This raw cinnamon roll recipe meets all the requirements of a delicious cinnamon roll, but without the refined flours and baked ingredients of your average sticky bun.
Instead, we use the perfect combination of nut and seed flours along with natural fruit-based sweeteners and, of course, freshly ground Ceylon cinnamon sticks.
While this is a raw no-bake recipe, it does require the use of a dehydrator to produce just the perfect consistency. Basically when you make a dough combining ground chia or flax with other nuts and dehydrate it, you get a texture similar to that of a pastry.
They make the perfect breakfast food and are packed with nutrition that most likely won't bog you down or make you feel lethargic.
Flax and chia seeds are much better options over flour-based baked goods as they are not only filling energizing foods, but also provide additional benefits that are soothing to the gastrointestinal tract, potentially acting as a mild laxative if needed.
These qualities are quite the opposite of gluten flour-based pastries that tend to stick to the colon walls and are hard to digest for most people.
One of the best things about this cinnamon roll recipe is that it is
designed to be prepared ahead of time and stored in the freezer. You
will be rolling it up into one big log shape that will be wrapped and
frozen, then later sliced when you're ready to eat one.
The fats and oils in the log provide for a pliable texture when frozen, so it's not too hard to slice with a knife. Sliced and warmed in the dehydrator for 2-3 hours (or overnight), they develop a warm "baked-like" quality.
For this recipe you will be creating your nut and seed flour using a high speed blender, like a Blendtec or Vitamix, as a flour mill. Alternatively you can use a food processor, but it will produce a coarser dough consistency.
Figs are another great food to consume for their bowel moving properties as well as the mucus dissolving attributes.
To make the cinnamon swirl ingredients a food processor works very well.
Traditional cinnamon roll swirls, depending on regional-styles, are typically made with a combination of cinnamon, white sugar and often raisins placed on dough layer with a coating of butter.
In this recipe however we just go straight for the dried fruits, using both raisins and well as dried mission figs. Coconut oil also provides a healthier option over butter, which we add to the nut/seed flour.
These soaked, puréed and dehydrated fruits create a nice sticky sweetness. You can also alternatively use other dried fruit or pulp varieties, like mango, blueberries, acai or goji berries, for different taste sensations that don't necessarily involve cinnamon.
Since cinnamon is the highlighted flavor that makes a cinnamon roll a cinnamon roll, we like to freshly grind sweet Ceylon or Cassia cinnamon sticks to create the powder used in our recipe. This gives it a that potent cinnamon spice and increases more of the health benefits that cinnamon provides.
Although cinnamon rolls are typically served with some kind of sweet glaze or icing, we find that they have just the perfect amount of sweetness. However, if you want to go traditional you can always try a dribble of maple syrup, agave or coconut nectar.
The Pastry Dough:
The Cinnamon Swirl Fruit Filling:
Serve warm straight from the dehydrator! Drink with a hot cup of herbal tea and enjoy!
These cinnamon rolls are a great substitute for the traditional morning donut, pastry or muffin and are nice to have on hand if you happen to get a craving.
When preparing recipe and dessert alternatives, we try to keep them naturally nutritious, but still super tasty.
Hope you enjoy this one... its one of our personal favorites we've been making for many years!