These Delicious Fluffy Chocolate Cinnamon Rolls have a soft, rich dough filled with warm cinnamon sugar and topped with a chocolate glaze made with the creamiest sunflower seed butter from Sunbutter. These homemade, sweet rolls are meant to be shared. And don’t worry – even if you’re making these for the first time, the recipe is simple, and you’ll be rewarded with soft rolls that are just as fluffy as chocolatey with only plant-based ingredients. What's not to love?
Oh boy, I couldn't resist. I was missing a chocolate-flavored one next to my Dirty Rose Chai Cinnamon Rolls and Vegan Protein Cinnamon Rolls. And what better way to make a delicious chocolate glaze than with one of my favorite pantry staples, sunflower seed butter from Sunbutter.
After experimenting with a few variations, these chocolate rolls were born – and it’s quickly become a family favorite! The chocolate dough with its cinnamon sugar filling makes it extra special, and the Sunbutter frosting adds a rich, creamy touch that ties everything together. I love making these rolls for cozy weekend mornings or when I have guests over—everyone is always surprised when I tell them they are made with only plant-based ingredients. Happy baking!
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Ingredients To Make These Homemade Cinnamon Rolls:
Let’s take a closer look at the ingredients.
- Active Dry Yeast: It helps the dough rise, making it light and fluffy. Make sure your yeast is not expired, and let it sit in warm water for a few minutes to activate it.
- Coconut Sugar: This natural sugar alternative is perfect for making the dough and the filling just a bit sweet without being overwhelming. Plus, it’s unrefined and has a deeper, more caramel-like flavor.
- Unsweetened Soy Milk: I am using soy milk to keep the dough dairy-free. It creates a lovely silky texture in vegan baked goods, and you should definitely use any leftovers to make my Vegan Chocolate Orange Muffins next.
- Avocado Oil: A great neutral oil that keeps the dough soft and tender.
- Dutch Processed Cocoa Powder: It’s perfect for baking, creating a smoother, more decadent chocolate flavor. You can use cacao powder for more nutrients, but it won't give you the same dark chocolate look.
- Pinch Of Salt: A bit of salt helps to balance out the sweetness of the dough and enhances the flavor of the chocolate. It also controls yeast activity, preventing over-proofing and ensuring a perfect rise. So, don't forget it. I'm also adding a small amount of sea salt to the frosting to balance the sweetness. It adds a nice contrast to the rich, creamy texture.
- All-Purpose Flour: It works well for this chocolate dough and always creates fluffy rolls without fail.
- Cashew Milk-Based Vegan Butter (Softened): It's a great alternative for making the rolls dairy-free—no heavy cream. Its creamy texture and mild flavor perfectly absorb the cinnamon sugar flavors.
- Ground Cinnamon: It's essential for that irresistible cinnamon roll flavor that complements the chocolate dough and glaze perfectly.
- Sunbutter No Sugar Added Sunflower Seed Butter: This is truly the best base for the frosting, adding a super creamy, nutty flavor that pairs perfectly with the chocolate. I always encourage you to stock up on this pantry favorite because I have so many recipe ideas for you, from my Oil-Free Vegan Cookie Dough Bark to my Double Chocolate Sunbutter Cookies, to name a few.
- Maple Syrup: It's used in the frosting to provide a naturally sweet finish without adding refined sugars.
- Vanilla Extract: It adds depth of flavor and brings out the richness of the frosting and chocolate. Opt for pure vanilla extract for the best results.
See the recipe card for quantities.
How To Make Them:
I promise this recipe is so easy to make. There are just a few steps involved to get you the best results. And as with any homemade chocolate cinnamon rolls, the best flavors come with a sprinkle of patience and love—wink!
- Prepare the Dough: In a large bowl, mix soy milk, avocado oil, sea salt, and cocoa powder, then add the activated yeast mixture. Gradually incorporate and mix until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for 1-1.5 hours or until doubled in size.
- Prepare the Filling & Assemble Rolls: Mix coconut sugar, softened butter, and cinnamon in a small bowl. Once the dough has risen, roll it out on a lightly floured surface into a rectangle. Spread the softened vegan butter and cinnamon sugar mixture on top. Roll up, seal the seam, slice into six pieces, and place in a greased baking dish.
- Bake the Rolls: Let the rolls rise for 30 minutes while preheating the oven, then bake for 20-25 minutes until golden brown and cooked through.
- Frost & Serve: Mix Sunbutter, maple syrup, cocoa powder, vanilla extract, and sea salt until smooth. Let the rolls cool for 10 minutes, drizzle with frosting and enjoy!
Top Tips:
Here are some tips to make the best fluffy chocolate cinnamon rolls.
- Activate The Yeast: Make sure your yeast mixture is activated properly before mixing it with the dry ingredients. If it doesn’t froth, the yeast might be expired.
- Room Temperature Ingredients: Make sure the vegan butter is sufficiently softened to get that smooth consistency you want of a creamy filling. Also, take the soy milk out of the fridge in advance to allow it to acclimate. Cold milk can create clumps in the dough, and slow down the yeast.
- Fluff Up The Flour: Use a whisk to fluff up to the flour and break any larger clumps to ensure a lighter texture.
- Second Rise: Don’t forget the second rise while the oven preheats for that pillow-like texture!
Variations And Substitutions:
I highly encourage you to make the recipe as-is. I've tested this so many times, and the selected ingredients really give you that perfect pillowy cinnamon roll with the best flavors. But here are a few variations or substitutions in case you don't have something on hand.
- Flour Options: You can use whole wheat flour if you used it to make my Chocolate Chaga Mushroom Pancakes. Just be mindful to use ¼ cup less than regular flour.
- Sweetener: Instead of maple syrup, you can use date sugar for this recipe.
- Soy Milk: Although soy milk gets you the best results, oat or cashew milk can also work if you have no nut allergies.
- Add-ins: Add mini chocolate chips or chopped dark chocolate into the filling for a touch of extra indulgence!
Storage:
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can also store them in the fridge for up to 5 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. Reheat in the microwave for a few seconds or in the oven for a warm treat.
Equipment Needed:
Here's what you need to make these amazing Vegan Chocolate Cinnamon Rolls
- Small And Large Mixing Bowls: To activate the yeast and combine the ingredients.
- Whisk: To fluff up the flour.
- Electric Mixer or Stand Mixer (optional): You can use it if you have it. Make sure to select the dough hook for kneading on a medium speed. This is my preferred way to make these chocolate cinnamon rolls, but you can also knead them by hand.
- Rolling Pin: To shape the dough into a rectangular shape.
- Baking Dish: For baking the cinnamon rolls.
- Wire Rack: For cooling.
Recipe FAQs:
Yes! Store unbaked cinnamon rolls overnight in the fridge. Then, give them some time at room temp in the morning to fully rise before baking (about an hour), and then make the Sunbutter Frosting fresh.
The dough should double in size during the first rise. After punching it down, it should easily roll out into a smooth, soft dough.
More Amazing Desserts For Chocolate Lovers To Try Next:
Looking for other amazing vegan chocolate recipes like these chocolate cinnamon rolls? Try these:
These chocolate cinnamon rolls are perfect for a cozy morning or as a special treat for any occasion. Enjoy the fluffy, chocolatey goodness!
If you try this Delicious Fluffy Chocolate Cinnamon Rolls recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Delicious Fluffy Chocolate Cinnamon Rolls
Equipment
- 1 9x13
- 1 stand mixer (with dough hook) optional but recommended
Ingredients
For The Dough:
- 1 packet dry active yeast
- 3 tablespoons coconut sugar
- ¼ cup warm water
- ¼ cup avocado oil cold-pressed
- 1 ½ cup unsweetened soy milk
- Pinch of salt
- ½ cup dutch processed cocoa powder you can also use cacao powder as a 1:1 substitute
- 3 cups all-purpose flour leave out ¼ cup if using whole wheat
For The Filling:
- 8 tablespoon cashew milk based vegan butter softened
- ¾ cup coconut sugar
- 1 ½ tablespoons cinnamon
For The Sunbutter Frosting:
- ¼ cup Sunbutter No Sugar Added Sunflower Seed Butter
- ½ cup maple syrup or liquid sweetener of choice
- 1 tablespoon cacao powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
Prepare the Dough:
- In a large bowl, combine the warm water, coconut sugar, and dry active yeast. Stir lightly and let it sit for 5-10 minutes until the yeast becomes frothy.
- Add the soy milk, avocado oil, pinch of salt, and cocoa powder to the large bowl.
- Slowly incorporate the flour (leaving out ¼ cup if using whole wheat) until the dough begins to come together. You may need to use your hands at the end to form a soft dough.
- Knead the dough for 5-7 minutes until smooth and elastic. Cover it with a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Prepare the Filling:
- While the dough is rising, in a small bowl, combine the coconut sugar, softened butter, and cinnamon. Stir until everything is well mixed and smooth.
Assemble the Rolls:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.
- Spread the softened butter and sugar mixture on the dough, covering it completely.
- Carefully roll up the dough from one of the long sides and pinch the seam to seal it.
- Slice the rolled dough into about six equal pieces using a thin string or dental floss for best results and place them in a greased baking dish.
Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- Let the rolls rise again for about 30 minutes while the oven heats up.
- Once preheated, bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
Make the Sunbutter Frosting:
- While the rolls are baking, combine the Sunbutter, maple syrup (or date syrup), cocoa powder, vanilla extract, and sea salt in a bowl. Stir until smooth and creamy.
Frost and Serve:
- Once the rolls are done, remove them from the oven and let them cool for about 10 minutes.
- Drizzle the Sunbutter frosting over the warm rolls and enjoy!
More Treats For Cinnamon Lovers:
If you are a fellow cinnamon lover, make sure to check out some of the other recipes on my website!
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