Description
Delight in these Mocha Cinnamon Rolls, a vegan twist on the classic favorite combining rich coffee and chocolate flavors with a soft, gooey texture. Perfectly spiced with cinnamon and sweetened just right, these rolls offer a luscious and indulgent treat that’s not too sweet, making them utterly moreish and ideal for breakfast, brunch, or dessert.
Ingredients
Scale
Dough Ingredients
- 40 g (4 Tablespoons) white bread flour
- 200 ml (½ + ⅓ cup) unsweetened non-dairy milk (soy recommended)
- 225 ml (¾ cup + 3 Tablespoons) unsweetened non-dairy milk (cold, soy recommended)
- 60 g (⅓ cup) light brown soft sugar
- 2 Tablespoons instant espresso powder
- 1 ¼ teaspoons salt
- 500 g (4 cups) white bread flour
- 10 g (3 teaspoons) instant/fast action yeast
- 70 g (5 Tablespoons) vegan butter (softened)
Filling Ingredients
- 85 g (6 Tablespoons) vegan butter
- 90 g (8 Tablespoons) light brown soft sugar
- 35 g (4 Tablespoons) cocoa powder
- 3 Tablespoons instant espresso powder
- 1 teaspoon cinnamon
- 120 ml (½ cup) unsweetened non-dairy milk (soy recommended)
- 200 g (7 oz) dark chocolate (finely chopped)
Glaze Ingredients
- 175 g (1 ½ cups) icing (powdered) sugar
- 1 teaspoon instant espresso powder
- 2 Tablespoons non-dairy milk
Instructions
- Make the Tangzhong: Place 40 g white bread flour in a saucepan and gradually whisk in 200 ml unsweetened non-dairy milk to avoid lumps. Over medium/low heat, whisk constantly until thickened to a paste or pudding-like consistency. Remove from heat.
- Mix the Dough: Scrape the tangzhong into the bowl of a stand mixer fitted with a dough hook. Pour the cold 225 ml non-dairy milk over it to cool the mixture. Add 60 g light brown sugar, 2 tablespoons instant espresso powder, 1 ¼ teaspoons salt, 500 g white bread flour, and 10 g instant yeast. Stir to form a rough dough, then knead on medium speed for 5-10 minutes until smooth and stretchy, performing the windowpane test.
- Add Vegan Butter: Incorporate 70 g softened vegan butter to the dough and continue kneading for about 5 minutes until fully combined, smooth, elastic, and no longer greasy. The dough should be soft, sticky but pull cleanly from the bowl. Add flour sparingly if needed.
- First Rise: Place dough in a lightly oiled bowl, cover it, and set in a warm place to rise for 1-2 hours until doubled in size.
- Prepare Filling: While the dough rises, heat 85 g vegan butter, 90 g light brown sugar, 35 g cocoa powder, 3 tablespoons instant espresso powder, 1 teaspoon cinnamon, and 120 ml non-dairy milk in a pan, stirring until melted. Remove from heat, add chopped 200 g dark chocolate, and stir until melted. Allow to cool and thicken.
- Shape Rolls: Knead risen dough briefly to remove air bubbles. Roll out on a lightly floured surface to approx 38 x 48 cm (15 x 19 in) rectangle. Spread the cooled chocolate filling evenly over the surface.
- Cut and Roll: Cut the rectangle lengthwise into 12 strips using a pizza roller or sharp knife. Roll each strip gently into spirals, not too tightly.
- Second Rise: Arrange rolls spaced apart on a parchment-lined 23 x 33 cm (9 x 13 in) tin. Cover and set aside to rise for about 45 minutes until puffy and springy but leaving slight indentation when pressed. Meanwhile, preheat oven to 180°C (160°C fan, 350°F, gas mark 4).
- Bake: Bake rolls for 35-40 minutes or until nicely browned and internal temperature reaches at least 90°C (194°F). If any centers have risen excessively, gently press down after baking.
- Make Glaze and Serve: Sift 175 g icing sugar into a bowl, add 1 teaspoon instant espresso powder, and stir in 2 tablespoons non-dairy milk to a pourable consistency. Drizzle over warm rolls and serve immediately.
Notes
- These vegan mocha cinnamon rolls are soft, gooey, rich, but not overly sweet, perfect for coffee lovers and vegan diets.
- Perform the windowpane test during kneading to ensure dough gluten development is sufficient.
- Use soy milk or another unsweetened non-dairy milk for best flavor and texture.
- Ensure the tangzhong has cooled adequately before mixing yeast to avoid killing it.
- For best results, bake rolls immediately after second rise while oven is hot.
- Store any leftovers in an airtight container and warm before serving to enjoy gooey texture.
Nutrition
- Serving Size: 1 roll (approx 100 g)
- Calories: 310 kcal
- Sugar: 15 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
