White chocolate cinnamon rolls recipe | Ft iChoc

Vegan & easy.

Light, fluffy, moist and delicious are the main words to describe these warming cinnamon rolls.

I’m a sucker when it comes to mixing savoury with sweet. I absolutely love the combination of a savoury breaded roll, with a sweet filling. In this case, I used cinnamon with iChoc ‘White Nougat Crisp’ chocolate. 

No words can describe how insanely delicious the ‘White Nougat Crisp’ chocolate bar is. 

I just knew I had to use it in a cinnamon roll recipe!

iChoc makes some of the most delicious vegan chocolate with flavours including:

-White Vanilla

-White Nougat Crisp (which I used in this recipe)

-Super Nut

-Classic

-Choco cookie

-Almond orange

-Jungle Bites

-Sunny Almond

-Carribean Gold

The White Crisp is my favourite by far. It reminds me of a Kinder Egg, which used to be my favourite chocolate as a child. 

The texture of the creamy chocolate and crunch of the hazelnut crispies is just scrumptious! LOVE this chocolate! I highly recommend it for everyone to try, vegan or not…I’m sure you’ll love it!

Here you go, prepare your tastebuds…you’re in for a delicious ride! 

Preparation- Around 3 hours

Baking time- 20-25 minutes

Makes- Approximately 10 rolls

Level- Medium

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Ingredients for the rolls

-240ml of dairy-free milk (I use unsweetened almond milk)

-2 tablespoons of dairy-free butter 

-9g of active dry yeast powder 

-1 tablespoon of golden caster sugar

-410g of self-raising flour

Ingredients for the filling

-15g of dairy-free butter (Room temperature)

-1 teaspoon of vanilla bean paste

-2 teaspoons of ground cinnamon

-4 tablespoons of golden caster sugar

-25g of grated dairy-free white chocolate (I used iChoc ‘White Nougat crisp‘)

Ingredients for the glaze

-350g of icing sugar

-1 teaspoon of vanilla bean paste

-2 tablespoons of dairy-free cream cheese

-3 tablespoons of dairy-free milk (I use unsweetened almond)

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To make the rolls

Step 1- Place the dairy-free milk and butter into a saucepan and heat until melted.

Allow to cool a little.

Step 2- Pour into a bowl and sprinkle in the yeast then mix.

Pop into a warm place and cover with a tea towel for the yeast to activate.

This will take around 15 minutes.

Step 3- Once the yeast is foamy, add in the sugar and mix until combined.

Step 4- Add the flour to the yeast mixture a little at a time until sticky dough forms.

Step 5- Knead on a lightly floured surface for a few minutes until a smooth dough forms.

Step 6- Place into a lightly oiled bowl and cover with a clean tea towel.

Place in a warm area for approximately 2 hours to rise. You want it to double in size.

Step 7- Flour a clean surface and roll out the dough into a rectangular shape.

To make the filling

Step 8- Mix the butter and vanilla bean paste together, then spread all over the dough.

Step 9- Sprinkle the cinnamon, sugar and grated chocolate over the butter, making sure it’s even.

Step 10- Starting at a long side, roll the dough into a log, pinching it as you go to keep it rolled up. 

Step 11- Once in a log, using a knife or string, cut into 1 – 2-inch rolls.

Step 12- Generously grease a square baking tin/ dish with melted butter and line up the cinnamon rolls, leaving space as they will rise.

Step 13- Brush melted butter over each roll.

Step 14- Cover with a clean tea towel and pop back into a warm area and allow to rise for 20 minutes.

Step 15- Preheat your oven to 180 degrees c.

Step 16- Once the rolls have grown in size, pop them into the middle of the preheated oven and bake for 20-25 minutes, or until golden in colour.

Step 17- Once baked, remove from the oven and set aside.

To make the glaze

Step 1- Place the icing, vanilla, cream cheese and milk into a food processor/blender and whizz up until smooth.

Add as much milk as needed for a smooth glaze.

Step 2- Smooth over the rolls until fully coated.

Serve the rolls whilst warm, with a drizzle of melted iChoc ‘White Nougat Crisp’ (optional).

Best enjoyed warm, day of making.

Once cooled, store in a sealed container. 

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This is a paid collaboration with iChoc.

 A huge thank you to iChoc for collabing on this recipe with me!

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