Cocoa Paste Scrolls - Dairy Free, Soy Free, Nut Free, Egg Free
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
If you read my blog then you must know of my love for Hockley Valley spelt flour. Spelt is an ancient grain form of wheat that is lower in gluten than traditional wheat flour. It has an earthy, almost nutty flavor (no nuts though!) that makes for superior baked goods. You can use spelt in yeasted bread recipes like this one, or in homemade pastas, cakes, breads, and so much more.
These sweet buns are like cinnamon rolls, except with a divine cocoa paste filling. Layers of soft, fluffy, spelt flour sweet bread is rolled and smothered in chocolatey filling made from scratch. You can use this filling in other recipes as a frosting or glaze. The bread is so light and airy, making this sweet treat less rich than you might anticipate, in the best possible way. I think these buns are amazing as a breakfast treat.
When enjoying a tray bake, are you a center person or an edge person? I’m a center person all the way. The middle bun (or brownie, or cookie bar, etc.) is always my absolute favorite piece. These buns cut very easily so feel free to use a regular kitchen knife or a butter knife and then pluck them out with a fork.
You can enjoy these buns with or without glaze. I often make them plain, as the dough itself is already lightly sweetened. However if you have a sweet tooth, or if you are just in the mood to make them sweeter, the simple glaze is a great addition.
This recipe calls for rice or oat milk. If you are interested, check out my video about how to make rice milk, below. There are more plant based milk tutorials on my YouTube channel. I like to make my own plant milks at home because they are actually really simple to make and cost a fraction of the price of store-bought.
The first phase of preparing the dough is to allow the yeast to blossom. After ten minutes it will be puffy and swollen, like in the photo above.
This is what the dough will look like after rising for 1.5 - 2 hours. It should have doubled in volume. Keeping the dough in a warm environment will allow it to rise best.
After stretching the dough and rolling it with the cocoa poste filling, it will go for a second rise.
The second rise should take approximately a half hour. It’s important to let the dough rest and rise after having stretched and worked the gluten. Even though the dough has already risen, it will grow significantly more during the second rise. Notice the difference between the two photos above.
Before going into the oven, the buns are brushed with rice milk or oat milk. This gives them a golden brown sheen. After baking they should be golden and crisp on top but light and fluffy in the center. The cocoa paste filling is decadent and rich.
The final step, if you wish, is to add the simple vanilla glaze.
Looking for more recipes? Click the image below to head to my ALLERGY FRIENDLY PASTRY, PIE, AND DONUTS RECIPE PAGE.
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Ingredients for Cocoa Paste Scrolls - Dairy Free, Soy Free, Nut Free, Egg Free
1/3 cup powdered sugar
1 tsp sea salt
1 1/2 tsp yeast
2/3 cups warm water
3/4 cup orange juice (freshly squeezed is preferable but not a necessity)
1/2 tsp pure vanilla extract
1/4 cup olive or avocado oil
1/3 cup cocoa powder*
2 tbsp olive oil
1/2 cup maple syrup or honey
A couple tbsp of plant based milk for brushing on the tops before baking*
1 cup powdered sugar
1/2 tsp pure vanilla extract
1/4 tsp sea salt
2.5 tbsp rice milk or oat milk*
*Be sure to read all ingredients labels to insure that these products are allergy safe for you before consuming.
How to make Cocoa Paste Scrolls - Dairy Free, Soy Free, Nut Free, Egg Free
Add the Hockley Valley Light Spelt Flour, powdered sugar, and sea salt to a mixing bowl and whisk together until well combined.
Make a well in the center of the dry ingredients and add the dry yeast. Then, add the warm water, orange juice, vanilla extract, and avocado oil, but do not yet mix. Let it sit for 10 minutes to allow the yeast to bloom.
After ten minutes, when the yeast is puffy and floating to the surface, Mix up the wet ingredients and then begin pulling in dry ingredients from the side of the bowl until it is all combined and has formed a loose dough. Then knead for 1 minute. You will notice the consistency of the dough change as it will become more elastic.
Transfer the dough to an oiled bowl that is large enough to contain at least twice the volume of dough. Cover with plastic wrap or a clean kitchen towel and let rise in a warm environment for roughly 1.5 - 2 hours, or until doubled in volume.
In the meantime, mix the cocoa powder, olive oil, maple syrup or honey, vanilla, and sea salt together in a small bowl. This will be the filling for the scrolls. Set the filling aside for now.
Punch down the risen dough. On a floured surface, stretch the dough out to a rectangle roughly 18 x 8 inches. A rolling pin is not required for this; your fingers will work just fine.
Spread the cocoa paste filling evenly on top of the dough. Preheat the oven to 410F.
Begin rolling the dough along the long side until it has formed one long cylinder. Cut the dough into 1.5 inch wide sections. Transfer them swiftly to a rectangular cake pan lined with parchment paper, swirl side facing up.
Allow the buns to rest for a half hour. During this time the oven can come to temperature.
Brush the tops of the buns with a couple tbsp of rice milk or oat milk. This will help them turn shiny and golden brown. Bake the buns for 20 - 25 minutes, or until they are puffed up, golden brown, and crisp on top.
Mix the powdered sugar, vanilla, sea salt, and rice or oat milk until smooth. Spread on top of the hot buns.
Makes 12 buns
If you’re not a fan of rice milk, be sure to watch my video on how to make simple oat milk at home.
