Print

Snickers Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

These Snickers Cinnamon Rolls are a gluten-free, dairy-free twist on the classic cinnamon roll, featuring a cassava flour dough filled with a rich chocolate and cacao filling, crunchy peanuts, and topped with a creamy peanut butter caramel icing. Sweetened naturally with date sugar and maple syrup, these rolls offer a delicious, allergy-friendly treat perfect for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

  • 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 (warm, for proofing yeast)
  • 2 cups flax milk (or other plant milk)
  • 4 tablespoons coconut butter (melted)

Filling Ingredients

  • 1 cup date sugar
  • 1 cup chocolate chips
  • 1/4 cup coconut butter (for melting with chocolate)
  • 2 tablespoons coconut butter (for filling)
  • 2 tablespoons cacao powder
  • 1/2 cup peanuts (chopped)
  • Pinch of salt

Icing Ingredients

  • 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

  1. Proof the Yeast: Start by proofing the instant yeast in warm water for 10 minutes until it becomes foamy on top, indicating it’s active. Ensure the water is warm, not hot, to avoid killing the yeast.
  2. Mix Dough Ingredients: In a large bowl, whisk together the dry dough ingredients: cassava flour, psyllium husk powder, date sugar, baking powder, baking soda, and salt. Once the yeast is ready, add it along with the flax milk and melted coconut butter, stirring until a dough forms.
  3. Let Dough Rise: Cover the bowl with a kitchen towel and let the dough rise for 45 minutes to an hour until it has noticeably expanded.
  4. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
  5. Roll Out Dough: Dust a cutting board with cassava flour and roll the dough into a rectangle approximately 9 by 24 inches.
  6. Prepare Filling: Melt chocolate chips together with 1/4 cup coconut butter in the microwave for 30 seconds, stirring, and continue heating in 10-second intervals until smooth. Combine this chocolate mixture with date sugar, cacao powder, salt, and 2 tablespoons of additional coconut butter.
  7. Spread Filling and Add Peanuts: Spread the filling evenly over the dough using your fingers, spreading edge to edge. Then sprinkle the chopped peanuts evenly over the filling.
  8. Roll the Dough: Carefully roll the dough into a log starting from the short edge closest to you, keeping the roll fairly tight but gentle, as gluten-free dough is more delicate and less elastic.
  9. Slice Rolls: Cut the dough log into 1 to 1.5-inch pieces and arrange them in a sprayed baking dish with the swirl side facing up.
  10. Brush with Coconut Butter (Optional): Brush the tops of the rolls with additional coconut butter if desired to promote browning and moisture.
  11. Bake Rolls: Bake the rolls in the preheated oven for 20 to 25 minutes. Check early to avoid over-baking; these gluten-free rolls won’t turn very golden, so test doneness carefully.
  12. Make Peanut Butter Caramel Icing: While rolls cool slightly, beat the peanut butter on low speed in a mixer, then gradually add flax milk, maple syrup, and vanilla extract. Slowly incorporate powdered sugar until smooth and combined.
  13. Ice Rolls and Serve: Spread the peanut butter caramel icing over the warm rolls and serve immediately for the best texture and flavor.
  14. Storage: Store any leftover rolls and icing at room temperature and consume within one to two days for optimal freshness.

Notes

  • Use warm water for proofing yeast to activate it without killing.
  • Melt the coconut butter before adding to dough for better incorporation.
  • Gluten-free dough is delicate and less elastic; be gentle when rolling.
  • Don’t over-bake the rolls; gluten-free dough won’t brown as much as traditional dough.
  • Use psyllium husk powder to add structure and moisture to the cassava flour dough.
  • Store leftovers at room temperature and consume within 1-2 days to maintain freshness.

Keywords: Snickers cinnamon rolls, gluten-free cinnamon rolls, dairy-free cinnamon rolls, peanut butter icing, cassava flour cinnamon rolls, allergy-friendly desserts

Find it online: https://nayabaker.com/snickers-cinnamon-rolls-recipe/