Description
Deliciously fluffy chocolate cinnamon rolls bursting with sweetness and spice, topped with a creamy sunflower seed butter frosting.
Ingredients
Scale
- 1 packet dry active yeast
- 3 tablespoons coconut sugar
- 1/4 cup warm water
- 1/4 cup cold-pressed avocado oil
- 1 1/2 cups unsweetened soy milk
- Pinch of salt
- 1/2 cup Dutch processed cocoa powder
- 3 cups all-purpose flour
- 8 tablespoons cashew milk-based vegan butter, softened
- 3/4 cup coconut sugar
- 1 1/2 tablespoons cinnamon
- 1/4 cup Sunbutter No Sugar Added sunflower seed butter
- 1/2 cup maple syrup
- 1 tablespoon cacao powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Whisk the warm water, coconut sugar, and yeast in a bowl and wait for about 5 minutes until it becomes foamy.
- Add the avocado oil, soy milk, salt, cocoa powder, and flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for 5 to 7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
- Roll out the dough into a large rectangle and spread softened vegan butter over it.
- Mix coconut sugar and cinnamon in a bowl and sprinkle over the buttered dough.
- Roll the dough into a log and slice into 12 individual rolls. Place in a greased baking dish.
- Preheat the oven to 350°F (175°C) and bake for 22 to 26 minutes until fluffy and set.
- Whisk together the Sunbutter, maple syrup, cacao powder, vanilla, and sea salt until smooth. Drizzle over the warm rolls and serve immediately.
Notes
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg