If you love the cozy flavors of cinnamon and chocolate, these Chocolate Cinnamon Buns are about to become your new favorite treat.
They are soft, so fluffy and filled with a rich chocolate-cinnamon filling, they’re perfect for a weekend breakfast or a sweet snack. Whether you enjoy them fresh out of the oven or as an indulgent dessert (I prefer the first, if you ask me hehe), these homemade chocolate cinnamon rolls are guaranteed to brighten your day. And not only yours!
I absolutely LOVE making them when I’m invited to someone's house. Can you believe people actually remember me for my delicious homemade cinnamon rolls? Let's see how to prepare them, shall we?
Honestly, I just love them, by now you should know that I'm obsessed with rolls and buns. Remember my classic Swedish cardamom buns (kardemummabullar)? And the lighter option? And these lingonberry ones?
Go try them all!
Jump to:
Why you'll love this recipe
Oh gosh, where do I even start? These rolls are so delicious it's hard to put into words, and even harder to explain why you’ll love them so much.
Let’s begin with the flavor: these rolls are so scrumptious that the first time I made them, I almost ate half the batch. I mean, I’ve got some self-control, but I still ended up eating three (oops).
What makes these the best chocolate cinnamon rolls? The secret ingredient: orange zest in the chocolate filling!
If you haven’t tried the chocolate and orange combo before...it’s a game-changer! The richness of chocolate with the fresh, fruity tang of orange is an absolute match made in heaven. They balance each other perfectly. Total WIN.
Now, let’s talk about the texture. They’re incredibly fluffy inside, with a slightly crunchy exterior thanks to a pinch of sugar I added before baking. Can you see the photo? Can you see that texture? And here’s a bonus: the dough is rich in fiber, thanks to the whole wheat flour. WIN WIN!
Oh did I mention they're also vegan?
Ingredients
I love how simple ingredients can come together to create such a delicious recipe, and this one is no different. Let me break down each ingredient for you:
- Warm water: Used to activate the yeast, which makes the dough rise beautifully. Want a more enriched dough? Use warm milk (plant-based to keep it vegan). Just be sure the liquids aren’t too hot, as they could kill the yeast (or too cold!!! Warm is better or room temperature at least).
- Yeast: Key to achieving a fluffy, airy texture. You can use active dry yeast or instant yeast. I usually go with instant yeast, it’s the most common here in Italy. If you’re using active dry yeast, remember to always let it bloom first by rehydrating it in warm water.
- Whole wheat flour + All-purpose flour: Whole wheat adds extra fiber and a slightly nutty taste, making the dough more wholesome. The all-purpose flour helps create that perfect light, fluffy consistency. You can also opt for bread flour.
- Brown sugar + Applesauce: Brown sugar adds a touch of extra sweetness, while applesauce keeps the dough moist and offers a subtle natural sweetness. Plus, it's a lighter alternative to butter.
- Almond milk: A dairy-free option that keeps the dough soft and moist, while maintaining the perfect consistency.
- Extra virgin olive oil: Instead of melted butter, EVOO adds a rich depth of flavor. You can also use a lighter oil like rice oil, or melted vegan butter for a similar effect.
For the filling, I kept it simple with just 6 ingredients (one is optional):
- Applesauce: A butter substitute that keeps the filling moist.
- Unsweetened cocoa powder: The star of the filling! It gives a deep, rich chocolate flavor, simply mouthwatering!
- Brown sugar: Adds sweetness and a caramel-like richness. You can choose between light or dark brown sugar.
- Zest from one organic orange: This is the game-changer! The bright, citrusy flavor balances the richness of the chocolate. Since we’re using the zest, go for organic, or wash it thoroughly.
- Cinnamon powder: No cinnamon rolls are complete without this! It adds warmth and spice. If you’ve never tried cinnamon and chocolate together, you’re in for a treat.
- Vanilla extract (optional): Adds a comforting aroma to the filling.
As a bonus, I recommend brushing the rolls with almond milk before baking. It gives them a golden brown color, and adding a sprinkle of cinnamon sugar on top makes them irresistible! Another delicious touch could be adding chocolate chips into the filling. YUM.
Substitutions
Feel free to make a few swaps based on your preferences, but be sure to maintain the key ingredients.
You can use plant-based or regular milk, and swap extra virgin olive oil for melted vegan butter or a lighter oil like rice oil. If you don’t have whole wheat flour, all-purpose or bread flour will work just fine. As usual, if you change too many ingredients though I cannot guarantee the success of the recipe.
Step By Step Instructions
Making these Chocolate Cinnamon Buns is easier than you might think! Here’s a simple step-by-step guide to help you bake these fluffy, delicious chocolate rolls from scratch:
1. Into the bowl of a stand mixer (large bowl), combine warm water, sugar, and yeast, then activate the mixer (with flat attachment) and gradually add dry ingredients (flours in this case) and mix until incorporated, about 5 minutes.
2. Add applesauce, almond milk, and olive oil, then mix at medium speed until the dough pulls away from the sides of the bowl, then change to dough hook attachment and mix for about 10-15 minutes. Finally add salt and knead again for a couple minutes.
3. (First rise) Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. (Tip: I place it in my oven at 30°C/86°F, and it only takes 1 hour)
4. While the dough rises, prepare the filling by combining all the ingredients (ground cinnamon, applesauce, cocoa, brown sugar, orange zest, vanilla if using) in a small bowl and chilling it in the fridge.
5. Once the dough has risen, transfer it to a lightly floured surface and roll it into a 12 x 16 inch (40 x 30 cm) rectangle, then spread the filling evenly over the dough, leaving a small border at the edges.
6. Roll the dough tightly from the long side. Use cotton yarn or thread to cut the roll into 12-13 equal pieces.
7. (Second rise) Place the rolls in a greased 9-inch round or square pan. Cover with plastic wrap and let them rise again for 30 minutes.
8. Preheat the oven to 175°C (350°F).
9. Once the rolls have doubled in size (rising time may vary depending on temperature of your room too), brush them with almond milk (optional: Sprinkle with brown sugar before baking for an extra sweet touch) and bake for 30 minutes.
Let the extra fluffy rolls cool down slightly before serving. If desired, drizzle with a glaze made from icing sugar, maple syrup, and a small amount of water.
Watch this short video!
Tips And Notes
Why are your cinnamon rolls tough?
I love baked goods, and at this point, I’ve made hundreds of rolls, buns, and more. Luckily, I rarely mess up (not to brag, but my boyfriend can back me up on this, haha!). That said, there have been a few times when my cinnamon rolls turned out a bit tough.
Why does this happen? If a baked good like rolls, buns, or bread is tough, it usually means:
- Too much gluten: This can result from using a high-protein flour. While my recipe includes whole wheat flour, I balance it with all-purpose flour to keep the dough lighter.
- Over-kneading: Kneading develops gluten, but overdoing it can make your dough tough. It’s like when muffin or pancake recipes warn you not to overmix—same idea here with baked goods.
- Lack of fat: Fats, like butter or oil, add softness to the dough. While not always necessary (like in some bread recipes), I recommend adding fats to buns and rolls for a fluffier result.
If you follow this recipe, you shouldn’t have any issues. However, your whole wheat flour might differ from mine, so adjust the dough if needed!
STORING: How do you keep cinnamon rolls soft after baking?
To keep your chocolate cinnamon buns soft after baking, I recommend storing them in an airtight container if you plan to eat them within a day. When you’re ready to enjoy them the next day, just pop them in the microwave or oven for a few seconds to soften them up again, it works like a charm every time.
If you want to save them for later, place them in a ziplock bag and freeze them. When the craving hits (happens frequently here), simply defrost them gradually and warm them up. They’ll be just as delicious as when they were freshly baked!
Do you have other questions?
It's not easy to answer all the questions you may have, so PLEASE leave a comment below and I'm glad to reply! Thank you. HAPPY BAKING!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Don’t forget to pin and share this easy and delicious recipe!
Fluffy Chocolate Cinnamon Buns Recipe
Ingredients
Dough:
- 100 gr Lukewarm water
- 7 gr Dry yeast
- 4 teaspoons Raw brown sugar
- 80 gr Whole wheat flour
- 260 gr All purpose flour
- 85 gr Homemade applesauce
- 55 gr Almond milk (unsweetened)
- 20 gr Extra virgin olive oil
- 1 teaspoon Salt
Filling:
- 2 tablespoons Applesauce
- 20 gr Unsweetened cocoa powder
- 50 gr Raw brown sugar
- Zest from One organic orange
- Cinnamon powder - to taste
- Vanilla extract - (optional)
To brush the rolls:
- Almond milk
Instructions
- In a stand mixer's bowl, combine water, sugar and yeast. Activate the machine.
- Gradually add flours and let incorporate.
- Add applesauce, milk and oil and let combine for a few seconds until it comes together and it pulls away from the sides of the bowl.
- Add salt then let knead for about 10 minutes.
- Let it double for 1/1.5 hours a warm place.NOTE: mine took only one hour to rise because I let it chill into my oven at 30°C (86°F).
- Make the filling by combining all the ingredients into a small bowl. Let it chill in the fridge.
- After the dough has doubled in size, transfer it to a floured surface. Roll it out into a 12 x 16 inches rectangle (40 x 30 cm)
- Spread the filling over dough, leaving a ⅓ of an inch at the edges.
- Roll the dough up, from the longer side.
- Cut into 12 or 13 rolls. TRICK: use a cotton yarn to "cut" the rolls.
- Place the chocolate cinnamon rolls in a greased round 9 inch cake pan or square pan. Cover with plastic wrap and let rise again for 30 minutes.
- Preheat oven to 175°C (350° F).
- When the rolls have doubled, brush with almond milk using a cooking brush. Bake them for 30 minutes.Optional: sprinkle with brown sugar.
- Let them cool down and eat!
- If you want to make a glaze: I've used icing sugar, a tiny bit of maple syrup and a small amount of water.
- Store them in the fridge, into an airtight container.
Notes
If you liked this recipe I think you will love my healthier cardamom buns! Look at them!
© Healthy Little Cravings – Roberta Dall’Alba.
I own all content and photos’ copyright.
Before using my photos and recipes, please email me.
If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
Joe says
Delicious...really great, healthy recipe. I've been trying to find a good choco-orange cinnamon roll recipe, yours definitely wins out for me. One suggestion I have is to try using grated/chipped high-percent dark chocolate along with the cocoa. I find that it increases chocolate flavor very nicely, better than with cocoa alone. I haven't tried it yet (yours tastes great as-is already), but I plan to next time. Otherwise thank you, wonderful recipe and ingredients.
Roberta says
omg great suggestion, I'll try!
thank YOU!
healthyLC says
what a coincidence! I made a few stories yesterday about this! Yes you're right, since I always write the number of servings, it was pretty obvious to me but maybe it is not!
xx
Roberta