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THE BEST RAW VEGAN CINNAMON ROLLS

Hi guys! And welcome back!!
 
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Today I am super excited to share a recipe with you all which honestly really surpassed my expectations. It is made with such few ingredients - bananas being one of the main ones. And if I may say so myself, I do happen to be a very experienced cinnamon roll eater, which is one the recipes I grew up with and happened to be one of my mom's expertise recipes. So there was a lot at stake making this recipe! But when I took the first bite, there was no way back. Oh my God, so filled to the brim with cream that I couldn't help but fall in love! And it's just made with fruit? HOW?? 
 
Keep reading to learn how!


Raw Vegan Cinnamon Rolls
 
Author: Cecilie Hjorth
PREP TIME: 15 minutes
TOTAL TIME: 12 hours and 15 minutes
Servings: 10 small cinnamon rolls
Category: Dessert / Snack
Cuisine: Gluten-Free, Vegan, Low-Fat, Sugar-Free, Oil-Free, Raw Vegan
Does it keep? 1-2 days in the fridge. Eat fast as banana oxidizes quickly.
  

Ingredients

Tools needed

Instructions

  1. Prepare the bananas the night before so they can dehydrate the overnight. See video below for full instructions. Slice the bananas into 3-4 pieces, lengthwise, and place them on the dehydrator tray. Dehydrate overnight at 40 Celsius (115 Fahrenheit)

  2. The morning after, check the texture of the bananas. They have to be rubbery yet firm. 

  3. Once you are ready to prepare the filling, add dates and cinnamon to a high speed blender. I recommend a vitamix. Add a bit of the water from the soaked dates in order for it to blend more effeciently. Blend until completely smooth and creamy. This filling lasts a week in the fridge, so you can prepare beforehand if you wish.

  4. Spread the filling along a banana slice, lengthwise, and roll it up. Repeat, and roll the next banana slice round the first already rolled one, in order to make a bigger cinnamon roll. You can even use small or broken pieces of the banana, as they can all help make the cinnamon roll bigger. 

  5. Once all rolled up, add to the dehydrator for another 1-2 hours. This will heat them up slightly and make them more firm. This step is optional but I found they came out more delicious like this!

  6. Once done, make the icing by mixing cashew butter, agave syrup and vanilla well. Top the cinnamon buns generously with this. 

  7. Ready to eat! Best to eat right away, they last only 1-2 days in the fridge before the banana part gets too oxidized. 

I hope you like it! If you make it, take a photo and tag @celiahjorth on Instagram and I will re-share it on my stories!

See video instructions here:

Want more?
 
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Check out my Raw Vegan Recipe book, Raw Abundance,  with over 30 delicious, healthy meals that are completely model diet approved! USE THE DISCOUNT CODE 2020 and get 20% off!
 
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