Raw Vegan Cinnamon Rolls

After seen a few of these around the internet like this one and this recipe, it made me want to try making my own.

But as you probably know me, I like to use as less as possible sugar, so I made it in a little bit different way. With the bun part, I used 1/3 of a delicious red apple as the primary sweetener. Hey, apple cinnamon, right?

Using apples for things like this is perfect because not only does it sweeten the food, it also makes it soft and binds it. Otherwise, you probably have to add more liquid stuff, so the stuff sticks together)

I really love it when random ideas like this hit me. I think I was just thinking of using applesauce but I wanted to be even healthier or fresher!

So hope it gives you some inspiration, that sometimes if you want something like this to be sweet, just add a little fruit. Plus, the tablespoon of date paste filling in the middle was so sweet that I couldn’t even tell that the frosting or dough wasn’t as sweet.

So without further ado here is the raw vegan cinnamon rolls recipe:

Raw Vegan Cinnamon Rolls
Serves: 2
  • ⅓ cup diced red delicious apple
  • ¼ cup buckwheat flour (or groats)
  • ¼ cup instant oats
  • ¼ cup almonds
  • 2 tablespoons golden flaxseeds
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon date paste
  • 1 teaspoon ground cinnamon
  • A few sprinkles Himalayan/sea salt
  • 2 teaspoons unsweetened almond milk
  • 1 tablespoon coconut milk
  • 1 tablespoon better than milk rice powder
  • ½ teaspoon cornstarch
  1. Dice about ⅓ of a red delicious apple, which actually should make about ⅓ cup. Add it to the blender along with the buckwheat flour, instant oats, almonds, golden flaxseeds, olive oil, vanilla extract and ground cinnamon. Pulse and blend until the mixture is sticky and you don’t see giant chunks.
  2. Spoon it out onto a bowl and knead it with your hands until it forms a dough and bits and pieces don’t fly everywhere.
  3. Dust a flat wooden surface with a little more buckwheat flour and lay the dough on top. Use a rolling pin to make a flat rectangle (not too thin though, as it may bread).
  4. Make the filling: You will need to have pre-made date paste for this, as the amount of dates probably won’t blend well on a big blender. Please follow the date paste instructions below for this. Spoon a tablespoon of date paste into a small bowl, then add the cinnamon, salt and almond milk. Stir until the mixture is soft to spread.
  5. Make the frosting: Combine the coconut milk with rice milk powder or coconut milk powder (I got mine at Vitacost) and corn starch and stir until it thickens.
  6. Scoop the filling onto the surface of rectangular dough and spread it out until it reaches the entire rectangle.
  7. Roll the dough up from one side to the other, like the way a jelly roll looks. Be really careful because the dough is fragile and might break. Use your hands to tug at it from different directions to firm up the parts that look like it’s going to break.
  8. Use a knife to cut off the edges, then cut it in 5 equal sized cinnamon rolls.
  9. Make the frosting: Combine the coconut milk with rice milk powder or coconut milk powder (I got mine at Vitacost) and corn starch and stir until it thickens.
  10. Drizzle the frosting over the cinnamon rolls.


Leave a Reply

Your email address will not be published. Required fields are marked *

eighteen − eleven =

Back to top