These Vegan Peanut Butter Chocolate Cinnamon Rolls are easy to prepare and even easier to eat. A soft sweet dough with a special spiced peanut butter and dark chocolate filling. Drizzled with a sugary glaze to make this dairy free treat even more indulgent.
The ingredients
These Vegan Peanut Butter Chocolate Cinnamon Rolls are a mouthful to say and even more of a mouthful to eat. The pastry is made from plain (all purpose) flour with added yeast for a soft, moreish dough. Almond milk and vegan butter help to create a smooth, sticky dough which rises into a thing of beauty when left for long enough.
What goes in cinnamon rolls filling?
The filling is obviously the best part of any cinnamon roll. The traditional combination is brown sugar, butter and cinnamon. Now I am a chocolate fiend so anything with chocolate will always be my favourite part of a dessert. So for these vegan rolls I just had to add a velvety, rich chocolate filling.
To the dark chocolate, I mixed in Meridian Gingernut Peanut Butter (not sponsored!). It is a taste sensation! The peanut butter is delicately spiced with ginger and cinnamon and sweetened with natural agave nectar. Meridian’s Gingernut Butter is made without palm oil and sales go towards International Animal Rescue which helps with the plight of orangutans and their habitat destruction. So you know you’re devouring those cinnamon rolls for a good cause.
How to make vegan cinnamon rolls
These Vegan Peanut Butter Chocolate Cinnamon Rolls are actually surprisingly easy to make. I know when you think of baking your own cinnamon rolls you imagine it to be a marathon baking session, but honestly most of it is just waiting for the dough to rise. This requires a lot of patience in itself when you’re desperate to get your hands on these pillowy chocolatey rolls!
So a breakdown of the process: make the dough, leave to rise, roll out the dough, spread over the filling, roll the dough up, cut into segments, leave to rise, bake and glaze! The prep requires only 30 minutes which is well worth the time for these Vegan Peanut Butter Chocolate Cinnamon Rolls.
Troubleshooting
Why are my cinnamon rolls dry?
This could be for a myriad of reasons. Firstly ensure you don’t overwork the dough. Just lightly knead for 30 seconds until the mixture forms a tacky dough then leave to rise.
Secondly follow the recipe, too much flour or not enough liquid can result in dry dough. So no tinkering with the ingredients!
Finally, be careful not to overcook the cinnamon rolls. All ovens vary with regards to their temperature control so bake for between 18-23 minutes checking at 2 minute intervals. The rolls are ready when golden-brown and slightly firm to the touch.
How to store cinnamon rolls
Once cooled, cover with cling film and store in an airtight container.
Leave a comment and let me know how you get on making these Vegan Peanut Butter Chocolate Cinnamon Rolls. I would love to see your creations over on instagram!
more vegan treats
more sweet treats to try
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Vegan Peanut Butter Chocolate Cinnamon Rolls
Ingredients
For the dough
- 250 mls almond milk unsweetened
- 60 g vegan margarine
- 1 x7g sachet fast action dried yeast
- 450 g plain flour
- 1.5 tbsp sugar
- 1/2 tsp salt
- 1 tsp almond milk to glaze
For the filling
- 75 g dark chocolate melted
- 25 g vegan margarine melted
- 100 g smooth peanut butter
- 2 tbsp caster sugar
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
For the glaze
- 60 g icing sugar
- 1 tbsp almond milk
Instructions
- Warm the vegan margarine and almond milk until lukewarm. Evenly sprinkle over the yeast and leave to activate for 5 minutes. Next stir in the sugar and salt.
- In a large mixing bowl, mix the flour and and the yeast liquid mixture. When the mixture becomes too difficult to stir, turn out onto a well floured surface. Gently knead for 30 seconds and form the dough into a ball.
- Lightly oil a mixing bowl, add the dough and cover with cling film. Leave to rise for 1-1.5hours or until doubled in size.
- To make the filling, melt the margarine and dark chocolate. Then mix in the peanut butter, caster sugar, cinnamon and ginger.
- On a well floured work surface, roll the dough out to form a rectangle roughly 1/4 inch thick. Evenly spread over the chocolate mixture ensuring the edges are covered. Then starting from the longer edges, roll the dough into a long sausage shape.
- Use a serrated knife to cut the dough into 8 segments. Then place in a well buttered baking tin, cover again with cling film and leave to rise for 30 minutes. Pre heat the oven to 200C / 180C fan.
- Brush the buns with a teaspoon of almond milk and place in the oven for 20 minutes.
- Prepare the glaze by whisking the icing sugar into the almond milk until smooth and runny.
- Remove the rolls from the oven when they are golden brown. Immediately pour over the glaze. Leave to cool before serving. Enjoy!
