Healthy Cinnabon Rolls
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Vegan
Serves: 10
  • For the dough:
  • 3 cups spelt flour
  • ¾ cup sweet potato purée, cooled (make your own by blending boiled sweet potato)
  • 1 cup full-fat coconut cream, melted and warmed to the touch
  • ¼ cup maple syrup
  • 2 tsp instant yeast
  • ⅛ tsp Himalayan salt
  • For the filling:
  • 10 Medjool dates, pitted
  • ⅓ cup rice milk
  • 1 Tbsp ground cinnamon
  • ¼ cup blueberries or raisins
  • For the glaze:
  • ½ cup cashews, soaked 3-4 hours
  • ¼ cup rice milk
  • ⅛ cup maple/date syrup
  • juice of ½ a lemon
  1. Place a sieve above a bowl and add the flour. Put all the flour through the sieve and add the salt and yeast. Combine the dry ingredients with a spatula.
  2. In a small saucepan melt your coconut cream. Let it cool down until it's still warm to the touch (if it's too hot it will kill the yeast).
  3. In a separate bowl, add the sweet potato purée, maple syrup and coconut cream and combine.
  4. Add the liquid to the dry ingredients and combine with a spatula. When it gets to tough, use your hands and knead the dough for 10 minutes (set a timer).
  5. Place the dough into a slightly oiled bowl, cover with a kitchen towel and let rest at room temperature for 1-1.5 hours (the dough should have doubled by now).
  6. In the meantime, prepare the filling. Add the dates, cinnamon and milk into a high-speed blender until you get a smooth mixture.
  7. Preheat the oven to 180°C/350°F.
  8. Once the dough is ready, place it on a floured surface (flour well or the dough will stick) and use a rolling pin to spread the dough evenly into a rectangle.
  9. Spread the date filling on top (make sure it's not too thick or it will be difficult to roll) and add some raisins or blueberries.
  10. Starting at the longer side of the dough, use your hands to rolls it up (it doesn't matter if it doesn't come out as a perfect roll).
  11. Cut the roll into equal pieces and place filling-up into a lined cake tin. Place the tin into the oven and bake for 40-45 minutes (take a toothpick to check if the roll in the middle is baked).
  12. In the meantime prepare the glaze by simply blending up all ingredients.
  13. Once ready, take out a warm Cinnabon roll, top with the glaze, sprinkle some lemon zest on top and enjoy!
  14. Store for 3 days in the fridge.
As in all of my recipes, 1 cup equals 250 ml
Recipe by The Tasty K at