Sugar Free Vegan Chocolate Chunk Cinnamon Rolls

I wanted to dabble a little more with sugar free baking, and one of the new alternatives to sugar that keeps popping up is coconut sugar. I decided that the cinnamon rolls would be a really easy way to try out the coconut sugar. I usually make my rolls with chocolate chips, but the last time I tried some sugar-free chocolate (sweetened with xylitol) I was not even the slightest bit impressed. The texture and taste were awful.

When I was buying the coconut sugar, I also found a bar of sugar free “vanoffe” chocolate, also by the raw chocolate company. I tried a really small bit of the “vanoffe” and was really surprised and pleased with the taste. It might not taste exactly like regular dairy free chocolate, but it had a lovely caramel/toffee hint. Also great is the very short list of ingredients “Cacao butter, Lucuma, coconut sugar, Vanilla”. The coconut sugar had a wonderful rich caramel smell, and although it says you can substitute it for white or brown sugar, it definitely seems to be more similar to brown sugar.


  • 120 ml soya milk
  • 1.25 tsp yeast
  • 125g coconut sugar
  • 315g strong white flour
  • 1.5 tsp egg replacer mixed 2 tbsp warm water
  • pinch of salt
  • 35g margarine, melted
  • 44g (1 bar) Vanoffe


  • 80g coconut sugar
  • 1 tsp cinnamon
  • 35g margarine

Heat the milk until warm and pour into a mixing bowl, sprinkle over yeast and leave for 5 mins. Add coconut sugar, flour, egg replacer/water, salt, mix then pour in melted margarine and knead with dough hooks for 10 mins. Cover and leave in warm place to rise for about an hour.

Meanwhile, cream together sugar, cinnamon and margarine and set aside. Chop up the bar of vanoffe and set that to one side also. Make your favourite sugar free glaze/icing; I used the super natural agave icing from vegan cupcakes take over the world.

When the dough has almost finished rising, preheat the oven to 190C.

Fold the chopped vanoffe into the dough, roll on a floured surface. Spread filling over dough and roll it up. I find that if I roll out the dough on a silicone mat, it is easier to roll it up at this stage. Cut slices of your rolled up dough, place on baking tray and bake in oven until cooked, about 10-15mins.

It is a little trickier to tell when these rolls are ready as the coconut sugar makes the dough a browner colour than your usual cinnamon roll. I think these rolls were possibly even sweeter than regular rolls, they definitely had a really nice caramel overtone.

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