Dairy Free Chocolate Hazelnut Cinnamon Rolls (a very close up shot)

Dairy-Free Chocolate Hazelnut Butter Cinnamon Rolls

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Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

14

Icon of cutting board with knife on top in maroon red

PREP TIME:

25 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

35 minutes

Icon of clock in maroon red lines

TOTAL TIME:

1 hour

INGREDIENTS

Cinnamon Rolls:
¾ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
¼ cup Granulated Sugar
5 cups Self-Rising Flour, plus more for dusting
2 cups Oat Milk
8 tablespoons Vegan Butter, melted, divided
1 tablespoon Ground Cinnamon

Chocolate Hazelnut Glaze:
1 tablespoon JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Powdered Sugar
1 ½ tablespoons Oat Milk
1 teaspoon Vanilla

DIRECTIONS

For the Cinnamon Rolls:

1. Preheat the oven to 350°F.

2. Grease a 9 x 13-inch baking dish with cooking spray or butter and set aside.

3. Whisk together the flour and sugar in a large bowl.

4. In a medium bowl, mix together the oat milk and 4 tablespoons of the melted butter.

5. Add the milk mixture to the flour mixture and stir just until the dough comes together. Then, place the dough on a floured surface.

6. Sprinkle the dough with flour, and knead until the dough is smooth, sprinkling with more flour as needed to prevent sticking.

7. Using a floured rolling pin, roll the dough into a 24 x 10-inch-long rectangle about ¼-inch thick, with the longer side facing you.

8. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all.

9. Spread evenly with JUSTIN’S® Chocolate Hazelnut and Almond Butter, leaving a ½-inch border, and top with cinnamon.

10. Starting at the long end, roll the dough up tightly into a log.

11. Pinch the top seam together and cut the dough crosswise into 10 pieces, then place the rolls in the baking dish.

12. Brush the tops with the remaining 2 tablespoons of melted butter.

13. Bake until golden-brown, and a toothpick inserted in the center comes out clean, for about 35 minutes.

14. Remove from the oven and cool slightly.

For the Chocolate Hazelnut Glaze:

1. Combine all glaze ingredients in a small bowl, and drizzle over the top of the warm rolls.

This Recipe Serves 14

INGREDIENTS

Cinnamon Rolls:
¾ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
¼ cup Granulated Sugar
5 cups Self-Rising Flour, plus more for dusting
2 cups Oat Milk
8 tablespoons Vegan Butter, melted, divided
1 tablespoon Ground Cinnamon

Chocolate Hazelnut Glaze:
1 tablespoon JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Powdered Sugar
1 ½ tablespoons Oat Milk
1 teaspoon Vanilla

DIRECTIONS

For the Cinnamon Rolls:

1. Preheat the oven to 350°F.

2. Grease a 9 x 13-inch baking dish with cooking spray or butter and set aside.

3. Whisk together the flour and sugar in a large bowl.

4. In a medium bowl, mix together the oat milk and 4 tablespoons of the melted butter.

5. Add the milk mixture to the flour mixture and stir just until the dough comes together. Then, place the dough on a floured surface.

6. Sprinkle the dough with flour, and knead until the dough is smooth, sprinkling with more flour as needed to prevent sticking.

7. Using a floured rolling pin, roll the dough into a 24 x 10-inch-long rectangle about ¼-inch thick, with the longer side facing you.

8. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all.

9. Spread evenly with JUSTIN’S® Chocolate Hazelnut and Almond Butter, leaving a ½-inch border, and top with cinnamon.

10. Starting at the long end, roll the dough up tightly into a log.

11. Pinch the top seam together and cut the dough crosswise into 10 pieces, then place the rolls in the baking dish.

12. Brush the tops with the remaining 2 tablespoons of melted butter.

13. Bake until golden-brown, and a toothpick inserted in the center comes out clean, for about 35 minutes.

14. Remove from the oven and cool slightly.

For the Chocolate Hazelnut Glaze:

1. Combine all glaze ingredients in a small bowl, and drizzle over the top of the warm rolls.

This Recipe Serves 14

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