Somewhere between a cinnamon roll and a chocolate brioche you find these beauties - light, full of chocolate flavour and a hearty addition to your afternoon cuppa. This recipe uses enriched sweetened dough, which I've adapted from my other recipes to make vegan - use this dough if you want to make my cinnamon rolls and babka vegan too.
As with most bread, these are best eaten fresh and still warm since they keep for only a few days (in an airtight container) and will require softening in the microwave after just one day!
Recipe
Prep time: 4-5 hours
Cook time: 18-20 minutes
Makes: 9 rolls
Ingredients:
For the dough:
240ml Plant Milk
1 sachet Yeast (7g)
50g Granulated Sugar
55g Vegan Butter
400g Strong White Bread Flour
3/4 tsp Salt
For the filling:
150 Vegan Chocolate Spread*
*Or Nutella, if not vegan. Alternatively mix 100g melted dark chocolate (dairy-free) with 50g softened vegan butter until combined.
Method:
Place the butter and milk in a saucepan and heat until the butter has melted. Transfer to a large mixing bowl and sprinkle the yeast on top. Leave to rest for a few minutes.
Add the sugar and sift in the flour and salt and combine either with a stand mixer or a spoon until roughly combined. Knead in the mixer for 5-6 minutes followed by 2 minutes by hand, or 8 minutes total by hand (on a well floured surface).
Place in an oiled bowl, cover with cling film and let prove in a warm place for 90mins - 2 hours or until doubled in size.
Roll out the dough into a large rectangle and spread the chocolate spread over it - use more if you want/need.
Fold over 1/3 of the rectangle followed by the other 1/3 on top (see photos below). Roll out into a larger rectangle and slice into 9 strips. Roll each strip up into a swirl.
Place the rolls in a greased and lined tin, leaving some space in between them to allow them to expand in size. Prove in a warm place for 1h 40min. Preheat the oven to 180°C.
Once the rolls have proved, brush with some melted butter and bake for 18-20 minutes, until golden at the edges. Allow to cool in the tin and then serve while fresh and warm.
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