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Gooey Peanut Butter Cinnamon Rolls 

These gooey peanut butter cinnamon rolls are everything you want in a cinnamon roll — soft, fluffy, buttery, packed with cinnamon sugar, and finished with a creamy peanut butter vanilla frosting. The rolls are completely vegan and gluten-free, with peanut butter in the filling, gooey sauce, and frosting for a rich, nutty twist on a classic. They’re perfect for a cozy breakfast, weekend baking project, or whenever you’re craving a bakery-style treat made at home. Plus, they’re packed with protein for a cinnamon roll, with about 18g per roll when making 5.

Courses ,
Time
Prep Time: 45 mins Cook Time: 2 hrs Total Time: 2 hrs 45 mins
Servings 5
Description


vegan, gluten-free
~18g protein per cinnamon roll (if x5 rolls)

Ingredients
    Dough
  • 2 Tsp Active Dry Yeast
  • 2 Tbsp Organic Cane Sugar
  • 1.5 Cup Unsweetened Plant Milk (Warm)
  • 4 Cup Gluten-Free 1-to-1 Baking Flour
  • 2 Tbsp Gluten-Free 1-to-1 Baking Flour
  • 2 Tbsp Psyllium Husk Powder
  • 1 Tsp Salt
  • 1 Stick Vegan Butter (Softened)
  • 1 Tsp Apple Cider Vinegar
    • Flax Egg
  • 2 Tbsp Ground Flaxseed Meal
  • 5 Tbsp Warm Water
    • Peanut Butter Cinnamon Filling
  • 1.5 Stick Vegan Butter (Softened/melted)
  • 2/3 Cup Brown Sugar
  • 3.5 Tbsp Ground Cinnamon
  • 1/2 Cup Creamy Peanut Butter
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Salt
    • Gooey Peanut Butter Sauce
  • 2 Tbsp Vegan Butter (Melted)
  • 1/2 Tbsp Ground Cinnamon
  • 1/3 Cup Plant Milk (Warm)
  • 3 Tbsp Creamy Peanut Butter
  • 2 Tbsp Brown Sugar
    • Peanut Butter Vanilla Frosting
  • 1.5 Stick Vegan Butter (Softened)
  • 2 Cup Powdered Sugar
  • 3 Tbsp Creamy Peanut Butter
  • 1 Tbsp Vanilla Extract
  • 2 Tbsp Plant-Based Milk
    • Toppings
  • Chopped Roasted Peanuts
Instructions
  1. Dough

    Whisk warm milk, sugar & yeast; let sit 5–10 mins until foamy
    Add flour, salt, butter & apple cider vinegar
    Stir in flax egg & psyllium
    Mix 5 mins until soft & sticky
    Cover & rise 90 mins, then chill 30–45 mins

  2. Filling

    Mix all filling ingredients until smooth

  3. Sauce

    Whisk all sauce ingredients until smooth

  4. Shape

    Dust parchment with GF flour/cornstarch
    Roll chilled dough into a rectangle. Spread filling over dough, reserving some for the pan. Cut into strips & roll into 5–6 large rolls
    Spread reserved filling on parchment, place rolls on top & pour sauce over each
    Cover & refrigerate 15 mins

  5. Bake

    Bake at 350°F for 40 mins until lightly golden & cooked through
    Brush with melted vegan butter, cover with foil & steam 15 mins

  6. Frosting

    Beat all ingredients until light & creamy; chill 15 mins

  7. Assemble

    Cover pan with a paper towel & steam 10–15 mins
    Frost warm rolls & top with peanuts
    Store covered at room temp up to 2 days or refrigerated up to 5 days
    Reheat 20–30 secs

Read it online: https://itsromab.com/recipe/gooey-peanut-butter-cinnamon-rolls/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab