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"Snickers" Cinnamon Rolls

Grain-free rolls swirled with a chocolate peanut filling and topped with peanut butter caramel icing.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Psyllium husk acts like gluten here, so try not to skip it. Melt the coconut butter before adding it to the dough. Gluten-free dough doesn't brown much, so don't over-bake. Coconut sugar works instead of date sugar. Reel shared together with @healthylittlevittles.

"Snickers" Cinnamon Rolls

About 12 rolls · 1 hour rise

Ingredients

Dough: 3 cups cassava flour; 3 tsp psyllium husk powder; 2 tbsp date sugar; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 pack (2 tsp) instant yeast; 1 cup warm water; 2 cups plant milk; 4 tbsp coconut butter, meltedFilling: 1 cup date sugar; 1 cup vegan chocolate chips melted with ¼ cup coconut butter; 2 tbsp coconut butter; 2 tbsp cacao powder; ½ cup chopped peanuts; a pinch of saltIcing: 2½ cups powdered sugar; 1 cup natural peanut butter; 1 tsp vanilla; ½ cup unsweetened plant milk; 2 tbsp maple syrup

Step by step

Proof the yeast in the warm water 10 minutes. Whisk the dry dough ingredients, add yeast, milk and melted coconut butter, stir into a dough and let rise 45–60 minutes.
Heat oven to 350°F (175°C). Roll the dough on a cassava-floured board to about 9×24 in.
Mix melted chocolate with date sugar, cacao, salt and 2 tbsp coconut butter; spread edge to edge and sprinkle with peanuts. Roll up from the short side and cut 1–1½ in pieces.
Place in a greased dish and bake 20–25 minutes. Beat peanut butter with milk, maple and vanilla, then add the powdered sugar; ice the warm rolls.

Original recipe and image: @feastingonfruit.

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