Peanut Butter Maple Rolls

Peanut Butter Maple Rolls with Streusel Topping

4 Tbsp. Dairy Free Butter

1/2 Cup Sugar

1 Cup Almond Milk,warmed but not hot to the touch

2 Eggs

1/2 Cup Olive Oil

2 tsp. Pure Vanilla

1 1/2 Tbsp. Yeast, stirred gently into the warmed almond milk

1/2 Cup Buckwheat Flour

1/2 Cups Sorghum Flour

1/2 Cup Mama’s Almond All Purpose Almond Flour

1 3/4 Cups Potato Starch

3/4 Cup Tapioca Flour

4 tsp. Xanthan Gum

4 tsp. Baking Powder

1 Good Pinch of  Kosher Salt

1 16 0z. Jar of Organic Crunchy Peanut Butter

1 Cup Dark Brown Sugar, packed

1/4 Cup Pure Maple Syrup

Streusel Topping

1/4 Cup Dairy Free Butter

1/4 Cup Granulated Sugar

1 Heaping Tablespoon Dark Brown Sugar

1/2 Cup Mama’s All Purpose Almond Flour

Pinch of Kosher Salt

Cream the butter and sugar in a mixer. Add the eggs, oil, and vanilla, and set aside (do not mix). Warm the almond milk and add yeast. Set aside.

In a large bowl add the buckwheat, sorghum, all purpose flour, tapioca flour, and potato starch. Whisk. Add the xanthan gum, baking powder, and kosher salt. Whisk again to combine.

Pour the almond milk yeast mixture into the bowl with the other wet ingredients. Mix, scraping down sides to combine thoroughly. With the mixer on low, slowly add the dry ingredients until incorporated. Scrape down sides and mix on medium to high for 1 minute.

Flour parchment paper and place dough on parchment. Sprinkle with flour. Pat out dough and roll out with a floured rolling pin to about a 1/4 inch thickness.

Spoon half of the peanut butter onto the dough. Carefully spread the peanut butter with the back of a spoon. Add the remaining peanut butter and connect “the dots” with the back of the spoon. Once the majority of the dough is covered, it will be easier to smooth. Sprinkle the peanut butter with the dark brown sugar. Carefully roll the dough.

Slice and place into a prepared 9×13 baking dish. Set aside.

 Place all of the streusel ingredients in a medium bowl and crumble together with fingers quickly until it resembles course crumbs. Sprinkle over the top of the rolls. Cover the rolls with oiled plastic wrap and allow to rest in a warm place for 30 minutes. Drizzle half of the pure maple syrup over the rolls.

Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Start checking at 25 minutes. Remove from oven and drizzle with remaining maple syrup.