“Snickers” Cinnamon Rolls

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“Snickers” Cinnamon Rolls are soft, fluffy, and amazingly gluten-like, plus decadently chocolate filled and peanut caramel frosted. Vegan and grain-free!

I can’t even count the number of requests I’ve received or times I’ve attempted (and failed at) a vegan and gluten-free cinnamon roll recipe. And I don’t just mean a roll of dough that looks like a cinnamon roll but tastes more like a swirly cookie. I mean a truly fluffy and soft cinnamon roll that has that stretchy pull when you tear into and chewy gluten-like texture when you bite. Alas friends, HERE WE ARE.

It is truly all thanks to my wonderful friend Gina from Healthy Little Vittles, who partnered with me on this recipe and cracked the vegan + grain-free (not just gluten, GRAIN free) cinnamon roll code. This woman is creative beyond belief with her colorful recipes, I always enjoy collaborating with her. And this time she came through with the perfect yeasted cassava flour dough recipe that is both easy to work with and bakes beautifully.

Sure you could just fill these rolls with a traditional cinnamon sugar mixture and bake yourself a sweet pan of spiced breakfast rolls. But you also could (read SHOULD) fill them with a chocolatey peanut filling and drizzle the tops with peanut butter caramel frosting and treat yourself to weekend breakfast at its most decadent. Or dessert at its doughy morning-inspired best.

I cannot wait for you to try and be amazed by this recipe. Happy “Snickers” Cinnamon Roll baking to you!


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“Snickers” Cinnamon Rolls

4.3 from 3 reviews

  • Author: Natalie
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 9 (big rolls, or 12 smaller) 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american

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“Snickers” Cinnamon Rolls are soft, fluffy, and amazingly gluten-like, plus decadently chocolate filled and peanut caramel frosted. Vegan and grain-free!




  • 3 cups cassava flour
  • 3 teaspoons psyllium husk powder*
  • 2 tablespoons date sugar**
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pack instant yeast (2 teaspoons)
  • 1 cup water
  • 2 cups flax milk (or other plant milk)
  • 4 tablespoons coconut butter

Chocolate Peanut Filling

  • 1 cup date sugar
  • 1 cup chocolate chips, melted with 1/4 cup coconut butter
  • 2 tablespoons coconut butter
  • 2 tablespoons cacao powder
  • 1/2 cups peanuts, chopped
  • Pinch salt

Peanut Butter Caramel Icing

  • 2.5 cups organic powdered sugar
  • 1 cup natural peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened flax milk (or other plant milk)
  • 2 tablespoons maple syrup


  1. First, proof the yeast in warm water for 10 minutes until it’s foamy on top. Make sure the water is not too hot or it will kill the yeast.
  2. In a large bowl, whisk together all the dough dry ingredients, then when the yeast is ready, add that and the rest of the wet ingredients and stir until a dough forms. **NOTE: you’ll want to melt the coconut butter prior to adding to the dough.
  3. Cover the bowl with a kitchen towel and let it rise for 45 minutes to an hour.
  4. Preheat your oven to 350 degrees F.
  5. Roll out the dough on a cutting board dusted with cassava flour into a rectangle (about 9×24 inches).
  6. Make the filling next. Start by melting the chocolate chips with 1/4 cup coconut butter in the microwave for 30 seconds, stir and additionally for 10 seconds at a time if needed.
  7. Pour the melted chocolate mixture into a bowl with the date sugar, cacao powder, salt and additional 2 tablespoons coconut butter. Leave the chopped peanuts out, you will sprinkle these on top of the filling once it’s spread over the dough.
  8. 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).
  9. Sprinkle the chopped peanuts overtop the filling.
  10. Roll the dough, 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. **NOTE: your log will be fairly thick
  11. Next, cut the log into 1-1.5 inch pieces and place into a sprayed baking dish, swirls facing up.
  12. Brush the rolls with additional coconut butter if desired, then bake for 20-25 minutes. **NOTE: don’t over-bake. It’s hard to tell when gluten-free dough is done because it doesn’t turn that nice golden hue, so always check them 
  13. While the rolls are cooling slightly, make the peanut butter caramel icing.
  14. In your kitchen aid mixer (or using a hand mixer), beat the peanut butter on low and add the flax milk, maple syrup, and vanilla. Then slowly add the powdered sugar. When it’s all well combined, ice your rolls and serve!
  15. Store leftover rolls and icing on the counter and eat within a day or two.


*Psyllium Husk powder acts as a binder much like gluten would. If you can, try not to omit that ingredient.

**Coconut sugar will work too.


  • Serving Size: 1 roll
  • Calories: 527
  • Sugar: 37g
  • Sodium: 491mg
  • Fat: 26g
  • Saturated Fat: 13g
  • Carbohydrates: 75g
  • Fiber: 9g
  • Protein: 7g

Keywords: breakfast, brunch, chocolate, peanut, peanut butter, gluten free, grain free, cassava, dough, icing, dairy free, egg free

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