Vegan Peanut Butter & Chocolate Cinnamon Rolls? That's a hell yes from us!
Made by Michelle Chen from Run 2 Food, and featured in our 'Restore' Retreat Guide.
We hope you enjoy them as much as we do!
Makes 8 rolls
3 tbsp vegan butter
1 cup non-dairy milk
1 packet instant yeast (7g)
1 tbsp brown sugar
1/4 teaspoon salt
2 1/2 cups plain flour
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
1/2 cup powdered peanut butter
1/4 cup icing sugar
1/4 cup non-dairy milk
Method:Heat up the butter & milk until the butter is melted. Let the mixture cool down until it’s just warm and then sprinkle in the yeast. Stir in the sugar & salt, set aside for 10 minutes to let the yeast activate.Stir in 1/2 cup of flour at a time until a thick dough forms. Transfer onto a lightly floured board & knead for one minute.
Grease your bowl with butter/oil and place the dough back in there. Cover the bowl with a towel & allow the dough to rest for 1 hour.
Meanwhile, preheat the oven to 180°C, fan-forced. Grease your baking tin/s with butter.
After an hour, turn the dough onto a lightly floured board, roll out the dough into a thin rectangle (~1cm thickness).
Mix the PB powder + milk until smooth, then spread this over the top of the dough. Drizzle over the melted chocolate & sprinkle the cinnamon +\- brown sugar.
Tightly roll up the dough into a cigar, then cut into 8 even portions. Arrange these evenly in your prepared tin/s.
Bake in the oven for 20-22 minutes until golden.
In the meantime, whisk together the ingredients for the sauce until smooth. Once the rolls come out the oven, drizzle the sauce over the top. Serve warm!