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It’s December and it’s time for baking! 😀 All kinds of sweets await us, but if you haven’t tried homemade crescent rolls with chocolate, add it to the top of your list.
When I was little, I used to love these. My grandma prepared them with eggs and butter, of course, and filled them with sweet cream cheese or jam. For a few years I simply skipped them, but this year I could not hold back any longer. It was time for me to make my own vegan homemade crescent rolls.
This is a recipe you can easily adapt. You don’t have to fill it with anything at all and allow each person to use the spread of choice. Sugar can be left out from the dough and you can make it salty with some cheese on top! You can fill it up with different kinds of jams, chocolate, sweet vegan cream cheese, and more.
Homemade crescent rolls with chocolate are the best for long winter evenings
It is true, you need some time for this recipe. The dough needs to rise – twice! – and you have to prepare them and bake them. But trust me, it is a great way to spend some time when you’re bored or even to spend some time with your family! It’s great fun with the kids (been there when I myself was a kid).
Wait no longer:
- Allow every person who’s making these to fill them up with the filling of their choice
- Put on some jolly music and dance along!
- Pour in some love when you’re kneading the dough, the rolls will be fantastic!
- If you want to bake it in the morning, just keep the rolls on the baking tray, cover them with plastic or aluminum foil and keep them in the fridge over night.
Disclaimer
- you don’t need eggs in the kneaded dough, they can be left out without substituting them – just be careful, you’ll need a bit more liquid (milk or water)
- for the shine and crust simply use melted coconut oil, no need for egg wash
- you can use Nutella, sure, but I prefer vegan chocolate spread with hazelnuts – there are real hazelnuts in there and A LOT more than in Nutella. Plus other ingredients are good as well. I love using this chocolate spread, but you can use anything you like.
Let’s get to it, shall we?
If you’re into simple baked goods, you might like my vegan chocolate cake with peanuts, sugar-free carrot muffins or classic vegan chocolate muffins.
Homemade Crescent Rolls with Chocolate
Ingredients
- 500 g flour all-purpose
- 2½ tsp dry yeast active
- 40 g brown sugar or white
- 2 tsp vanilla sugar or 2 drops of paste
- pinch salt
- 100 ml coconut oil melted
- 250 ml plant milk
- chocolate spread or jam
Instructions
- Add all the dry ingredients to a big bowl. Melt coconut oil.
- Mix melted coconut oil with milk. Add wet ingredients to the bowl and knead for about 5 minutes.
- Cover with wet cloth or bees'-wax wrap or plastic wrap and let it rise for about an hour or until it doubles in size.
- Give the dough another kneading and then take it out of the bowl. Make 4 smaller balls out of it by cutting it in 4 pieces (pizza style) and then kneading each of the 4 pieces into a ball.
- Take one small ball and roll it out on a floured surface. Cut it in eight triangles as if you were cutting pizza.
- Take one triangle and prolong it by gently pulling the corners apart. Don't overstretch it; you might tear it apart.
- Take a bit of chocolate spread and put it in the middle of the shorter line of the triangle. Start rolling from that same side to create a roll. Curve it a bit to create a crescent shape.
- Be careful when rolling. You want the last corner to be under the roll when baking, otherwise, it might unroll in the oven.
- Repeat the same with all 8 triangles and all 4 balls (together 32 crescent rolls). Before baking, spread some melted coconut oil on top of each roll. Let them rest for another 30 minutes before baking (cover them with wrap or towel).
- I usually bake in two rounds, 16 rolls per tray.
- Bake at 180°C for 15-17 minutes or until golden brown.
- They are the best when freshly baked, but if you keep them in an air-tight container they should last at least 2 more days.
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