Vegan Peanut Butter & Chocolate Cinnamon Rolls
Servings: 8 rolls
Ingredients
Dough:
- 3 tablespoons vegan butter
- 1 cup non-dairy milk
- 1 packet instant yeast - 7g
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- 2 ½ cups plain flour
Filling:
- ½ cup powdered peanut butter + ¼ cup non-dairy milk
- 100 g dairy-free chocolate - melted
- 2 teaspoons cinnamon
- *Optional: sprinkle of brown sugar
Sauce:
- ½ cup powdered peanut butter + ¼ cup icing sugar + ¼ cup non-dairy milk
Instructions
- Heat up the butter & until the butter is melted. Let the mixture cool down until it’s just warm and then sprinkle in the yeast. Stir in the sugar & salt, set aside for 10 mins to let the yeast activate.
- Stir in ½ cup of flour at a time until a thick dough forms. Transfer onto a lightly floured board & knead for one minute.
- Grease your bowl with butter/oil and place the dough back in there. Cover the bowl with a towel & allow the dough to rest for 1 hour.
- Meanwhile, preheat the oven to 180C/360F, fan-forced. Grease your baking tin/s with butter.
- After an hour, turn the dough onto a lightly floured board, roll out the dough into a thin rectangle (~ 1cm thickness)
- Mix the PB powder + milk until smooth, then spread this over the top of the dough. Drizzle over the melted chocolate & sprinkle the cinnamon +- brown sugar.
- Tightly roll up the dough into a cigar, then cut into 8 even portions. Arrange these evenly in your prepared tin/s
- Bake in the oven for 20-22 mins until golden.
- In the meantime, whisk together the ingredients for the sauce until smooth. Once the rolls come out the oven, drizzle the sauce over the top. Serve warm!
Notes
Find more of Michelle’s recipes on @run2food.
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