Cinnamon-Pecan Rolls

[Rawkinlocs]

Okay, okay...here is the recipe for the cinnamon rolls the way I do it.

I tried Elaina Love's and hers were okay, but I didn't care for the texture using wet nutmilk pulp. So, I came up with the idea to dry it out and grind into a flour and that works SO much better. This recipe is also based on Serene Allison's Pecan Pie rolls, but I did some altering to the dough (she used wet and dry sprouted wheat berries...tried that once and didn't care for the flavor much) I also added an icing/frosting as Serene just has you put some of the filling on top.

You might want to...no, you'll definitely want to double this especially if you decide to take it to an event.

Cinnamon-Pecan Rolls - Rawkinlocs Style

Cinnamon Rolls

Pastry:
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!

Frosting:
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.

[rawpriestess]

I have had these and they are GREAT, now I need to get that garlic toast recipe.


would you be able to post this one too? Pretty please?
with raw frosting on top?

[mandarin honey]

Mmmmmm...sounds delicious!!! I've been doing my nut pulp the same way. Now I have something to use it in LOL.

[Cinnamon]

Oh goodie... now I can try your version. I can't wait! Thank you so much Rawkinlocs!

[Rawkinlocs]

RP, the garlic toast is Alissa's Burger Bun recipe with the following modifications:

1. Leave out the rosemary and other herbs
2. Spread thin, but not "flax cracker thin" onto the teflex sheet (I use unbleached parchment paper)
3. Add a little more garlic than the recipe calls for.
4. I don't "score" them, but when it's almost completely dry (but not crackly dry), I have a pair of utility scissors specifically for when I make crackers, bread, etc. (got that idea from someone here on this forum, but forgot who to give proper credit) and I cut them into my square "slices" of bread. Then, I mix up some coconut oil, a little olive oil, some sea salt and some garlic powder (sorry I don't measure so you'll have to do your thing for all you who NEED exact measurement!) in a bowl and brush on the slices with a pastry brush. Then, pop back into the dehydrator to "seal" it all in! You can make it a soft garlic bread by not drying it too long or you can dry it longer until crunchy for "toast" (which are really just thicker crackers, but I like saying toast!)

[Rawkinlocs]

Mandarin,

You can use the nut pulp flour in a lot of things! I use it for the rolls, in cookies, in pie crusts and I did a class Monday where I made chocolate pudding and used a crust similar to the dough for the cinn. rolls and put the pudding on top. They LOVED it!

Cinnamon, you're welcome

Originally Posted by mandarin honey

Mmmmmm...sounds delicious!!! I've been doing my nut pulp the same way. Now I have something to use it in LOL.

[rawpriestess]

Oh Rawkinlocs, THANK YOU SO MUCH

I loved ALL of your recipes in the class, you are a GREAT Raw chef!!!

[honeybee joy]

Originally Posted By Rawkinlocs
2 c. oat groats

Where do you find raw oat groats, or any of the other raw grains? I found some raw buckwheat groats at wild oats. Would that work for now?

I would love to try the burger bun recipe, and all of the other ones, but don't know where to buy them.

Thanks

[Rawkinlocs]

RP, you're quite welcome and thank YOU for all the lovely compliments

Honeybee, I get my oat groats from the local food co-op...but when I lived in MI, I got them from our natural food store.

Here's the deal, they say that oat groats (found in local stores) aren't "truly raw" anyway, so if you can't find them and IF you are not a purist about every ingredient being "truly raw", then I'd just opt for organic rolled oats...I mean, they're not raw, but if oat groats supposedly aren't either, then...

But Alissa DOES sell some truly raw oats on her site if you wish to order some. Oh, and Trader Joes carries steel cut oats...McCann or something like that in a tin can and I think I've seen them in a box too.

Buckwheat is raw far as I know and I find it at the same places...natural food stores. Ummm...buckwheat has a distinct flavor to ME...I'm sure it would "work" as far as making the recipe, but I can't say what the flavor would be like...should be okay, though. I'd soak them, rinse really well, dehydrate until dry and crunchy and then grind. I guess if it works okay for me in the garlic toast and the banana bread I make, it should be fine for the cinnamon rolls. Try it out and let us know! If need be, make half of the recipe just to see how it turns out.

[Zena]

Mmmm, i've missed cinnamon rolls. I cannot WAIT to make these sometime! Thank you!

[honeybee joy]

I have some of alissa's raw oats. I will try that. I might try the buchwheat, if I do I will let you know.

Thanks rawkinlocs!

[Green Life]

Rawkinlocks, thank you! These sound simply scrumptious. Please put me on the waiting list for your new book!

[RowanC]

When I make dough from sprouted grains, it always tastes bitter to me. When it's raw it's fine, but after dehydrating, it's horrid. I've noticed it mostly with oats. I don't sprout the grain much.. just until you first see the sprout.

Anybody else have this problem?
Solutions?

[Rawkinlocs]

RowanC,

In my version of this recipe, there is no sprouting. I just grind the oat groats up dry out of the bag/bin into a flour using either a coffee grinder or vitamix. That's what turned me off from Serene Allison's original recipe with the sprouted wheatberries...But I also think that perhaps you might be referring to making things with sprouted WET grains? If you sprout and then dehydrate to dry them out and then grind, that may turn out better for you.

Zena, Honeybee and Green Life...you're welcome!

[rawandama]

What's dehydrated nut pulp???