Your favorite childhood sandwich just received a major upgrade with my recipe for a Vegan Peanut Butter & Jam Chia Rolls! I’ve taken the best of both worlds and combined a peanut butter and jam sandwich with a delicious and gooey cinnamon bun.
Not only is this recipe incredibly tasty but healthy, too! The Chia Seed Jam filling in this has less sugar than a traditional role because it’s sweetened with maple syrup and carries the nutrients from the chia seeds.
This recipe is a fan favourite with the littles but if you cannot send them to school with it, you can omit the peanut butter icing for one of your own that is kid-friendly.
To create this recipe, we’ll need to break into 3 parts: the dough, the filling and the icing. Once you’ve made your dough, you will roll it out and spread your chia seed jam, leaving 1 inch around the edges so the filling does not spill out once rolled. Roll the dough to form a log and slice into 7 pieces and let it sit. This is the perfect time to make your icing by whisking together nut butter, powdered sugar and plant mylk.
Scroll below for a full list of ingredients and instructions to making your Vegan Peanut Butter & Jam Chia Rolls. If you enjoyed this recipe, you may want to try making my Baked Vegan Donuts and Baked Vegan Apple Fritters.
My main tools and ingredients for this recipe: click to purchase.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintVegan Peanut Butter & Jam Chia Rolls
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
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2 tbsp light oil or vegan butter to coat baking pan
For the dough:
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5 cups of all-purpose flour, divided
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2 cups non-sweetened plain plant milk (I use oat) at room temperature
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½ cup vegan butter, melted
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¼ cup vegan sugar
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2 ½ tsp active dry yeast
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1 tsp salt
For the filling:
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¾ cup vegan butter, softened
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1 ¼ cup raspberry chia seed jam (recipe here – substitute for raspberries)
For the icing:
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¼ cup peanut or another nut butter
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1 cup powdered sugar
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2 tbsp plant milk
Instructions
- Generously rub 2 pie pans or 1 rectangle pan with vegan butter or oil.
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In a large bowl, whisk together room temperature plant milk, melted butter and sugar. It’s very important that the mixture be just warm, registering between 100-110F. If your milk it too cold heat it slightly in a pot on the stovetop or in a bowl in the microwave. If it’s too hot let it cool slightly.
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Sprinkle in the yeast and let sit for 1 minute.
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Add 4 ½ cups flour and 1 tsp salt to the milk mixture with a wooden spoon until just combined.
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Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
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Preheat oven to 350F ensuring oven rack is in the middle setting.
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After 1 hour the dough should have doubled in size. Remove the towel or wrap and add the remaining ½ cup flour. Stir well, then turn out onto a well-floured surface.
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Knead the dough lightly, adding additional flour if necessary, until the dough just loses its stickiness and does not stick to your work surface.
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Roll the dough out into a large rectangle, about ½ thick. Spread the softened vegan butter evenly over dough. Top evenly with raspberry chia seed jam taking care to leave 1 inch of space around the dough.
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Roll up the dough, forming a log and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
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Cut the log in half, then divide each half into 7 evenly sized pieces (about 1 ½ thick).
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Place rolls into pan. Cover with towel or plastic wrap and let rise for 30 minutes.
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Meanwhile, prepare peanut butter frosting by combining ingredients into a medium-sized mixing bowl and whisking until smooth.
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Remove towel or plastic wrap. Bake uncovered for 25-30 minutes or until golden brown.
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Remove from oven and while the rolls are still warm drizzle with peanut butter frosting.
