@itsromab
Roma BGooey Peanut Butter Cinnamon Rolls (Gluten-Free & Vegan) 🥜🤎🌱✨ ~18g protein per cinnamon roll (if x5 rolls) Ingredients ✨ Dough
2 tsp active dry yeast
2 tbsp organic cane sugar
1.5 cups warm unsweetened plant milk 
4 cups + 2 tbsp Gluten Free 1-to-1 Baking Flour
2 tbsp psyllium husk powder
1 tsp salt 2 tbsp ground flaxseed + 5 tbsp warm water (flax egg)
1 stick of vegan butter, softened
1 tsp apple cider vinegar Peanut Butter Cinnamon Filling
1.5 sticks vegan butter, softened/melted
2/3 cup brown sugar
3.5 tbsp ground cinnamon
1/2 cup creamy peanut butter
1 tsp vanilla extract
1/4 tsp salt Gooey Peanut Butter Sauce
2 tbsp vegan butter, melted 1/2 tbsp ground cinnamon
1/3 cup warm plant milk
3 tbsp creamy peanut butter
2 tbsp brown sugar Peanut Butter Vanilla Frosting 1.5 sticks vegan butter, softened
2 cups powdered sugar
3 tbsp creamy peanut butter
1 tbsp vanilla extract
2 tbsp plant-based milk Toppings
Chopped roasted peanuts Instructions ✨ Dough: Whisk warm milk, sugar & yeast; let sit 5–10 mins until foamy. Add flour, salt, butter & apple cider vinegar. Stir in flax egg & psyllium. Mix 5 mins until soft & sticky. Cover & rise 90 mins, then chill 30–45 mins Filling: Mix all filling ingredients until smooth Sauce: Whisk all sauce ingredients until smooth Shape: Dust parchment with GF flour/cornstarch. Roll chilled dough into a rectangle. Spread filling over dough, reserving some for the pan. Cut into strips & roll into 5–6 large rolls. Spread reserved filling on parchment, place rolls on top & pour sauce over each. Cover & refrigerate 15 mins Bake: Bake at 350°F for 40 mins until lightly golden & cooked through. Brush with melted vegan butter, cover with foil & steam 15 mins Frosting: Beat all ingredients until light & creamy; chill 15 mins Assemble: Cover pan with a paper towel & steam 10–15 mins Frost warm rolls & top with peanuts Store covered at room temp up to 2 days or refrigerated up to 5 days Reheat 20–30 secs @USA Peanuts #vegan #veganfood #plantbased #veganrecipe #glutenfree
On the profile · Aug 11, 2026