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Chocolate Chip Cinnamon Rolls with Maple Glaze

These soft and fluffy chocolate chip cinnamon rolls with a maple glaze are so quick and easy to prepare thanks to a simple scone dough base. They are best served warm while the chocolate is all melty.
Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 rolls
Author Sally

Ingredients

  • 2 cups self-raising flour
  • ¼ teaspoon salt
  • 90 grams cold dairy-free butter chopped
  • ½ cup + 1 tablespoon dairy-free milk
  • 100 grams chocolate chopped

For the filling:

  • 2 tablespoons dairy-free butter
  • 4 tablespoons brown sugar
  • 2 teaspoons cinnamon

For the glaze:

  • 2 tablespoons dairy-free butter melted
  • 1 tablespoon maple syrup
  • 1 cup icing sugar
  • pinch salt to taste

Instructions

  • Preheat the oven to 180°C and grease and line a baking dish.
  • In a large bowl, sift the flour and salt together and add the butter. Using your fingers, rub the butter into the flour until it resembles crumbs. Add the milk to the dry ingredients and use a flat bladed knife to mix until a shaggy dough forms. Add the chopped chocolate and gently start to knead it into the dough.
  • Turn the dough out onto a lightly floured surface and gently knead it until it just comes together and the chocolate is mixed through. Roll out the dough until it’s about 25cm x 40cm rectangle.
  • Mix the brown sugar and cinnamon together, then spread the dough with butter, leaving a 2cm gap along the long side of the dough and sprinkle with the cinnamon sugar mixture.
  • Roll the dough from the long edge (not the side with the gap). Slice the roll into 8 pieces.
  • Place the slices in the prepared baking dish cut side up and bake for 15 minutes or until the tops are just starting to turn golden brown.
  • Make the glaze while the rolls are baking by mixing together the melted butter and maple syrup with the icing sugar. Add a pinch of salt to taste.
  • Once the rolls are cooked, drizzle the glaze over the top. These rolls are best served immediately while still warm and the chocolate melty, but they will keep in the fridge covered for up to three days and can be reheated with a little zap in the microwave.

Notes

To make these rolls dairy-free and vegan I use a vegan butter, almond milk and a vegan milk chocolate. Substitute these as you need based on your dietary needs.
I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Not from Australia? Check out my US Conversion Guide