Vegan Hot Chocolate Cinnamon Rolls
Ingredients
- 4 cups whole wheat flour (all purpose works great, add a little extra flour a little at a time if needed to come together, since WW absorbs more liquid)
- 1/3 cup coconut sugar (any granulated sugar works!)
- 4 tsp. active dry yeast
- 1 tsp. salt
- 1 1/2 cups almond milk
- 1/2 cup avocado oil (or flavorless oil)
- 1 tsp. vanilla
- 1/2 cup cocoa powder
- 3/4 cup mini vegan marshmallows
- 1/4 cup vegan butter softened
- 4 tbsp. vegan butter, softened
- 1 tsp. vanilla bean paste or extract
- 1/4 tsp. salt
- 2-4 tbsp. almond milk
- 4 tsp. active dry yeast
Preparation
In a sauce pan over low heat add oil & milk, bring it to 110F(bath water) Once at temp, stir in your vanilla
In a stand mixer with dough hook add flour sugar, yeast & salt to combine
On med-low setting slowly stream in warm liquid for 8-10 minutes to knead
Grease a large bowl, form dough into a ball and place in bowl
Cover & let rise in warm area 1 1/2 hrs or doubled in size
Combine cocoa powder, coconut sugar, cinnamon for the filling
On a floured surface roll out dough until 1/4
With the long end closest to you roll the dough up away from you tightly. Seal the end seam by making tiny pinches along the length of the roll then put seam side down
Grease a 9x13 dish and cut rolls into 10 even pieces and place in dish.
Cover & let rise for 40 minutes. Preheat oven to 350F. Bake for 25-35 minutes, or until the rolls are golden brown on top. Remove from oven and let cool for 15 minutes
Add all glaze ingredients into a bowl until well combined. Once mostly cooled pour glaze over rolls