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.

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!

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.

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