Introduction

These “Snickers” Cinnamon Rolls combine the rich flavors of chocolate, peanut butter, and cinnamon in a gluten-free, plant-based twist on a classic treat. They’re perfect for a cozy brunch or a sweet snack that satisfies your dessert craving with a wholesome touch.

The image shows close-up cinnamon rolls on a white plate, arranged tightly together. Each roll has a golden-brown dough base with a dark brown cinnamon swirl in the middle. The rolls are topped with a creamy, light brown glaze that looks slightly thick and shiny, and sprinkled with chopped walnuts that give a crunchy texture on top. The surface beneath the plate is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cassava flour
3 teaspoons psyllium husk powder* (see notes)
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
1 cup date sugar
1 cup chocolate chips, melted with 1/4 cup coconut butter
2 tablespoons coconut butter (additional)
2 tablespoons cacao powder
1/2 cup peanuts, chopped
Pinch salt
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

Step 1: Proof the yeast by stirring it into warm water and letting it sit for 10 minutes until foamy. Ensure the water is not too hot to avoid killing the yeast.
Step 2: In a large bowl, whisk together the dry dough ingredients: cassava flour, psyllium husk powder, date sugar, baking powder, baking soda, and salt. When the yeast is ready, add it along with the flax milk and melted coconut butter, stirring until a dough forms. (Note: melt the coconut butter before adding.)
Step 3: Cover the bowl with a kitchen towel and let the dough rise for 45 minutes to an hour.
Step 4: Preheat your oven to 350°F (175°C).
Step 5: On a cassava-flour-dusted cutting board, roll out the dough into a rectangle approximately 9 by 24 inches.
Step 6: Melt the chocolate chips with 1/4 cup coconut butter in the microwave for 30 seconds, stirring. Continue heating in 10-second increments if needed, until smooth.
Step 7: In a bowl, combine the melted chocolate mixture with the date sugar, cacao powder, pinch of salt, and the additional 2 tablespoons of coconut butter. Reserve the chopped peanuts for later.
Step 8: Spread the chocolate filling evenly over the dough using your fingers. The heat from your hands will soften the mixture and make spreading easier.
Step 9: Sprinkle the chopped peanuts evenly over the filling.
Step 10: Starting with the short edge closest to you, carefully roll the dough into a tight log. Be gentle as gluten-free dough is less flexible and the log will be thick.
Step 11: Cut the log into 1 to 1.5-inch slices and arrange them swirl-side up in a lightly sprayed baking dish.
Step 12: Optional: brush the rolls with additional coconut butter for a shiny finish. Bake for 20–25 minutes. Watch carefully—gluten-free dough doesn’t brown as much, so check that they are cooked through but not overbaked.
Step 13: While the rolls cool slightly, prepare the peanut butter caramel icing.
Step 14: Using a mixer, beat the peanut butter on low speed. Gradually add the flax milk, maple syrup, and vanilla extract. Slowly mix in the powdered sugar until the icing is smooth and well combined. Spread over the warm rolls and serve.
Step 15: Store any leftovers with the icing on the counter and consume within one to two days for best freshness.

Tips & Variations

To easily roll the dough, dust your rolling surface well with cassava flour and slightly warm the dough if it feels too stiff.
Swap date sugar for coconut sugar if you prefer a different sweetness profile.
Add a dash of cinnamon to the filling for an extra warm spice note.
Use salted peanuts for a contrast of sweet and salty flavors.
If you don’t have coconut butter, substitute with vegan butter or refined coconut oil.

Storage

Keep leftover cinnamon rolls covered at room temperature for 1-2 days. Store icing separately in the fridge if not used immediately, and reheat rolls gently in the microwave before spreading icing. Avoid refrigerating the rolls themselves to prevent drying out.

How to Serve

The image shows several cinnamon rolls placed closely together on a white marbled surface. Each roll has visible layers starting with a light golden-brown dough base, spiraled with a dark brown cinnamon filling inside. On top, there is a thick layer of creamy, light brown frosting spread unevenly. Small pieces of roughly chopped nuts are sprinkled over the frosting, adding texture and contrast. The rolls look soft and slightly glistening, with a fresh-baked appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls with regular wheat flour instead of cassava flour?

This recipe is specifically designed for gluten-free cassava flour and psyllium husk, which give the rolls structure and texture. Using wheat flour will change the dough’s consistency and may require adjusting the liquids and rising times.

What can I use if I don’t have psyllium husk powder?

Psyllium husk powder helps bind the dough and retain moisture. As a substitute, you can try ground chia seeds or flaxseed meal mixed with water, but the texture and rise may differ slightly.