cinnamon snails

On our recent 2 Year Wedding Anniversary Trip visiting hot springs & historic places in Southern Oregon, these cinnamon snails were a welcoming way to wake up each day! While my Hubby enjoyed the complimentary breakfast at each place we stayed, I opted for (and thoroughly enjoyed) my cinnamon snails & a cup of tea.

wolf-creek_thumb.jpg

Pictured above is the Historic [and Haunted along with Vampire sightings] Wolf Creek Inn in Southern Oregon, where we spent the first night of our anniversary trip. A warm and cozy historic hotel filled with century old decor and a few bone chilling stories, warm tea, and if you were sitting with me for breakfast, cinnamon snails!

snails2_thumb.jpg

Base “Dough”:

  • 1 cup left over almond pulp (from making almond milk**)
  • 1/4 cup soft coconut butter (or 1/2 cup coconut finely blended)
  • 1/2 cup ground flax seed
  • 1 TBS raw carob powder
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon
  • pinch sea salt

Blend ingredients together in a food processor. Spread out in between two pieces of wax or parchment paper. Roll out to a square that is around 1/4″ thick. Set into freezer to firm up while you make the filling.

Caramel Filling:

  • 1/2 cup walnuts
  • 6 medjool dates
  • 2 TBS melted coconut oil
  • 2 TBS maple syrup
  • 1/2 tsp cinnamon
  • (1+ TBS water if needed)

Blend walnuts in a food processor until crumbly. Add in dates, process till well blended. Blend in remaining ingredients. Add in a spoonful of water as needed. Spread out onto base. Garnish with chopped walnuts & raisins.

c5_thumb.jpg

Carefully roll one edge of dough/filling into a log. Put into freezer to firm up while you make the icing. Or freeze for 20-30 minutes before cutting. Take log out of freezer, carefully cut into sections to create your cinnamon rolls aka cinnamon snails. Finish with a dollop of macadamia icing.

Garnish:

  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Optional: Macadamia or Cashew Icing

  • 1 cup macadamia nuts
  • 3 TBS lemon juice (or orange)
  • 2+ TBS honey or maple syrup
  • 2 TBS melted coconut oil
  • pinch sea salt
  • 1-2+ TBS water, as needed to blend
  • optional: add orange zest or vanilla

**Here is a basic recipe for making nut milk. When using almonds, it is ideal to soak & sprout them overnight, but if you don’t have time, you can still make it on the fly, either way here is my basic recipe: http://wp.me/p1ZQq5-wP

8 comments

  1. Rhonda Burrows

    I am so going to make these tomorrow! Thanks again Betty; you are truly an inspiration for me.

  2. Julie

    These look fantastic! Unfortunately, my daughter can’t have flax seed… can I just substitute an egg or two? Thanks.

    • Hi Julie,

      I bet you could easily substitute 1 or 2 TBS of ground chia seeds, and that way you can still make these raw. I am suggesting a smaller amount of chia because I am think these rolls would still bind together okay even with less flax, I just happen to like the taste of it, so I used 1/2 cup. Also, maybe add a 1 TBS of melted coconut oil to the base dough too (great binder when chilled).

      And a 3rd option, add in some medjool dates to the dough base (another great binder) and then cut back the amount of sweet filling?

      Hope that helps!!

  3. Sameera

    loookss yummmmyyyy!! thanks will try soon 🙂

  4. Pingback: Win a Nut Sack! | Betty Rawker

  5. Pingback: Hot Cinnamon Rolls | Betty Rawker

  6. Pingback: Cinnamon Rolls - Forest and Fauna

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: