Rich, chocolatey, light and fluffy vegan cinnamon rolls filled with lots of 85% Dark Chocolate, cherry jam and cinnamon sugar. These plush rolls have a delicious cocoa-rich chocolatey dough and are ready in one hour with a quick proofing time and no kneading required. Serve these chocolate cherry (aka Black Forest) rolls with cream cheese frosting or whipped cream and plenty of cherries
By Nourishing Amy
Black Forest Cinnamon Rolls
Prep Time: 15
Serves: 6-8 People
Ingredients
For the Dough
240ml plant-based milk
60g vegan butter, cubed
3 tbsp caster sugar
2 ¼ tsp (7g, one sachet) fast action yeast
325g plain flour, plus extra
35g cocoa powder, sifted
A pinch of salt
For the Filling
3 tbsp light brown sugar
1 tbsp cinnamon
80g cherry jam
60g 85% Dark Chocolate, chopped small
Plant-based milk, to brush
For the Frosting
80g vegan cream cheese*
60g thick coconut yoghurt
40g vegan vanilla protein powder
2 tbsp plant-based milk
Extra chocolate, chopped small
Extra cherries and jam
*instead of the vegan cream cheese/yoghurt/protein/milk frosting, use 100ml dairy-free whipping cream, whipped until firm.
Method
Step 1
For the milky mix: warm together the milk and butter until the butter melts. Allow the mixture to cool down until lukewarm, if needed. Whisk in the sugar and add the yeast on top. Allow to bloom for 5 minutes (you’ll smell the yeast activate).
Step 2
For the dough: stir together the flour, cocoa powder and salt. Pour in the milky mix and stir to a shaggy dough. Tip out onto a light floured work surface and knead for 1 minute to reach a soft, pliable dough. Lightly grease a large bowl, place the ball of dough inside, cover and leave somewhere warm (e.g. on top of the oven) for 20 minutes, to rise.
Step 3
Prepare the filling: stir together the sugar and cinnamon.
Step 4
Preheat the oven to 160Fan/180ºC and lightly grease an ovenproof dish.
Step 5
For the rolls: roll out the dough onto a lightly floured surface to about 36x30cm. Evenly spread over the jam and top with the cinnamon sugar and the chopped chocolate. Widthways, divide the dough into 6 strips (of 6cm) and roll each one up fairly tightly into rolls.
Step 6
To bake: place the rolls into the dish, so they are just touching. Lightly brush with plant-based milk and bake in the oven for 25-28 minutes, or until well risen, richer in colour and firm/springy to touch.
Step 7
Allow to cool for 30 minutes (or cool fully if using whipped cream).
Step 8
If using the cream cheese frosting: whisk together the vegan cream cheese, yoghurt, protein and milk until smooth and thick.
Step 9
To decorate: spread the frosting over the rolls, decorate with some jam, extra chocolate and cherries and enjoy.
Step 10
Best eaten the same day or store in a sealed container for 1-2 days, in the fridge overnight and allow to rest at room temperature before eating. You can store the rolls (without the whipped cream) in the freezer for 1 month, wrapped well, and allow to defrost before eating.
