Description
Delight in these Mocha Cinnamon Rolls, a vegan twist on classic cinnamon rolls infused with rich espresso and cocoa flavors. Soft, gooey, and irresistibly aromatic, these rolls combine a tender bread dough with a luscious chocolate espresso filling, finished with a smooth mocha glaze. Perfect for breakfast or a cozy coffee break, they offer a harmonious blend of sweet, bitter, and spicy notes without any animal products.
Ingredients
Scale
Dough
- 40 g (4 Tablespoons) white bread flour
- 200 ml (½ + ⅓ cup) unsweetened non-dairy milk (soy recommended)
- 225 ml (¾ cup + 3 Tablespoons) unsweetened non-dairy milk (cold, soy recommended)
- 60 g (⅓ cup) light brown soft sugar
- 2 Tablespoons instant espresso powder
- 1 ¼ teaspoons salt
- 500 g (4 cups) white bread flour
- 10 g (3 teaspoons) instant/fast action yeast
- 70 g (5 Tablespoons) vegan butter (softened)
Filling
- 85 g (6 Tablespoons) vegan butter
- 90 g (8 Tablespoons) light brown soft sugar
- 35 g (4 Tablespoons) cocoa powder
- 3 Tablespoons instant espresso powder
- 1 teaspoon cinnamon
- 120 ml (½ cup) unsweetened non-dairy milk (soy recommended)
- 200 g (7 oz) dark chocolate (finely chopped)
Glaze
- 175 g (1 ½ cups) icing (powdered) sugar
- 1 teaspoon instant espresso powder
- 2 Tablespoons non-dairy milk
Instructions
- Make the tangzhong: Place the 40 g of white bread flour in a saucepan and gradually whisk in 200 ml of the unsweetened non-dairy milk to avoid lumps. Heat the mixture over medium-low heat while whisking constantly until it thickens to a paste or pudding-like consistency. This creates the tangzhong starter which will enhance the dough’s softness.
- Prepare the dough: Transfer the tangzhong to the bowl of a stand mixer fitted with a dough hook. Pour the cold 225 ml non-dairy milk on top to cool it and protect the yeast. Add 60 g sugar, 2 tablespoons espresso powder, 1 ¼ teaspoons salt, 500 g flour, and 10 g yeast. Mix on low until a rough dough forms, then increase to medium speed and knead for 5-10 minutes until smooth, stretchy, and passing the windowpane test. The dough will be soft and sticky.
- Incorporate vegan butter: Add 70 g softened vegan butter to the dough and knead for another 5 minutes until fully absorbed and the dough is smooth, elastic, and pulls cleanly from the mixer bowl. Avoid adding extra flour unless the dough is too wet.
- First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Prepare the filling: While the dough rises, melt 85 g vegan butter, 90 g light brown sugar, 35 g cocoa powder, 3 tablespoons espresso powder, 1 teaspoon cinnamon, and 120 ml non-dairy milk over low heat, stirring constantly. Remove from heat, add 200 g finely chopped dark chocolate and stir until melted and smooth. Allow the filling to cool and thicken.
- Shape the rolls: Knock the risen dough down gently to expel air. Roll it out on a lightly floured surface into approximately a 38 x 48 cm (15 x 19 inches) rectangle. Spread the cooled chocolate filling evenly over the dough. Cut the dough lengthwise into 12 strips with a pizza cutter or sharp knife, then roll each strip into spirals, keeping them loose enough to rise well.
- Second rise: Place the rolls spaced apart on a parchment-lined 23 x 33 cm (9 x 13 inches) baking tin. Cover and let them rise for about 45 minutes until puffy. To test readiness, press gently; the dough should slowly spring back leaving a slight indentation.
- Preheat and bake: Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Bake the rolls for 35-40 minutes until golden brown and the internal temperature reaches at least 90°C (194°F). If the centers have risen too much, gently press down after baking.
- Make the glaze: Sift 175 g icing sugar into a bowl and add 1 teaspoon espresso powder. Stir in enough of 2 tablespoons non-dairy milk to achieve a pourable consistency. Drizzle the glaze over the warm buns and serve immediately.
Notes
- These Mocha Cinnamon Rolls are soft, gooey, rich, yet not too sweet, offering a perfect balance of chocolate and coffee flavors.
- The tangzhong method used helps produce an exceptionally tender and fluffy dough.
- Use soy milk and quality vegan butter for best flavor and texture.
- Ensure the dough is sticky but elastic; avoid adding excess flour which can toughen the rolls.
- The internal temperature check ensures fully baked, moist rolls.
- The glaze can be adjusted in thickness by adding more or less non-dairy milk.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
