Mocha Cinnamon Roll Loaf
This is your sign to turn your cinnamon rolls into a perfectly sliceable, pull apart loaf.
This is my Mocha Cinnamon Roll Loaf. Every slice tastes like the warm gooey centre of a cinnamon roll, with layers of pillowy soft coffee flavoured dough filled with gooey chocolate cinnamon butter. Baked in a loaf tin, the rolls fuse together, creating a soft, sliceable loaf. Finished with a latte glaze you get all the gooey centre and all the warm spiced flavour of a cinnamon roll with the perfect balance of chocolate and coffee flavour.
You won't need any eggs or any dairy, and the best part is it's super simple to make!
Mocha Cinnamon Roll Loaf
Here’s Why You’ll Love This Mocha Cinnamon Roll Loaf:
Sliceable or easy to pull apart, every slice tastes like the warm gooey centre of a cinnamon roll
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the doughnuts soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Brown Sugar: Light brown sugar in the dough, both for flavour and to feed the yeast.
Dairy Free Butter: You’ll need it for the dough and icing.
Dairy Free Milk: I recommend using milk with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - almond or soya are my favourite!
Storing tips
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough the night before, cover it tightly, and refrigerate. When ready to use bring it back to room temperature before rolling and shaping.
Q: How long does the frosted loaf last after baking?
A: It's best eaten the same day, but can be stored in the refrigerator for up to 3–4 days. Bring to room temperature before serving.
Recipe
