This recipe is so good! This is a decadent treat. If you love cinnamon buns but want to skip the butter, white flour, white sugar and added junk this is the recipe for you!
Yes, this recipe is still a treat but it is a healthy treat. Your body knows what to do with these natural, whole ingredients.
I created this recipe for my Raw Vegans or anyone that doesn’t want to cook. My Skinny Cinnamon Bun Cookies are very popular but they contain eggs. My Skinny Cinnamon Bun Cheesecake Bites have a cult-like following but again they contain dairy. I wanted to create something for my dairy-free, raw or vegan peeps!
I’m thrilled with how this recipe turned out! Try it and let me know how much you love it in the comments.
For more awesome raw recipes check out this link.
This recipe is raw, gluten free, vegan, larabar-like, full of fiber, very easy and the best Raw Cinnamon Buns!
Raw Cinnamon Buns
Prep time: 15 Minutes
Yield: Makes 12-18 Raw Cinnamon Buns
Cinnamon Bun Base Ingredients:
- 1 1/2 Cups Dates
- 2 Tsp Cinnamon
- 1/4 Cup Coconut Oil
- 2 Cups Rolled Oats
- 1/3 Cup Pecans
- 1/4 Cup + 2 Tbsp Water
- 1/2 Cup Pre-soaked Dates
- 1 Tsp Cinnamon
- 2 Tbsp Agave Nectar
- 2 Tbsp Coconut Oil
- 1/4 Cup Cashew Butter
- 1/4 Cup Coconut Oil
- 1 Tsp Vanilla Extract
- 2 Tbsp Agave Nectar
Directions:
- Place all Cinnamon Bun base ingredients into your food processor and blend until dough-like adding more water if needed (1 Tbsp at a time).
- Place dough in a saran wrap lined bowl and place in the refrigerator.
- Place all Filling Ingredients into your food processor and blend until smooth.
- Place in a bowl and place in the refrigerator.
- Place all Icing Ingredients into your food processor and blend until smooth.
- Place in a bowl and place in the refrigerator.
- Remove dough from refrigerator, line your counter with saran wrap and place dough on top.
- Roll dough out into a rectangle shape.
- Cover dough with filling leaving 1 inch along the edges uncovered.
- Roll dough tightly into a cylinder.
- Place in the freezer for a few moments (I like to tidy my kitchen while this is setting).
- Using a sharp knife cut cylinder into cinnamon buns at desired thickness.
- Place on a plate and top with Icing and pecan chunks as desired.
- Serve immediately and enjoy!
- Tip – Store these in a sealed-tight container in the refrigerator.
DAMY Members – 2 Cinnamon Buns are a great weekly treat option.
OOH! i’m SO darn excited about this recipe!! I can’t wait to try it!! And thanks for all your other vegan and raw recipes too!!
rolled oats are not raw.
They look gorgeous but rolled oats aren’t gluten free so I can’t eat them 🙁
Hey Looch! Rolled oats can be gluten-free as long as you buy
“uncontaminated oats” Bob’s Red-mill has a wonderful brand and they are gluten-free!
I just made a batch replacing half the rolled oats with hemp and chia and it turned out wonderfully, I’m sure you could replace all of it with that too
Sweets are my weakness, but these wonderful little rolls were a heavenly treat and helped curve my appatite for other unnatural and unhealthy indulgences! (Aka: eating an entire box of doughnuts for Teachers Appreciation week)! Thanks so much for sharing!
My dough was too loose
You can just place it in the fridge for an hour or so and it will firm up for you! Enjoy 🙂