Raw Vegan Cinnamon Rolls Recipe by Chef Mark Reinfeld

The big holiday season is over and New Year’s resolutions are still firmly in people’s minds. But does a healthier life really mean giving up the things you crave? More nutritious versions of sugar-laden favorites may be different, but they can be just as indulgent. Just try these delicious raw vegan cinnamon buns from The 30 Minute Vegan Cookbook by chefs Mark Reinfeld and Jennifer Murray. They’re naturally free of dairy, egg, gluten, soy, and refined ingredients (with a nut-free option), but were a bakery favorite!

Raw Vegan Cinnamon Rolls Recipe from Chefs Mark Reinfeld and Jennifer Murray - a bakery favorite!  Naturally dairy-free, egg-free, gluten-free and soy-free with nut-free option.

Raw Vegan Cinnamon Rolls by vegan chef Mark Reinfeld

These raw vegan cinnamon buns are sweetened only with dates and just enough agave nectar to help limit added sugars. This recipe will also save you time and utilities, since it doesn’t require the use of an oven or dehydrator. Plus, these gems are packed with fiber-rich buckwheat and a handful of omega-3-rich nuts for a healthy dose of nutrition. The frosting will of course take this recipe from a savory sweet snack to an indulgent dessert, but you might decide you deserve it anyway.

We originally shared this recipe when The 30 Minute Vegan Cookbook has been freed. But we have since updated this post and added nutritional information.

Raw Vegan Cinnamon Rolls Recipe from Chefs Mark Reinfeld and Jennifer Murray - a bakery favorite!  Naturally dairy-free, egg-free, gluten-free and soy-free with nut-free option.

Special dietary notes: raw cinnamon rolls

By ingredients, this recipe is Dairy Free/Dairy Free, Egg Free, Gluten Free, Peanut Free, Raw, Vegan, Plant Based, Vegetarian, and Refined Sugar Free.

  • nut free raw cinnamon rolls, substitute whole hemp seeds or chopped sunflower seeds with walnuts.

Raw vegan cinnamon rolls

Author:

Type of recipe: Dessert

Food: American

  • 2 cups raw buckwheat groats (no kasha)
  • 2 cups + ½ cup pitted Medjool dates, packed and divided
  • 2 tbsp + 1 tsp agave nectar, divided
  • ¼ cup of water
  • 2 tablespoons ground cinnamon
  • pinch of 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
  1. Blend the buckwheat grains for 60 seconds in a food processor or until finely ground. There will still be whole grains. Add 2 cups of dates and continue blending for about 40 seconds. Add 1 teaspoon of agave nectar and blend for 30 more seconds, or until a sticky “dough” forms. If a piece of dough can be shaped into a tight little ball, it’s ready, otherwise add 1 teaspoon at a time of agave nectar until that desired stickiness is achieved.
  2. Transfer the dough to a flat work surface covered with a Silpat, a sheet of Teflex or parchment paper. Using your hands, press the dough into a rectangle about 9 x 11 inches and ¼ inch thick. Keep some water nearby to dip your fingers in to prevent the dough from sticking. Position the dough so that the long side is parallel to the edge of the counter.
  3. Blend the remaining ½ cup dates, 2 tablespoons agave nectar, water, cinnamon, and salt in the food processor until as smooth as possible. There will likely be lumps as the amount of mixture may be too small to process thoroughly. Remove the blade from the processor and stir in the raisins and nuts. Spread the mixture all over the dough except about 1 inch along the longest edge.
  4. Roll the dough, making a small crease along the almost long edge, pressing it down, removing the Silpat and continuing to roll in the same way, making sure to press everything together as you go to get a roll. Refrigerate while you prepare the icing, then cut the log into twelve equal slices.
  5. Mix all the ingredients for the frosting until smooth. Drizzle it over the whole log or individual slices. There should be more than enough frosting.
Variant of cinnamon rolls and chocolate mint: Add ½ cup raw cocoa powder to batter in step 1. Omit cinnamon, add ¼ cup raw cocoa powder and ½ tsp peppermint extract to filling in step 3. Also, in step 3, you can add 2 tbsp raw cacao nibs with the raisins and substitute the nuts for macadamia nuts or omit them altogether.

Variant of richer cinnamon rolls with almonds: Replace the buckwheat semolina with an equal quantity of almonds. Simply prepare almond flour in a high-powered blender or food processor and proceed with the recipe.

This recipe is reprinted with permission from ffrom The 30 Minute Vegan.

Portion: 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

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