Check ingredients Add milk and butter to a large microwave safe bowl and microwave until the butter is melted.
Add sugar and whisk to combine. The mixture should be warm and not hot. If you have a thermometer, aim for about 40ºC.
Sprinkle the yeast on top and let sit to activate for 5 minutes. Mix using a wooden spoon.
Add 2 1/4 cup of flour and salt and mix using your spoon. At this point the mixture will be very sticky and that is 100% normal.
Cover with a clean towel and let rise for 1 hour in a warm environment.
After one hour, incorporate the remaining 1/4 cup of flour using your wooden spoon.
Grease a pie dish with melted butter or oil of choice, set aside.
Add 1/4 cup of hazelnut butter along with dates into a bowl. Blend using an immersion blender. Add the two extra tablespoons and maple syrup, if using. Mix to combine and set aside.
Flour a clean surface and transfer the dough onto it. Knead for about 5 minutes, adding a little more flour if necessary, until the dough no longer sticks to your surface.
Roll out the dough into a rectangle of about 35 cm by 25 cm.
Spread evenly the hazelnut filling onto the dough using the back of a spoon. Sprinkle chopped dark chocolate.
Roll into a tight log. Place the seam down.
Cut off the two extremities that might have a little less filling.
Cut 10-12 slices of about 2.5 cm and place in the previously greased pie dish.
With the extremities that you cut off, place them in a greased ramekin, drizzle some maple syrup and sprinkle with a touch of cinnamon.
Cover both the pie dish and the ramekin with a clean towel and let the rolls rise for 30 minutes in a warm environment.
Preheat the oven to 350ºF. Remove clean towel and bake rolls in the oven for 30-35 minutes.
Let cool for 15 minutes and enjoy.
The rolls stay fresh in the fridge for up to 3 days, covered. Warm up in the microwave before enjoying again.
Recipe adapted from Tasty’s The Best Ever Vegan Cinnamon Rolls.
Can I use any plant based milk? I would stick to an unsweetened milk, but you can use anything from almond milk, soy milk, cashew milk, oat milk, hemp milk, macadamia milk etc. Avoid canned coconut milk as it is a little too heavy.
Can I replace the sugar with another sweetener? I would say you can replace it with your granulated sweetener of choice without any issue. However, if you want to use a liquid sweetener you might have to adjust the quantity of flour slightly.
Can I make these buns with another flour? Probably. To be honest, I have not tested this recipe with any other flour, partly because in this case I was going for the traditional cinnamon buns – the ones that are soft and pillowy and doughy. And those ones tend to be made with AP flour.
I like my buns extra sweet, can I add extra sweetener? I would say you could add up to 3 tablespoons of maple syrup to the filling to make these extra sweet. Also, you could make a basic powdered sugar frosting and use it as a garnish like in the traditional rolls.
I don’t have hazelnut butter, can I use any other nut butter? I would say yes, as long as it is the natural kind and is runny. Just know that the flavour profile will be completely different.
Here’s a fun fact about me: I am scared of yeast.
That’s right, I said it. Yeast is one of those ingredients that spooks me. Am I alone or are some of you with me on this one?
Let me tell you how I developed a fear of yeast. When I was about 12-13 years old and I started baking, my favorite things to make were cakes. But then, as I got more experienced with them and grew more comfortable with making cakes, I needed new challenges.
I always loved cinnamon rolls, but the ones you buy in stores are so processed and so sweet that I wanted to try and make some myself that were a little healthier. I found a recipe online and got my mom to help me execute them. The first time, everything went well, the dough rose and the buns were tasty. I started trusting in my ability to work with yeast.
Then, I tried making them again and… total flop. The dough did not rise. I was so so disappointed that it turned me off from making anything with yeast for years!
When I attempted making another recipe with yeast a few years later, I got unlucky again… all that hard work of measuring, mixing, kneading, letting rise… for nothing! And this happened to me 3-4 times in the past 13 years – enough times for me to just give up on yeast, as sad as that sounds.
Then, come 2019. I started following so many incredible bakers, cooks, food bloggers and food photographers who tackle yeast without problems and who create the most epic baked goods. I choose to add to my 2020 goals: CONQUER MY FEAR OF YEAST!
First step: making pretzel buns. I followed the recipe by Sally’s Baking Addiction and SUCCESS! It worked. My buns rose and were fluffy and delicious. I slowly started to gain my confidence back. So much so that I made the recipe 3 times, all with success.
I realized I am ready for a bigger challenge.
Once the quarantine hit and everyone on the internet transformed into baking gurus, I started seeing so many baked goods, rolls, buns, breads, pizzas, etc.
Fast forward to this weekend. I made these Vegan Chocolate Hazelnut Rolls and you know what, they surpassed ALL my expectations!
These rolls are so soft, so doughy, sweetened to perfection, so so so good!
I am honestly so excited about bringing to you guys a brand new recipe that not only is delicious, a little decadent and plant based, but also that reflects one of the goals I managed to accomplish in 2020: conquering my fear of yeast.
Well you guys, I really hope you try these Vegan Chocolate Hazelnut Rolls. They truly taste like the rolls you would have at a bakery.
Since most of us have to stay home, now is the perfect time to take on new culinary challenges and try new recipes. I really think that if you will try these, you will absolutely love them!
If you do end up making them, make sure to share your creations on IG and tag me (@muriellebanackissa).
Have a lovely week and stay safe!
