Cinnamon Rolls
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Submitted by shannonmarie on December 10, 2006 - 7:02am
(86 votes)
Servings:
Serves 4-8 Just in time for the holidays, this cinnamon roll recipe satisfies the sweet tooth and the desire to continue a tradition.
My family always eats traditional cinnamon rolls on Christmas morning. Since I am the only one who eats raw, the rest of them will continue to indulge with their usual breakfast treat this year. But, I don’t have to miss out with this tasty solution.
And, it doesn’t have to be reserved for a special occasion. I have them for breakfast frequently, eating two of them with a side of fresh fruit. They also make a great snack or dessert.
Ingredients:
1¼ cup almond meal
1¼ cup ground flaxseed
1 dash cayenne pepper
1½ tablespoon cinnamon
1 pinch sea salt
1 cup soft pitted dates
¼ cup water
1 teaspoon vanilla
.125 cup olive oil
.125 cup agave nectar
¼ cup raisins, plus a little extra
¼ cup chopped nuts
Preparation:
Combine the almond meal, ground flaxseed, dash of cayenne pepper, 1/2 Tbsp. cinnamon and pinch sea salt in a bowl and set aside.
In a food processor or blender, process dates, water and vanilla into a paste. Remove half of the date paste and add it to the dry ingredients, along with the olive oil and agave. Mix these ingredients with your hands until it forms a dough. You may need to add a little water and/or agave if it is too dry, but be careful not to add too much.
Spread the dough out on a piece of parchment paper, and flatten/shape it into a 1/4-inch thick square.
Add 1/4 cup raisins and 1 Tbsp. of cinnamon to the rest of the date paste left in your food processor or blender. Process until smooth. Then, spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and the chopped walnuts.
Using the parchment paper to help hold everything together, carefully/tightly roll the square into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds. I usually make about 8 cinnamon rolls out of this recipe.
These cinnamon rolls can be eaten right out of the refrigerator or warmed on a dehydrator. I top mine with a generous icing of raw almond butter mixed with agave, vanilla and sea salt (or if I have more time, I make a cashew and coconut whipped cream icing, as seen in the photo). Yum-O!
98 reponses to "Cinnamon Rolls"
1. I followed this recipe as
I followed this recipe as written but was disappointed with the results after reading all the rave reviews. It's not that it didn't taste good, but it didn't strike me as special in any way. It was a Lot of work to make, and the end result barely showed any of my hard effort (the swirl was barely visible, but I made my roll small... Maybe that was why?).
2. These are raw, no baking
These are raw, no baking required. Keeps all the enzymes of these nutrient rich foods intact for maximum benefit and ease of digestion! All recipes on this website are raw by the way :)
3. I want to make these on
I want to make these on Christmas morning. Can anyone tell me what temperature and for how long to bake them?
4. Not bad, not bad. Of course,
Not bad, not bad. Of course, I didnt have all of the ingredients, so it would've been better if I'd used 100% dates instead of mostly raisins, and I didnt have agave nectar, either, so who knows.
Definitely satisfied my intense cravings for cinnamon rolls, though. Plus the texture is as close to bread as you can get without a dehydrator (dont have one of those either, but I can dream :)
My mom tried them and said they tasted like a cross between cinnamon rolls and granola bars--not to bad for someone who's not into the raw diet!
5. is there anything else you
is there anything else you can use instead of almond meal? I want to try these soo bad!
6. Hi! I made these
Hi!
I made these yestarday!!Since I'm on my "transformation track" from vegan to Raw and this is my first raw sweet treat and I must say These rolls are awesome!! I served them with the ice cold sauce made of frozen bilberries blended with cashews plus some water and honey to taste- mmmm delicious!!thanx for the recipe!!
7. HEAVENLY!! Delicious and
HEAVENLY!! Delicious and ingenius. Thanks so much!!
8. This is my first recipe I
This is my first recipe I made from this website and it was WONDERFUL! the next time I make it, I want to make the rolls smaller, pinwheel size, so that the recipe will last longer....I can't believe how much like baked cinnamon rolls this tastes like..thank you for the recipe
9. Absolutely beautiful. I am
Absolutely beautiful. I am trying this when I get a chance. Thank you
10. These are so good! I topped
These are so good! I topped them with the cashew vanilla frosting. It was my first raw dessert and I loved it!
11. These are the best
These are the best ever!!
Thank you for such a wonderful treat.
I made them exactly as decribed and they were perfect.
I frosted them with a cashew vanilla frosting.
will post it later,
12. HOLY MOLY. so so so good. for
HOLY MOLY. so so so good.
for frosting i used: 1cup coconut oil mixed with 1/4 agave and a dash of vanilla....blended in the kitchenaid until creamy....and then chilled for a bit...
thanks for posting this....!!!! :) :) :) saturday mornings will never be the same!
13. Ohhhhh this is so going on my
Ohhhhh this is so going on my 'must try' list, especially after seeing so many pleased reactions from others!
14. I tried these for Christmas
I tried these for Christmas day, and LOVE THEM! I've been having some for breakfast every morning since. For a newbie to raw food, these are great because they are so sweet and sustaining!
15. Thank you Shannonmarie for
Thank you Shannonmarie for this recipe! Recipes like this make it easier and easier to avoid the food allergens that make me feel sick! RALI! (raw and lovin' it!)
I just made some of these and I must say...I AM VERY PLEASED! One small one satisfied my voracious sweet tooth, but I'm fighting not to eat another. I would like to limit myself on these because of all the sweetness. I like the way the flax seed tastes in this too. I used Grade B maple syrup instead of agave and Artesana's coconut butter softened just by placing it ontop of my stove with a little vanilla stirred in to go ontop. I'll definitely be adding more raisins and walnuts next time (adds a nice texture and flavor). Oh and I like the whole cinnabun put in the dehydrator for 10 minutes better than chilled or at room temperature. Tommorow, I'll try one frozen. Oooh wee doggie! Tastes so good makes my tongue slap my brain out! ..okay, just one more!
;-) 5 stars
16. Thanks!
Thanks!
17. Raw Whipped Cream recipe:
Raw Whipped Cream recipe: http://www.goneraw.com/node/8059
18. Oh wow! I have all the
Oh wow! I have all the ingredients for these and they look soooo yummy! I am most assuredly making these tomorrow! One question though, how do you make the cashew and coconut whipped cream icing?
19. WOW, I am amazed at how much
WOW, I am amazed at how much these taste like cinnamon rolls. I LOVED them, still have some left too. I spent a lot of time making them though for getting so little. I will have to up the ingredients next time so I get more out of them. :) Five stars man!!
This was also my first time using dates. LOVED them. I have had a bit of a sweet tooth lately, not really a good thing, but may have to try to make some sort of "sauce or nectar" out of this so I don't use agave so much.
20. i made these 3 days ago and
i made these 3 days ago and finished the last of them yesterday for lunch. they were great. i wouldn't say it was better than a real cinnamon roll because it's hard to beat one of those!! i did like these very much, though. i made a cashew coconut cream to go with it.
thanks for the recipe!!! it was very creative!
21. WOW!! I love cinnamon rolls
WOW!! I love cinnamon rolls and these look absolutely delicious! And I bet they taste better than the SAD version!! Can't wait to try out, thanks!
22. Joannabanana, .125 cup = 1/8
Joannabanana, .125 cup = 1/8 cup or 2 tablespoons
Here's a link to a conversion chart: http://whatscookingamerica.net/Q-A/equiv.htm
23. It may be expensive but chia
It may be expensive but chia seeds are gelatinous an tasteless.
24. i was wondering how much
i was wondering how much agave nectar and olive oil to add. i'm not sure what .125 of a cup is.
thanks!!! i will make these this sunday when i know the exact measurements. i can't wait.
25.
This is how my cinnamon look like. The 3rd pic with the strawberries
26.
I made them too.They turned out really good but i recomend more cinnamon.And i dehydrated them for 2 to 3hours instead of puthing them in the freezer/frige.MMMMM delicios.Thank you for posting this recipie
27.
Sweet fancy moses these are amazing! I am a ditz and left out the olive oil and agave and they were still great. The almond butter frosting idea is simple and delicious. WOW.
28.
Sweet fancy moses these are amazing! I am a ditz and left out the olive oil and agave and they were still great. The almond butter frosting idea is simple and delicious. WOW.
29.
Sweet fancy moses these are amazing! I am a ditz and left out the olive oil and agave and they were still great. The almond butter frosting idea is simple and delicious. WOW.
30.
I'm addicted! Thank you for creating these - they made me feel like a raw chef and came out so pretty!