“Snickers” Cinnamon Rolls are soft, fluffy, and amazingly gluten-like, plus decadently chocolate filled and peanut caramel frosted. Vegan and grain-free!
I can’t even count the number of requests I’ve received or times I’ve attempted (and failed at) a vegan and gluten-free cinnamon roll recipe. And I don’t just mean a roll of dough that looks like a cinnamon roll but tastes more like a swirly cookie. I mean a truly fluffy and soft cinnamon roll that has that stretchy pull when you tear into and chewy gluten-like texture when you bite. Alas friends, HERE WE ARE.
It is truly all thanks to my wonderful friend Gina from Healthy Little Vittles, who partnered with me on this recipe and cracked the vegan + grain-free (not just gluten, GRAIN free) cinnamon roll code. This woman is creative beyond belief with her colorful recipes, I always enjoy collaborating with her. And this time she came through with the perfect yeasted cassava flour dough recipe that is both easy to work with and bakes beautifully.
Sure you could just fill these rolls with a traditional cinnamon sugar mixture and bake yourself a sweet pan of spiced breakfast rolls. But you also could (read SHOULD) fill them with a chocolatey peanut filling and drizzle the tops with peanut butter caramel frosting and treat yourself to weekend breakfast at its most decadent. Or dessert at its doughy morning-inspired best.
I cannot wait for you to try and be amazed by this recipe. Happy “Snickers” Cinnamon Roll baking to you!
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“Snickers” Cinnamon Rolls are soft, fluffy, and amazingly gluten-like, plus decadently chocolate filled and peanut caramel frosted. Vegan and grain-free!
Ingredients
Dough
- 3 cups cassava flour
- 3 teaspoons psyllium husk powder*
- 2 tablespoons date sugar**
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pack instant yeast (2 teaspoons)
- 1 cup water
- 2 cups flax milk (or other plant milk)
- 4 tablespoons coconut butter
Chocolate Peanut Filling
- 1 cup date sugar
- 1 cup chocolate chips, melted with 1/4 cup coconut butter
- 2 tablespoons coconut butter
- 2 tablespoons cacao powder
- 1/2 cups peanuts, chopped
- Pinch salt
Peanut Butter Caramel Icing
- 2.5 cups organic powdered sugar
- 1 cup natural peanut butter
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened flax milk (or other plant milk)
- 2 tablespoons maple syrup
Instructions
- First, proof the yeast in warm water for 10 minutes until it’s foamy on top. Make sure the water is not too hot or it will kill the yeast.
- In a large bowl, whisk together all the dough dry ingredients, then when the yeast is ready, add that and the rest of the wet ingredients and stir until a dough forms. **NOTE: you’ll want to melt the coconut butter prior to adding to the dough.
- Cover the bowl with a kitchen towel and let it rise for 45 minutes to an hour.
- Preheat your oven to 350 degrees F.
- Roll out the dough on a cutting board dusted with cassava flour into a rectangle (about 9×24 inches).
- Make the filling next. Start by melting the chocolate chips with 1/4 cup coconut butter in the microwave for 30 seconds, stir and additionally for 10 seconds at a time if needed.
- Pour the melted chocolate mixture into a bowl with the date sugar, cacao powder, salt and additional 2 tablespoons coconut butter. Leave the chopped peanuts out, you will sprinkle these on top of the filling once it’s spread over the dough.
- Spread the filling over the dough, edge to edge using your fingers. This may take a couple of minutes (it will slightly melt as you spread it with your hands to make it spread easier).
- Sprinkle the chopped peanuts overtop the filling.
- Roll the dough, starting with the short edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go, but being careful as gluten-free dough isn’t quite as rollable. **NOTE: your log will be fairly thick
- Next, cut the log into 1-1.5 inch pieces and place into a sprayed baking dish, swirls facing up.
- Brush the rolls with additional coconut butter if desired, then bake for 20-25 minutes. **NOTE: don’t over-bake. It’s hard to tell when gluten-free dough is done because it doesn’t turn that nice golden hue, so always check them
- While the rolls are cooling slightly, make the peanut butter caramel icing.
- In your kitchen aid mixer (or using a hand mixer), beat the peanut butter on low and add the flax milk, maple syrup, and vanilla. Then slowly add the powdered sugar. When it’s all well combined, ice your rolls and serve!
- Store leftover rolls and icing on the counter and eat within a day or two.
Notes
*Psyllium Husk powder acts as a binder much like gluten would. If you can, try not to omit that ingredient.
**Coconut sugar will work too.
Nutrition
- Serving Size: 1 roll
- Calories: 527
- Sugar: 37g
- Sodium: 491mg
- Fat: 26g
- Saturated Fat: 13g
- Carbohydrates: 75g
- Fiber: 9g
- Protein: 7g
Keywords: breakfast, brunch, chocolate, peanut, peanut butter, gluten free, grain free, cassava, dough, icing, dairy free, egg free
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This looks amazing!
Can’t wait for you to try them Angela!
will it make a difference in taste if I use a different kind of sugar like monk fruit?
Monk fruit doesn’t have quite the same caramel-y taste as date/coconut sugar, but it will still be yummy and sweet!
I can’t believe how amazing this looks. I just happen to have all these ingredients on hand. I am so making this. Thank you!!!!!!
Well you have a very well stocked pantry then🤗 Happy baking and I hope you love them, Lydia!
Thanks for sharing this awesome recipe . Can I substitute cassava flour for amaranth or rice flour? Have you tried?
I haven’t tested either and I don’t think they will work as well because cassava works more similar to wheat than any other GF flour I’ve ever used. But you can try it!
What natural sweetener can I use instead of powder sugar for the glaze ?
There really isn’t a great alternative that will thicken it the same way that I am aware of. Maybe instead try this caramel sauce but use 1/4 cup peanut butter in place of tahini (added a little extra to make it thicker like a frosting!) https://www.feastingonfruit.com/bananas-foster-chia-pudding/
Hi,
I completely understand if this is too much of a pain, but I was wondering if it would be possible for you to provide the ingredient quantities in weights like you normally do?
I tend to find I am able to achieve much better and more consistent results when working with weight measurements as opposed to cups/tablespoons, especially in baking.
Thanks!
Gah you’re right I don’t have them for this one🙈 I will have to remake them to weight it out, I will try to do that soon!
No worries, although I can only imagine how painful it will be for you to have to bake and devour another batch of these incredibly delicious looking snickers cinnamon rolls 😄
Can I use a different gluten free flour like oat, tapioca or almond ?
None will work quite like cassava unfortunately, they will all make the rolls more dense/gummy (or almond will just not work here, its too oily and not bind-y enough). I highly recommend finding cassava flour for this one to get the most cinnamon roll like texture without gluten!
Omg, these look fantabulous! I’m drooling right now!
They are soooooooo yum😋 Hope you try them Tori!
These are so good! I made the “plain” cinnamon roll version with an almond butter drizzle (diabetic son) and we ate them for breakfast. So soft- not crumbly or gummy at all. Now I’m wondering about using a similar dough for a naan bread or pizza type savory bread. Only downside is the price of cassava flour…but worth it, thanks!
★★★★★
omg YAY!! I am so so happy you tried them Jenny🤗 The dough is amazing right?! But yes, wish it was cheaper too😭 It is becoming more common so hopefully the price will come down! Appreciate the feedback💞
Hi
I was wondering, I baked the cinnamon buns for at least 25-30 mins and the part of dough Doesntlook fully cooked ( like it’s still kinda transparent) Is it suppose to be like that?
★★★★
No it should definitely look pretty done by 25-30 minutes. Maybe a little less so than a gluten version, but still starting to brown on top. What was your dough like when you rolled it out?
The dough was really sticky and hard to roll out. I’m wondering if I did something wrong.
★★★★
You probably just need a little extra flour, doughs vary. I’d add an extra 1/2 cup when mixing/rolling and should be all good 🙂
Like another post, I got annoyed, just put the whole thing in a pan to bake, it was way too liquidy
What can I use in place of yeast?
Hmm you can try just skipping it but they won’t be as fluffy. There really is no sub for yeast😕
Any substitute for coconut butter?
Vegan butter would be the next best thing! You could try coconut oil, but it won’t work as well or be as tasty. Hope that helps!
these look amazing!! I am wondering if the dough consistency is gooey? im afraid the texture turns a bit too “dry” because of the lack of gluten? Thank you!
The dough is sticky, I wouldn’t say “gooey”, but actually quite easy to work with. Try to use as little flour as possible when rolling as to not dry it out, but honestly the baked rolls are quite moist even I was amazed for a GF recipe. I really hope you give them a chance Andrea!
Hey:) I’m been super excited about trying these. I’ve just made the dough, but it’s extremely dense…. so I was thinking of adding more milk? My I wasn’t sure what the consistency should be.
Its definitley more dense than a gluten dough, but should still be sticky and squishy not dry? Is it tacky to the touch?
It’s like a cookie dough/ scone texture. It’s rather dry and hard to move
It’s like a cookie dough/ scone texture. It’s rather dry and hard to move. But it’s not sticky
Hmm that doesn’t sound right😕 Did you measure by weight or volume?
No I measured by cups, but the good news is that I just added a lot kore butter and a but of milk and it turned out great! They cooked perfect!! Thanks for all your help I really appreciate!
Well that is very happy news, I am so happy they were a success!