A vegan chocolate cinnamon roll can give you a great start to your morning and warm you up on a cold winter day. Learn how to make vegan chocolate cinnamon rolls with a vanilla-orange glaze here.
About this recipe
As a mom of teenagers, one of the most important things for me is to keep creating memories with my kids. From traveling with them to the small moments I have with them in the mornings or afternoons.
These vegan chocolate cinnamon rolls with vanilla orange-glaze are one of those treats that bring all the kids to the kitchen table to talk, re-group, and have a good family moment. They are fun to make, extremely delicious, and an easy recipe—they are even easier and faster to make in a GE Profile™ wall oven. Believe me when I say that your house will smell crazy good, and people will start popping up in your kitchen.
Ingredients for the dough
- Plant-based Milk. You can use any milk that you have at home. I love to use almond milk, oat milk, or rice milk. A quick tip, though, is that if your plant-based milk is very thick, you should thin it out with water and then measure the 2 cups you need for this recipe.
- Vegetable oil. I use avocado oil, but canola, safflower oil, or any other neutral-tasting vegetable oil will work great here.
- Active dry yeast. I use this type of yeast (which is the most common variety sold in grocery stores) and which has to be proofed in lukewarm water, 90ºF to 110ºF. If you have experience using instant yeast (instant dry yeast), you can switch without a problem.
- Sugar. This recipe doesn’t call for a lot of sugar because the glaze is on the sweeter side.
- All-purpose flour.
- Sea salt or Kosher salt.
- Baking powder and baking soda
Instructions for the dough
- Heat the liquids. In a pot, heat the milk and oil, until they reach 90º F more or less.
- Mix. Pour the liquids into the bowl of the stand mixer fitted with the dough hook attachment. Sprinkle the yeast and sugar on top and mix with a fork. Let it rest for 5 minutes or until you see the yeast foaming.
- Add the dry ingredients. Add the flour, salt, baking powder, and baking soda and beat for a minute or until everything is mixed. With a rubber spatula, scrape the sides of the bowl and beat for 4 to 6 minutes on medium speed.
- NOTE: If you don’t have a stand mixer, follow the same steps using a large bowl and mixing vigorously with a wooden spoon.
- Proof the dough. Transfer the dough to a clean and lightly greased bowl. Cover the dough with a damp cloth or plastic wrap and leave for an hour and a half until it doubles its size
💡The GE Profile™ Smart Oven has so many built-in features that you are going to feel your life got a lot easier. 💡For starters, the proofing setting. This setting is designed for rising (fermenting and proofing) bread doughs. It is as easy as covering the dough to prevent drying and putting it inside the oven. Next, press the PROOF pad and press start. 💡The cinnamon roll dough will double in size in half an hour instead of an hour and a half. The dough will come out soft, perfect, and ready for rolling.
Rolling the dough
Punch the dough a few times to release some air and place the dough on a generously floured surface. Roll out the dough into a rectangle about 1/4-inch thick. Spread the filling evenly and sprinkle with cinnamon.
Ingredients for the filling
- Vegan butter, earth balance, Miyoko´s, or any other vegetable unsalted butter will work in the chocolate filling.
- Chocolate. Semi-sweet chocolate chips or a semi-sweet chocolate bar finely chopped.
- Cinnamon.
How to make the cinnamon roll CHOCOLATE FILLING
- Melt the chocolate in a double boiler, in the microwave, or in the oven.
- Add the butter and stir until it’s melted and the chocolate is glossy and perfect.
💡Another feature about the GE Profile™ which I love is the temperature settings: they are so precise that you can even melt chocolate. 💡Place the chocolate in a shallow oven-proof bowl, set the oven temperature to 175ºF, and set the timer for 3 minutes. 💡Take the bowl out, give it a good stir with a rubber spatula, and put it in the oven again for another minute if it needs more time. The chocolate should be ready when only a few lumps are left in the bowl.
Making the vegan chocolate cinnamon rolls
Starting at one end, tightly roll the dough until you have a log. Cut the dough log into equal pieces with a chef scraper, serrated knife, extra sharp knife, or dental floss. Arrange the pieces in an oiled or buttered baking dish (affiliate link); they should be placed apart.
Cover the rolls and let them rise for a second time for half an hour to 45 minutes or until they double in size. If using the GE Profile™ wall oven, choose the proof setting and set the timer for 15 minutes. And when the timer goes off, you just switch to baking mode, select your temp, and voilá, let the magic happen.
Bake the vegan chocolate cinnamon rolls
Preheat the oven to 350ºF and bake the cinnamon rolls for 23-25 minutes. The top will get golden brown pretty fast; they will not be ready, though—do not fall into the delicious smell and golden looks trap. If the top is browning too quickly, make a tent with foil and place it over the pan. This will prevent them from cooking unevenly.
💡Here is my favorite feature of this wall oven: the industry First In-Oven CookCam™ Combined with WiFi capabilities. 💡This feature allows you to livestream the contents of your oven to any smart device, so you don’t have to be in the kitchen to check if the cinnamon rolls are browning too much or too fast. You check on them on your smart device. 💡Designed as a building block for future enhancements, this camera technology will lead to AI integrations, making your oven smarter over time through simple software upgrades.
Make the vanilla-orange glaze
You will need plant-based milk (almond, oat, or rice milk), orange zest, vanilla extract, and powdered sugar. Mix the icing ingredients until everything is well integrated and drizzle over the warm vegan chocolate cinnamon rolls.
Other recipes that you may like:
- Cinnamon rolls
- Apple doughnuts
- Easy clean-up meatballs
- Three-bean chili
- Almond flour cookies
- Vegan chocolate doughnuts
This is smart cooking; it is like stepping into the future, where we get help and are freed from small tasks to focus on what’s really important to us—for me, being there first thing in the morning with a delicious treat and having fun and memorable conversations with my teens.
Maybe for you it is building a city with wood blocks, playing hide and seek, or just sitting down to enjoy a good cup of coffee. With the Smart Home Technology that GE Profile™ Appliances have, we can definitely take a break from the kitchen and confirm that it doesn’t require a special occasion to bake a special treat.
Here is the recipe for these vegan chocolate cinnamon rolls with vanilla orange glaze and I really hope you like them as much as we do. If you do please share the recipe and the blog on Instagram, Facebook or save it for later on Pinterest.
VEGAN CHOCOLATE CINNAMON ROLLS
Equipment
- Stand Mixer
Ingredients
- 2 cups of almond milk or other plant-based milk
- ½ cup of vegetable oil and I use avocado oil
- 2 packages of instant yeast
- 1/2 cup sugar
- 4 ½ cups wheat flour that is not bleached or enriched
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon of baking soda
FOR THE FILLING
- 2 tablespoons vegan butter
- 1 cup chocolate chips
- 3 tablespoons of cinnamon powder
ICING
- 1 ½ cup powdered sugar
- 2 tablespoon of almond milk
- zest of an orange
- ¼ teaspoon vanilla
Instructions
- Heat the liquids. In a pot, heat the milk and oil, until they reach 90º F more or less.
- Pour the liquids into the bowl of the stand mixer fitted with the dough hook attachment. Sprinkle the yeast and sugar on top and mix with a fork. Let it rest for 5 minutes or until you see the yeast foaming.
- Add the dry ingredients. Add the flour, salt, baking powder, and baking soda and beat for a minute or until everything is mixed. With a rubber spatula, scrape the sides of the bowl and beat for 4 to 6 minutes on medium speed.
- NOTE: If you don’t have a stand mixer, follow the same steps using a large bowl and mixing vigorously with a wooden spoon.
- Proof the dough. Transfer the dough to a clean and lightly greased bowl. Cover the dough with a damp cloth or plastic wrap and leave for an hour and a half until it doubles its size
Make the filling
- Melt the chocolate in a double boiler, in the microwave, or in the oven.Add the butter and stir until it’s melted and the chocolate is glossy and perfect.
Roll the dough
- Punch the dough a few times to release some air and place the dough on a generously floured surface. Roll out the dough into a rectangle about 1/4-inch thick. Spread the filling evenly and sprinkle with cinnamon.
Make the cinnamon rolls
- Starting at one end, tightly roll the dough until you have a log. Cut the dough log into equal pieces with a chef scraper, serrated knife, extra sharp knife, or dental floss. Arrange the pieces in an oiled or buttered baking dish (affiliate link); they should be placed apart. Cover the rolls and let them rise for a second time for half an hour to 45 minutes or until they double in size. Preheat the oven to 350ºF and bake the cinnamon rolls for 23-25 minutes. The top will get golden brown pretty fast; they will not be ready, though—do not fall into the delicious smell and golden looks trap.
Make the glaze and finish the rolls
- You will need plant-based milk (almond, oat, or rice milk), orange zest, vanilla extract, and powdered sugar. Mix the icing ingredients until everything is well integrated and drizzle over the warm vegan chocolate cinnamon rolls.
Notes
- A quick tip though is that if your plant based milk is very thick, thin it out with water and then measure the 2 cups you need for this recipe.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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