“Snickers” Cinnamon Rolls are soft, fluffy, and amazingly gluten-like, plus decadently chocolate filled and peanut caramel frosted. Vegan and grain-free!
- 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
- 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.
*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.
- 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