Chocolate Buns with Berry Glaze (Print Version)
# Ingredients:
→ Dough
01 -
1 cup plant-based milk
02 -
3 tablespoons cane sugar (preferably organic)
03 -
2¼ teaspoons active yeast
04 -
¼ cup of oil, like vegetable oil
05 -
2½ cups plain flour (all-purpose)
06 -
¼ teaspoon fine salt
→ Chocolate Filling
07 -
3 tablespoons melted coconut oil
08 -
¼ cup semi-sweet chocolate chips
09 -
⅓ cup brown coconut sugar
10 -
2 tablespoons unsweetened cocoa
11 -
¼ teaspoon flaky sea salt
→ Strawberry Cream Cheese Glaze
12 -
¼ cup dairy-free cream cheese
13 -
2 tablespoons strawberry puree (pureed from 2 large strawberries)
14 -
⅓ cup powdered sugar (sifted)
# Instructions:
01 -
Heat your plant milk with sugar until warm—not hot. Sprinkle on the yeast and let it sit for 10 minutes until foamy on top.
02 -
In a stand mixer, stir the flour and salt together. Add the oil and the yeast mixture. Start mixing on low to combine, then switch to medium and knead for 5-7 minutes until smooth and elastic.
03 -
Rub a bowl lightly with oil, place the dough inside, cover it, and let it rest in a cozy spot for an hour or until it doubles in size.
04 -
Melt the coconut oil and chocolate chips together. Stir in the coconut sugar, cocoa, and salt until you have a rich, spreadable mix.
05 -
Roll the dough into a rectangle, spread the filling evenly, roll it up like a log, and slice it into 10 rolls with unflavored dental floss.
06 -
Place the rolls in two 8-inch pans lined with parchment. Bake at 350°F for 35 minutes or until they turn golden brown. Cool down completely before frosting.
07 -
Mix the cream cheese, strawberry puree, and powdered sugar in a bowl until smooth. If it’s too thick, add a little more puree or milk. Drizzle over the rolls once they’re cool.
# Notes:
01 -
Tastes best when eaten in the first week
02 -
Keep them fresh by storing in a sealed container
03 -
Use dental floss for clean slices without squishing