Mocha Cinnamon Rolls (Vegan) Recipe

If you’re craving something that feels indulgent yet cozy, I’ve got just the thing for you: my Mocha Cinnamon Rolls (Vegan) Recipe. These rolls are the perfect morning treat that combine the comforting warmth of cinnamon, the deep richness of chocolate, and a subtle kick of espresso – all without any dairy or eggs. I absolutely love how this recipe produces soft, gooey rolls that aren’t overly sweet but totally addictive. Keep reading because I’ll walk you through everything you need to know to make these irresistible vegan mocha cinnamon rolls a staple in your kitchen.

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Ingredients You’ll Need

These ingredients come together beautifully to create a dough that’s both soft and elastic, with a deeply flavored mocha-cinnamon filling. When shopping, look for good-quality cocoa powder and instant espresso powder to really bring out those bold flavors.

• White bread flour: Gives the dough strong gluten, which helps create those perfect, airy cinnamon rolls.
• Unsweetened non-dairy milk (soy preferred): Soy milk works best here for richness and protein, but any unsweetened plant milk will do.
• Light brown soft sugar: Adds a caramel-like sweetness that’s not overpowering and helps the dough rise nicely.
• Instant espresso powder: The secret ingredient that amps up the mocha flavor without bitterness.
• Salt: Balances sweetness and enhances flavor in the dough and filling.
• Instant/fast-action yeast: Essential for a quick and reliable rise.
• Vegan butter (softened): Adds richness and tenderness to the dough and filling – make sure it’s softened to blend easily.
• Cocoa powder: Choose unsweetened natural cocoa powder for depth and a slightly fruity chocolate note.
• Cinnamon: The warm spice that pairs perfectly with mocha–don’t skip it!
• Dark chocolate (finely chopped): Mixes into the filling for those melty chocolate pockets amid the swirl.
• Icing (powdered) sugar: Needed for the shiny mocha glaze that finishes these rolls off.

Variations

I love personalizing this Mocha Cinnamon Rolls (Vegan) Recipe depending on the season or mood. You can make it your own by tweaking the filling or playing with toppings. Don’t be afraid to experiment!

• Nutty Twist: Adding chopped toasted pecans or walnuts inside the filling adds an irresistible crunch – my family can never get enough of this!
• Spiced Up: I sometimes throw in a pinch of ground cardamom or nutmeg to the filling for a warm, aromatic spin.
• Gluten-Free Version: I’ve tested substituting gluten-free flour blends, but the texture changes, becoming a bit denser. If you try it, adding a binder like xanthan gum helps.
• Seasonal Flavors: Swapping out dark chocolate for white chocolate or adding orange zest transforms the rolls into a festive treat perfect for holidays.

How to Make Mocha Cinnamon Rolls (Vegan) Recipe

Step 1: Make the Magic Tangzhong

Start by whisking the white bread flour into 200 ml of non-dairy milk in a saucepan over medium-low heat. Keep whisking — this part is crucial to avoid lumps — until the mixture thickens into a creamy pudding-like paste. It usually takes 3 to 5 minutes. This tangzhong method is a little trick from Asian baking that keeps your rolls ultra-soft and tender. After it thickens, pour the cold milk over the tangzhong to cool it down before adding yeast. Trust me, skipping this step can kill your yeast and ruin the rise!

Step 2: Mix and Knead the Dough

Add sugar, instant espresso powder, salt, flour, and yeast to the tangzhong mixture in your stand mixer bowl. Mix on low speed until it forms a rough dough, then crank it up to medium and knead for about 5 to 10 minutes until stretchy and smooth. The dough will be soft and a bit sticky – don’t be tempted to add extra flour right away. You want it silken enough to pass the windowpane test, where you can stretch a piece thin enough to see through without tearing. Once the dough is ready, add softened vegan butter and knead for another 5 minutes till fully incorporated, smooth, and elastic. Scrape down the bowl sides a couple of times to ensure even mixing.

Step 3: First Rise

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and set it somewhere warm for 1 to 2 hours until it doubles in size. I usually pop mine inside the oven with the light on to keep it nice and cozy. This rise really boosts the dough’s flavor and texture, so don’t rush it!

Step 4: Prepare the Mocha Filling

While the dough is rising, melt vegan butter, sugar, cocoa powder, espresso powder, cinnamon, and non-dairy milk in a saucepan over medium heat, stirring constantly so it doesn’t burn. Remove the pan from heat once everything’s melted, then stir in the finely chopped dark chocolate until perfectly smooth. Let this filling cool down and thicken; it should spread easily but not be runny. This is the gooey core that makes these rolls irresistible.

Step 5: Shape and Roll the Cinnamon Rolls

Once your dough has doubled, give it a gentle knead to knock out air bubbles, then roll it out on a lightly floured surface into roughly a 15 x 19 inch rectangle. Spread the chocolate mocha filling evenly over the dough, leaving a little space on the edges to prevent leaks. Use a pizza cutter or sharp knife to cut the dough lengthwise into 12 strips. Now, roll each strip gently into spirals—not too tight, as they’ll need room to rise again.

Step 6: Second Rise and Baking

Arrange the rolls spaced apart in a parchment-lined 9 x 13 inch baking tray. Cover and let them rise for about 45 minutes until puffed up and softly springy to the touch. If you gently press a roll, the dough should slowly spring back and leave a slight indentation—that’s your green light to bake. Meanwhile, preheat your oven to 350°F (180°C). Bake for 35 to 40 minutes until golden brown and your thermometer reads around 194°F inside. If any roll domes swell too high, you can gently press them back down right after baking.

Step 7: Drizzle the Mocha Glaze

Sift your icing sugar into a bowl, stir in instant espresso powder, then add a little non-dairy milk until you get a smooth glaze that’s pourable but not runny. Drizzle generously over warm rolls and let that shiny mocha glaze soak in as they cool—this finishing touch makes everyone swoon.

How to Serve Mocha Cinnamon Rolls (Vegan) Recipe

Garnishes

I often sprinkle a bit of cocoa powder or espresso dust over the glaze for an elegant touch. Sometimes I add toasted coconut flakes or a few coffee beans as edible garnish if I’m serving guests. It’s a simple way to step up the presentation while keeping the mocha vibe strong.

Side Dishes

Pairing these rolls with a creamy vegan latte or a rich hot chocolate takes breakfast or brunch to the next level. They also go surprisingly well with fresh seasonal fruit or a tangy berry compote to balance the chocolaty richness.

Creative Ways to Present

For birthdays or celebrations, I like arranging the rolls in a circular wreath shape on a large platter, drizzling the glaze towards the center. You can even cut smaller rolls for mini portions at parties. Presenting them warm on a wooden board with fresh herbs like mint makes a cozy, inviting display.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to two days. They stay soft but if you don’t think you’ll finish them quickly, refrigerate to keep fresh longer.

Freezing

These mocha cinnamon rolls freeze beautifully—either before or after baking. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag. When you want to enjoy one, thaw overnight in the fridge, then warm gently.

Reheating

For best results, reheat rolls in a warm oven at 300°F for 5-8 minutes or microwave individually wrapped in a damp paper towel for 20-30 seconds. This keeps them soft and melty without drying them out.

FAQs

Final Thoughts

I’m genuinely proud of how this Mocha Cinnamon Rolls (Vegan) Recipe brings people together around the table with just a hint of coffee and a whole lot of chocolate-y love. When I first tried this recipe, I was stunned by how tender and rich the rolls were without any dairy or eggs – it felt like a baking magic trick. Whether you’re serving them for breakfast, brunch, or an anytime indulgence, these rolls have a way of turning regular mornings into special ones. I can’t wait for you to try them and see for yourself how addictive these vegan mocha cinnamon rolls can be!

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