Two great tastes that taste great together. That’s what you get when you combine the flavors of the king of candy bars and the chewy, delicious, grain-free Chebe Cinnamon Roll! That’s right, imagine Chebe Cinnamon Rolls filled with chocolate and peanuts, topped with a sweet peanut butter glaze. But, be prepared… the aroma emanating from your kitchen is sure to attract all the sweet tooths in your neighborhood!
Photos by @blackfeatherdesign
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- 1 pkg. Chebe Cinnamon Roll Mix, 7.5 oz
- 2 tsp Baking powder
- 2 Tbs Milk
- 2 Eggs, large
- 2 Tbs Melted butter or vegetable oil
- ½ c Coconut sugar
- 1 Tbs Cocoa powder
- ½ c Chocolate chips
- 3 Tbs Butter
- ¼ c Peanuts, chopped
- 1 pinch Salt
- ½ c + 2 Tbs powdered sugar
- ¼ c Peanut butter
- 2 Tbs Milk
- 1 Tbs Maple syrup
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Blend the Chebe mix and knead the dough according to steps 2 and 3 of the package instructions.
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Preheat the oven to 375°F. On a lightly floured surface, roll the prepared cinnamon roll dough into a 9.5×14” rectangle.
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In a small bowl, combine the coconut sugar, cocoa powder, and pinch of sea salt. Stir to combine.
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In a microwave safe bowl, place the chocolate chips and butter. Microwave in 5 second increments, stirring between each increment,until the butter and chocolate chips have melted and are smooth.
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Add the coconut sugar cocoa mixture to the melted chocolate. Stir until a thick paste forms.
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Spread the paste evenly over the dough rectangle. Sprinkle the chopped peanuts over the dough.
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Starting with one of the long sides of the rectangle,roll the dough into a 14” long log.
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Using a sharp knife, cut the log into12 cinnamon rolls. Place each cinnamon roll into a regular size muffin cup.
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Bake for 16-18 minutes.
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While the rolls are baking, combine the powdered sugar, peanut butter, milk, and maple syrup in a mixing bowl. Stir until a smooth glaze forms.
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When the cinnamon rolls are done baking, drizzle the glaze over the rolls and enjoy!
Store leftover rolls in an airtight container at room temperature.