You read that right! CHOCOLATE CHIP CINNAMON BUNS.
So let’s talk about these buns. This recipe combines the best parts of a babka with the best parts of a cinnamon roll. Basically, these are brioche-style buns filled with cinnamon, brown sugar, and chocolate. So decadent!
Fluffy, not too dense, and sweetish.
My sister gave this recipe a thumbs up! She enjoyed that they were fluffy and not overly sugary. You’ll feel happy after eating these, not sick!
- Unbleached flour.
- Brown sugar.
- Sea salt or kosher salt.
- Dairy-free chocolate chips (you can use chopped dark chocolate).
- Active dry yeast.
- Vegan butter.
- Coconut or cane sugar.
- Non-dairy milk (unflavored).
Make sure you have: 1) a rolling pin, 2) parchment paper or cooking spray, 3) a dish or round pan, and 4) basic kitchen utensils. I like to use an offset spatula for spreading the filling, but a butter knife will work as well.
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Cinnamon buns are made from sweetened bread dough. Here’s how I make this recipe! First, I bloom the yeast in warm soy milk. This ensures that the yeast is active. Next, I whisk my dry ingredients to get rid of clumps. I combine the dough ingredients and gently knead until the dough forms a ball. I place the dough in a bowl and allow it to rise for one hour or until it doubles in size. After the first rise, I punch down the dough and roll it into a thin rectangle (approximately a 1/4 inch in depth). I mix the filling ingredients and spread the paste over the dough. Next, I roll the dough starting from the longer side of the rectangle. Once there is a log shape, I cut between 6-8 pieces and place them in a pan to rise for 45 minutes. They are ready to bake after the second rise. Full instructions listed in the recipe card.
I suggest serving these right away. They can keep for up to 5 days, but they are best on the first day. I didn’t add a glaze because the chocolate chips were plenty sweet. You can make a simple glaze by mixing powdered sugar, vanilla extract, and milk. There aren’t many substitutions for this recipe. Cane sugar can replace coconut sugar. I don’t suggest using maple syrup because it will change the texture. I haven’t tested this recipe with gluten-free flours, so I can’t make a recommendation. Leave your questions in the comments!
Small Batch Chocolate Chip Cinnamon Buns
For the Dough
- 3/4 cup warm non-dairy milk.
- 2 1/4 tsp active dry yeast.
- 1 tsp sea salt.
- 2 1/2 cups unbleached all-purpose flour plus extra for dusting.
- 1/4 cup coconut sugar.
- 1/3 cup vegan butter softened.
For the Filling
- 1/2 cup brown sugar.
- 1/4 cup vegan butter softened.
- 1/2 tbsp cinnamon.
- 1/4 cup vegan chocolate chips.
- Gently stir together the yeast and warm milk. Wait for about 10 minutes and ensure that the mixture foams. If not, the yeast is likely inactive.
- Whisk together the dry ingredients. Make a well in the center of the dry ingredients, and add in the vegan butter and milk mixture.
- Transfer to a floured surface and knead the dough until a smooth ball forms (between 5-10 minutes). Place in a greased bowl and cover. Allow to rise for 1 hour or until it doubles in size.
- After the first rise, transfer dough to a floured surface. Roll out dough into a thin rectangle. Mix together the filling ingredients, excluding the chocolate chips, and mix until a paste forms.
- Spread the filling over the dough and leave space around the perimeter. Roll tightly from the longest side. By now, you should have a log shape. Cut 6-8 pieces and place in a lined baking dish or round cake pan. Allow to rise for 45 minutes or until they have puffed up.
- During the second rise, preheat oven to 350 degrees Fahrenheit. When ready, bake for 20-25 minutes or until golden brown.
- Nom nom nom!