The big holiday season has passed, and New Year’s resolutions are still firmly planted in so many minds. But does healthier living really mean giving up the things you crave? More nutritious versions of sugar-laden favorites may be different, but they can be equally indulgent. Just try these scrumptious raw vegan cinnamon rolls from The 30-Minute Vegan Cookbook by chefs Mark Reinfeld and Jennifer Murray. They’re naturally free of dairy, eggs, gluten, soy, and refined ingredients (with a nut-free option), but were a bakery favorite!
Raw Vegan Cinnamon Rolls by Plant-Based Chef Mark Reinfeld
These raw vegan cinnamon rolls are sweetened only with dates and just enough agave nectar to help limit added sugars. This recipe will also save you on time and utilities, since it doesn’t require use of an oven or a dehydrator. Plus, these gems are packed with fiber-dense buckwheat and a handful of Omega-3 rich walnuts for a good dose of nutrition. The icing will of course take this recipe from a tasty sweet snack to an indulgent dessert, but you might just decide that you deserve it anyway.
We originally shared this recipe when The 30-Minute Vegan Cookbook was released. But we’ve since updated this post and added nutrition information.
Special Diet Notes: Raw Cinnamon Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, raw, vegan, plant-based, vegetarian, and refined sugar-free.
- For nut free raw cinnamon rolls, swap whole hemp seed kernels or chopped sunflower seeds for the walnuts.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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.