Berry chocolate cinnamon rolls (vegan)
These vegan cinnamon rolls are made with a fun twist: vibrant, berry-colored dough with a rich chocolate filling.
Ingredients
Dough
- 3 cups all-purpose flour 360g
- 2 tsp instant or quick-rise yeast 6g
- 1 tsp red beet powder 12g; optional, for color (I used Suncore Foods)
- 1/4 tsp sea salt 2g
- 2 tbsp sugar 24g; such as pure cane sugar
- 1/4 cup berry puree 50g
- 1/2 cup plant-based milk 120g; lukewarm
- 3 tbsp vegan butter 45g; softened / room temperature
Filling option: cinnamon sugar
- 1 tbsp cinnamon 9g
- 4 tbsp sugar 48g; such as pure cane sugar
- 2 tbsp vegan butter 30g; softened / room temperature
Filling option: chocolate
- 1/3 cup dairy-free chocolate chips 80g
Instructions
- In a large bowl, mix together all the dough ingredients and knead until smooth; about 15 minutes by hand. Add more flour as needed to prevent sticking.
- Form the dough into a ball and let rise in the bowl for 1 hour, covered, or until doubled in volume.
- When the dough is almost done risng, make the filling (choose one or both): -combine the cinnamon + sugar + vegan butter -melt the chocolate chips
- Once the dough has risen, transfer it to a lightly floured surface and roll it into a 12 x 15 inch rectangle. Spread on the filling mixture(s).
- Roll the dough lengthwise into a tight log, then cut into 12 equal pieces. Place into a greased baking pan and let rest for 30 minutes, or until risen 1.5x in volume.
- Bake the rolls in a preheated oven at 350F / 180C for 30 minutes, or until slightly browned. Let cool before enjoying.