There’s something about the smell of cinnamon rolls —the aroma of freshly baked dough, spicy cinnamon, and sweet, gooey frosting — that’s warm and comforting. This sweet treat has a long history of making mouths water and tummies rumble. Brought to America by Swedish and German immigrants in the 17th century, the traditional cinnamon roll is made by sprinkling cinnamon sugar on flattened dough, then rolling, slicing, and baking the dough.
Today cinnamon rolls are more popular than ever, but they’re not as healthy as they used to be. Canned cinnamon rolls are convenient, but they contain additives and preservatives to keep them fresh in grocery stores. Fast food cinnamon rolls are often super-sized and loaded with extra calories and added sugars. Is it possible to make a healthy treat that’s still fun to eat?
Whole-Food, Plant-Based Spotlight
The Vitamix Culinary team has created a healthier version of the cinnamon roll that’s a guilt-free, good-for-you alternative to the store bought kind. This recipe uses whole wheat flour to deliver extra fiber, while date syrup adds natural sweetness, eliminating processed sugar. Looking for a whole-food, plant-based version of this recipe? Swap out the egg for a flax egg to make this recipe vegan. Try these whole wheat date cinnamon rolls for breakfast, an afternoon snack, or after-dinner dessert.
Ingredients:
1 cup (240 ml) Oat Milk, 80-90°F
2 eggs (or ¼ cup flax egg)
⅓ cup (80 ml) coconut oil
¼ cup (60 ml) honey
1 teaspoon salt, optional
2 cups (265 g) whole wheat flour
2½ cups (370 g) high gluten bread flour
2 packets instant fast rise yeas
For the Filling:
½ cup (120 ml) date syrup
1 cup (140 g) golden raisins
2 Tablespoons (10 g) ground cinnamon
1 cup (240 g) Cashew Cream Cheese
Process Wet Ingredients
Fit the Food Processor with the Multi-Use Blade. Place oat milk, eggs, coconut oil, honey, and salt into the Vitamix container and secure the lid. Start the machine and process for 30 seconds.
Add Dry Ingredients
In a large mixing bowl combine the whole wheat flour, bread flour, and yeast and whisk together. Add this mixture to the food processor. Secure the lid, start the machine, and process for an additional 30 seconds.
Turn proofed dough out onto a lightly floured surface and knead for 5–6 minutes, until smooth and elastic. Spray the large bowl with cooking spray, place the kneaded dough into the bowl, and cover with plastic wrap. Place in a warm area for 60–90 minutes depending on temperature.
Flatten Dough into Rectangle
After proofed dough rests for an additional 10–15 minutes, roll out dough to 12 x 20-inch rectangle. Spread the date syrup evenly and sprinkle with cinnamon and raisins leaving a 1" border around the edges. Brush edges with water.
Roll Dough into Log
Roll the dough from the long end tightly up to form a log. Pinch and seal the seam where the end of the dough meets the roll. Gently cut the rolls evenly.
Bake
Spray a 10 x 15 baking dish with cooking spray. Space rolls evenly into the baking dish and let double in size for 45–60 minutes. Place in preheated oven and bake for 15–20 minutes. Let cool slightly and brush with cinnamon cashew cream cheese.
Chef’s Tip: Save time and energy by making these the day before and letting the dough rise in the refrigerator overnight so you're ready to bake first thing in the morning.