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Whole Wheat Chocolate Cinnamon Rolls with Pistachios + Orange Icing (vegan!)

Vegan Whole Wheat Chocolate Cinnamon Rolls filled with pistachios and topped with the best orange glaze on the planet.
Course Breakfast, Brunch, Dessert, Valentine's Day, Vegan, Whole Grain
Keyword whole wheat chocolate cinnamon rolls
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 9 cinnamon rolls
Author Monique of AmbitiousKitchen.com

Ingredients

  • 1 cup canned lite coconut milk
  • 3 tablespoons coconut oil
  • 3 tablespoons coconut sugar
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 3 cups whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1/2 cup chocolate hazelnut butter*
  • 2 teaspoons cinnamon
  • 1/2 cup shelled pistachios, chopped
  • zest of 1 orange
  • For the Orange icing:
  • 1/2 cup vegan powdered sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 teaspoon orange zest

Instructions

  1. Place coconut milk and coconut oil in a saucepan over medium low heat. Heat until temperature reaches about 110 degrees F. Remove from heat and transfer to the bowl of an electric mixer. Immediately stir in coconut sugar and yeast. Let sit for 10 minutes to activate the yeast. You should see the milk get slightly foamy and form a paste.
  2. Next add in 1/2 of the flour mixture and stir with a wooden spoon until just combined. Add in the rest of the flour and stir again until just combined.
  3. Place dough hook on your mixer and run on medium low speed for about 8 minutes. Alternatively you can knead the dough with your hands for 10 minutes.
  4. Once dough is kneaded, transfer to a large bowl coated generously in oil (any oil will work here). Cover with plastic wrap and a towel, then place in a warm place to rise for a little over an hour or until doubled in size.
  5. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9 inch rectangle.
  6. Spread chocolate hazelnut butter over the dough leaving a 1/2 inch border on the edges. Sprinkle cinnamon, pistachios and orange zest over the top.
  7. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife or floss, cut into 9 large rolls.
  8. Grease the bottom of a 9x9 inch pan with coconut oil or cooking spray. Place cinnamon roll slices in pan and cover again with a towel. (I like to place my cinnamon roll pan on the oven while it preheats to allow for faster rising!) Preheat oven to 350 degrees F and place covered pan on the stovetop; the heat from the oven will help the rolls to rise even more. Allow them to rise for 1 hour total.
  9. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes.
  10. While the rolls are cooling, make the frosting by combining the powdered sugar, orange juice and orange zest in a small bowl. Drizzle over the rolls and top with extra pistachios, if desired.

Recipe Notes

*For the chocolate hazelnut butter, I use Justin’s brand. You can make your own chocolate nut butter, or use another brand of chocolate nut butter! Just make sure that ingredients are all vegan (if that is what you desire).

I have not tested this recipe with anything else besides whole wheat pastry flour. If you want to make these with 100% whole wheat flour or white whole wheat, you may need to reduce the flour by 1/4 cup. The dough should be soft.

Nutrition Facts
Whole Wheat Chocolate Cinnamon Rolls with Pistachios + Orange Icing (vegan!)
Amount Per Serving (1 cinnamon roll)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.