Dark Chocolate Hazelnut Cinnamon Rolls

Dark Chocolate Hazelnut Cinnamon Rolls

Recipe and photo from Heather N. of Side of Sneakers

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Total Time
1.5 hr
+ 8 hr to chill

+ 25 min baking

Did you know Silk® has a ton of tasty recipes, like  this one for Dark Chocolate Hazelnut Cinnamon Rolls? https://silk.com/recipes/dark-chocolate-hazelnut-cinnamon-rolls



  • 1 cup Silk Unsweetened Almondmilk
  • 2 1/4 tsp instant yeast (or 1 packet)
  • 2 1/2 cup whole wheat or spelt flour (plus 1/4 to 1/2 cup extra for kneading)
  • 2 tsp baking powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup unsweetened applesauce
  • 1 Tbsp hazelnut syrup, optional
  • 1/2 cup dark chocolate chips



  • 3 Tbsp margarine (or butter)
  • 1/4 cup brown sugar
  • 1 Tbsp cinnamon
  • 1/4 cup toasted hazelnuts, chopped



  • 1/2 cup powdered sugar
  • 1/2 Tbsp Silk Unsweetened Almondmilk
  • 1/4 tsp hazelnut syrup or vanilla extract


Chocolate Topping

  • 1 Tbsp margarine (or butter)
  • 1/4 cup chocolate chips
  • Additional chopped hazelnuts for topping

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  • Cinnamon Rolls
  • Heat almondmilk for about 40 seconds in the microwave; you want it warm, but not scalding hot. Stir in yeast and set aside.
  • Mix flour, baking powder, sugar, salt, cinnamon, applesauce, and hazelnut syrup, if using.
  • Add in almondmilk and yeast mixture. Stir or mix in electric mixer until dough comes together. It’s okay if it’s still a little sticky at this point.
  • Fold in chocolate chips. 
  • Spread a clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice smooth and slightly elastic ball.
  • Using a rolling pin, spread the dough into a rectangle. The dough should be about 1/2-inch thick.
  • Filling
  • Melt margarine (or butter) and stir in brown sugar and cinnamon.
  • Spread the cinnamon sugar mixture liberally over the rolled dough. Top with hazelnuts.
  • Starting from the skinny end of the dough rectangle, roll the dough tightly toward the other end.
  • Slice the roll into about 1 1/2-inch strips, discarding the ends if necessary.
  • Grease a 9" x 9" baking dish and line rolls in pan. Cover with plastic wrap or foil and refrigerate overnight.
  • When you’re ready to bake your cinnamon rolls, preheat the oven to 350°F and let the rolls come to room temperature.
  • Bake for 20-25 minutes.
  • Icing
  • Combine powdered sugar, almondmilk, and hazelnut syrup or vanilla. Stir until smooth.
  • Chocolate Topping
  • Melt margarine (or butter), then stir in chocolate chips. Heat in microwave a few seconds at a time until chocolate melts enough to blend smoothly.
  • Pour icing and chocolate over cinnamon rolls.
  • Top with additional toasted hazelnuts.