These vegan chocolate chip cinnamon rolls are so soft, fluffy, gooey, and studded with chocolate chips. Chocolate chips in cinnamon rolls just takes it to another level. They are topped with a vegan cream cheese frosting that is divine and lighter than your traditional cream cheese frosting. Breakfast and brunch never tasted so good!

The dough recipe is pretty basic and similar to my regular cinnamon rolls recipe. After you make the dough and let it rise, you roll it out, brush on some coconut oil, and liberally sprinkle on the cinnamon sugar and chocolate chips. Then you just roll it up, slice, bake, and frost!

I used Spero’s original sunflower cream cheese for the frosting. I like the consistency of their cream cheese because it’s on the smoother side. If you use a different vegan cream cheese, make sure it is softened.

Nothing beats a warm cinnamon roll in the morning, especially one with chocolate chips! Also, your house will smell amazing while it’s baking! I’m a sucker for anything cinnamon sugar and these are SO dang delicious! If you make them, tag me @nutsaboutgreens on Instagram so I can see your creations and leave a comment below!

Ingredients

For the dough:

2 1/2 cup white bread flour (or all-purpose flour)
2 tbsp pure organic cane sugar
1 tsp sea salt
2 tsp rapid rise/instant yeast
1 tbsp avocado oil (or any oil)
1 cup warm water

For the filling:

2-3 tbsp melted coconut oil
2 tbsp pure organic cane sugar
2 tbsp brown sugar (or coconut sugar)
2 tsp cinnamon
1/2 cup dairy free chocolate chips

For the topping:

1/2 cup Spero original cream cheese
2/3 cup powdered sugar
1 tsp almond milk (or any non-dairy milk)

Instructions

To make the dough, combine the dry ingredients in a large mixing bowl (I used my KitchenAid mixer bowl). Add the oil and water. Using the dough hook attachment, knead for 2 minutes and check consistency. If dough is too dry, add a bit more water. If dough is too moist, add more flour. You don’t want the dough too sticky. Knead for 5 minutes.
Place dough in a large oiled bowl (I just used the same mixing bowl) and turn it a few times so the dough gets lightly oiled all over, cover bowl with a towel, and place in a warm area to rise for 45-60 minutes.
While rising, make the cinnamon sugar mixture. Mix the sugars and cinnamon together in a small bowl. Set aside.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted coconut oil and then top with all the cinnamon sugar mixture. Sprinkle the chocolate chips on top.
Starting at one end, tightly roll up the dough and situate seam side down. Then with a sharp knife or a string of floss, cut the dough into 1.5 – 2 inch sections and place in a parchment lined 10” cast iron skillet or 9×9” square pan or comparable sized round pan (you should have about 9-10 rolls). Brush tops of rolls with remaining melted coconut oil. Lightly cover and set on top of the oven to let it rise again for about 30 minutes while you preheat oven to 375 degrees F.
Once the oven is hot, bake for 20-25 minutes, or until lightly golden brown. While the cinnamon rolls are baking, make the cream cheese frosting. Combine the ingredients and stir until you get the consistency of your liking. Add more almond milk for a thinner frosting or more powdered sugar for a thicker frosting.
Let the rolls cool for 10-15 minutes then spread glaze on top. Enjoy!

Servings: 10 rolls

Author: valeria.chao

Vegan Chocolate Chip Cinnamon Rolls