Wednesday, July 22, 2009

Cinnamon Rolls

Rob's new favorite food is...cinnamon rolls!
Fluffy white bread that dissolves in your mouth, gooey raisin insides, and thatsweet crisp white glaze, its all too much for a man to deny!
So we made our own cinnamon rolls! Based off another recipe I found on I used the dates I got in California :) My landlord has asked me to include the recipe with my next month's rent. These must be good!

Grain-free Raw Cinnamon Rolls

Bread-y part
  • 1 1/4 cups almond pulp leftover from making mylk
  • 1 1/4 cup ground golden flax
  • 1 1/2 tablespoon cinnamon
  • 1/2 cup pitted dates
  • pinch sea salt
  • pinch cayenne
  • 1/2 tsp vanilla
  • 1/4 cup water
  • 1/2 cup dates or raisins ( I used half and half)
  • 1/2 tsp vanilla
  • more raisins
  • cinnamon
  • chopped nuts
1)Combine everything in your blender until it forms a thick dough. Add as many dates as you deem appropriate for sweetness/stickiness
2) Spread the dough evenly on a cookie sheet, like this one my mom gave me for my birthday.
3) Now make the filling and spread it evenly over the dough, sprinkling on raisins, chopped nuts and extra cinnamon.

4) Rolling!

Using a rubber spatula or other flatish tool, pry the dough away in sections from the cookie sheet and slowly roll into a spiral. I actually sprinkled a little cinnamon on the cookie sheet before putting the dough down to aid in non-stickiness.

5. Slicing

Using a sharp knife, slice the roll into 9 or 10 3/4 inch to 1 inch tall rounds. Aren't they pretty?

6. Top with frosting

I used a combination of soaked cashews, dates, vanilla and a squirt of lemon juice. As long as its sweet and white, its good.

7. Enjoy!

These can even be eaten in the generally preferred unrolling fashion (who just bites into a cinnamon roll?).

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