By Jamie Webber
When I was growing up, almost every Sunday morning my mom would pop cinnamon buns in the oven. As soon as they started to warm up, the smell would drift up to my bedroom, gently awake me from my slumber, and then I would jump out of bed, run down the stairs and eagerly wait for the buns to finish cooking (see I’ve always had a sweet tooth!). So naturally, since I began my love for raw desserts about three years ago, I have been on the hunt for the perfect raw cinnamon roll. While I haven’t found the perfect match to a cinnamon bun, I definitely found a delightful treat.
After I made the Homemade Cinnamon Hazelnut Milk last week, I had heaps of hazelnut pulp leftover. I knew it was going to be good for something, and I was right. It was good for these Raw Cinnamon Rolls!
It didn’t taste exactly like the cinnamon buns I remember, but how could it?! It has no white sugar, flour, partially hydrogenated oils, dextrose, wheat starch, and corn syrup solids, just to name a few! I did however make it like a real cinnamon roll. I rolled it, filled it with a rich and creamy cinnamon and raisin mix, and topped it with a velvety icing (made from cashews!), so it was pretty darn close. But hey, if you happen to have a raw cinnamon roll that you think may taste exactly like the real deal and may be the answer to my ultimate raw cinnamon roll search then please be sure to let me know.
I highly encourage you to serve this at your next family brunch and you’ll have everyone buzzing.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Serving Size: 1 cinnamon roll
Trans Fat: 1.5g