Cinnamon rolls have been one of the biggest food trends online since last year. Although they are actually known as a classic, more and more creations and variations of this pastry are being tried out in kitchens at home. Even proper roll boutiques have suddenly popped up, especially in the big cities. Reason enough to share our delicious and vegan chocolate peanut rolls with you. Be careful, there is a high risk of addiction for all chocolate-peanut fans…
Ingredients
For a square baking tin / baking frame with 27 x 20 cm; makes 9 pieces
For the dough
- 170 ml oat milk
- 0,5 cube fresh yeast
- 70 g raw cane sugar
- 400 g white spelt flour + a little more
- 1 pinch salt
- 70 g vegan margarine + a little more
For the filling
- 100 g soft vegan margarine
- 100 g raw cane sugar
- 20 g baking cocoa powder
- 1 bar iChoc White Nougat Crisp Chocolate
- 100 g peanuts
For the icing and topping
- 1 bar iChoc White Nougat Crisp Chocolate
- 50 g peanuts
How to make it
1. Heat the oat drink in a saucepan until lukewarm. Crumble in the yeast and dissolve in it. Then stir in the raw cane sugar.
2. Pour the mixture into a mixing bowl and add the flour, salt and margarine. Knead well for five minutes, kthen cover and leave to rise in a warm place for 1 hour.
3. Meanwhile, for the filling, mix the soft margarine with the raw cane sugar and cocoa powder until well combined. The mixture should not be too crumbly and should be easy to spread. If necessary, add a little more margarine.
4. Now roughly chop the chocolate and peanuts for the filling.
5. Roll out the dough on a lightly floured work surface to a rectangular shape about 1 cm thick. Spread evenly with the cocoa mixture and with the chopped chocolate and peanuts.
6. Roll up lengthways into a roll and cut into nine equal pieces. Line the baking tin / baking frame with baking paper and grease the sides with margarine. Place the yeast rolls in the tin, cover again and leave to rise in a warm place for 1 hour.
7. Bake in a preheated oven at 180 °C top/bottom heat for 25 minutes. In the meantime, slowly melt the second bar of chocolate in a bain-marie.
8. Decorate the finished chocolate peanut rolls with the melted chocolate and peanuts. Leave to cool slightly before serving.