“Snickers” Cinnamon Rolls
Published Aug 16, 2020
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These delicious “Snickers” Cinnamon Rolls combine the flavors of a Snickers bar with the classic breakfast staple, the cinnamon roll. These can be made dairy-free and vegan, if desired.
“Snickers” Cinnamon Rolls
Ingredients
For the Dough:
- 1 (2-teaspoon/21-gram) package instant yeast
- 1 cup (240 mL) warm water
- 3 cups (420 g) cassava flour
- 3 teaspoons (15 g) psyllium husk powder
- 2 tablespoons (25 g) sugar , (I used date sugar; coconut sugar also works)
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 2 cups (475 mL) unsweetened milk of choice, (I suggest plant milk; I used flax milk)
- 4 tablespoons (60 g) butter, coconut butter, or coconut oil (melted)
For the Chocolate Peanut Filling:
- 1 cup (180 g) chocolate chips or dairy-free chocolate chips
- ¼ cup plus 2 tablespoons (86.5 g) butter, coconut butter, or coconut oil
- 1 cup (200 g) sugar , (I used date sugar; coconut sugar also works)
- 2 tablespoons (15 g) cacao powder or unsweetened cocoa powder
- Pinch of kosher or fine sea salt
- ½ cup (60 g) peanuts, chopped
For the Peanut Butter Caramel Icing:
- 2½ cups (310 g) powdered sugar
- 1 cup (256 g) natural peanut butter
- 1 teaspoon (5 mL) pure vanilla extract
- ½ cup (118 mL) unsweetened milk of choice , (I suggest plant milk; I used flax milk)
- 2 tablespoons (30 mL) pure maple syrup
Instructions
- Combine the yeast and water in a bowl, whisk to combine, and let sit for 10 minutes until it’s foamy on top. (Make sure the water is not too hot or it will kill the yeast.)
- In a large bowl, whisk together all the dry ingredients for the dough. When the yeast is ready, add that along with the milk and butter to the dry ingredients and stir until a dough forms. Cover the bowl with a kitchen towel and let it rise for 45 minutes to an hour.
- Preheat the oven to 350°F. Spray a baking dish with gluten-free nonstick cooking spray.
- Roll out the dough on a cutting board dusted with cassava flour into a rectangle (about 9x24 inches).
- Make the filling by melting the chocolate chips and ¼ cup butter in the microwave for 30 seconds, stir, and heat an additional 10 seconds at a time, if needed. Pour the melted chocolate mixture into a bowl with the sugar, cacao powder, salt, and 2 tablespoons butter
- Spread the filling over the dough, edge to edge, using your fingers. This may take a couple of minutes (it will slightly melt as you spread it with your hands to make it spread easier). Sprinkle the chopped peanuts over the top of the filling.
- Starting with the short edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go, but being careful, as gluten-free dough isn’t quite as rollable. The log will be fairly thick. Cut the log into 1- to 1½-inch pieces and place into the baking dish, swirls facing up.
- Brush the rolls with additional butter, if desired, then bake for 20-25 minutes. Do not over-bake. (It's hard to tell when gluten-free dough is done because it doesn't turn that nice golden hue, so check them often.)
- While the rolls are cooling slightly, make the peanut butter caramel icing. In a stand mixer or using a hand mixer, beat the peanut butter on low and add the milk, maple syrup, and vanilla. Slowly add the powdered sugar until well combined. Frost the rolls and serve.
- Store leftover rolls and icing on the counter and eat within a day or two.
Nutrition
Calories: 488kcalCarbohydrates: 73gProtein: 10gFat: 20gSaturated Fat: 7gCholesterol: 1mgSodium: 377mgPotassium: 273mgFiber: 4gSugar: 40gVitamin A: 100IUVitamin C: 2mgCalcium: 147mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
These were a soupy mess. The flour proportion to wet ingredients must be off. I was very disappointed in the waste of expensive ingredients. Though my yeast did manage to double this batter-like recipe during the rest time. I would half the wet and maintain the dry as-is to get some semblance of what was the expected product. ?
Hi Sarah,
I’m very sorry to hear that. Did you measure using cups or did you measure the ingredient by weight? Let me know and meanwhile I’ll reach out to the author of this recipe and see what she says.
Hi Sarah,
Just wanted to follow up. I reached out to the author of this recipe and she was wondering if perhaps your yeast didn’t proof properly before you started the recipe. Another thing to double check is whether the yeast is expired. She made this recipe for her YouTube channel, too, so here’s the link in case this helps you: https://www.youtube.com/watch?v=4Lk-L_eqW6c
Let us know if you have any questions. I hope it works if you try it again. She also mentioned if it happens again you could add just a touch more flour until it gets to the right consistency.
I proofed my yeast and followed the instructions and ended up with a gooey mess. Roll it out??? you have to be kidding!! There were early indicators that this recipe was a joke — roll out the dough to 9 x 24 inches and then cut rolls that are 1 – 1 and 1/2 inches wide. Even the math is wrong on this. We should be able to count on this magazine to publish tried and true recipes. I have never used Cassava flour in my 30 years of baking GF so I made sure to follow all instructions. I am irritated and disappointed. Can’t trust the recipes you publish. A great loss.
Hi Mary,
I’m sorry to hear this. Perhaps we can help you troubleshoot what went wrong. Could your yeast not have proofed properly before you started the recipe? Another thing to double check is whether the yeast is expired. Our writer also made this recipe for her YouTube channel, so here’s the link in case this helps you: https://www.youtube.com/watch?v=4Lk-L_eqW6c
She also mentioned if it happens again if you try the recipe a second time, you could add just a touch more flour until it gets to the right consistency.
As far as the math – yes, it’s a little off. If you were to make them 2 inches then you’d get 12 rolls out of the 24-inch length of dough. She left some wiggle room there but a bit too much, yes.
I hope this one recipe does not change your mind on our magazine’s reliability as a whole.
Let us know if you have any questions.
Thank you