Creamy Cinnamon Rolls

Creamy Cinnamon Rolls

These are a delicious twist on the standard cinnamon rolls. They're boosted with superfoods & plant-based proteins for a healthier vegan treat.

6-7 buns


20min Prep & 35min Cooking Time


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Step 1:

Soak the cashews and place the rest of the glaze ingredients in a high-speed blender and blend until smooth, place in the fridge to cool before serving.

Step 2:

Start by mixing the lukewarm milk with the yeast and set aside to foam. Then sift together the flours, spices and salt.

Step 3:

Once the milk is bubbly, mix with the coconut blossom nectar and coconut oil, pour this into the flour mixture and mix well with a wooden spoon.

Step 4:

Add more flour if needed and kneed with your hands, place the dough in a coconut oiled bowl and cover with a damp cloth, leave to rise for 35-40 minutes or so before rolling out into a long rectangle.

Step 5:

Preheat the oven to 180 degrees Celsius. And mix the filling ingredients and smear the filling on to the long rectangle, roll up into a long sausage and slice 3-4cm in thickness.

Step 6:

Place the rolls tightly next to each other in a pre-smeared tin of choice, leave to rise for another twenty minutes.

Step 7:

Once the rolls have risen, place in the middle rack of the oven and let them bake for 35-40 minutes until golden, leave to cool to lukewarm before drizzling over the glaze to serve.

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