Decadent Chocolate SunButter Cinnamon Rolls: A Nut-Free Delight for Every Occasion
I wanted to extend a special thank you to SunButter® for their generous sponsorship of this Chocolate SunButter Cinnamon Rolls post! As always, all opinions, recipe ideas, and enthusiasm are entirely my own.
Prepare to be enchanted by the ultimate fusion of sweet, fluffy cinnamon rolls and rich, creamy Chocolate SunButter! This irresistible recipe guides you through creating a remarkably soft and pillowy dough, generously filled with a delightful layering of decadent Chocolate SunButter, a hint of robust brown sugar, and aromatic cinnamon. Each bite promises a harmonious blend of sweetness, deep chocolate notes, and that quintessential, comforting cinnamon warmth we all cherish and adore. These aren’t just any cinnamon rolls; they’re a celebration of flavor, perfect for breakfast, brunch, or a comforting dessert, and wonderfully allergy-friendly!
What is Chocolate SunButter? An Allergy-Friendly Indulgence
For those unfamiliar with the magic that is SunButter, or for those who haven’t yet had the pleasure of experiencing its deliciousness, it’s a fantastic seed-butter spread crafted from roasted sunflower seeds. SunButter stands out as an exceptional alternative to traditional nut-butters, making it a perfect choice for individuals with peanut or tree nut allergies, sensitivities, or simply those seeking to incorporate a delightful, healthier, and equally satisfying spread into their diet. Beyond its allergy-friendly nature, SunButter is a nutritional powerhouse. Each serving boasts an impressive 7 grams of protein and is packed with a wide array of essential vitamins and minerals. What’s more, it contains absolutely no trans-fat and surprisingly less saturated fat than many common almond butters, offering a guilt-free way to enjoy a creamy, rich spread.
Chocolate SunButter takes this versatility to a whole new level. It offers a truly excellent nut-free alternative to the widely recognized chocolate hazelnut spreads on the market. Imagine a spread that is intensely chocolatey, wonderfully thick, and luxuriously creamy, all without any nuts. Its flavor profile is a delicate balance, being slightly less sweet than your average chocolate hazelnut spread. This nuanced sweetness makes Chocolate SunButter incredibly versatile, allowing it to shine in a variety of culinary applications, from baking to simple spreading, without overpowering other flavors. Its rich taste and smooth texture make it an instant favorite for anyone looking for a delectable, allergy-safe chocolate spread.
If you’re eager to explore more innovative ways to incorporate this incredible ingredient into your baking, be sure to check out some of my other popular SunButter creations! Discover the exquisite SunButter Salted Caramel Cheesecake, the delightful SunButter Pretzel Chocolate Cupcakes, or browse through all my SunButter recipes for even more inspiration.
Crafting the Perfect Chocolate SunButter Cinnamon Roll Dough
The secret to truly irresistible cinnamon rolls lies in the dough, and this recipe delivers an exceptionally fluffy and tender base for our Chocolate SunButter filling. Begin by gathering your ingredients. In the bowl of your trusty stand mixer, whisk together the warm whole milk – ensuring it’s just warm to the touch, not hot, to properly activate the yeast – along with the instant yeast, granulated sugar, one large egg, one large egg yolk (for added richness and tenderness), melted unsalted butter, and pure vanilla extract. Continue to whisk until all these wet ingredients are beautifully combined and smooth. Next, gradually incorporate the all-purpose flour and salt. Using a sturdy wooden spoon, mix until the flour is fully moistened and a very shaggy, somewhat rough dough starts to come together. This initial mixing prevents a flour cloud when you start the mixer.
Once the shaggy dough has formed, attach the dough hook to your stand mixer. Proceed to beat the dough on a medium speed for a full 12-15 minutes. This extended kneading time is crucial for developing the gluten structure, which is what gives these cinnamon rolls their signature fluffy, chewy, yet melt-in-your-mouth texture. By the end of this kneading process, the dough should transform into a smooth, elastic, and slightly tacky ball. It should feel pliable and bounce back when gently poked. Now, carefully transfer this beautifully kneaded dough into a lightly greased bowl, ensuring all sides are coated to prevent sticking. Cover the bowl tightly with plastic wrap or a clean kitchen towel, then place it in a warm, draft-free spot. Allow the dough to rise for approximately one to two hours, or until it has visibly doubled in size. This initial rise, also known as the bulk fermentation, develops flavor and lightness.
Rolling, Filling, and Cutting Your Chocolate SunButter Cinnamon Rolls
Once your dough has gloriously doubled in size, it’s time for the exciting part – shaping these delectable rolls! Gently “punch down” the risen dough to release the accumulated gases, then turn it out onto a lightly floured work surface. With a rolling pin, carefully roll the dough into a precise 12×16-inch rectangle, aiming for an even thickness of about ¼ inch. Position the dough so the long side is facing you. This orientation is key for creating long, beautiful rolls.
Now for the star filling! Spread the creamy Chocolate SunButter generously and evenly over the entire surface of the rolled-out dough, making sure to leave a clean, unfilled ½-inch strip along the top long edge. This bare strip will act as your seal. Next, in a separate small bowl, combine the dark brown sugar and ground cinnamon, then sprinkle this aromatic mixture evenly over the Chocolate SunButter layer. Gently press the sugar and cinnamon into the SunButter with your hands to ensure it adheres well and doesn’t fall out during rolling. Lightly brush the bare ½-inch strip of dough with a little water; this creates the perfect “glue” to seal your log. Carefully begin rolling the dough away from you, starting from the bottom long edge. Try to roll it as tightly and evenly as possible to ensure uniform spirals and consistent thickness throughout the log. Once rolled, pinch the seam firmly to seal it securely.
With your magnificent dough log ready, it’s time to slice it into individual rolls. You can use either a sharp serrated knife (for clean cuts) or a piece of unflavored dental floss or kitchen string (for perfectly round, non-compressed rolls). Carefully slice the dough log into 12 equal 1½-inch thick rounds. Arrange these beautiful Chocolate SunButter Cinnamon Rolls, cut-side up, into a greased 9×13-inch baking dish. Cover the dish loosely with plastic wrap or a clean kitchen towel and allow them to rise again in a warm place for another 30-45 minutes, or until they have nearly doubled in size once more. This final rise, known as proofing, ensures the rolls are light and airy when baked. Finally, preheat your oven to 350°F (175°C) and prepare for the heavenly aroma of baking cinnamon rolls!
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Chocolate SunButter Cinnamon Rolls
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Ingredients
Chocolate SunButter Cinnamon Rolls
- 2/3 cup (160ml) Whole Milk,, warmed to about 105-115°F (40-46°C) to activate the yeast
- 2¼ tsp (7g) Instant Yeast
- 1/4 cup (50g) White Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1/4 cup (57g) Unsalted Butter,, melted and slightly cooled
- 1 tsp Vanilla Extract
- 3 cups (360g) All-Purpose Flour,, measured correctly (see notes for details)
- 3/4 tsp Table Salt
- 1/2 cup (110g) Dark Brown Sugar
- 2 tbsp (16g) Ground Cinnamon
- 3/4 cup (180g) Chocolate SunButter
Cream Cheese Glaze
- 1 cup (120g) Confectioners Sugar
- 3/4 cup (180g) Cream Cheese,, softened to room temperature
- 1/2 tsp Vanilla Extract
Equipment
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Stand mixer with dough hook attachment
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9×13-inch baking dish
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Rolling pin
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Serrated knife or dental floss
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Hand mixer (for glaze)
Instructions
Making the Dough
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In the bowl of a stand mixer fitted with the dough hook attachment, combine the warmed milk, instant yeast, granulated sugar, large egg, large egg yolk, melted and slightly cooled unsalted butter, and vanilla extract. Whisk these ingredients together thoroughly until they are well combined and smooth.
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In a separate small mixing bowl, whisk together the all-purpose flour and salt. Add this dry mixture to the stand mixer. Using a large wooden spoon, mix the ingredients until the flour is fully incorporated and a shaggy, somewhat rough dough begins to form. Once the ingredients are initially combined, switch to the dough hook. Turn the stand mixer to medium speed and beat the dough for approximately 12-15 minutes, or until the dough becomes noticeably smooth, elastic, and slightly tacky to the touch. This crucial kneading step develops the gluten, essential for light and airy rolls.
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Transfer the prepared dough to a large, clean bowl that has been lightly greased with cooking spray or oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel to prevent the dough from drying out. Place the covered bowl in a warm, draft-free area to rise for about one to two hours, or until the dough has impressively doubled in size. The warmth helps the yeast to work efficiently.
Filling, Rolling & Cutting the Chocolate SunButter Cinnamon Rolls
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While the dough is rising, prepare your filling. In a small mixing bowl, whisk together the dark brown sugar and ground cinnamon until fully combined. Set this aromatic mixture aside.
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Prepare a 9×13-inch baking pan by lightly coating it with cooking spray and lining the bottom with parchment paper. Once your dough has completed its first rise and doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a precise 16×12-inch rectangle, ensuring the long side (16 inches) is facing you. Aim for an even thickness of approximately ¼ inch across the entire surface.
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Evenly spread the Chocolate SunButter over the entire surface of the rolled-out dough, making sure to leave about a ½-inch strip bare along the top long edge. This will be crucial for sealing the roll. Next, generously sprinkle the prepared cinnamon brown sugar mixture over the Chocolate SunButter layer. Gently press the sugar mixture into the SunButter with your hands to help it adhere and create a firm, delicious filling. Lightly brush the bare ½-inch strip of dough with a small amount of water to create a seal. Carefully and tightly roll the dough away from you, starting from the bottom long edge, forming a neat log shape. Aim to maintain an even thickness throughout the roll. Once rolled, firmly pinch the seam to seal it completely, ensuring the filling stays securely inside during baking.
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Using a sharp serrated knife or a piece of unflavored dental floss/kitchen string, slice the dough log into 12 equal-sized pieces, each approximately 1½ inches thick. Place these rolls, cut-side up, into the prepared 9×13-inch baking pan. Cover the pan lightly with plastic wrap or a clean kitchen towel and place it in a warm area to rise for a second time, for about 30 to 45 minutes, or until the rolls have nearly doubled in size and look puffy. This final proofing ensures a light and tender texture.
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While the rolls are completing their second rise, preheat your oven to 350°F (175°C).
Baking the Rolls
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Once the oven is preheated and the rolls have proofed, carefully remove the plastic covering them. Place the baking dish into the preheated oven and bake for approximately 20-25 minutes, or until the rolls are golden brown on top and cooked through. To ensure they are perfectly baked, an internal temperature of 200°F (93°C) on a kitchen thermometer inserted into the center of a roll is ideal. Avoid overbaking, as this can lead to dry rolls.
Cream Cheese Glaze
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While the cinnamon rolls are baking or just cooling slightly, prepare the luscious cream cheese glaze. In a medium mixing bowl, add all of the cream cheese glaze ingredients: confectioners sugar, softened cream cheese, and vanilla extract. Using a hand mixer or a stand mixer with the paddle attachment, beat the ingredients together until the glaze is completely smooth and creamy. As soon as the Chocolate SunButter Cinnamon Rolls come out of the oven and are still very warm, generously spread or drizzle the glaze over them. The warmth of the rolls will allow the glaze to melt slightly, seeping into every crevice and making them even more irresistible.
Notes
Storage: Leftover Chocolate SunButter Cinnamon Rolls can be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. Reheat gently in the microwave for a few seconds to restore their warmth and softness.
Freezing: These rolls freeze beautifully! You can freeze them before or after baking. To freeze before baking, place the sliced, unbaked rolls in the prepared baking dish, cover tightly with plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then let rise at room temperature for an hour before baking as directed. To freeze after baking, let the rolls cool completely (without glaze), then wrap individually in plastic wrap and foil. They’ll keep for up to 2-3 months. Thaw and warm in the microwave or oven, then add freshly made glaze.