Gluten Free, Vegan Cinnamon Scrolls
By Made Whole
I am obsessed with using coconut products in healthy baking (especially Coconut Magic coconut products) and wanted to combine a few of my favorite coconut ingredients all in one epic recipe. I’ve used coconut flour and coconut sugar in the dough, coconut nectar in the cinnamon date swirl and coconut oil, and coconut sugar in the coconut magic glaze! GOD BLESS THE FREAKING COCONUT!!! I don’t know how I would bake without it!
Now, of course these are no ordinary cinnamon scrolls. There are no eggs, dairy, refined sugar or flour. The ingredients in these are way more nourishing for your body! The dough is definitely different in texture to a traditional scroll, but different in a wonderful way! And they were so fun to make! I hope you all get to make some and share your beautiful pictures with me!
It is important to stick to the recipe exactly for this dough to make sure it is 'roll-able' and doesn't crack. Each ingredient plays a really important part. Measure out each ingredient carefully.
Cinnamon Date Swirl Ingredients:
- 1 cup dried dates
- 1/2 cup coconut milk
- 1/2 cup water
- 1 tbsp cinnamon (or more is desired)
- 1 tbsp coconut nectar
- 4 dried figs (alternatively, you can use a handful of raisins)
To Make The Cinnamon Date Swirl "Paste":
1. Chop your dates and figs in half (this will help the process be a lot faster)
2. Place dates, coconut milk water, and cinnamon in a small saucepan over medium heat. Let it heat up and start to bubble and then turn the heat down and cover
3. Cook the mixture covered for 10 minutes, stirring occasionally
4. Start to mash the dates with a fork as soon as they get soft enough to do this. Cook for a further few minutes and then keep mashing until you can lightly wisk them with the fork into a smooth paste. You may need to add a little bit more liquid (water or coconut milk) if it is too thick or has reduced too much.
5. Turn off heat when the dates have formed into a smooth paste and set aside to use later.
(make while scrolls are baking)
- 2 tbsp coconut oil
- 3 1/2 tbsp coconut cream
- 2 tbsp coconut sugar
- A small pinch of vanilla bean powder or 1/2 a vanilla bean (alternatively you can use vanilla essence)
To Make The Glaze:
1. Combine all ingredients in a small saucepan on low heat and stir or wisk until everything is combines and the coconut sugar is dissolved
2. Remove from heat and place in fridge for 10 minutes to harden a little bit
3. Drizzle over your scrolls! YUM!
- 1 1/2 cup buckwheat flour
- 3/4 cup gluten free oat flour
- 1/4 cup coconut flour
- 1/3 cup coconut sugar
- 1 tsp vanilla powder, or some vanilla essence
- 2 tbsp cinnamon
- 3 tbsp chia seeds (plus 3 tbsp water)
- 3 tbsp flax seeds (plus 3 tbsp water)
- 1/4 cup coconut milk
NOTE: It's important to stick to the recipe exactly for this dough to make sure it is 'roll-able' and doesn't crack. Each ingredient plays a really important part. Measure out each ingredient carefully.
To Make The Dough:
1. Preheat the oven to 280 degrees Celsius or 350 degrees Fahrenheit
2. Combine all dry ingredients (buckwheat flour through to cinnamon) in a bowl. You can buy gluten free oat flour and buckwheat flour or you can make you own by blending up some oats and whole buckwheat in he NUTRIBULLET. I love my Nutribullet for this!
3. Place your chia seeds and flax seeds in a NUTRIBULLET and process until they are a powder. You can also do this in a food processor or similar unit but the nutribullet does it more easily. Just make sure they are powdered.
4. Mix 6 tbsp of water in with your ground chia/flax mixture and give it a good stir to combine. It should become very sticky. This acts as an egg would to combine the dough together.
5. Combine you chia/flax mixture in with your dry ingredients. You will need to use your hands! Knead the mixture for a few minutes to make sure everything is evenly combined.
6. Roll out the mixture into a big rectangular shape on a flat surface (I used a plastic cutting board) using a rolling pin, making sure the edges are nice and neat at the end. Make sure you roll it out so it's not too thick. 0.5cm thickness should be good
7. Spread your date paste onto the rolled out dough, spreading it evenly using the back of a spoon
8. If desired, you can sprinkle some extra goodies at this point (flaked almonds, cacao nibs, raisins, dried figs, coconut flakes etc.). Or not!
9. Start to roll your flat dough into a log shape (Pictured)
10. Cut your rolled up dough into slices that are about 4cm thick
11. Place each slice into a baking dish or even on a lined baking tray
12. Place in the oven to bake for 20 minutes. It should start to smell like cinnamon doughnuts after a few minutes! You can make your glaze while they bake
13. Remove from oven and top with coconut vanilla glaze
ENJOY a nice warm cinnamon scrolls, fresh from the oven that smells like freshly baked cinnamon doughnuts at an amusement park!
NB: Original recipe by Made Whole Co.
Author: Made Whole
Made Whole is passionate about sharing whole food recipes for people who believe in nourishing their bodies to build a better future. Made Whole wants to encourage people to make consistent healthy lifestyle choices in order to live their best life, and be the best they can be for their future self and family. All recipes are plant based and aim to #MakeNourishmentNormal in your life!