View Full Version : Cinnamon Rolls
02-06-2009, 09:19 AM
I know you can search and find this, but I wanted the words in the thread title so it might be easier.
ANYWAY..... they are delicious. If you are having a hard time staying raw make this recipe and you are good to go. I don't put any "icing" on them, just as is.
In Aliissa's book pg 514, or over on goneraw.
02-06-2009, 09:49 AM
Wow, I just this second finished reading your post in the Challenge and was going to check out Alissa's book to see if this recipe was in it. Lo and behold, here you are sharing the info with us. I will definitely make these. I really need something different and yummy and I always loved cinnamon rolls at Dunkin Donuts - years ago in Montreal. Thanks muchly!:D
02-06-2009, 11:07 AM
I LOVE the recipe. I make it when I am craving something sinful (like around that time of the month)
Here it is:
Cinnamon-Pecan Rolls - Rawkinlocs Style
1 c. oat groats, ground into flour (WARNING: These are NOT truly raw, they are steamed! If you want, you can sub with all almond flour with maybe a little ground flax or sprouted/dehydrated wheat berries or order truly raw oats from Alissa's website!)
¼ c. ground golden flax seeds (unsoaked)
2. c. dehydrated nut pulp, ground into flour (nut pulp is the stuff you have left over after blending and straining nut milk)
¼ c. olive oil (or other light oil)
A drizzle of honey or agave nectar
Dash of sea salt
Water – added 1 TBS. at a time to help it turn over and until it becomes a soft, workable dough (exact measurements to come!)
Mix the two flours together and set aside approximately ¼ cup of the flour. Process the ingredients in food processor, adding a little water at a time to get it moving. You want this to be a dough-like consistency and not too watery.
Form into a ball, gently knead the dough and roll out using rolling pin and some of the flour you set aside. Roll out thin. TIP: Make sure the dough isn't too stiff when you take it out of the processor...kinda like a really thick batter. Plop onto some unbleached parchment paper and let it rest for about 10 minutes and it will be more workable. I like to roll the dough out ON the parchment paper so that when it's time to roll it up, it's easier and not sticking on the surface.
Filling: (Note - if you don't want to use the nuts, you don't have to. Just blend the filling ingredients and spread on the dough before rolling out)
½ c. dates
1 ½ c. of pecans and/or walnuts (I use both – however, nuts are optional)
¼ - ½ tsp. sea salt
½ c. raw honey or agave nectar
2 Tbs. cinnamon (or more to taste)
Pulse chop the dates and nuts in food processor. Remove to bowl. Add remaining ingredients and mix well. Spread evenly on the rolled out dough. Roll up in jellyroll fashion and slice ½” thick rolls. Place on teflex sheet and dehydrate until warm. Top with frosting (below). Can be stored in refrigerator and warmed in dehydrator later!
3 TBS. honey or agave (or more to taste)
3 TBS. orange juice or lemon (for more of a “cream cheese-type” frosting) – Add more if needed to make it smoother or more of an icing to drizzle
1 c. cashews (I prefer soaking them)
Dash of sea salt
¼ - ½ tsp. vanilla
Blend all in blender or food processor (blender will make it smoother) until creamy and smooth. For a thinner icing to drizzle, add more orange juice.
You can also omit the juice and use water and more vanilla if you choose. I make a batch and do both
02-06-2009, 11:09 AM
brownies - thanks for reposting! Those are so good for a special treat, and no dehydration required.
02-06-2009, 02:06 PM
gritsnla, I noticed Alissa's recipe calls for soaking and dehydrating the walnuts. Would you please tell me how long to dehydrate the nuts and at what temp? Thanks. Also could I simply make almond "flour" by putting it through my Omega juicer - it would be dry and I have made "flour" this way before. What do you think? I seldom make nut-milks - so far.
02-06-2009, 06:39 PM
Here is the recipe that I used. The first time I made it I didn't have dates and just used raisins all the way. Still delicioso!
"Cinnamon Rolls - submitted by shannonmarie
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
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!"
02-07-2009, 05:33 AM
Love the Recipes.....I was going to post RAWkinlocs Recipe but glad it was posted. Don't you just Love the Smell of Cinnamon..NUM...NUM....NUM.
02-11-2009, 07:50 AM
Here's an easy one, adapted from David Wolfe's Naked Chocolate book (fabulous!) I have had SAD people go crazy over these and they take about 10 minutes to make.
Living Cinnamon Rolls
2 cups raw unroasted pecans
1 cup dates, pitted and soaked, reserving soak water
pinch of Celtic Salt
¾ cup raw cacao powder or nibs
¾ cup raw agave syrup or raw honey
Process pecans briefly in food processor until coarsely chopped. Add dates, a teaspoon of cinnamon, and salt, and process until dough begins to stick together and ball up. If too stiff, add a bit of the date soak water.
Sprinkle cinnamon generously on a Teflex dehydrator sheet, wax paper, or parchment paper. Spread the dough out into a large rectangle and pat smooth with your hands or a rolling pin. It needs to be about ¼ inch thick at least. Moistening your hands will help keep dough from sticking.
Sprinkle the top of the dough rectangle generously with cinnamon.
If you are using cacao nibs, process in coffee grinder until a fine powder. Mix or blend the cacao and syrup together to make a chocolate sauce. Spread on top of the dough, going as close to the edges as you can.
Starting with the short side of the dough rectangle nearest you, and using the Teflex or paper to help you, carefully roll the dough into a log shape, keeping the ends as even as possible. Press the dough into the log at the end to seal. Keep wrapped in the sheet or paper, and place in the freezer for about an hour or until stiff enough to slice cleanly. Store in freezer or refrigerator.
Optional: Make extra chocolate sauce to drizzle on the slices for extra yumminess! If you are pressed for time, buy a pre-made RAW chocolate sauce at the health food stores for the filling and to drizzle.
Certified addictive! To LIVE for!
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.