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5 from 4 votes
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This Raw Vegan Cinnamon Roll recipe is an exclusive from Zuzana Fajkusova and Nikki Lefler’s cookbook Plant Powered Athlete: Satisfying Vegan Meals to Fuel Your Active Lifestyle. Click here to find out where you can purchase a copy of the book.
Table of Contents
Raw Vegan Cinnamon Rolls
Here is a raw vegan cinnamon roll you can feel great about—an excellent clean and tasty bite-sized snack that delivers on all the essential needs for any athlete. The combination of raw agave and sun-dried figs will provide you with the sustainable, balanced release of energy for best performance—without a spike and crash. We like to use these rolls as a midride/-run/-hike fuel source. It’s always great to reach into the back pocket of your jersey or backpack and refuel with a tasty snack!
Raw Cinnamon Rolls – Recipe Card
Raw Vegan Cinnamon Rolls
5 from 4 votes
The combination of raw agave and sun-dried figs in this raw vegan cinnamon roll recipe will provide you with the sustainable, balanced release of energy for best performance—without a spike and crash.
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Author: Zuzana Fajkusova and Nikki Lefler
Servings: 12 rolls
Equipment
Ingredients
- dough
- ½ cup 84 g flax seeds
- 1 cup 145 g almonds or (100 g) pecans
- ¼ cup 60 ml raw agave nectar
- filling
- 1 cup 150 g dried figs, stemmed and diced (about 10 figs)
- ¼ cup 60 ml water
- 2 tbsp 15 g ground cinnamon
- ¾ tsp ground cardamom
- ¼ tsp sea salt
- 2 tbsp 18 g raisins (optional)
- 2 tbsp 13 g chopped pecans or walnuts (optional)
Instructions
Prepare the dough: In a coffee or spice grinder, grind the flax seeds to a fine powder. Transfer to a food processor and blend with the almonds until a flourlike consistency is formed.
Add the agave and process into a workable dough, adding a touch of water, if needed. Remove the dough and place between 2 large sheets of parchment paper. Using a rolling pin or your hands, flatten into a large square. Peel off the top layer of paper and set the dough aside.
Prepare the filling: In a clean food processor, puree the figs, water, cinnamon, cardamom and salt into a thick paste. Spread the mixture evenly over your dough and sprinkle with raisins and chopped nuts, if desired.
Next, roll the dough into a tight cylinder, as if you were making sushi, using the parchment paper as the mat. Place your roll in the freezer to set for about half an hour, then remove and cut into 12 equal pieces.
Store the rolls in a glass container in the freezer. They will keep for up to 2 weeks.
Notes
When selecting an agave nectar, look for one that is both raw and organic.
Tried this recipe?Let us know how it was!
This raw vegan cinnamon roll recipe is reprinted with permission from Plant Powered Athlete: Satisfying Vegan Meals to Fuel Your Active Lifestyle by Zuzana Fajkusova and Nikki Lefler, Page Street Publishing Co. 2020. Photo credit: Nikki Lefler and Jenna Jones.
(Click on the image above to order your copy)
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More Delicious Vegan Recipes
If you enjoyed this recipe, you might also like these Spinach Crêpes from the same cookbook. Click here for the recipe.
Craving more cinnamon roll flavors? Check out these delicious recipes:
- Famous Vegan Cinnamon Rolls—2 Ways
- 13 Vegan Cinnamon Bun Flavors You Need To Try This Fall
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We are honoured to have our recipe featured. Thank you for sharing, these raw cinnamon rolls are amazingly satisfying and packed with goodness. Enjoy 🌱😉Reply
I want to love this recipe but the photo is deceiving. Don’t expect your rolls to look anything like what is advertised here! Wish there was a video, because I’ve followed this recipe to a tee on three different attempts and the final product is consistently a different color, consistency and mass than what is pictured.
Reply
So good! Can’t wait to make them again!Reply
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