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Dreamy & Messy Dark Chocolate Cinnamon Buns (yeast-free)
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5
from
3
reviews
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Yield:
10
rolls
1
x
Ingredients
Scale
1x
2x
3x
Rolls:
2 cups
spelt flour (can sub oat flour or gluten-free flour)
2 1/2 teaspoons
baking powder
1 tablespoon
of Vital Proteins Collagen Peptides*
5 tablespoons
grass-fed butter (vegan butter if needed)
3/4 cup
unsweetened almond milk
1 teaspoon
apple cider vinegar
3 tablespoons
coconut sugar
Filling:
2 tablespoons
coconut sugar
1/4 cup
dark chocolate chips
1.5 teaspoons
cinnamon
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Instructions
Preheat oven to 400 degrees
Grease 8-9″ pie dish and set aside
In a large mixing bowl, combine the flour, collagen peptides and baking powder
Using a knife or pastry blender, cut the butter into the flour mixture until it it has a coarse meal consistency (I used a whisk to press it down!)
Chill in fridge in the bowl for about 15 minutes
In a medium bowl, combine almond milk, apple cider vinegar and coconut sugar
In a small bowl, combine filling ingredients and set aside
Take the dough bowl from the fridge and add in the almond milk mixture, making sure not to overwork the dough (if too dry just add a bit more milk)
Place the dough onto a floured surface and knead 4 times
Using a rolling pin (I used my hands), roll out the dough to a large rectangle of 1/4 inch thickness
Brush the dough with 1/2 tablespoon melted coconut oil
Evenly sprinkle the filling mixture over the dough
Starting with the long side, gently roll the dough up into a log
Using a sharp knife, cut the log into 8-10 equal rolls
Place the rolls into the prepared pie pan and bake for 12-15 minutes
Let cool for a few minutes then enjoy!
*Can omit Vital Proteins if preferred but I recommend it!
Author:
rachel mansfield
Category:
vegan and gluten free-friendly
Cuisine:
dessert, snack