OMG cinnamon rolls that are fluffy, gooey on the inside, filled with peanut butter, and vegan & gluten-free! Cinnamon rolls have been on my ‘must try making at home’ list for a while, but I was always intimidated by the insanely long ingredient lists I saw. I finally decided to tackle cinnamon rolls on my own with a manageable amount of ingredients! These peanut butter cinnamon rolls are totally full-proof, straightforward, and uncomplicated. Oh yeah, and they’re incredibly delicious and topped with a peanut butter frosting. What better way to celebrate the weekend?
I am honestly the biggest cinnamon roll fan ever. I grew up eating them as a weekend treat or secretly buying them from the vending machine during cheerleading practices in high school. Except those were usually super processed, filled with tons of artificial flavors, additives, refined sugars, and preservatives (I’m looking at you Cinnabon!). I made these cinnamon rolls completely vegan, gluten-free, and really tummy-friendly by leaving out anything unnecessary and instead substituting in healthy, wholesome ingredients like: chia seeds, mashed banana, coconut sugar, almond milk, peanut butter, and dates.
I honestly think these taste just as good as regular bakery cinnamon rolls! The trick is just being patient and carefully following each step. I’m the type of person who gets easily overwhelmed by baking, especially when it causes a big mess. So, trust me these are tried and true, easy, and perfectly fluffy. Just wait until you pull them out of the oven and dig into them! You’ll be blow away by how good they taste.
It took me a while to narrow down this recipe and get it just right. I’m not sure about you, but I’ve always thought the filling of the cinnamon roll was the best part. I’d usually start from the inside out by eating the gooey, cinnamon sugar middle first before eating the edges. So I really put extra care into making the filling extra delicious with just the right amount of cinnamon, vanilla, sticky dates, peanut butter & coconut sugar.
Of course, I went straight for the filling first thing after pulling them out of the oven! Even before glazing them or waiting for them to cool, I had already eaten the imperfect end edges that didn’t make it in these photos. But I do think the glaze comes in a close second. These cinnamon rolls taste super yummy on their own, but the peanut butter glaze really takes them to another level. Plus, you only need 2 ingredients to make it.
If you’re like me, this will be a recipe you keep coming back to over and over. It makes a big batch of 8 full-size cinnamon rolls, so it’d be good to share with family, friends, or you can store them in the fridge and keep them all to yourself. If you do make these, please share with me on Instagram because I’d love to see!
- 3/4 cup almond milk
- 1/2 cup water
- 2 1/4 tsp dry active yeast
- 2 tbsp chia seeds
- 2 tbsp psyllium husk
- 1/4 cup mashed banana
- 1 tbsp apple cider vinegar
- 3 cups all-purpose baking flour, gluten-free
- 3 tbsp coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup + 1/4 cup coconut sugar
- 2 tsp cinnamon
- 1/2 tsp vanilla powder
- 8 Medjool dates, pitted
- 2 tbsp peanut butter
- 2 tbsp water
- 2 tbsp peanut butter
- 1 tsp coconut sugar
- water, as needed
- Mix the almond milk and water together and microwave until it reaches room temperature.
- Add in the yeast and whisk. Set aside for 10 minutes to allow it to froth.
- Add in the chia seeds, psyllium husk, mashed banana, and apple cider vinegar and whisk.
- Set it aside to thicken.
- In a separate large bowl, whisk together all the dry ingredients.
- Dump the wet ingredients into the middle of the dry ingredients mix and stir with a large spoon.
- When the dough starts to get scrappy, stop using the spoon and start kneading the dough in the bowl with your hands.
- Keep kneading until it begins to come together and get more smooth and manageable.
- Place a large piece of parchment paper on your workspace and dust with a little bit of gluten-free all-purpose flour.
- Transfer your dough onto the floured parchment paper and place another piece of regular parchment paper on top of your lump of dough.
- With either a rolling pin or your hands, flatten the pastry out into a large rectangle until it is about 1 inch thick.
- Remove the parchment paper from on top of the pastry.
- Blend 3/4 cup of coconut sugar with the rest of the filling ingredients until nice and smooth.
- Spread filling mixture evenly on top of the dough. I like to do this either by wetting my hands and pressing it into the dough or placing parchment paper on top and spreading it over the dough.
- Sprinkle the remaining 1/4 cup of coconut sugar on top.
- Tightly roll the dough up into a log, using the parchment paper to help keep it as tight as possible.
- Quickly trim off the edges and using a sharp, wide knife cut the dough in half. Then cut those halves in half until you have eight rolls.
- Line a 9 inch baking pan with parchment paper and transfer the rolls to the pan, cut-side up.
- Cover with plastic wrap and allow to rise for 1 hour in a warm, non-drafty space in your kitchen.
- Preheat your oven to 190 degrees Celsius.
- Bake for 18-20 minutes or until the edges are golden brown.
- Remove from the oven and allow to cool for at least 15 minutes.
- Whisk together the peanut butter and coconut sugar.
- If it's too thick, add water a little bit at a time until it becomes a pourable mixture.
- Pour over the cinnamon rolls once they've cooled.
- Dig in!