Dark Chocolate Hazelnut Cinnamon Rolls {Whole Wheat & Vegan}

by Heather

There are trends for everything; fashion, colors, music, and even flavors. This past year’s dominating flavors? Cake batter, bacon, and Nutella. Just take a quick glance at Pinterest if you don’t believe me. It’s the Nutella one I’m interested in- dark chocolate-y, hazelnut gooeyness. Paired with my favorite baked breakfast of all time- cinnamon rolls- it’s sure to be a winner.

dark chocolate hazelnut cinnamon rolls

I tweaked my favorite whole wheat cinnamon roll recipe to make it dairy free, egg free, and soy free, then added the divine flavor combo of dark chocolate and toasted hazelnut. These cinnamon rolls are stuffed with not only rich brown sugar cinnamon filling, but every bite is loaded with melted dark chocolate. The toasted hazelnuts enhance the flavor of the chocolate and provide a surprise crunch with every mouthful. In case a dough filled with both chocolate and hazelnut wasn’t enough, I topped the cinnamon rolls with a chocolate ganache, hazelnut infused icing, and toasted chopped hazelnuts.

nutella cinnamon rolls

I keep hazelnut syrup on hand for my morning coffee addiction, but feel free to sub vanilla if you don’t have any. The hazelnut syrup gives the flavor an extra kick, but you won’t be missing out if you need to forego it.

Dark Chocolate Hazelnut Cinnamon Rolls {Whole Wheat & Vegan}

nutella cinnamon rolls

by with a Side of Sneakers




    • 1 c Silk Pure Almond Unsweetened Original
    • 2 1/4 tsp instant yeast {or 1 packet}
    • 2 1/2 c whole wheat or spelt flour {plus ¼ to ½ cup extra for kneading}
    • 2 t baking powder
    • 1/4 c sugar
    • 1/4 t salt
    • 1 t cinnamon
    • ¼ cup unsweetened applesauce
    • ½ cup dark chocolate (vegan) chips
    • Optional: 1 Tbsp hazelnut syrup


    • 3 Tbsp vegan margarine/butter
    • 1/4 c brown sugar
    • 1 Tbsp cinnamon
    • 1/4 cup toasted hazelnuts, chopped


    • ½ c powdered sugar
    • 1/2 Tbsp almond milk
    • 1/4 tsp hazelnut syrup or vanilla


    • ¼ cup dark chocolate chips
    • 1 Tbsp vegan margarine/butter

    vegan cinnamon roll recipe


    Heat almond milk 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 almond milk and yeast mixture. Stir or mix in electric mixture until dough comes together. It’s ok if it’s still a little bit 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 & slightly elastic ball.

    Using a rolling pin, spread the dough into a rectangle. I usually end up with dough about 1/2 inch thick.

    Melt margarine or butter and stir in brown sugar and cinnamon.

    Spread the cinnamon sugar mixture liberally over the rolled out dough. Top with hazelnuts.

    Starting from the skinny end of the dough rectangle, roll the dough tightly towards the other end.

    Slice the roll into ~1-1 1/2 inch strips, discarding the ends if necessary.

    Grease a 9×9 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 degrees and let the rolls come to room temperature.

    Bake cinnamon buns for 20-25 minutes.

    While cinnamon rolls cool, prepare icing and chocolate mixtures. To prepare icing, combine powdered sugar, almond milk, and hazelnut or vanilla. Stir until smooth. To prepare chocolate, 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.

    Pour icing and chocolate over cinnamon rolls.

    Top with toasted hazelnuts.

    Powered by Recipage


    These cinnamon rolls may sound absolutely sinful, but they’re not as decadent as they sound. Each gigantic cinnamon roll provides 278 calories, 5.5 grams of fiber, and 7 g of protein- that’s a 10 calorie-per-bun savings over skim milk! When you eat the whole pan like I may or may not have done, that savings sure adds up.

    whole wheat cinnamon rolls


    This recipe is part of a campaign for Silk through FitFluential. All my own words, thoughts, and opinions of course!

    { 10 comments… read them below or add one }

    Ari @ Ari's Menu January 25, 2013 at 10:56 am

    YESSSSS!!!! These look so delicious, and chocolate + hazelnut might be the only combination better than pb and chocolate. YUM!
    Ari @ Ari’s Menu Just blogged…Chai Spiced Snickerdoodles {vegan}


    Aly January 25, 2013 at 11:27 am

    Wow, these sound amazing! I have a question about the rising time – can I let them rise at room temperature for less time? I want to make these and eat them in the same day :). Thanks!
    Aly Just blogged…I’m a firm believer in the 80 / 20 rule when it comes to…


    Heather January 25, 2013 at 11:39 am

    Yup!! I haven’t done it so I can’t give you an exact time, but just watch for them to get bigger- they won’t quite double in size like other doughs, but they should get a bit flufflier.


    Aly January 25, 2013 at 11:41 am



    Laura @ Mommy Run Fast January 25, 2013 at 3:23 pm

    Ohmygoodness, yum! Pinning these!
    Laura @ Mommy Run Fast Just blogged…Mapping out the Spring Race Calendar


    Jen January 25, 2013 at 7:58 pm

    OH I LOVE dark chocolate and I love cinnamon rolls. Add some SILK and I’m in love!!! Thank you for the recipe!
    Jen Just blogged…#SilkAlmond All Day Long


    GiGi Eats Celebrities January 25, 2013 at 8:46 pm

    Imagine is Cinnabon actually sold those!!!! People in this world might actually be healthy! LOL! 😉


    Sarah @ The Fit Cookie January 26, 2013 at 11:04 am

    Wow, these look fantastic! Great work 😉
    Sarah @ The Fit Cookie Just blogged…Choice Organic Tea Giveaway!


    Abby @ The Frosted Vegan January 27, 2013 at 8:51 pm

    Hooooly cow, these look amazing!
    Abby @ The Frosted Vegan Just blogged…Sweet Orange Curd with Flaky Biscuits


    isabel chavarria February 27, 2014 at 2:44 pm

    this was a nice dessert!!!


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