Vegan, semi-wholemeal cinnamon rolls filled with chocolate and orange. The perfect treat for crisp autumn days!
A few days ago I was listening to a podcast by Kimberly and her guest Christy Harrison, an intuitive eating coach and dietitian who describes herself as anti-diet. I loved the episode and it made me think — which is why I wanted to share my thoughts with you. The conversation covered many topics, including whether sharing a polished, positive food journey online is always helpful.
On my Instagram profile I try to show a balance between healthy meals and more indulgent treats because that’s my real lifestyle. I eat in a balanced way about 80% of the time and allow myself foods like pizza, cookies and cake the rest of the time. That said, I sometimes wonder: do my followers feel insecure when they see my posts and stories? Do they assume I’m perfect, always dieting, or eating perfectly every day?
I can’t be certain how everyone interprets my content (you’ll have to tell me!), but I do know I have felt insecure before looking at other Instagram feeds — and I still sometimes feel that way. It depends on timing and mood. On certain days, seeing someone else’s “perfect” day can leave me feeling discouraged. I don’t want to create that effect for my followers. If you have thoughts, reach out — I’d love to hear them.
Now, let’s sweeten the day.
Vegan cinnamon rolls with chocolate and orange filling: what’s not to love?
Where do I even start? These vegan cinnamon rolls are unbelievably good — so good I wanted to eat half of them right out of the oven. I showed a bit of restraint and only had two, but they were worth every crumb.
If you haven’t tried chocolate and orange together, you must. The bright citrus pairs beautifully with deep cocoa. These rolls reminded me of a classic orange-chocolate snack cake but even better, because they’re homemade and made with quality ingredients instead of industrial shortcuts.
For the filling I combined brown sugar, unsweetened cocoa, orange zest and applesauce — yes, applesauce. In the U.S. applesauce is commonly used in baking as a moistening and binding ingredient. I tried it as an experiment because I worried a fruity note would overpower the chocolate. Instead it made a rich, chocolatey spread without any noticeable apple flavor. I had to share the result because it worked so well.
Despite using some wholemeal flour, the dough stays soft and pillowy. When a recipe turns out perfectly I get so excited to share it, and even more excited to see your versions and substitutions. So grab some flour, cocoa and an orange and make these irresistible vegan cinnamon rolls.
If you make this recipe or create your own version, tag me on Instagram or send me a direct message — I’d love to see your photos!
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CINNAMON ROLLS VEGAN
Preparation: 20 minutes | Baking: 25 minutes | Rising: 2 hours 30 minutes | Total time: 45 minutes
Servings: 13 rolls
Ingredients
For the dough:
- 100 g warm water
- 7 g active dry yeast
- 180 g wholemeal flour
- 180 g plain (00) flour
- 4 teaspoons brown sugar
- 1 teaspoon salt
- 75 g homemade applesauce
- 55 g unsweetened almond milk
For the filling:
- 2 tablespoons applesauce
- 20 g unsweetened cocoa powder
- 60 g brown sugar
- Zest of one orange
- Vanilla extract (optional)
For brushing:
- Unsweetened almond milk
To finish:
- Chocolate chips and additional orange zest or a glaze, if desired
Instructions
- Combine the warm water and yeast in a small bowl, stir and let rest for 5–10 minutes until foamy.
- In a stand mixer (or bread machine or by hand) mix the flours, brown sugar and salt briefly to combine.
- Add the yeast mixture, applesauce and almond milk gradually. Knead until a smooth dough forms, about 15 minutes by mixer.
- Place the dough in a lightly oiled bowl, cover and let rise until doubled — about two hours. (My dough doubled in about one hour when placed near a stove at roughly 24°C.)
- Turn the risen dough onto a floured surface and roll out into a rectangle approximately 35 x 25 cm.
- Make the filling by mixing applesauce, cocoa, brown sugar and orange zest (and vanilla if using) in a small bowl.
- Spread the filling evenly over the dough, leaving about 1 cm clear at the edge.
- Roll the dough up tightly from the long side to create a log.
- Cut the log into 12–13 rolls. Tip: a length of cotton thread (or unwaxed dental floss) works well for cutting clean slices.
- Arrange the rolls in a 24 cm round baking tin, cover with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 175°C (350°F).
- When risen, brush the rolls with almond milk and bake for 23–25 minutes until golden.
- Allow to cool slightly, then top with chocolate chips and extra orange zest or a simple glaze made from icing sugar and a little liquid.
- Store in an airtight container in the fridge; warm briefly before serving.
Notes
If you want to make applesauce from scratch, cook peeled, chopped apples until soft and blend until smooth. A small food processor or blender works well. You do not need a bread machine or stand mixer — these rolls can be made entirely by hand.
Tried this recipe? Mention @roberta.dallalba on Instagram or send a DM — I’d love to see your version!