Vegan Chocolate Hazelnut Cinnamon Rolls

Indulge in the ultimate comfort food with these Vegan Chocolate Hazelnut Cinnamon Rolls! Imagine waking up to the warm aroma of freshly baked rolls, filled with a rich chocolate hazelnut spread and a sprinkle of cinnamon, all topped off with a luscious cream cheese frosting. These rolls are not only vegan but also incredibly satisfying, making them perfect for a cozy weekend breakfast or a delightful dessert to share with friends and family. Each bite offers a heavenly combination of sweetness, nuttiness, and spice that is simply irresistible.

Ingredients

For the Dough

• 3 cups all-purpose flour (360g)
• 1/4 cup granulated sugar (50g)
• 1 packet instant yeast (7g)
• 1/2 teaspoon fine sea salt
• 1 cup unsweetened almond milk (240ml), warmed
• 3 tablespoons vegan butter (melted)

For the Filling

• 1 cup chocolate hazelnut spread (such as Nutella)
• 1/2 cup finely chopped hazelnuts (70g)
• 1 tablespoon ground cinnamon
• 1/4 cup brown sugar (50g)

For the Frosting

• 4 oz vegan cream cheese (softened)
• 1 cup powdered sugar (120g)
• 2 tablespoons almond milk (30ml)
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the warm almond milk, sugar, and instant yeast. Let it sit for about 5 minutes until frothy.
2. Add the melted vegan butter and salt to the mixture.
3. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Make the Filling

1. In a small bowl, mix together the chocolate hazelnut spread, chopped hazelnuts, cinnamon, and brown sugar until well combined.

Step 3: Assemble the Rolls

1. Preheat your oven to 350°F (175°C).
2. Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle approximately 12 x 18 inches.
3. Spread the filling evenly over the dough, leaving about an inch border around the edges.
4. Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal it.
5. Cut the log into 12 equal pieces using a sharp knife or dental floss.

Step 4: Bake

1. Place the rolls in a greased baking dish, cover with a towel, and let them rise for another 20 minutes.
2. Bake in the preheated oven for about 20-25 minutes, or until golden brown.

Step 5: Prepare the Frosting

1. While the rolls are baking, whisk together the vegan cream cheese, powdered sugar, almond milk, and vanilla extract until smooth.

Step 6: Serve

1. Once baked, allow the rolls to cool slightly before drizzling with frosting.
2. Serve warm and enjoy your delicious vegan chocolate hazelnut cinnamon rolls!

Tips for Making the Dough Rise Faster

1. Temperature Control: Yeast thrives in warm environments. To speed up rising, bloom your yeast in water heated to 105°F to 115°F. If your kitchen is cool, preheat your oven to the lowest setting (around 90°F), then turn it off and place your dough inside to rise
2. Adding Acid: Incorporating a tablespoon of acid, such as white vinegar or lemon juice, can energize the yeast and help the dough rise faster while adding a subtle tang to the flavor.
3. Moisture: Ensure that your dough is kept in a humid environment. You can place a bowl of hot water in the oven with the dough to create steam, which helps keep the surface moist and encourages rising.
4. Use of Sugar: Adding sugar not only feeds the yeast but also helps it become more active, facilitating quicker rises.
5. Covering the Dough: Always cover your dough with a damp cloth or plastic wrap to retain moisture during the rising process.

Substituting Hazelnuts

If you want to substitute hazelnuts in your cinnamon rolls, consider using other nuts such as:

• Almonds: They have a similar texture and flavor profile.
• Pecans: These add a rich, buttery flavor.
• Walnuts: Their slightly bitter taste can complement the sweetness of the chocolate.

Making Gluten-Free Rolls

To make these cinnamon rolls gluten-free:

• Use a gluten-free all-purpose flour blend that includes xanthan gum or add 1 teaspoon of xanthan gum per cup of flour if it’s not included.
• Ensure that all other ingredients (like chocolate hazelnut spread) are certified gluten-free.

Storing Cinnamon Rolls

To keep your cinnamon rolls fresh:

• Room Temperature: Store them in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, keep them in the fridge for up to a week. Reheat before serving.
• Freezing: Wrap individual rolls tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Using Different Types of Chocolate

You can definitely use different types of chocolate for the filling:

• Dark Chocolate: For a richer flavor; ensure it’s dairy-free if you’re keeping it vegan.
• Milk Chocolate: For a sweeter option; look for vegan brands.
• White Chocolate: Provides a creamy contrast but check for vegan varieties.

Making the Glaze Extra Creamy

To achieve an extra creamy glaze:

• Add more vegan cream cheese or use full-fat coconut cream instead of almond milk for richness.
• Blend the ingredients until smooth and creamy, adjusting almond milk as needed for consistency.

Adding Crunch to Your Cinnamon Rolls

For added crunch:

• Mix chopped nuts (like almonds or pecans) into the filling.
• Top the rolls with toasted coconut flakes or crushed granola before baking.

Alternative Milks for the Glaze

You can use various types of milk for the glaze:

• Soy Milk: A great substitute that adds creaminess.
• Oat Milk: Offers a naturally sweet flavor and creamy texture.
• Coconut Milk: Adds richness; use full-fat for best results.

Our tips will help you customize your Vegan Chocolate Hazelnut Cinnamon Rolls to fit your preferences while ensuring they are delicious and fresh! Enjoy baking!

These rolls are sure to become a favorite in your household, perfectly fluffy with an indulgent filling that will have everyone coming back for seconds!