Vegan Snickers Cinnamon Rolls with fluffy dough, creamy chocolate filling with pieces of peanuts and topped with an easy peanut butter caramel sauce.
- 2 cups almond milk
- 100 g vegan butter
- 2 teaspoon instant dry yeast
- 4 tablespoon sugar
- 700 g all purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla paste
- ½ cup coconut sugar
- 150 g dark chocolate
- 75 g vegan butter
- 2 tablespoon cocoa powder
- 1 tbsp flour
- ½ cup salted peanuts, chopped
- 50 g vegan butter
- ¼ cup maple syrup
- 3 tablespoon peanut butter
- pinch of salt
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Start by heating the almond milk to luke warm, it should not burn your finger. Pour the milk, melted vegan butter and sugar to a mixing bowl. Add the dry yeast, mix and let sit for 2 minutes until the yeast blooms.
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Mix in the flour a little at the time with the salt and vanilla until you have a slightly sticky dough. Cover with a towl and let rest until the dough has doubled in size, about 1 hour. While the dough rises, make the filling.
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Melt the chocolate and butter in the micowave and stir to combined. Add the rest of the ingredients and mix well.
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Punch the dough down and place on a well floured surface. Knead the dough lightly, add a little more flour if needed, then roll it out to a large rectangle thats about 1 cm (½ inch) thick.
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Spread the filling in an even layer on the dough.
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Roll the dough, forming a tight log. Cut in 12 pices and place in a baking pan lined with parchment paper. Cover with a towl and let rise for 30 minutes. Preheat the oven to 180C (350F)
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Brush the rolls with a little almond milk and bake in the oven for about 30 minutes until golden brown and the middle is cooked.
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Let it cool down under a kitchen towel and prepare the caramel sauce.
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Mix the maple syrup and butter in a microwave safe bowl. Cook on full effect in the microwave for 2 minutes. Then stir in the peanut butter and pinch of salt.