Vegan Chocolate Buns with Strawberry Cream Cheese Glaze
Author: 
Recipe type: Bread, Vegan, Dessert, Breakfast
Serves: 10
 
Ingredients
  • DOUGH
  • 1 cup non-dairy milk
  • 3 tbsp organic cane sugar
  • 2¼ tsp traditional yeast
  • ¼ cup vegetable oil
  • 2½ cups all purpose flour
  • ¼ tsp salt
  • FILLING
  • 3 tbsp coconut oil
  • ¼ cup chocolate chips
  • ⅓ cup coconut sugar
  • 2 tbsp cocoa powder
  • ¼ tsp sea salt
  • GLAZE
  • ¼ cup vegan plain cream cheese
  • 2 tbsp strawberry puree (about 2 large strawberries)
  • ⅓ cup icing sugar (a.k.a. confectioners or powdered sugar)
Instructions
  1. DOUGH: Warm almond milk and cane sugar in microwave for 40 to 60 seconds, or until warm to the touch but not scalding. Stir in the yeast and allow it to bloom for 10 minutes. Activated yeast should be foamy.
  2. Mix 2¼ cups all-purpose flour, and salt briefly in stand mixer to roughly combine.
  3. Pour the oil and activated yeast into the bowl of the standing mixer containing the dry ingredients.
  4. Mix on low speed (speed 2) until a thick and sticky dough forms. Increase to medium speed (speed 4) and knead the dough with the dough hook attachment for 5 to 7 minutes or until a soft dough forms and begins to gather around the hook. Finished dough will wrap around the hook like a smooth ball and still be a tad bit sticky. Avoid over-kneading for soft and fluffy bread.
  5. Oil a large mixing bowl (i.e. the stand mixer bowl) and transfer the dough into the oiled bowl. Turn the dough a few times to coat the surface of the dough with oil. This will prevent it from sticking as it rises. Cover the bowl with plastic wrap or a tea towel and store in a warm place and draft-free place (such as a microwave that isn't turned on) to allow dough to rise for 1 hour, or until doubled in size.
  6. FILLING: Melt coconut oil and chocolate chips in a microwave safe bowl. Add coconut sugar, cocoa powder, and salt and mix until smooth.
  7. ROLLING & BAKING: Preheat oven to 350°F. Once dough has doubled in size, punch down to release the gases in the dough.
  8. Flour a clean surface and roll the dough into rectangle about ½ inch thick.
  9. Spread filling over dough evenly, leaving a ½ inch border.
  10. Roll dough like a jelly roll and cut into 10 even pieces. I suggest using dental floss to cut the dough.
  11. Arrange cut rolls into 2 8-inch round pans (line the bottom with parchment paper for easy removal and cleaning). Bake for 35 minutes on the middle rack until tops are golden brown.
  12. After baking, remove from oven and cool completely before glazing.
  13. GLAZE: Mix cream cheese with strawberry puree until smooth. Whisk in icing sugar until smooth. Adjust consistency with additional strawberry puree or a drizzle of non-dairy milk. Spoon over cooled buns. Buns are best eaten within a week; store in an air tight container.
Recipe by Radiant Rachels at https://radiantrachels.com/chocolate-rolls-strawberry-cream-cheese-frosting/