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Easy Peasy Chocolate Chip Cinnamon Rolls

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8


  • Ingredients for the dough:
  • 2 3/4 cups plain flour
  • 1/4 cup caster sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 1/4 cups buttermilk, well shaken
  • 6 tbsp melted butter/marg
  • Ingredients for the filling:
  • 2 tbsp melted butter/marg
  • 2 tbsp caster sugar
  • 2 tsp ground cinnamon
  • 1/2 - 3/4 cup dark chocolate chips
  • Ingredients for the glaze:
  • 1/2 cup icing sugar mixed with a small amount of water; mixed until a smooth, thick, but runny glaze is reached.


  • Preheat the oven to 220 degrees C/425F and grease and 8 x 8 inch square pan.
  • Place the flour, sugar, baking powder and bicarb into a large bowl or the bowl of your stand mixer.
  • Add in the buttermilk and melted butter.
  • Using the dough hook attachment, mix on a low-med speed until a soft dough forms. Alternatively you can use a wooden spoon and then knead the dough by hand. Continue to knead for 3 minutes.
  • Lightly flour your worktop (or use a silicone pastry mat like I have - best invention ever!) and tip your dough out.
  • Ensure the dough is soft and elastic by kneading slightly by hand if required. Roll the dough out into a 12 x 9 inch rectangle about 1/2 and inch thick.
  • In a small bowl, place the 2tbsp melted butter, sugar and cinnamon and mix until combined. Using a pastry brush, brush the cinnamon filling all over the dough rectangle.
  • Sprinkle your chocolate chips all over the dough. I used closed to 3/4 cup.
  • Carefully grab either end of the longest length and begin to roll away from you. Keep rolling until you have a 12 inch log.
  • Cut the log into 8 even pieces. I cut mine a bit thick, you probably want them to be about 1 and 3/4 inches thick.
  • Place in the oven for 15-17 minutes until risen, golden. Try and poke with a knife/skewer to see if the middle of the rolls are cooked, if not turn the oven down to 200 degrees C/400F and cook for a few minutes extra, probably best to stay in the kitchen so you can keep checking them.
  • When you bring the rolls out of the oven, make the glaze. Place the icing sugar into a small bowl and add a small amount of water. Mix until a glaze is formed, you want it thick enough to cling to the rolls, but not so thick you can't pour it.
  • Pour all over the rolls, whilst still hot. After glazing, leave to cool completely in the tin.
  • Once cooled, tuck in and find out how amazing these rolls taste!!
  • Will keep in an airtight container, at room temperature, for up to 4 days.


Recipe adapted from Deli-Cute-Essen - http://deli-cute-essen.blogspot.co.uk/2012/01/yeast-free-vegan-cinnamon-buns.html