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By Kelly Scott
Raw Vegan Cinnamon Rolls
6 steps
Prep:20min
This recipe is hands down one of the most popular that I make for family and friends. I have updated it from it's original post in 2020 so that it is easier and holds together better!
I like to use Date Lady's date paste and found that it helps bind together the cinnamon rolls much better.
Updated at: Thu, 17 Aug 2023 01:08:40 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
20
High
Nutrition per serving
Calories445.1 kcal (22%)
Total Fat31.6 g (45%)
Carbs38.7 g (15%)
Sugars27 g (30%)
Protein7.8 g (16%)
Sodium78.3 mg (4%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
In a food processor pulse pecans until they are almost a flour texture. Add your almond flour, flax meal, salt, and cinnamon and pulse until combined. Add the melted coconut oil, maple syrup, and 2 tbsp date paste and pulse to combine. It should be able to stick together slightly, but still be crumbly.
Step 2
Lay down wax paper or parchment, and transfer dough to that. Form a rectangle with your hands. Top with another piece of wax paper and roll out with a rolling pin to 1/4 of inch thick.
Step 3
In food processor, pulse filling ingredients of date paste, water, vanilla, cinnamon and salt until smooth. Make an even layer with a spatula onto your cinnamon dough.
Step 4
With the wax paper, roll the cinnamon roll like your roll sushi. This is slightly difficult, so be careful and try to roll tightly. Once done wrap it tightly in the wax paper and place on a flat sheet tray or plate. Freeze for 30 minutes.
Step 5
Meanwhile you can make the icing by melting coconut butter. If it is too thick, add a little coconut oil to thin out.
Step 6
After the 30 minutes are up, remove the roll and cut into 1-2 inch pieces. Top with a thin layer of icing and enjoy or store in the fridge!
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