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chocolate sweet rolls in a white dish, topped with a swirl of frosting

Vegan Chocolate Sweet Rolls

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Super soft and delicious Vegan Chocolate Sweet Rolls, which can be made in 1 hour! Loaded with chocolate and hazelnuts, topped with a creamy cream cheese frosting. Super tasty! 


Units Scale

Ingredients for the rolls

  • 400ml of dairy-free milk (room temperature)
  • 115g of vegan butter (melted)
  • 50g of caster sugar
  • 1 pack active dry yeast (approx 7g)
  • 480g of plain flour
  • 1/4 teaspoon of salt

Ingredients for the filling

  • 4 heaped tablespoons of vegan nutella
  • 2 Hu Chocolate Bar (roughly chopped)
  • 15g of chopped hazelnuts

Ingredients for the frosting

  • 80g of vegan cream cheese
  • 140g of icing sugar
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of dairy-free milk (if needed)


Method (rolls)

  1. In a small saucepan on the hob over low heat, melt the butter.
  2. Add the melted butter into a mixing bowl and add in the room temperature milk, sugar and dry yeast. Whisk to combine, then cover with a tea towel and set aside somewhere warm for 10 minutes. I like to place mine in my conservatory or near a pre-heating oven. Just somewhere where the bowl can warm up, but not in the oven. The mixture will froth up, as the yeast actives.
  3. Sift in the flour and salt.
  4. Knead the dough until its smooth and when you press it, it bounces back. The dough should smooth out and become less tacky. I like to use a a stand mixer with a dough hook but you can do this with your hands on a floured surface. Don’t over knead or the rolls will be tough.
  5. Form the dough into a ball and place into a lightly greased bowl. Cover and leave to proof in a warm place for 30 minutes – 1 hour or until doubled in size.
  6. After 30 minutes, pre-heat the oven to 180° C fan. Grease a round dish with a little oil and set aside.
  7. Turn the risen dough out on to a floured surface. Use a rolling pin to roll the dough out into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.
  8. Spread the chocolate spread evenly over the rectangle. Sprinkle with chopped chocolate and chopped hazelnuts. 
  9. Working from the long edge, roll the dough into a large log, pinching the ends together so it stays together and doesn’t fall apart. Using string, cut the dough Watch the video tutorial here. This recipe makes approximately 8-9 rolls. Place the buns into greased dish. There will be space between the buns, but they will puff up when they bake!
  10. Cover the dish again with a tea towel and allow the buns to rise in a warm place for a further 20 minutes.
  11. When they’re puffed up, brush the edges of the dough with some dairy-free milk and place into the middle of the oven. Bake for 25-30 minutes, until golden in colour.
  12. Remove from the oven and allow to cool while you make the frosting.

Method (frosting)

  1. In a medium sized mixing bowl, add in the cream cheese and whisk until creamy. You can use a stand mixer with balloon whisk attachment or a electric hand whisk. You can even use a standard hand whisk for this.
  2. Add in the icing sugar and vanilla. Whisk together until no clumps remain. If it’s too thick, add in a splash of dairy-free milk. You want it to be tooth-paste consistency. 
  3. If you want a glaze, drizzle over the buns while they’re warm. If you want the frosting to hold it’s shape on top of the buns, spread it on when the buns are cool.
  4. Decorate with a grating of chocolate. Enjoy! 


To store: Store the rolls in a sealed container in the fridge for up to 24 hours. Best eaten on day of making.

  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes
  • Category: bread
  • Method: Baking
  • Cuisine: American