Did you know that you can make cinnamon rolls with mostly fruit? In this recipe, we show you how to make healthy raw vegan cinnamon rolls without yeast or eggs. They also contain no butter and are grain free. This is a completely raw vegan homemade recipe from scratch! It is easily made with bananas and dates. You can also make a macadamia cream icing to take the flavor over the top!
For the thickest date paste and the creamiest icing, it’s best to soak the dates and macadamias while dehydrating the banana strips. The softer the dates, the less time they need to soak. Macadamias only need and hour or less. It won’t hurt anything, however, to let them soak the whole time you’re waiting for the banana strips to finish.
So, what can you do with leftover date paste? Well, just it into a bowl of nice cream and stir until you have a cool swirl. It tastes like the frozen version of this cinnamon roll recipe. Delicious!
Try this raw vegan cinnamon rolls recipe and let us know what you think or what you would add. We have other recipes for you as well. Also, see our YouTube video, where we make this recipe, along with an idea on how to use any leftover date paste.
Raw Vegan Cinnamon Rolls
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes5
hours174
kcalDid you know that you can make cinnamon rolls with mostly fruit? In this recipe, we show you how to make healthy raw vegan cinnamon rolls without yeast or eggs. They also contain no butter and are grain free.
Ingredients
- Dough
6 ripe bananas
- Filling
12 pitted Medjool dates, soaked
1 tsp cinnamon or to taste
water as needed
Optional: maple syrup and vanilla to taste
- Icing
1/2 cup macadamia nuts, soaked for 30 minutes or more
1/4 cup nut milk
2 tbsp pure maple syrup
1 tsp vanilla
Directions
- Soak the dates while you’re getting the bananas ready.
- Optionally, you can make some macadamia cream icing, so soak those as well.
- Carefully slice the bananas long ways in thin strips to make the dough for these cinnamon rolls.
- Gently lift them with a knife or bench scraper onto dehydrator sheets.
- If you mess up or break one, don’t worry, you can either eat it or dehydrate it for a banana chip.
- Dehydrate at 105°F for 5 to 7 hours.
- If you don’t have a dehydrator, you can use your oven on its lowest temperature (some ovens even have a dehydrator option).
- When the bananas are pliable and don’t break when rolling, take them out of the dehydrator and carefully remove them from the sheets.
- Now, the filling can be just dates, cinnamon, and water, but we added vanilla and maple syrup to get closer to the real taste.
- Blend until it becomes a thick paste.
- We recommend maple syrup and vanilla for the icing, as well as some nut milk for extra creaminess.
- Blend the icing ingredients until they are very smooth and creamy.
- Now, lay out the dehydrated banana strips.
- You can use one strip for bite sized cinnamon rolls, but we used two for a larger roll.
- Add the date paste filling on top of the strips.
- Then roll them, catching the second strip as you go.
- Plate the rolls when finished and drizzle the macadamia cream icing on top (you can use a plastic baggie with a corner cut off or a pastry bag to apply).
- These will keep in the fridge for about 24 hours, if you don’t eat them all first (the date pasted starts breaking down the banana strips over time).
Notes
- For the thickest date paste and the creamiest icing, it’s best to soak the dates and macadamias while dehydrating the banana strips. The softer the dates, the less time they need to soak. Macadamias only need and hour or less. It won’t hurt anything, however, to let them soak the whole time you’re waiting for the banana strips to finish.
- So, what can you do with leftover date paste? Well, just it into a bowl of nice cream and stir until you have a cool swirl. It tastes like the frozen version of this cinnamon roll recipe. Delicious!
Joann Loy
Kenny Loy