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Vegan Chocolate Peanut Butter Cinnamon Rolls

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Soft and pillowy cinnamon rolls…with a chocolate peanut butter twist! These vegan cinnamon rolls are beyond delicious, and perfect for breakfast or dessert!

Ingredients

DOUGH:

  • 2 and 1/4 tsp. active dry yeast (1 standard packet)
  • 1/2 cup warm water (about 110 degrees F)
  • 1/2 cup raw cane sugar
  • 2 Tbsp. Bob’s Red Mill Gluten Free Vegan Egg Replacer*
  • 5 Tbsp. room temperature vegan butter**
  • pinch salt
  • 3 and 1/2 cups+ Bob’s Red Mill Organic All-Purpose Flour (affiliate link)
  • 1/2 cup room temperature unsweetened almond milk

FILLING:

  • 3/4 cup brown sugar
  • 2 tsp. cinnamon
  • 1/2 cup natural peanut butter, melted

GLAZE:

  • 6 Tbsp. powdered sugar
  • 3 Tbsp. cocoa/cacao powder
  • 2 Tbsp. unsweetened almond milk
  • pinch salt (optional)
  • vegan mini chocolate chips if you really want to celebrate

Instructions

  1. DOUGH: Add your yeast, warm water, and a tiny pinch of sugar in a small bowl. Set aside for 5-10 minutes for the yeast to proof. It’ll get nice and foamy and delicious-smelling in that time.
  2. In another small bowl, mix your egg replacer and 4 Tbsp. water. Set aside to set up for a minute.
  3. Add the rest of your sugar, egg replacer mixture, vegan butter, salt, and flour to a stand mixer with the hook attachment, and turn the speed to low just to combine everything.
  4. Add your yeast mixture and your almond milk, and mix on low, increasing the speed to medium when the flour starts to incorporate into the liquid. Mix only until your ingredients are combined. The dough should form one cohesive ball and only slightly sticky. If it’s too sticky, add more flour.
  5. Add your dough to a greased (I used a bit of canola oil) bowl, cover with a clean towel, and set in a warm place to rise for 1 hour. I like to run my microwave empty for 2 minutes, then open the door and stick my dough in the warmed microwave. You don’t want to run the microwave with the dough in there.
  6. FILLING: Meanwhile, combine your brown sugar and cinnamon in a medium bowl. Mix well to combine.
  7. After your dough has risen, roll it onto a lightly floured surface and into a 16″ x 12″ rectangle. Spread on your melted peanut butter using a spatula. Spread it all the way to the sides. Sprinkle with your brown sugar / cinnamon mixture.
  8. Roll the dough up from the long side so that you have 1 long, rolled log. Preheat your oven to 350 degrees F, and grease a 10″ cake pan*** OR a 9″ x 13″ baking pan with vegan butter or oil.
  9. Cut your log into 12 pieces (cut into thirds, then cut those thirds in half, then cut those halves in half) with a super sharp knife, taking care not to squash the rolls. Place each roll in your baking pan, cover with a towel, and allow to rise for another 30 minutes.
  10. Bake for 25-30 minutes, or until golden brown. Allow to cool on a cooling rack
  11. GLAZE: Whisk your glaze ingredients in a small bowl; it should be thick but pourable. When your rolls have cooled for about 30 minutes, pour glaze on top OR cut into rolls and glaze each roll individually. Sprinkle with chocolate chips if desired. Enjoy immediately!

Notes

*This egg replacer is wonderful; it’s great for cookies, rolls, breads, etc. I have a feeling it can be replaced in this recipe with 2 Tbsp. Bob’s Red Mill arrowroot flour + 4 Tbsp. water OR 2 Tbsp. Bob’s Red Mill flaxseed meal + 4 Tbsp. water. I haven’t tried it, but I intend to! If you try it, let us know how it goes in the comments.

**I suspect you can also use room temperature coconut oil here. I suggest to use a refined version for minimal coconut flavor. Again, I haven’t tried it, but I will.

***I used a cake pan, and I only had room for 10 rolls. I typically don’t use either end of the cinnamon roll log because they’re usually really weird looking. If that’s the case for you, I cut the two rolls into 4 chunks each, rolled each chunk in a ball, rolled it in more brown sugar, and then stuck them all in a small greased ramekin. Once you bake it for 20ish minutes, it’s like peanut butter monkey bread! If you don’t want to go through that trouble, either discard the two extra rolls, bake them in their own separate pan, or use the 9″ x 13″ baking pan.

Recipe adapted from Jo Cooks!

Find it online: https://www.fooduzzi.com/2017/12/vegan-chocolate-peanut-butter-cinnamon-rolls/

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