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Whole Wheat Chocolate Pistachio Cinnamon Rolls with Orange Icing (Vegan)

Whole Wheat Chocolate Pistachio Cinnamon Rolls with Orange Icing (Vegan)

 
Prep time 2 hours, 30 minutes
Cook time 20 minutes
Ready in 2 hours, 50 minutes
Makes 9 rolls

Ingredients

 

Cinnamon Rolls

  • 1 cup canned lite coconut milk
  • 3 tablespoons coconut oil
  • 3 tablespoons coconut sugar (or organic cane sugar)
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 3 cups whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1/2 cup chocolate hazelnut butter*
  • 2 teaspoons cinnamon
  • 1/2 cup shelled pistachios, chopped
  • zest of 1 orange
 

Orange Icing

  • 1/2 cup vegan powdered sugar
  • 2 tablespoons freshly squeezed orange zest
  • 1/4 teaspoon orange zest
 

Directions

1. Place coconut milk and coconut oil in a saucepan over medium low heat. Heat until temperature reaches about 110°F.
2. Remove from heat and transfer to the bowl of an electric mixer. Immediately stir in coconut sugar and yeast.
3. Let sit for 10 minutes to activate the yeast. You should see the milk get slightly foamy and form a paste.
4. Next add in 1/2 of the flour mixture and stir with a wooden spoon until just combined.
5. Add in the rest of the flour and stir again until just combined.
6. Place dough hook on your mixer and run on medium low speed for about 8 minutes. Alternatively you can knead the dough with your hands for 10 minutes.
7. Once dough is kneaded, transfer to a large bowl coated generously in oil (any oil will work here). Cover with plastic wrap and a towel, then place in a warm place to rise for a little over an hour or until doubled in size.
8. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9 inch rectangle.
9. Spread chocolate hazelnut butter over the dough leaving a 1/2 inch border on the edges. Sprinkle cinnamon, pistachios and orange zest over the top.
10. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife or floss, cut into 9 large rolls.
11. Grease the bottom of a 9x9 inch pan with coconut oil or cooking spray Place cinnamon roll slices in pan and cover again with a towel. (I like to place my cinnamon roll pan on the oven while it preheats to allow for faster rising!) Preheat oven to 350°F and place covered pan on the stovetop; the heat from the oven will help the rolls to rise even more.
12. Allow them to rise for 1 hour total.
13. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes.
14. While the rolls are cooling, make the frosting by combining the powdered sugar, orange juice and orange zest in a small bowl.
15. Drizzle over the rolls and top with extra pistachios, if desired.
 

Notes

1. For the chocolate hazelnut butter, I use Justin’s. You can make your own chocolate nut butter, or use another brand of chocolate nut butter! Just make sure that ingredients are all vegan, if that is what you desire.
2. I have not tested this flour with anything else besides whole wheat pastry flour. If you want to make these with 100% whole wheat flour or white whole wheat, you may need to reduce the flour by 1/4 cup.
 
Recipe by Monique Volz of