And while I am loving these grain free cinnamon rolls fresh outta the oven, they actually taste fabulous raw or cooked. This is a raw food website after all, but every once in a while I get that cooked food craving you know, and I totally go with it. The dough is super yummy either way.  If you want another fully raw cinnamon roll recipe that doubles as a great way to use up left over almond pulp, check out this recipe here. And I also have this other raw cinnamon roll recipe using apples & flax seed here. But I am gonna say, I still favor this recipe raw over the other two, but don’t get me wrong, those are good recipes too!

And I have to give credit where credit it due, I got the base of this recipe from Taylor Made it Paleo. I just tweeked the recipe to make it vegan as well as paleo, and I found myself sharing my adjustments with so many friends, I figured it was time to publish this recipe on my website. Thank you again Taylor, as I love this recipe!

Dough Recipe:

• 1 + 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 4 Tablespoons coconut oil, melted
• 2 flax “eggs” (2 TBS ground flax stirred into 6 TBS water)
• 2 Tablespoons maple syrup, coconut nectar, or honey
• 1 teaspoon vanilla extract

Cinnamon Filling:

• 1/4 cup maple syrup
• 1/2 cup raisins
• 1/3 cup chopped figs
• 1 Tablespoon coconut oil, melted
• 1 Tablespoon cinnamon

Preheat oven to 350. Melt coconut oil.

Mix dough ingredients together. then roll out over a piece of parchment or saran wrap. Mash down into a rectangle shape.

Mix filling ingredients together and spread out over flattened dough.

Roll up carefully, using the saran or parchment paper to help keep the roll smooth. Roll into a log shape, and cut into about 8 cinnamon rolls.

Place on greased cookie sheet and bake 15 minutes. Or keep them raw and don’t bake – they are pretty damn tasty unbaked too!

Enjoy as is with a cup of caffeine free Dandy Blend! Or add a simple icing made of a few tablespoons melted coconut butter mixed with a couple tablespoons sweetener.

If going for a fully raw approach (pictured below) I would suggest making your own almond flour by soaking and sprouting your almonds overnight, popping the skins off, then dehydrating the almonds for 12 hours and then grinding into a flour. Or you can do what I did and just buy a bag of Honeyville [not raw] almond flour to keep in your freezer for special occasions when you really want a yummy easy baked cinnamon roll (pictured above).