I make these Snickers Cinnamon Rolls when I want indulgent, candy‑bar flavor without the traditional dough—or gluten or dairy. They’re soft, fluffy vegan cinnamon rolls filled with a chocolate‑peanut center and topped with peanut‑butter caramel icing.
Why I’ll Love This Recipe
I love this recipe because it uses cassava flour and psyllium to recreate a chewy, gluten‑like dough that rises beautifully. The filling mimics Snickers bars—chocolate, date sugar, cacao, and peanuts—while the peanut‑butter caramel frosting ties it all together into a decadent vegan, grain‑free treat
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dough
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3 cups cassava flour
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3 tsp psyllium husk powder
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2 Tbsp date sugar
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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1 packet instant yeast (~2 tsp)
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1 cup water (warm for proofing)
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2 cups flax milk (or other plant milk)
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4 Tbsp coconut butter (melted)
Chocolate‑Peanut Filling
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1 cup date sugar
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1 cup chocolate chips, melted with ¼ cup coconut butter
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2 Tbsp coconut butter
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2 Tbsp cacao powder
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½ cup chopped peanuts
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Pinch of salt
Peanut‑Butter Caramel Icing
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2.5 cups organic powdered sugar
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1 cup natural peanut butter
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1 tsp pure vanilla extract
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½ cup unsweetened flax milk (or other plant milk)
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2 Tbsp maple syrup
directions
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I proof yeast in warm water until foamy (~10 min), then whisk dry dough ingredients in a bowl. I add yeast mixture, flax milk, and melted coconut butter and mix to form a sticky dough. I cover and let rise about 45–60 minutes
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I preheat oven to 350 °F. I roll the dough (dusting with cassava flour) into a rectangle (~9×24″).
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I melt chocolate chips with coconut butter, stir in date sugar, cacao, a pinch of salt, then spread it over the dough, sprinkling chopped peanuts over top
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I roll dough tightly into a log, slice into 1–1.5″ pieces, place them (swirl side up) in a greased pan, brush with more coconut butter, and bake for about 20–25 minutes until set—not overbaked since gluten‑free dough doesn’t brown deeply
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While rolls cool slightly, I whisk peanut butter with flax milk, maple syrup, vanilla, then slowly add powdered sugar to form a thick icing. I drizzle it over warm rolls and finish with extra chopped peanuts if desired
Servings and timing
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Makes: about 9 large or 11–12 smaller rolls
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Prep time: ~1 hour (including proofing)
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Bake time: 20–25 minutes
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Total time: ≈1 hour 55 minutes
Variations
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I’ve reduced date sugar or swapped coconut butter with almond butter if needed; nut mix‑ins vary well.
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I sometimes make a simpler cinnamon sugar filling instead for a classic version, or omit peanuts to suit preferences.
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Nutritional swaps are possible—different gluten‑free flour blends work if cassava isn’t available, though texture may vary.
storage/reheating
I store leftover rolls at room temperature, covered, and eat within 1–2 days. They taste best fresh; storage longer may dry them slightly. I avoid freezing—grain‑free dough can become crumbly after thawing.
FAQs
How do these rolls mimic gluten texture?
The psyllium husk powder binds the dough and gives it elasticity, while cassava flour yields a chewy, stretchable loaf that resembles traditional dough.
Can I make these rolls with regular flour instead?
Yes—some bakers successfully use all-purpose or wheat flour, but you’ll lose the grain-free benefit and may adjust liquid ratios. I haven’t tested that version mysel.
Is the recipe very sweet?
They’re relatively sweet—using date sugar and peanut butter icing—but I sometimes cut sweetness by reducing filling sugar or icing amount to balance flavors.
Can I prep ahead?
Absolutely—I prepare dough and filling ahead; I roll and refrigerate shaped logs, then bake fresh the next day. I ice after baking to keep textures intact.
Are these suitable for kids?
Yes—they’re naturally sweetened and made without refined sugar of traditional recipes, but they can be rich; I often serve smaller portions or tweak sugar content to suit.
Conclusion
I bake these Snickers Cinnamon Rolls when I’m craving a vegan, grain‑free twist on a classic treat. Soft, fluffy, chocolate‑peanut‑filled rolls with peanut‑butter caramel icing deliver serious indulgence—without gluten or dairy. Perfect for breakfast or dessert, and always feels like a special treat.
Print
Snickers Cinnamon Rolls (Vegan • Gluten‑Free • Grain‑Free)
- Total Time: approx. 1 h 45 min (including rises)
- Yield: about 9 rolls
Description
Soft, gooey cinnamon rolls swirled with chopped Snickers candy pieces—rich caramel, nougat, peanuts, and cinnamon‑spiced dough all in one irresistible breakfast or dessert treat.
Ingredients
2 ¼ tsp active dry yeast (1 packet)
½ cup warm milk (about 110 °F / 43 °C)
¼ cup granulated sugar
2 Tbsp unsalted butter, melted
1 large egg
2 ½ cups all‑purpose flour (plus extra as needed)
½ tsp salt
For the filling:
3 Tbsp unsalted butter, softened
½ cup brown sugar (packed)
2 tsp ground cinnamon
1 cup chopped Snickers bars (about 4–5 bars)
For the glaze:
1 cup powdered sugar
2–3 Tbsp milk or cream
½ tsp vanilla extract
Instructions
In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit about 5 minutes to proof until foamy.
In a large bowl, whisk together flour, remaining sugar, and salt. Add melted butter, egg, and yeast mixture; stir until a shaggy dough forms.
Turn dough onto a lightly floured surface; knead 5–7 minutes until smooth and elastic, adding flour if too sticky. Form into a ball.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (~1 hour).
Punch down the dough and roll into a 12×16‑inch rectangle on a floured surface.
Spread the softened butter evenly over the dough. In a separate bowl, mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough. Finally, sprinkle chopped Snickers pieces across the filling layer.
Starting from a long side, tightly roll the dough into a log. Pinch seam to seal. Cut into 9–12 equal rolls using floss or a sharp knife.
Place rolls in a greased 9×13‑inch baking pan; cover and let rise again until nearly doubled, about 30–45 minutes.
Preheat oven to 350 °F (175 °C). Bake the rolls for 20–25 minutes, or until golden‑brown and cooked through.
Meanwhile, whisk together powdered sugar, milk (or cream), and vanilla until smooth and drizzleable.
Remove rolls from oven; let rest 5 minutes, then drizzle glaze generously over warm rolls. Serve warm.
- Prep Time: approximately 20 minutes (plus rising time)
- Cook Time: 20–25 minutes
- Category: Dessert
