1 Hour Mocha Swirls With Espresso Icing | Vegan


This is a paid collaboration with Cru Kafe.

This has got to be one of the best indulgent treats ever. I absolutely love coffee, so adding a few shots of my favourite espresso blend from Cru Kafe into the delicious mocha sauce filling and to the icing on top is honestly a dream. The coffee adds a perfect amount of extra flavour, without any bitterness. Whether you drink coffee or not, you should definitely try this recipe - most of my family aren't coffee drinkers, but they loved these! 

I feel so lucky to be able to work with Cru Kafe on this recipe, as not only do I absolutely adore their products - particularly their wide range of coffee pods, but as a brand, they make sure that their coffee is always organic, fair trade and sustainable.

This chocolate sauce is my favourite part of the recipe, the smell in the kitchen after cooking this is just heavenly. The sweetness from the chocolate chips mixed with the delicious notes from the espresso is a dream combination and will have you drooling in seconds. The sauce is super easy to make but is such a key part of the recipe in terms of flavour and texture. 

Spreading the mocha sauce onto the dough can get a bit messy, especially when it comes to rolling the dough into a cylinder shape before cutting it into eight pieces, but don't worry the outcome is still amazing as long as you don't overdo it with the sauce and don't spread the sauce into the edges, make sure you leave a gap around all of the edges so that the sauce doesn't spill so much.

Once this step is over and the swirls are in the oven, you can pretty much just sit back and relax until the time comes to make the icing.

After just under an hour of smelling the sweet, sweet smell of the mocha swirls in the oven, you can finally let them cool for a while, while you prepare the icing. If preferred you could always make a cream cheese style frosting like I did for these cinnamon rolls, but I think this runny icing is perfect for this particular flavour combination.


Yeilds: 8  Prep Time: 20 mins  Cook Time: 50 mins

You will need:

For the mocha sauce filling:

- 1/4 cup + 2 tbsp oat milk
- 2 tbsp cornflour
- 2 tbsp caster sugar
- 1/2 cup vegan milk chocolate chips 
- 1 1/2 tbsp espresso

For the dough:

- 3 1/2 cups plain flour (+ 3 tbsp added later on)
- 1/2 cup caster sugar
- 1 packet instant active dry yeast
- 1 cup oat milk
- 1/4 cup vegan butter
- 1 large vegan egg (I use Orgran egg replacement)

For the espresso icing:

- 1 1/4 cups icing sugar
- 2 tbsp oat milk
- 2 tbsp espresso
- 1/2 tsp vanilla extract


1. Preheat the oven to 200C. 

2. In a bowl, whisk together the oat milk, cornflour and caster sugar. Transfer the mixture to a saucepan on medium heat and allow it to thicken. Add the vegan milk chocolate chips and allow them to melt completely before adding the espresso. Mix together until combined and once thickened, remove the saucepan from the heat and set it aside, allowing it to cool down while you prepare the dough.

3. In a large mixing bowl, combine the plain flour, instant active dry yeast and a pinch of salt.

4. In a saucepan, add the oat milk and vegan butter, mix them together and allow the butter to melt completely on low heat. 

5. Gradually pour the butter mixture into the bowl with the dry ingredients, mixing as you go.

6. Pour in the vegan egg and keep mixing until the dough forms a ball shape. Continue to mix until the dough becomes more elastic. If the dough is still wet, add the remaining 3 tbsp of plain flour and mix again so the dough isn't too sticky. Finally, cover the bowl with cling film and allow the dough to rest for 5-10 minutes.

7. Prep a clean surface with a light layer of flour before rolling out the dough. You should aim to roll the dough out so it measures out at 10 x 16 centimetres and 1/2 inch thickness. 

8. Slowly pour the prepared mocha sauce mixture on top of the dough, don't add it too far to the edges as it will spill. You should scoop the mixture out with a spoon and then add it onto the dough, spreading it out as you go, as you may realise you don't need so much. This will help the next stage from being as messy.

9. Slowly start rolling the dough horizontally, making sure you roll it tightly and it forms a log shape.

10. Cut the dough into 8 sections. Lightly grease a large baking tin with a small amount of vegan butter, brushing it around so that it covers the whole tin. Place the mocha swirls into the tin one by one, spacing them out enough as they will grow a lot.

11. Turn your oven OFF. You need the oven to be warm, but you don't want the swirls to cook properly at this point.

12. Cover the baking tin with tin foil and place the swirls in the oven for 30 minutes to allow the dough to rise. 

13. After 30 minutes, remove the tinfoil and place the mocha swirls back in the oven. Turn the oven back on at 200C.

14. Bake the swirls for 20 - 25 minutes. After 20 minutes, check if they are golden enough. If they are, remove them from the oven, if not, leave them in the oven for a further 5 minutes.

15. Once the swirls have been removed from the oven, set them aside and begin making the icing while they cool slightly.

16. To make the icing, brew the espresso and set it aside. In a bowl, combine the icing sugar with the oat milk. Whisk these together until smooth. Add the vanilla extract and the espresso. Mix again until the icing is completely smooth and is runny enough to pour, but not too thin. You could adjust the ingredients to taste, adding more icing sugar for sweetness (bearing in mind this will make the icing thicker) and you could add more or less coffee depending on how strong you like it.

17. Pour the icing all over the mocha swirls until they are well coated. You can then cut the swirls and serve them straight away.

These mocha swirls are one of the best sweet treats, I am obsessed. As I mentioned before, this recipe wouldn't be complete without the help of Cru Kafe and their amazing espresso pods. You could also play around with some of their other coffee pod flavours and see which one you prefer in this recipe! I am already a huge fan of their Honduran and Columbian pods, so I imagine these would be really great in this recipe also. 

What's your favourite coffee flavoured treat?

Love Always,
Shannon x 

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