Easy Whole Wheat Cinnamon Rolls (no yeast, refined sugar-free, vegan)/ March 28, 2018

I wanted to make sure to roll out another recipe to you before Easter (see what I did there), and I thought no better way to celebrate Easter morning than with cinnamon rolls/buns!

Easter/any holiday to me and my family has always meant food, especially the special brunch that we have on Easter morning; and inevitably cinnamon buns pop into my head when I think of a special breakfast. As a kid I used to LOVE (basically could devour) a whole tube of the prepackaged cinnamon rolls if I was left to my own devices and the icing was THE best. However, this recipe is just as easy as the prepackaged stuff without all the nasty ingredients and they take less than an hour to make, and your house will smell incredible!

Although these cinnamon rolls are not 100% healthy, I believe that still having treats with better ingredients is important for a balanced diet and healthy mind. You should not deprive yourself of treats because life’s too short to not enjoy food with the ones that you love during the holidays. So bake up a batch of these cinnamon rolls (cause they’re a crowd pleaser) and enjoy every bite of them because you deserve it!

With love,

Emma xx

NOTE: I used Wholesome Vanilla Icing for the frosting if you can get Simple Mills in your area I also recommend that brand too cause they’re made with better ingredients!

Whole Wheat Cinnamon Rolls

Ingredients

  • 2 Cups Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 3 Tbsp Coconut Sugar
  • 5 Tbsp Room Temperature Coconut Oil
  • 3/4 Cup Unsweetened Almond Milk
  • 1 tsp Vanilla (this is for the filling)
  • 2 tsp Coconut Oil (melted)
  • 1 tsp Almond Milk
  • 1/2 Cup Coconut Sugar
  • 2 1/2 tsp Cinnamon

Instructions

  1. Preheat the oven to 375 degrees F. 

    2. In a medium sized bowl mix together the flour, salt, sugar, and baking powder. 

    3. Add the coconut oil in using your hands to break it up and mix. 

    4. Stir in the almond milk until well combined. 

    5. On a floured surface roll out the dough into a large rectangle. 

    6. Make the filling by mixing together 1/2 cup of coconut sugar, 2 1/2 tsp cinnamon, 1 tsp vanilla, 2 tsp of melted coconut oil, and 1 tsp of almond milk (you could add extras here: think pecans, cranberries, etc.)

    7. Spread the filling evenly over the rectangle and starting from one of the shortest sides tightly roll the dough into a roll. 

    8. Cut the dough with a serrated knife about 9 times. 

    9. In a lined 8x8 baking tray place the cinnamon rolls apart and bake for 25 minute. 

    10. Take out of the hot oven and ice so it melts on top and enjoy!

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