In a large mixing bowl, combine cassava flour, psyllium husk powder, coconut sugar, baking powder, and cinnamon. Whisk until well blended. In a separate bowl, mix together the melted coconut oil and soy milk until smooth. Gradually pour the wet ingredients into the dry mix, stirring gently until a soft dough forms. Cover the dough with a kitchen towel and let it rest for 30 minutes at room temperature for optimal elasticity.

While the dough rests, prepare the rich chocolate filling. In a medium bowl, combine your choice of nut butter with cocoa powder. Stir in any additional sweeteners if desired, mixing until the mixture is smooth and creamy.

After the dough has rested, transfer it onto a lightly floured surface and gently roll it out into a rectangle approximately ¼ inch thick. Carefully spread the chocolate nut butter filling evenly across the surface, leaving a small border around the edges. Starting from one long side, tightly roll the dough into a log shape. Slice the log into 9-12 equal pieces and place them cut-side up in a greased baking pan.

Preheat your oven to 350°F (175°C). Allow the formed cinnamon rolls to rise for about 10 minutes in the warm pan. Bake them in the preheated oven for 25 minutes, or until they are slightly golden on the top.

Once baked, remove the cinnamon rolls from the oven and let them cool in the pan for about 10 minutes. Drizzle these decadent “Snickers” Cinnamon Rolls with vegan caramel before serving.