Blend the Chebe mix and knead the dough according to steps 2 and 3 of the package instructions.

Preheat the oven to 375°F. On a lightly floured surface, roll the prepared cinnamon roll dough into a 9.5x14” rectangle.

In a small bowl, combine the coconut sugar, cocoa powder, and pinch of sea salt. Stir to combine.

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.

Add the coconut sugar cocoa mixture to the melted chocolate. Stir until a thick paste forms.

Spread the paste evenly over the dough rectangle. Sprinkle the chopped peanuts over the dough.

Starting with one of the long sides of the rectangle,roll the dough into a 14” long log.

Using a sharp knife, cut the log into12 cinnamon rolls. Place each cinnamon roll into a regular size muffin cup.

Bake for 16-18 minutes.

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.

When the cinnamon rolls are done baking, drizzle the glaze over the rolls and enjoy!