My sweet, little vegan monster: peanut butter and salted caramel rolls with cream cheese frosting!
Fluffy yeast dough filled with peanut butter and a dulcet salted caramel sauce.
Topped with plant based cream cheese frosting, as well as more caramel sauce and a little bit of chocolate!
A taste that speaks of cosiness and being at home!
Ingredients for 12 peanut butter and salted caramel rolls:
500 g flour
20 g fresh yeast
80 g of sugar
1 pinch of salt
250 ml soy milk, lukewarm
80 g vegan butter or firm vegan margarine, room temperature
1 tbsp gram flour (chickpea flour), mixed with 3 tbsp water
1 tbsp of lemon juice
4-5 tbsp peanut butter, creamy
Salted caramel sauce:
180 g of sugar
1/2 tsp vanilla extract
2 tbsp vegan butter or other firm margarine
50 ml vegan cream
1/2 teaspoon salt
Cream cheese frosting:
70 g vegan cream cheese, room temperature
20 g vegan butter or other firm margarine, melted
1 tbsp powdered sugar
50 g dark chocolate or vegan couverture
Mix the sugar and vanilla extract in a small saucepan. Heat the sugar up on a low heat.
As soon as the sugar starts to caramelize, stir continuously until the caramel has reached a nice color. Quickly stir in the vegan butter. Keep the stove on lowest heat. Then gradually add in the vegan cream. Stir until everything is mixed into a smooth caramel sauce.
Remove from heat and stir in the salt. Let the salted caramel sauce cool down to room temperature. The sauce would get too firm in the refrigerator.
Crumble the yeast into tiny peaces and mix it with 50 ml of the lukewarm soy milk and 1 tbsp of the sugar. Add 2-3 tablespoons of flour, stir roughly and let the mixture rise for 15 minutes.
Pour the yeast into the flour and knead it in thoroughly with your hands. Add the remaining ingredients and knead until you’ve got a smooth dough that does not stick to your fingers. If the dough is too moist, knead in some more flour. If it is too dry, add a little more soy milk.
Cover the dough with a kitchen towel and let rise for one hour.
Knead the risen dough again briefly. Then roll it out, about 1/2 cm thick. And as rectangular as possible. Spread the peanut butter on the upper side of the dough. Then pour caramel sauce over it. Roll the dough up into a thin and firm roll.
Cut into 12 even parts. Put the sweet dough rolls into a baking dish. Cover the dish with a kitchen towel and let the dough rise again for about 30 minutes.
Preheat the oven to 180 ° top and bottom heat.
Bake the peanut butter and salted caramel rolls for about 20 minutes.
Take them out of the oven and let them cool down for about 15 minutes.
Cream cheese frosting:
Mix together all the ingredients for the frostingg. Then spread it on the sweet yeast dough rolls.
Now pour a little bit of caramel sauce over it.
Melt the dark chocolate. Use a teaspoon to spread little strings of chocolate over the cream cheese frosting on the yeast dough rolls.
By the way, my peanut butter and salted caramel rolls are just perfect for a sweet Sunday breakfast! They go just wonderfully with cup of coffee and they are a great party snack for buffets and picnics.