Vegan & easy.
Light, fluffy, moist and delicious are the main words to describe these warming cinnamon rolls.
I’m a sucker when it comes to mixing savoury with sweet. I absolutely love the combination of a savoury breaded roll, with a sweet filling. In this case, I used cinnamon with iChoc ‘White Nougat Crisp’ chocolate.
No words can describe how insanely delicious the ‘White Nougat Crisp’ chocolate bar is.
I just knew I had to use it in a cinnamon roll recipe!
iChoc makes some of the most delicious vegan chocolate with flavours including:
-White Nougat Crisp (which I used in this recipe)
The White Crisp is my favourite by far. It reminds me of a Kinder Egg, which used to be my favourite chocolate as a child.
Here you go, prepare your tastebuds…you’re in for a delicious ride!
Preparation- Around 3 hours
Baking time- 20-25 minutes
Makes- Approximately 10 rolls
Ingredients for the rolls
-240ml of dairy-free milk (I use unsweetened almond milk)
-2 tablespoons of dairy-free butter
-9g of active dry yeast powder
-1 tablespoon of golden caster sugar
-410g of self-raising flour
Ingredients for the filling
-15g of dairy-free butter (Room temperature)
-1 teaspoon of vanilla bean paste
-2 teaspoons of ground cinnamon
-4 tablespoons of golden caster sugar
-25g of grated dairy-free white chocolate (I used iChoc ‘White Nougat crisp‘)
Ingredients for the glaze
-350g of icing sugar
-1 teaspoon of vanilla bean paste
-2 tablespoons of dairy-free cream cheese
-3 tablespoons of dairy-free milk (I use unsweetened almond)
To make the rolls
Step 1- Place the dairy-free milk and butter into a saucepan and heat until melted.
Allow to cool a little.
Step 2- Pour into a bowl and sprinkle in the yeast then mix.
Pop into a warm place and cover with a tea towel for the yeast to activate.
This will take around 15 minutes.
Step 3- Once the yeast is foamy, add in the sugar and mix until combined.
Step 4- Add the flour to the yeast mixture a little at a time until sticky dough forms.
Step 5- Knead on a lightly floured surface for a few minutes until a smooth dough forms.
Step 6- Place into a lightly oiled bowl and cover with a clean tea towel.
Place in a warm area for approximately 2 hours to rise. You want it to double in size.
Step 7- Flour a clean surface and roll out the dough into a rectangular shape.
To make the filling
Step 8- Mix the butter and vanilla bean paste together, then spread all over the dough.
Step 9- Sprinkle the cinnamon, sugar and grated chocolate over the butter, making sure it’s even.
Step 10- Starting at a long side, roll the dough into a log, pinching it as you go to keep it rolled up.
Step 11- Once in a log, using a knife or string, cut into 1 – 2-inch rolls.
Step 12- Generously grease a square baking tin/ dish with melted butter and line up the cinnamon rolls, leaving space as they will rise.
Step 13- Brush melted butter over each roll.
Step 14- Cover with a clean tea towel and pop back into a warm area and allow to rise for 20 minutes.
Step 15- Preheat your oven to 180 degrees c.
Step 16- Once the rolls have grown in size, pop them into the middle of the preheated oven and bake for 20-25 minutes, or until golden in colour.
Step 17- Once baked, remove from the oven and set aside.
To make the glaze
Step 1- Place the icing, vanilla, cream cheese and milk into a food processor/blender and whizz up until smooth.
Add as much milk as needed for a smooth glaze.
Step 2- Smooth over the rolls until fully coated.
Serve the rolls whilst warm, with a drizzle of melted iChoc ‘White Nougat Crisp’ (optional).
Best enjoyed warm, day of making.
Once cooled, store in a sealed container.
Shop the whole iChoc range here.
This is a paid collaboration with iChoc.
A huge thank you to iChoc for collabing on this recipe with me!
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