Vegan Chocolate Cinnamon Rolls

Make the Dough

1. Warm the milk in the microwave for 90 seconds. Make sure is just warm and not hot or it will kill the yeast.

2. In a large mixing bowl add the milk, sugar, and yeast. Let it sit for 5 minutes, it will be a bit foamy on top.

3. Add melted butter, salt, and flour to the yeast mixture. Using a spoon, or a stand-up mixer with the dough hook or paddle attachment mix to incorporate for about 3-4 minutes.

4. If needed, add 1/3 of flour at a time, until the mixture pulls away from the sides of the bowl. The dough should be slightly sticky.

5. Turn the dough out onto a lightly floured surface and knead for 3-4 minutes, until you have a smooth ball of dough.

6. Place the dough back inside the large mixing bowl, cover it with a towel and let it rise in a warm place for 20 minutes. I place my bowl inside the oven with the light on. The dough will double the size.

Assemble the Cinnamon Rolls

1. Grease a 9x13-casserole dish, or a pie pan. Set aside until needed. Preheat the oven to 350 degrees.

2. Sprinkle a clean counter or pastry mat with flour. Punch the dough down. Using a rolling pin roll the dough into a large rectangle, about 1/2 inch thick. Sprinkle more flour on top while rolling to prevent sticking as needed.

3. Using the back of a spoon or small spatula spread the vegan chocolate spread. Sprinkle date sugar or brown sugar, cinnamon, and chopped hazelnuts.

4. Roll up the dough into a tight 16-inch log. Starting with the long end closest to you. Using a sharp knife cut into 12 even rolls between 1-1.5 inches each.

5. Place the rolls into the prepared baking dish or tray of your choice. Bake them for about 20 to 25 minutes or until the rolls are lightly golden brown and the centers are cooked.

Make the Coffee Icing

1. Warm milk or heavy cream in the microwave for 30 seconds. Add expresso instant powder and mix until coffee powder is completely dissolved. Slowly add confectioners' sugar to make a thick syrup mixture.