These cinnamon rolls take me back to childhood, seriously, in my Grandma’s kitchen when we would make cinnamon snails. One of those totally “homemade” in Grandma’s kitchen recipes, you know, Grandma would pop open a tube of Pillsbury dough, we would roll it out and drop in cinnamon, sugar & raisins. Wait a few minutes for it to bake, then top it with a simple icing made with powdered sugar. Whew. Now that is a cinnamon roll that would send my body and gut over to the dark side these days, no thanks!! Not gonna happen! But I still love and cherish you so, so much Grandma!!I really do have the most amazing women for Grandmas.
And I can honestly say that while these cinnamon rolls have none of the same ingredients as the ones Grandma used to make, (well except for cinnamon & raisins) they are truly so much better! Just don’t tell my Grandma, as she won’t believe you.
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!
- 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
- 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).