Cinnamon Buns - Raw Vegan and Delicious ~ I Dig Health

On this day, the 22nd of April 2015, I have succeeded in making the world's finest raw vegan cinnamon buns. All of the ooey gooey cinnamon walnut goodness with a mouth watering vanilla frosting...none of the processed ingredients, chemicals, added sugars and/or preservatives. Today is a good day.

The fact that this recipe is easy enough that even somebody who is so challenged in the kitchen that they manage to burn their breakfast cereal (which doesn't require an oven, toaster or microwave) just makes me adore this recipe even more.

Eat this for breakfast (because they are actually healthy), brunch, an afternoon snack, dessert, a midnight snack, all of the above or anything in the middle. Cinnamon buns are a classic food that deserve love and respect. I'm sure that you will give them nothing but that after you make these.

Raw Vegan Cinnamon Buns


The dough:

~ Almonds - 1 cup

~ Flax seed - 1 cup

~ Maple syrup - 1/4 cup

The filling:

~ Dates - 1 cup

~ Water - 1/2 cup

~ Cinnamon - 4 tbsp

~ Coconut oil - 2 tbsp

~ Salt - 1 pinch

~ Raisins and/or walnuts - sprinkled as you wish (I personally believe the more the merrier)

The vanilla frosting

~ Cashews - 1 cup

~ Coconut oil - 1/4 cup

~ Orange juice or water - 4 tbsp

~ Maple syrup - 1 tbsp

~ Vanilla - 1 tbsp

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The dough:

1. In your blender, grind the flax seed to a powder.

2. Add almonds and maple syrup. Blend until you have a doughy substance. Add a small amount of water if need be.

Set aside. You just finished making your dough. That was made faster than you can say 'raw vegan cinnamon rolls'. 😉

3. On a clean and flat surface, evenly spread the dough into a rectangular shape. This does not need to be perfect - mine sure wasn't.

4. Set aside.

The filling:

1. Blend dates, water, cinnamon, coconut oil and salt until the dates are a complete paste and all of the ingredients are combined.

You just made your filling in a matter of seconds! *Dropped jaw*

2. Spread the filling evenly on top of the dough.

3. Add walnuts and/or raisins if you're feelin' it. I went for some walnuts and I have no regrets other than I wish I had added more.

The fun part:

1. Starting at the bottom and working your way to the top (Drake, anybody?), roll the filling-covered dough into a sushi type of roll. Unsure of what I mean? Click here for a simple how-to guide.

2. Place your beautiful cinnamon roll in the fridge for 30 minutes (give or take a few, until firm).

The frosting:

1. While the cinnamon roll is in the fridge, take this time to make the frosting. The frosting is not required but it adds to the tastiness, so why not?

2. Blend all of the ingredients together.

You made frosting in one step! Woohoo!

3. Ice each roll individually or ice the entire thing altogether. Any way that you do it will be delicious.

This cinnamon roll and frosting will keep in the refrigerator for

one week

- if it takes you that long to finish it.

I found this recipe via Rawified. I've given the recipe that I followed but the original is a tie different. If you're curious in seeing the original and seeking out some more of her delious recipes then check out her page. 🙂

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Posted in Business Post Date 10/18/2019






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