Warm, gooey, and loaded with chocolate-hazelnut goodness.
What You Need
Instructions
Dough:
Heat almondmilk for about 40 seconds in the microwave; you want it warm, but not scalding hot. Stir in yeast and set aside.
Mix flour, baking powder, sugar, salt, cinnamon, applesauce, and hazelnut syrup, if using.
Add in almondmilk and yeast mixture. Stir or mix in electric mixer until dough comes together. It’s okay if it’s still a little sticky at this point.
Fold in chocolate chips.
Spread a clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice smooth and slightly elastic ball.
Using a rolling pin, spread the dough into a rectangle. The dough should be about 1/2-inch thick.
Filling:
Spread the cinnamon sugar mixture liberally over the rolled dough. Top with hazelnuts.
Starting from the skinny end of the dough rectangle, roll the dough tightly toward the other end.
Slice the roll into about 1 1/2-inch strips, discarding the ends if necessary.
Grease a 9" x 9" baking dish and line rolls in pan. Cover with plastic wrap or foil and refrigerate overnight.
When you’re ready to bake your cinnamon rolls, preheat the oven to 350°F and let the rolls come to room temperature.
Bake for 20-25 minutes.
Icing:
Combine powdered sugar, almondmilk, and hazelnut syrup or vanilla. Stir until smooth.
Chocolate Topping:
Melt margarine (or butter), then stir in chocolate chips. Heat in microwave a few seconds at a time until chocolate melts enough to blend smoothly.
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