Vegan Peanut Butter and Chocolate Cinnamon Rolls
Ingredients
Dough
- 3 tablespoons vegan butter
- 1 cup non-dairy milk
- 1 packet instant yeast (7g)
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 2 1/2 cups plain flour
Filling
- 1/2 cup powdered peanut butter + 1/4 cup non-dairy milk
- 100g dairy-free chocolate, melted
- 2 teaspoons cinnamon
- *Optional: sprinkle of brown sugar
Sauce
- 1/2 cup powdered peanut butter + 1/4 cup icing sugar + 1/4 cup non-dairy milk
Preparation
Heat up the butter and milk until the butter is melted. Let the mixture cool down until it’s just warm, then sprinkle in the yeast. Stir in the sugar and salt, and set aside for 10 minutes to let the yeast activate.
Stir in half a cup of flour at a time until a thick dough forms. Transfer the dough onto a lightly floured board and knead for one minute.
Grease the bowl with butter or oil and place the dough back in it. Cover the bowl with a towel and allow the dough to rest for 1 hour.
Meanwhile, preheat the oven to 180 degrees Celsius, fan-forced. Grease your baking tin or tins with butter.
After an hour, turn the dough onto a lightly floured board and roll it out into a thin rectangle about 1 cm thick.
Mix the peanut butter powder and milk until smooth, then spread it over the top of the dough. Drizzle over the melted chocolate and sprinkle the cinnamon, with optional brown sugar.
Tightly roll up the dough into a log, then cut it into 8 even portions. Arrange them evenly in the prepared tin or tins.
Bake in the oven for 20 to 22 minutes until golden.
In the meantime, whisk together the ingredients for the sauce until smooth. Once the rolls come out of the oven, drizzle the sauce over the top and serve warm.
