Vegan Chocolate Rolls: It couldn’t be fluffier

On the weekend I really celebrate breakfast. Then I take my time to dish up whatever I feel like, and even small things that I bake myself are often served. For example, vegan chocolate rolls, which are deliciously fluffy. I like to eat them when they are fresh out of the oven, still warm and the margarine is melting on them. Then maybe a dollop of jam, but not necessarily, and the day can only be good!

Before going into the oven, the vegan chocolate rolls, which are almost reminiscent of brioche rolls, are spread with a mixture of plant-based milk and jam. This glaze gives them a fine fruit flavor. I actually always use a homemade quince jelly that my mother cooks with the quinces from the garden. Alternatively, you can also use, for example, apricot or orange jam. Or you just take the milk or exchange it for vegetable cream. The possibilities are certainly very diverse. If there are any rolls left, they are a nice afternoon snack at the beach or in the park. But the vegan chocolate rolls still taste great the next morning. And if you don’t have chocolate chips at home, simply leave them out.

The vegan breakfast table is richly set, including these little things:

One of our cookbooks of the week – “Vegan Cakeporn” – also shows how easy it is to bake vegan. In it you will find numerous plant-based delicacies, from yeast dumplings to Donauwelle and cookies. But of course you can find just as tasty vegan baking ideas in our extensive recipe collection. And not only that: In our cookery school we also often deal with vegan nutrition. For example, did you know how many different vegan egg alternatives there are for baking?

Vegan chocolate brownies, one slice, on a checkered tea towel, next to an upside down bowl of chocolate chips.


Fluffy vegan chocolate brownies for breakfast


These fluffy brioche buns are peppered with lots of tiny chocolate drops.


  1. Dissolve the yeast and 1 tablespoon of the sugar in the lukewarm milk and let it “work” for a few minutes. Meanwhile, mix the flour with the remaining sugar and salt. Pour the yeast milk into a cavity, add the butter in pieces and the yogurt and first mix with a little flour from the edge, then add more and more flour and knead everything for 5-10 minutes to form a smooth dough to form Cover with a damp tea towel and let rest for 1 hour in a warm place. He needs to double his size.

  2. Now carefully knead the chocolate drops into the dough and then form 10 rolls. You can place it with a little distance on a baking sheet with baking paper or in a greased baking dish. Now let it rest covered for 30 minutes.

  3. Preheat the oven (160 degrees convection). Heat the jam a little so that it becomes more liquid and mix with a little milk (about 2 tablespoons). Spread it on the buns and then bake them for 25 minutes.

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