CINNAMON ROLLS WITH DATE ICING

10-12 rolls,

INGREDIENTS

Dough:

• 2 ½ cups gluten-free flour blend (or sub 2 cups spelt + ½ cup buckwheat for Vata/Pitta/Kapha balance...can also be made with 2 1/2 cups spelt flour for vata/ pitta)

• 2 tbsp arrowroot powder

• 2 tbsp hemp seeds

• 1 tsp Ceylon cinnamon

• ½ tsp cardamom powder

• ½ tsp mineral salt

• 4 tbsp ghee or coconut oil, melted

• 2 tbsp maple syrup

• 1 cup oat milk

• 1 tsp apple cider vinegar

Filling

• 4 tbsp softened ghee or coconut oil

• 4–6 tbsp coconut sugar or maple sugar

• 3 tsp cinnamon

  
  

Date icing

• 12 soft Medjool dates, pitted (soak in warm water for 10-15 minutes to soften dates if needed)

• 6–8 tbsp oat milk

• 2 tbsp ghee or tahini

• ½ tsp vanilla extract

• ⅛ tsp salt

• Optional: ½ tsp lemon zest

DIRECTIONS

1. Preheat oven to 350°F (175°C). Grease a large baking dish or muffin tin.

2. Mix the dough: In a large bowl, combine flour, arrowroot, hemp seeds, cinnamon, cardamom, and salt. Add melted ghee/coconut oil, maple syrup, oat milk, and apple cider vinegar. Mix until soft and slightly sticky. Add more flour if needed.

3. Roll out: Divide dough in half for easier handling. Roll each portion between parchment into a ¼-inch thick rectangle.

4. Spread filling: Brush each rectangle with ghee/coconut oil, sprinkle with cinnamon and sugar.

5. Roll and slice: Roll up each rectangle into a log from the short edge. Slice each log into 5-6 pieces (10-12 total rolls).

6. Bake: Arrange rolls in the baking dish (or muffin tin) with slight space between each. Bake for 22–25 minutes, until golden and cooked through.

7. While that is baking, make icing: Blend all icing ingredients until smooth and creamy. Add oat milk as needed for desired consistency.

8. Serve: Spread icing over warm rolls and enjoy fresh, or store and reheat as needed.

#kidfriendly #parties #breakfast #snack #dessert #vata #pitta #fall #winter #spring #vata #pitta #kapha

Notes

• Cinnamon rolls! - these can be enjoyed year round depending on what kind of flour and spices you use - use more cardamom, less cinnamon, and spelt flour in the warmer months, buckwheat or gluten-free variation in the late winter/ spring with more warming spices like ginger, and chai type spices in the early winter/fall with spelt.

• Make ahead for a grab and go breakfast, to impress your friends at a party, or for a fun holiday breakfast :).