These chocolate maple rolls are healthy, vegan & delicious. They’re soft, decadent and filled with an almond fudgy cocoa filling. Each layer is naturally sweetened with maple syrup and baked until golden for the perfect breakfast treat.
Why Bake These Chocolate Maple Rolls?
There’s no doubt in my mind that everything is better homemade with a little bit of love, time and patience. Including these delicious chocolate maple breakfast rolls.
These rolls are pretty simple to throw together and can be enjoyed up to week after baking. Bear in mind that they will become firm after 24 hours as expected from bread but I find 15 seconds in the microwave revives these back to life.
You can also start these the night before and bake them in the morning. Start the first proof then shape the rolls and add them to your baking tray. Cover them with cling film and place them at the top of your refrigerator to sit overnight. Some refrigerators are colder than others so storing them at the top helps avoid the issue of it being too cold to proof.
If you’re hand kneading the dough make sure you knead it well for at least 10 minutes. Kneading the dough makes these rolls light, fluffy and chewy which is particularly important due to the wholemeal flour in this recipe.
How To Store Them?
Store them at room temperature for 24 – 48 hours then place them in the refrigerator.
When you’re ready to eat, warm them in the microwave for 10 – 20 seconds and enjoy warm. They will last up to 5 days refrigerated.
If you enjoyed this don’t forget to check out my other recipes here.
Chocolate Maple Rolls
Delicious, healthy vegan maple rolls filled with a gooey chocolate filling. These are free from refined sugar and are vegan
- 1 Cup (240 ml) vegan buttermilk, see notes *
- 1 ½ Cups (195 g) Plain flour
- 1 ½ Cups (195 g) Fine wholemeal flour
- 1 ½ Tsp Instant fast-action yeast from 1 sachet
- ¼ Tsp heaped Salt
- ⅓ Cup (80 g) dairy-free butter, melted
- ¼ Cup (60 ml) Maple syrup
- ¼ Cup (60 g) Smooth almond butter, or any smooth nut butter of choice
- ½ Cup (120 ml) Maple syrup
- 1 Tsp Vanilla
- ¼ Cup (30 g) Cocoa powder
- ½ Tsp Stevia (optional)
Cream Cheese Topping
- 85 g Dairy-free soft cheese
- 1 Tbsp Dairy-free butter
- 3 Tbsp Maple syrup
- ½ Tsp Vanilla
Make buttermilk and set it aside.
Add plain flour, wholemeal flour, yeast and salt to a bowl and mix to combine. Make a well in the middle of the dry ingredients then add the melted butter, maple syrup and vegan buttermilk. Use a spoon to mix all of the ingredients until a dough forms. (Tip: Don't add the salt directly onto yeast as it can slow down the fermentation process)
Flour your surface and scoop the dough out onto it. Begin kneading the dough for approximately 10 minutes. (If you’re using a stand mixer then reduce this to 8 minutes.)
Lightly grease the same bowl with oil and place the dough back inside it. Cover the bowl with cling film and allow the dough to prove in an oven for 1 hour – 1 ½ hours or until it doubles in size. (see notes) **
While the dough is proving, add all of the filling ingredients into another bowl and mix until a smooth spread forms.
Once the dough has doubled in size, scoop it onto a generously floured surface. Roll the dough out to a 12 x 12-inch square. It should be ¼ – ½ inch thick.
Spread the filling over the dough leaving a small section around the edges uncovered. Roll the dough into a log and push the edges inwards. Cut the dough into 9 even rolls, (Tip: Use unflavoured floss to cut each slice)
Place your rolls into a lined 9 x 9 inch baking tin and allow it to sit in a warm place for 30 minutes or until the rolls have puffed up. (see notes for baking this the night before)
When ready, preheat the oven to 190 C (375 F) and bake for 30 – 40 minutes until the rolls are slightly browned. At the 20 minute mark loosely cover the baking tray with a sheet of aluminium foil to prevent the top of the rolls from browning too much.
Remove from the oven and allow to cool. Make the cream cheese topping by adding all of the ingredients into a bowl and mixing until combined. Drizzle on top once the rolls have cooled then enjoy.
* To make the buttermilk: Add 1 Tbsp of lemon juice to ¾ cup (180 ml) of soy milk. Sir then allow it to sit for at least 10 minutes while you prepare the other ingredients. You can use other dairy-free milk varieties (such as almond or cashew) but it won’t curdle in the same way that soy and dairy-based milk does.
** If your oven has a proof setting then use this. If not then place a bowl of boiling water at the bottom of your oven and the bowl with the dough on the middle or top rack. Close the oven and let it proof.
Making these in advance
You can proof these in the refrigerator overnight and bake them the following day. If you do then place the rolls in the warmest part of your refrigerator. This will likely be at the top. If the dough is too cold then it won’t proof.