These gluten-free, grain-free, vegan cinnamon rolls taste like the all-mighty Snickers Bar! The dough is made with cassava flour and the chocolate peanut filling is naturally sweetened and made with coconut butter, while the peanut butter caramel icing is made with natural peanut butter, maple syrup and organic powdered sugar. Garnish with more chopped peanuts and enjoy this new cinnamon roll flavor with a healthier twist.
So this one sat in the back of my mind for months. I pondered these “Snickers” Cinnamon Rolls for quite some time, thinking of all the possible ways I could make them and keep them true to my gluten-free, vegan lifestyle- and not only did I accomplish that, they are also grain-free! And aside from the organic powdered sugar in the icing, they are also naturally sweetened and use coconut butter in place of the vegan butter you might find at the store. Let me mention, by the way, that coconut butter is delicious and it was my first time baking with it! I am totally swooning- but like, why has it taken me so long to discover it?!
The idea stemmed from taking popular candy bars and converting them into other delicious goodies, my “Twix” Tart for example. And I mean, unless you’ve been living under a rock, you’d know Snickers are like an all-time fav (and I say that with complete love). I actually don’t watch the news so I never know what’s going on in the world. Which actually is very freeing- I highly recommend it. Anyway, back to these “Snickers” Cinnamon Rolls. My friend Natalie over at Feasting on Fruit loved the idea so we decided to collab on this post so we could SHOW you just how amazing these cinnamon rolls are! Be sure to watch the recipe video that Natalie created, she nailed it! BTW, if you haven’t visited her site before, you totally should spend some time there because #drool.
The dough is made with cassava flour to make this recipe grain-free as well as gluten-free. The only possible “trigger” food might be yeast. I did use yeast in the dough to make these cinnamon rolls a bit fluffier and allow them to rise while baking. My other discovery for this very deliciously indulgent recipe is psyllium husk powder. Adding psyllium husk powder to gluten-free doughs and batters results in a fluffier and more elastic finished baked good, kind of how gluten would normally act. And another bonus to including psyllium husk powder in your diet is that its absorbency makes it a good natural way to promote digestive regularity, you know… helps ease constipation, and aids in overall digestive health. Can a Snickers Bar do that?! lol
The filling is made with my new bff coconut butter, melted chocolate chips (preferably low sugar/naturally sweetened), cacao powder, date sugar, and chopped peanuts. This resembles the outer chocolate shell and peanuts. And the icing is made with natural peanut butter, maple syrup, vanilla, flax milk, and organic powdered sugar that tastes like the carmel-y nougat inside a Snickers Bar.
Now I wouldn’t say that these “Snickers” Cinnamon Rolls taste completely identical to a Snickers Bar, I’d say it’s pretty darn close and definitely alludes to the popular candy bar. Either way- they are 100% delicious and definitely worth the little extra time required to bake these beauties.
My recipe calls for the use of flax milk, but I think you can sub any plant-based milk in these. Try not to skip the psyllium husk powder, I really do think it makes a difference in the dough batter! When I was rolling the batter out, it was so fluffy! I haven’t had quite that texture in years (since going gluten-free), I think you’ll be surprised! They are also a lot easier to roll compared to other gluten-free cinnamon rolls I’ve made in the past. I would highly recommend using coconut butter (coconut manna) as well. It gives the dough and filling a rich creaminess. I can’t wait to include it in more of my baked goods as well as other sweet treats this year! If you make these gorgeous rolls, don’t forget to tag me on Instagram or Facebook (I love seeing all your re-creations!). Hopefully these can become the world’s best candy-inspired cinnamon rolls 😉 Pop a comment below to let me know what you think!
- 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
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
- 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
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.