Raw Vegan Cinnamon Rolls
Prep time
Total time
These puppies were a huge hit at our bakery on Kaua’i. The rolling technique is best carried out with the use of a Silpat (silicon baking sheet), Teflex sheet (used in dehydrators), or a baking sheet lined with parchment paper. You’ll also need a food processor. The icing is not necessary for you to enjoy this dish but pushes it into the decadent category. Cashews can be substituted for the coconut butter in the icing if you cannot find it or you don’t have a taste for coconut.
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Raw Vegan Cinnamon Rolls
  • 2 cups raw buckwheat groats (not kasha)
  • 2 cups + ½ cup pitted Medjool dates, packed and divided
  • 2 tablespoons + 1 teaspoon agave nectar, divided
  • ¼ cup water
  • 2 tablespoons ground cinnamon
  • Pinch sea salt
  • ¼ cup raisins
  • ½ cup walnuts, chopped
Icing (optional)
  • ½ cup coconut butter (not coconut oil)
  • ¼ cup agave nectar
  • ½ teaspoon vanilla extract
  • 1 tablespoon orange zest
  • ¼ cup water or freshly squeezed orange juice
  1. Process the buckwheat groats for 60 seconds in a food processor, or until they are finely ground. There will still be some whole kernels. Add 2 cups of the dates and continue to process for about 40 seconds. Add 1 teaspoon of the agave nectar and process for 30 seconds more, or until a sticky “dough” forms. If a piece of dough can be formed into a tight little ball, it is ready, otherwise add 1 teaspoon at a time of agave nectar until this desired stickiness is reached.
  2. Transfer the dough to a flat work surface covered with a Silpat, a Teflex sheet, or parchment paper. Using your hands, press the dough into a rectangle that is roughly 9 x 11 inches and ¼ inch thick. Keep some water nearby to dip your fingers into, to prevent the dough from sticking to them. Position the dough so that the long side is parallel with the counter’s edge.
  3. Process the remaining ½ cup of dates, 2 tablespoons of agave nectar, water, cinnamon, and salt in the food processor until as smooth as possible. There will probably be chunks because the quantity of mixture may be too small to process thoroughly. Remove the processor blade and stir in the raisins and walnuts. Spread the mixture over all of the dough except for about 1 inch along the far long edge.
  4. Roll up the dough by making a small fold along the near long edge, pressing it down, peeling back the Silpat, and continuing to roll in the same way, making sure to press the whole thing together as you go so that you have a tight roll. Refrigerate while you make the icing and then cut the log into twelve even slices.
  5. Blend all of the icing ingredients until smooth. Either drizzle it over the whole log or over the individual slices. There should be more than enough icing.
Chocolate Mint Cinnamon Rolls Variation: Add ½ cup raw cacao powder to the dough in step 1. Omit the cinnamon, add ¼ cup of raw cacao powder, and ½ teaspoon of peppermint extract to the filling in step 3. Also, in step 3 you can add 2 tablespoons of raw cacao nibs along with the raisins, and replace the walnuts with macadamia nuts or omit them altogether.

Richer Almond Cinnamon Rolls Variation: Replace the buckwheat groats with an equal amount of almonds. Simply make almond flour in a high-powered blender or food processor and continue with the recipe.

This recipe is reprinted with permissions ffrom The 30-Minute Vegan.
Nutrition Information
Serving size: 1 slice (without icing) Calories: 164 Fat: 3.7g Saturated fat: .3g Carbohydrates: 32g Sugar: 14.7g Sodium: 22mg Fiber: 4.3g Protein: 4.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raw-vegan-cinnamon-rolls-gluten-free