Raw Cinnamon Rolls w/ Vanilla Drizzle

Hello there!

I hope you had a wonderful Easter weekend full of family, good food and sunshine! It was so great to spend the day with my family, especially since we don’t visit often now that we’re all so busy. The beautiful weather has carried on through today and I’m so grateful!

As I mentioned on Saturday in my post about My Heart Is In, I have a fun recipe for you today! This recipe was inspired by the delicious honey that I received in my gift box. By now, it should be obvious that I love to create “raw” versions of some traditional treats. So today I have raw cinnamon rolls! While they definitely aren’t the same as the warm, gooey cinnamon rolls you had every Sunday for breakfast, they’re still so yummy and you can eat quite a few with less guilt!


Begin by soaking your dates and pecans in warm water for about an hour. This step is optional but will create a wetter dough that’s a bit easier to work with. Add the dates, pecans and coconut oil to a food processor and pulse until the pecans are finely chopped and incorporated well with the dates and coconut oil.

Once the ingredients are combined, plop the mixture onto a sheet of wax paper and flatten out into a rectangle. If you would like a little extra cinnamon, you can sprinkle some cinnamon onto the rolled out dough before adding the filling.

If you haven’t gotten your hands on some of this Honeyrun Farm Raw Cinnamon Honey, you can mix together some raw honey and cinnamon to create the filling. Spread the cinnamon honey onto the rolled out dough.

Carefully fold up the edge of the wax paper and begin to roll the dough and filling into a log. Place in the freezer for an hour or so, or until firm.

Remove the wax paper and slice the cinnamon roll log. To make the drizzle, mix together the solid coconut milk, vanilla extract and the honey. Carefully drizzle the “glaze” over the sliced cinnamon rolls and enjoy!

Don’t forget to let me know how these turn out for you!



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