Whole Food Plant-Based Cinnamon Rolls

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A few weeks ago, I shared my mom’s Whole Wheat Bread recipe. That recipe forms the base for these delicious, whole food plant-based cinnamon rolls! They are free of salt, oil, and refined sugar!

Whole Food Plant-Based Cinnamon Rolls
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Whole Food Plant-Based Cinnamon Rolls

Servings

15

servings
Active Prep time

15

minutes
Inactive Prep Time

2

hours
Baking Time

45 to 60

minutes

Ingredients

  • Dough

  • 2 cups water

  • 1 tablespoon active dry yeast

  • 1 tablespoon date syrup (*see notes for options)

  • 4 cups whole wheat flour (*see notes for options)

  • 1 tablespoon ground flaxseed

  • ½ cup date sugar

  • Filling

  • 8 to 10 medjool dates

  • ½ cup soymilk or water

  • 1 or 2 tablespoons date sugar

  • 1 or 2 tablespoons cinnamon

  • Optional: ½ to 1 cup chopped walnuts

  • Icing

  • 6 medjool dates

  • â…” cups soymilk

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla powder

Directions

  • Dough
  • Microwave water for 60 seconds until just warm (no more than about 100 degrees Fahrenheit).
  • Add yeast to the water. Do not stir, let it sit on top, Set this aside for about 15 minutes.and it will start to turn foamy.
  • Meanwhile add flour, flaxseed, and date sugar to a mixing bowl. Whisk to combine then make a well in the center of the flour.
  • After the yeast and water mixture sits for 15 minutes, stir in the date syrup, and then add this mixture to the flour.
  • Gently fold the mixture together using a wooden spoon or your hands until just combined, then form the dough into a ball. Cover with a towel or plastic wrap and set in a warm place for about an hour or until the dough approximately doubles in size.
  • Filling
  • Blend dates and soymilk or water together to make a date paste, and set aside until the dough is ready. If you’re not using a high-powered blender, you can allow the dates to soak in the liquid for about 15 minutes first.
  • Mix together one or two tablespoons each of date sugar and cinnamon in a spice jar with shaker top or other container that will allow you to easily spread the cinnamon sugar over the dough. Set aside until the dough is ready.
  • If using walnuts, chop and set aside until the dough is ready.
  • Icing
  • Add all icing ingredients to a blender container and blend until smooth. If you’re not using a high-powered blender, you can allow the dates to soak in the liquid for about 15 minutes first.
  • Transfer the icing to a mason jar or other container, close, and store in the refrigerator until ready to use.
  • Cinnamon Rolls
  • Preheat oven to 375 degrees Fahrenheit.
  • Lay out a piece of parchment paper on the counter, and sprinkle some flour over it.
  • Once the dough has doubled in size, transfer the dough to the floured surface, using extra flour to prevent sticking.
  • Form the dough into a large rectangle about a quarter inch thick.
  • Sprinkle a little bit of the cinnamon sugar mixture over the entire surface of the dough.
  • Spread the date paste evenly over the dough and then sprinkle a heavy layer of the cinnamon sugar on top. You can add as much as you like to suit your taste. We usually use about a total of 1 to 2 tablespoons.
  • If using walnuts, spread them evenly over the dough, and then sprinkle another light layer of cinnamon sugar all over.
  • Starting from the short end, carefully roll the dough into a log, using the parchment paper and extra flour to help lift and roll the dough.
  • Gently squeeze the dough to stretch it out slightly and to make it as uniform around as possible and then cut into about 15 to 18 one-inch wide pieces.
  • Place the cinnamon rolls in a parchment lined 9 inch by 13 inch casserole dish, and then set in a warm place to rise again for about 30 minutes to an hour.
  • Bake for 45 to 60 minutes until the bottom of the cinnamon rolls is firm and completely dry.
  • Allow cinnamon rolls to cool slightly and then drizzle or spread as much icing as you like on top!

Notes

  • We use either 4 cups of sprouted whole wheat flour, or a combination of whole grain flours. If doing a combination, we recommend 1 cup of another whole grain flour such as whole spelt or whole rye, and the remaining 3 cups of the whole wheat flour. Using all rye flour, for example does not rise as well as the combination.
  • For the dough yeast mixutre, you can use other sweeteners such as maple syrup instead of date syrup. Or for a totally refined sugar-free option, you can use applesauce instead.