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Vegan vanilla rolls with chocolate

Soft and fluffy rolls are a perfect sweet treat.
Servings 20 rolls



  • 500 g half-white flour
  • 7 g dry yeast
  • 30 g brown unrefined sugar or coconut sugar
  • 25 g coconut oil
  • 260 ml almond milk
  • pinch salt

Vanilla cream

  • 250 ml almond milk
  • 200 g canned coconut cream
  • 30 g agave syrup
  • 40 g vanilla pudding powder
  • 10 g brown unrefined sugar
  • 50 g chocolate drops



  • In a bowl, mix the flour, yeast, salt and sugar.
  • Add melted coconut oil and lukewarm (but not hot) plant-based milk.
  • Slowly mix the ingredients with a wooden spatula from the middle outwards, then knead well with your hands.
  • Cover the dough and let it rest in a warm place for at least 30 minutes.

Vanilla cream

  • Put almond milk, coconut milk and agave syrup in a pot and mix well.
  • In a small cup, mix vanilla pudding powder, sugar and a few tablespoons of the liquid from the pot.
  • Bring the mixture to a boil.
  • When it start boiling, add the pudding mixture while stirring constantly.
  • Lower to medium heat and cook for about 3 minutes while stirring.
  • Allow to cool slightly and stir in between to prevent lumps.


  • When the dough is risen, roll it out on a floured kitchen towel.
  • Coat the entire surface with vanilla cream and sprinkle with chocolate drops.
  • Roll it.
  • Cut it with a sewing thread (or a sharp knife) so that you get around 20 rolls.
  • Place them on a baking tray lined with baking paper.
  • Cover the rolls with a kitchen cloth and leave to rise for another 15 minutes.
  • Bake in a preheated oven at 180 ° C for around 30-40 minutes.
  • Sprinkle with powdered sugar or erythritol if desired.
  • Store the rolls in a closed container to keep them soft and fluffy. But you can also freeze them.