Vegan Chocolate Babka Rolls

Inspired by my Chocolate Cinnamon Babka loaves, these adorable rolls make any morning (or tea-time) brighter!




  1. In the bowl of a heavy-duty stand mixer add all of the dough ingredients. Start processing using the paddle attachment. When the dough starts coming together, change to the dough hook and knead for 10-12 minutes, checking the consistency occasionally. Add water a little at a time if the dough seems dry; more flour if it’s too wet. It should feel slightly tacky but not stick to your finger when pressed.
  2. While the dough is being “kneaded,” put the dates, the soaking water, maple syrup, cacao powder and cinnamon in the bowl of a food processor and process until smooth. Set aside.
  3. Lightly oil a large bowl with coconut oil and place the dough ball in it, swirling it around so that it’s coated completely. Cover with plastic wrap and let rise for 60-90 minutes, or until doubled in size.
  4. Preheat the oven to 350-degrees F and lightly coat 24 muffin cups with coconut oil (or cooking spray). Punch down the dough, divide it in two equal parts and working with one piece at a time, roll out to a 12″ x 15″ rectangle on a lightly floured surface.
  5. Spread half of the filling nearly to the edges of the dough rectangle and sprinkle with half of the chocolate chips. Tightly roll the dough from the short side. It could get messy! Using a length of dental floss or a sharp knife, cut the roll into 12 pieces and place into the prepared muffin cups. Repeat for the second half of the dough. Cover the pans and let sit for 10-15 minutes.
  6. Bake the rolls for about 30 minutes. They should be slightly browned on top and firm to the touch. Let cool for a few minutes before removing from the pan and placing on a cooling rack. Eat warm or wrap tightly and store in the freezer.