Chocolate Cinnamon Rolls
Ingredients
For the Bun Dough
- 3 teaspoons Active Dry Yeast 3 teaspoons 9g
- 1½ cups Coconut Water 360ml
- 4½ cups All Purpose Flour 580g
- 1½ teaspoons Salt 1½ teaspoons 9g
- ¼ cup Granulated Sugar 50g
- 4 Tbs Soft Vegan Butter 56g
For the Chocolate Schmear
- 4 Tbs Water 60ml
- ½ cup Granulated Sugar 100g
- 1½ teaspoons Cinnamon
- ½ cup Cocoa Powder 45g
- 1½ cups Shredded Coconut
Sugar Glaze
- 2 cups Confectioners Sugar 240g
- 2 Tbs Plant Milk 30ml
Instructions
- Combine the yeast with the room temperature coconut water & a pinch of the sugar.
- If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive & you may proceed with the recipe. (*if it does not froth, it is good chance your yeast is old & dead and you should buy a fresh package)
- Combine all of the remaining ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment
- Mix on low speed until it comes together to a soft sticky dough. After 3 minutes it should start to pull away from the sides of the bowl if it does not add a couple tbs more flour
- Mix for 5 minutes to develop the gluten & you should have a soft pliable but not sticky dough
- Transfer the dough to a lightly oiled bowl & cover with a towel. Set in a warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.
- Meanwhile prepare the chocoalte schmear: Combine the water & sugar together in a small sauce pot & bring to a boil.
- Add the hot water to the cocoa powder & cinnamon & whisk smooth. Set aside to coo
- Once the dough has doubled, you will gently “punch down” the dough to release the gasses & then turn the dough out onto a lightly floured surface & roll to approximately 12" X 20"
- Spread the entire surface of the dough with chocolate schmear & then the shredded coconut
- Roll up jelly-roll style & cut into 12 equal portions.
- Arrange the buns in a greased 9" x 13" baking dish or a 12" cast iron pan spaced so they are about 1″ apart.
- Cover with a towel & place the baking dish in a warm, draft free spot to rise again. About 1 hour depending on your kitchen conditions.
- Once the buns have risen they will most likely be touching each other or almost touching each other & be soft & airy when you poke them, bake them in a preheated 350℉ oven for approximately 30- 35 minutes or until golden brown & the center buns are fully baked
- Cool slightly then ice with sugar glaze by combining the confectioners sugar & plant milk together ~whisk smooth
Notes
Storage Like all yeast pastries chocolate cinnamon buns are best served the day they are baked. They will go stale faster than they will go bad and can be kept for up to 3 days at room temperature wrapped to prevent staling
Tried this recipe?Let us know how it was!