These Vegan Cinnamon Rolls are flavorful and free of refined sugar. The pecan and dried cranberry filling makes Cinnamon Rolls delicious. These Vegan Cinnamon Rolls are great for breakfast and snacks. Their preparation does not require exotic ingredients and special skills.
Vegan Cinnamon Roll Ingredients
The Cinnamon Rolls recipe has the simplest ingredients. I also use them for other desserts.
Dough
The basis of our recipe is whole wheat flour. If you are gluten free, replace it with oatmeal. The company of whole grain wheat flour is almond flour.
The sweetener in the recipe is coconut sugar. You can use whatever you like. Just unrefined sugar.
I used water as the liquid for making Cinnamon Rolls. Unsweetened plant milk is also good. For example oat milk or almond milk.
Rise dough to provide baking powder. Instead, you can take baking soda. Use what is more convenient for you.
Filling
The filling of Vegan Cinnamon Rolls is fragrant with a slight sourness. It has two ingredients that make it a unique taste. It’s cinnamon and pecans.
The first time I used ceylon cinnamon in baking. It has a delicate aroma of citrus and allspice. Ceylon cinnamon is different from my traditional cassia cinnamon.
The second flavoring in buns is pecans. Of course, you can replace them with any other nuts. But then there will be no such magical taste.
Also in the filling there is dried cranberries without sugar. Why cranberries and not raisins? Cranberries have a slight acidity. With it, the dessert has a more varied taste. At the same time, raisins just add sweetness. And we already have enough of it.
These were the main ingredients in the Vegan Cinnamon Rolls recipe. Yes, I almost forgot about the oil. I added refined olive oil to the dough and filling. Instead, any vegetable oil with no obvious odor will do. Now let’s start cooking.
How to make Cinnamon Rolls
Turn on the oven at 180°C/350°F. Then soak dried cranberries in hot water for 10 minutes. It will become softer and better to grind in a blender. While the cranberries are infused prepare the dough.
First, mix the dry ingredients in a bowl. These are whole grain wheat flour, almond flour, coconut sugar and baking powder. Then add water, refined olive oil and vanilla extract. The dough should come together and be easy to knead with your hands.
Set the finished dough aside. Now we will make the filling. I wanted to make the filling pasty. To do this, crushed pecans and dried cranberries in a blender. Before grinding, add cinnamon, water and refined olive oil.
The dough and filling are ready. Let’s start making buns.
Roll out the dough into a rectangle 25 x 30 cm and 5 mm thick. Approximately. Spread the filling evenly over the dough. Then, along the narrow side, cut strips 2 cm wide. The strips will be 25 cm long. Roll each strip with a roll. Place the buns on a parchment-lined baking sheet 1 cm apart.
Bake Cinnamon Rolls for 20 – 25 minutes. Remove the finished buns from the oven and cool. Store Vegan Cinnamon Rolls in a tightly sealed container on your counter for three days.
That’s all. Our delicious dessert is ready. Prepare it and write your comments.
Enjoy your meals!
Be healthy and love yourself!
Vegan Cinnamon Rolls (Refined sugar free)
Course: Vegan12
servings20
minutes25
minutes322
kcalIngredients
- Dough
3 cups (360g) whole wheat flour
1 cup (100g) almond flour
4 tablespoons refined olive oil
200g water or unsweetened plant milk
2 teaspoons baking powder
3 tablespoons coconut sugar
1 tablespoon vanilla extract
- Filling
0.5 cup pecans
0.5 cup sugar-free dried cranberries
2 tablespoons refined olive oil
2 tablespoons water
0.5 teaspoon cinnamon
Instructions
- Turn on the oven at 180°C/350°F. Place parchment on a baking sheet.
- Soak dried cranberries in hot water for 10 minutes.
- In a bowl, mix whole wheat flour, almond flour, coconut sugar and baking powder.
- Add water, refined olive oil and vanilla extract. Knead the dough.
- Place the pecans, dried cranberries, water, refined olive oil, and cinnamon in a blender bowl. Grind everything to a paste.
- Roll out the dough into a rectangle 25 x 30 cm and 5 mm thick. Spread the filling evenly over the rolled out dough.
- Cut the dough into strips 2 cm wide. Roll each strip into a roll and place on a baking sheet at a distance of 1 cm.
- Bake Cinnamon Rolls for 20 – 25 minutes. Remove the finished buns from the oven and cool on a baking sheet.
- Store Vegan Cinnamon Rolls in a tightly sealed container on your counter for three days.
Notes
- Cup for measuring ingredients 250ml.
