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By Nourishing Amy

Chocolate Hazelnut Cinnamon Rolls

timerPrep Time: 20 minutes + 1 hour 45 minutes proofing

groupsServes: 9-12 People

Rich and chocolatey fluffy buns filled with dark chocolate, hazelnuts and cinnamon sugar all topped with a luscious chocolate cream cheese glaze. These buns are the ultimate cozy treat, great with a cup of tea or coffee and they are naturally vegan and easy to make. Enjoy these buns warm or cold with lots of Dark Hazelnut Chocolate.



For the Dough

1½ cups plant-based milk

¼ cup maple syrup

½ cup vegan butter

2¾ cup plain flour, plus extra

½ cup cocoa powder

2 ¼ tsp fast-action yeast

¼ tsp salt

For the Filling

3 tbsp vegan butter, melted (divided)

⅓ cup coconut or brown sugar

2 tsp cinnamon

½ Divine Dark Hazelnut Chocolate bar, chopped small

⅓ cup hazelnuts, chopped small

For the Glaze

⅔ cup vegan chocolate spread

⅔ cup vegan cream cheese

2 tbsp plant-based milk

Extra chocolate, chopped

Extra hazelnuts, chopped


Step 1

1. For the dough: add the milk, syrup and butter to a small saucepan and warm through. Once the butter is melted check that the mixture is lukewarm (you may need to leave it for 5-10 minutes to cool).

Step 2

2. Add the flour, cocoa powder, yeast and salt to a large mixing bowl and stir to combine.

Step 3

3. Using a freestanding mixer with the dough hook attached, gradually pour in the milky mix until combine. Knead for 5 minutes over a low speed, or until springy and doughy (it may appear sticky and won’t ball up). If kneading by hand, knead for 8-10 minutes, until soft and supple.

Step 4

4. Place into a greased bowl, cover and leave somewhere warm for 1 hour, or until doubled in size.

Step 5

5. Prepare the filling: stir together the sugar and cinnamon.

Step 6

6. Lightly flour a work surface. Punch the risen dough down and tip onto the surface. Roll out the dough to about a 14 inch square. Brush over ⅔ of the melted butter, sprinkle over the cinnamon sugar, chocolate and hazelnuts, leaving a small gap around the edge.

Step 7

7. Use one side to carefully and fairly tightly roll up into a log. Trim off the edges and using a knife or piece of cotton, divide into 9-12 rolls.

Step 8

8. Butter the base of an 8-inch oven-proof dish (perfect for 9 rolls) and nestle in the rolls so they are just touching. Cover and leave somewhere warm for 30-45 minutes till risen and almost doubled again.

Step 9

9. Preheat the oven to 350*F. Uncover the risen buns, brush with the remaining melted butter and bake for 30-35 minutes, until risen, fluffy and starting to darken on top. Allow the buns to cool for 30 minutes or to cool fully.

Step 10

10. Prepare the glaze: whisk together the ingredients till smooth.

Step 11

11. Spread over the glaze, topping with more chocolate and hazelnuts and enjoy.

Step 12

12. Once fully cool, cover the buns tightly and keep for 1-2 days in the fridge although best enjoyed at room temperature.

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