These raw Cinnamon Rolls are my fun take on a breakfast classic. Soft, moist, sticky and sweet, my favorite cinnamon rolls. These amazing buns have an irresistible flavor and smell and they are perfect for breakfast with a cup of tea.
I’m so excited to share the best Cinnamon Rolls recipe! These goodies are healthier, simpler than any ordinary cinnamon roll. Filled with whole nuts, sweetened with coconut nectar, and flavored with cinnamon, cardamom and vanilla. They are out of this world delicious and impressive! Once you try these babies, you will be obsessed.
These cinnamon rolls are completely raw, vegan, and no refined sugars. Made with wholesome ingredients, so flavorful and the perfect snack to have on hand! And they’re super portable to take on the go. Warning you now, they are addictive and almost impossible not to eat them all!
Soft, moist, sticky and sweet, my favorite cinnamon rolls.Click To Tweet
As usual ➛no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
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- For the dough
- ½ cup golden flax meal
- ½ cup almonds, soaked and dehydrated
- ½ cup pecans, soaked and dehydrated
- 2 tablespoon coconut flour
- 4 tablespoon coconut nectar
- 2 tablespoon nut butter
- 2 tablespoon nut milk
- ½ teaspoon vanilla bean paste
- ⅛ teaspoon pink himalayan salt
- For the filling
- 1+1/2 cup raisins
- ⅓ cup filtered water
- ½ tablespoon cinnamon powder
- ¼ teaspoon cardamom powder
- ⅛ teaspoon pink himalayan salt
- For the frosting
- 2 cup shredded coconut
- 3 tablespoon coconut oil, melted
- For the decoration
- 1 tablespoon raisins
- 1 tablespoon dried edible flowers, optional
- For the dough - In a coffee grinder, grind the flax seeds to a fine powder. Add the base ingredients (flax meal, almonds, pecans and coconut flour) process until the mixture have turned into a fine flour, about 20 seconds. Add remaining ingredients and process until it resembles fine crumbs and sticks together when pressed.
- For the filling - In a blender, puree the raisins, water, spices and salt into a thick paste.
- For the frosting - add 3 tbsp melted coconut oil to the blender, followed with 2 cup shredded coconut and blend until smooth, stopping to scrape down the sides as needed. It can take anywhere from 3-10 minutes, depending on desired smoothness and your machine.
- To assemble - Remove the dough and place between 2 large sheets of parchment paper. Using a rolling pin, flatten into a large square. Peel off the top layer of paper and spread the raisin mixture evenly over your dough. Next, roll the dough into a tight cylinder, using the parchment paper as the mat. Place your roll in the refrigerator to set for about two hours, then remove and cut into 8 equal pieces. And then spread half of the frosting over the rolls. Decorate and Enjoy!
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As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
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