Eggless Whole Wheat Chocolate Cinnamon Rolls

For this month’s Bread Bakers, Kalyani of Sizzling Taste Buds suggested to bake our favorite holiday breads made with whole grains as the theme. I chose to make these chocolate and cinnamon rolls made with whole wheat from Amy’s Healthy Baking.

The recipe sounded easy with only one rise after the rolls are shaped and very healthy with whole wheat, coconut sugar and just 1 tablespoon of butter. I ran short of whole wheat, so added half cup all-purpose flour instead. I also increased the amount of butter and sugar, and added melted chocolate in the filling to make the rolls more decadent. The rolls turned out light and the chocolate filling was so delicious –  you don’t need any glaze or icing. The rolls are great as a snack or with a cup of coffee.

Eggless Whole Wheat Chocolate Cinnamon Rolls

Print Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Ingredients

For the dough

• ¾ cup warm milk
• 2 tbsp / 28g unsalted butter melted
• 2 tbsp brown sugar
• ½ tsp salt
• 2 ¼ tsp instant yeast
• 2 cups whole wheat flour
• ½ cup all-purpose flour

For the filling

• 50 grams cup butter
• 3 ½ tbsp brown sugar
• 3 tbsp unsweetened cocoa powder
• 2 ½ tsp ground cinnamon
• 100 grams chocolate

Instructions

• Lightly coat a 8″ or 9” springform pan with nonstick cooking spray. Set aside.
• Add the wheat flour, all-purpose flour, yeast, sugar, salt to the food processor bowl and combine. Add the warm milk, butter and combine till it forms a dough.
• Transfer the dough to a well-floured surface and knead for 5 minutes or until the dough springs back when you gently press your finger into it.
• Cover the dough with cling warp and let it rest in a warm place for 30 minutes.
• To make the filling, melt the butter and chocolate in a microwave safe bowl. Once cool, add the brown sugar, cocoa powder, cinnamon and combine.
• On a well-floured surface, roll the dough into a 16×10” rectangle. Spread the chocolate-cinnamon mixture, leaving a 1” border on the two longer sides.
• Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the free end onto the roll to seal.
• Slice into 12 pieces using a sharp knife. Place the rolls in the springform pan, and cover with a cling wrap. Keep in a warm place for 30-45 minutes or until doubled in size.
• Preheat the oven to 180 C | 350 F. Bake for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes.

Notes

• If you are using dry yeast,  proof the yeast in warm milk and sugar before adding to flour.
• If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.

Check out other ‘Wholegrain Holiday Breads’ that our Bread Bakers baked this month:

• 100% Whole Wheat Bread from Cook’s Hideout
• Eggless Whole Wheat Chocolate Cinnamon Rolls from Spill the Spices
• Gingerbread and Oatmeal Bread from Mayuri’s Jikoni
• Kamut Cloverleaf Rolls from Cindy’s Recipes and Writings
• Key-Shaped Challah with Finger Millet from Sara’s Tasty Buds
• Khameeri Puri from Sneha’s Recipe
• Oats Whole Wheat Bread from The Mad Scientist’s Kitchen
• Santa Lucia Buns from Karen’s Kitchen Stories
• Slovak Pasca from Ambrosia
• Spelt Banana Bread from Food Lust People Love
• Swedish Limpa from Palatable Pastime
• Whole Wheat Grissini from A Day in the Life on the Farm
• Whole Wheat Stollen from All That’s Left Are The Crumbs
• Wholewheat Garlic Flavoured Monkey Bread from Sizzling Tastebuds