As you probably could tell by my post on peanut butter syrup, I really like peanut butter. I am also a very big fan of cinnamon rolls, as is my husband. For a while now I have been thinking about cinnamon rolls and how unhealthy they are but how much I still love them and think of them as a “comfort food.” That is why I thought it was time to take the matter into my own hands and create a healthy version of cinnamon rolls. Yes, this still has agave and vegan butter, but it’s no where near the sugar levels and unhealthiness as our old cinnamon rolls that I used to make were.

I decided to add a few pictures to help with the preparation process:

Don’t forget the old floss trick for cutting out your perfect cinnamon rolls:

This is a picture of the cinnamon rolls after they a have already risen and been cooked in my oven. Don’t they look tasty?

Plant-Based Cinnamon Rolls with Peanut Butter Frosting

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

This recipe makes approximately 2 dozen rolls.

Author: greenleavesandjam.com

Ingredients

For Dough:

• 2 tbsp flax-meal
• ½ cup water
• 2 cups unsweetened non-dairy milk
• ½ cup vegan butter, melted
• ½ cup agave
• 3 cups whole wheat flour
• 2 tbsp yeast
• 5 tsp vital wheat gluten
• 2 tsp salt
• 3-4 more cups wheat flour

For Peanut Butter Frosting:

• 1 cup non-dairy milk (I used unsweetened, but I'm sure it would be really tasty with sweetened vanilla milk as well)
• pinch of salt
• ½ cup peanut butter
• 2-4 tbsp agave
• ½ tbsp vanilla

Directions

For Dough:

1. In a small bowl, stir together your 6 tbsp water and 2 tbsp flax-meal. Place in the microwave for 45 seconds. Set aside.
2. Mix together non-dairy milk, butter, agave, and your flax-meal and water mixture. Add in 3 cups flour, yeast, vital wheat gluten and salt and stir.
3. Once well combined, add 3-4 more cups wheat flour and stir until well mixed. You want to add the flour slowly. The dough should be wet still but not super sticky.
4. Once the flour is fully mixed-in, set the bowl aside and let the dough rise for 45 minutes.
5. Roll out the dough to about ⅛ inch thick by placing about ¾ to 1 cup flour on your table and using a rolling pin roll it out. Drizzle a few tablespoons of agave over the dough then spread it with a spoon. Using a sifter, shake a few teaspoons of cinnamon on top. Roll the dough up and using a piece of floss, "cut" your cinnamon rolls out.
6. Let them rise for another 45 minutes (I like to pre-heat my oven and let my the cinnamon rolls rise on top of a warm oven).
7. bake at 350 degrees for 20 minutes.

For Peanut Butter Frosting:

1. In a saucepan, stir non-dairy milk, salt, peanut butter and agave together. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and add vanilla and stir. Let it cool a little and it's ready to pour over your cinnamon rolls.

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I hope these plant-based peanut butter cinnamon rolls are as great of a healthy substitute for your old cinnamon rolls as they were for me!

Kristin