In a small saucepan, heat the plant-based milk and dairy-free butter until warm (about 110°F). Remove from heat and sprinkle the yeast over the mixture. Let it sit for 5-10 minutes until foamy.

In a large bowl, whisk together the flour, granulated sugar, and salt.

Add the yeast mixture to the dry ingredients, mixing until a soft dough forms.

Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

In a medium bowl, mix the softened dairy-free butter and chopped peanuts until well combined.

Punch down the risen dough and roll it out on a floured surface into a large rectangle, about ¼-inch thick.

Spread the nutty filling evenly over the dough.

Sprinkle the chocolate chips evenly over the filling.

Starting from the long edge, tightly roll up the dough into a log.

Cut the log into 12 equal pieces and place them in a greased 9x13-inch baking dish, cut side up.

Cover the dish with a damp cloth and let the rolls rise again for about 30-45 minutes, or until puffy.

Preheat your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, or until golden brown.

Allow the rolls to cool slightly in the pan while you prepare the caramel sauce.

In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.

Add the coconut milk and dairy-free butter, stirring continuously until smooth.

Allow the caramel to simmer for 2-3 minutes, then remove from heat and stir in the vanilla extract.

Pour the warm caramel sauce over the baked rolls.

Serve warm and enjoy the gooey, nutty, chocolatey goodness!