat milk work too but soy gives best rise.
• Light brown soft sugar: Adds warmth and moisture, a must for gooey rolls.
• Instant espresso powder: Brings the intense coffee flavor without bitterness.
• Salt: Balances the sweetness and accents the mocha flavors.
• Instant/fast action yeast: The engine that makes these rolls rise perfectly fluffy.
• Vegan butter: Use softened for dough and melted in filling – it adds richness and keeps rolls moist.
• Cocoa powder: Unsweetened cocoa adds chocolate depth to the filling.
• Cinnamon: Classic warming spice that complements coffee fabulously.
• Dark chocolate: Finely chopped to melt into pockets of heaven in the filling.
• Icing (powdered) sugar: For that irresistible espresso glaze finish.

Variations

I love making this Mocha Cinnamon Rolls (Vegan) Recipe my own by tweaking the filling or the glaze. Feel free to get creative — these rolls are like a blank canvas for your coffee and chocolate cravings.

• Nutty Variation: Add chopped walnuts or pecans to the filling for a lovely crunch — my family goes crazy for this added texture.
• Spiced Up: Sprinkle a pinch of cardamom or nutmeg into the filling alongside cinnamon for a cozy twist.
• Seasonal Twist: Toss dried cherries or cranberries into the filling during winter holidays — adds tartness and color.
• Gluten-Free Adaptation: I’ve experimented with a blend of gluten-free flours and extra xanthan gum; the results are decent but slightly denser, so it’s best for those used to gluten-free baking.

How to Make Mocha Cinnamon Rolls (Vegan) Recipe

Step 1: Prepare the Tangzhong for Extra Softness

This is my favorite part because using the tangzhong method makes the dough insanely soft and moist. Start by whisking the white bread flour into warm non-dairy milk in a saucepan—this prevents lumps and thickens into a pudding-like paste as it gently cooks. Keep stirring, or it will burn on the bottom, which I’ve done more than once! Once thickened, scrape it into your stand mixer bowl and pour over cold milk to cool it down so you don’t kill your yeast later.

Step 2: Mix & Knead the Dough

Add your sugars, espresso powder, salt, flour, and yeast to the bowl. Stir until you get a rough dough, then use a dough hook on medium speed. This takes patience—about 5-10 minutes—to get a smooth, stretchy dough that passes the “windowpane test” (stretch a piece until you see light through it without breaking). Resist adding too much extra flour here; the dough should be soft and slightly sticky.

Next, add the vegan butter softened into the dough. Keep kneading about 5 minutes more; the dough should feel elastic and not greasy, pulling away from the sides cleanly. If it’s too wet, a tablespoon of extra flour will help, but be careful not to dry it out.

Step 3: First Rise

Place your dough in a lightly oiled bowl, cover it, and pop it in a warm spot. I’ve had great success putting it near a sunny window or inside my oven with just the light on. Let it rise for 1-2 hours until doubled in size—watch it carefully because too little rise means dense rolls and too much can make the dough collapse.

Step 4: Make the Luscious Mocha Filling

While your dough is doing its magic, melt together vegan butter, sugar, cocoa powder, espresso, cinnamon, and non-dairy milk in a pan. Keep stirring to avoid burning. Once melted, remove from heat and stir in chopped dark chocolate until it creates a thick, glossy filling. Cool it down to the right thickness — too thin and it’ll slip off the dough, too thick and it’s hard to spread.

Step 5: Roll Out, Fill, and Shape

Knock out air bubbles from your risen dough with a quick knead, then roll it into about a 15 by 19 inch rectangle on a lightly floured surface. Spread that heavenly mocha filling evenly over the surface. Using a pizza cutter or sharp knife, cut the rectangle lengthwise into 12 strips. Roll each strip gently into spirals — don’t roll too tight or the filling will squish out during baking. This step is so satisfying; I love seeing all those mocha layers form.

Step 6: Second Rise and Bake

Set your rolls spaced apart in a parchment-lined baking tin. Cover and let them proof for about 45 minutes until puffy. Press one lightly — it should spring back slowly leaving a slight indentation; if it quickly bounces back, proof longer. Meanwhile, preheat your oven to 350°F (180°C). Bake for 35-40 minutes or until nicely browned and the internal temp hits around 194°F (90°C). You can gently push any bulged middles back into place when hot or slightly cooled. The smell coming from your oven here is just next level.

Step 7: Drizzle the Espresso Glaze and Enjoy

Finally, sift the icing sugar with espresso powder and stir in just enough non-dairy milk to make a pourable glaze. Drizzle generously over warm rolls and get ready to indulge. I usually serve these with a steaming cup of my favorite vegan latte for the ultimate cozy vibe.

How to Serve Mocha Cinnamon Rolls (Vegan) Recipe

Garnishes

I like to keep it simple with this recipe: a drizzle of that glossy espresso glaze is usually enough, but sometimes I sprinkle a tiny pinch of cocoa powder or a few chocolate shavings on top for a little extra wow factor. If you’re feeling fancy, a dollop of vegan whipped cream on the side is a perfect indulgence.

Side Dishes

These mocha cinnamon rolls are a treat on their own, but I often pair them with fresh berries or a fruit salad to balance the richness. A cup of black coffee or a creamy oat milk latte rounds out the cozy experience perfectly.

Creative Ways to Present

For birthdays or brunch gatherings, I arrange the rolls in a circular pan and top the center with extra chocolate chunks and a sprinkle of cinnamon sugar before baking — it looks stunning and feels extra special. Wrapping the baked rolls individually in parchment makes them perfect for gifting too!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container at room temperature for up to two days — keeping them soft and fresh. If your kitchen is warm, the fridge is fine but rolls might firm up a bit (which is easily fixed by warming).

Freezing

These rolls freeze beautifully! I usually freeze the unbaked, shaped rolls after the second rise on a baking sheet, then transfer them to a sealed bag. When ready to bake, thaw in the fridge overnight, then bake as usual. You can also freeze fully baked rolls; just warm them up gently before serving.

Reheating

To bring back that fresh-baked feeling, microwave a roll for 15-20 seconds covered with a damp paper towel, or warm in the oven at 300°F for 8-10 minutes. Add a quick drizzle of glaze or vegan butter after reheating to restore moisture.

FAQs

Final Thoughts

I absolutely love how this Mocha Cinnamon Rolls (Vegan) Recipe marries the comforting warmth of cinnamon rolls with the bold richness of mocha, all while being plant-based. When I first tried this method, I was amazed at how soft and decadent the rolls turned out—truly next-level bakery quality at home. I’m so excited for you to try these and make them your own; once you smell that espresso and cocoa filling baking, you’ll know it’s worth every minute of the effort. So grab your rolling pin, get cozy, and enjoy every delicious bite — you’ve got this!

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