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Whole Wheat Cinnamon Date Rolls [Food Processor Attachment]

Date syrup adds sweetness and whole wheat brings the fiber in this healthier take on the traditional cinnamon roll recipe. It's perfect for breakfast or an afternoon snack.

Submitted By:

Dietary Interests: High Fiber , High Protein

Allergens: Gluten , Nuts

Yield:

12 servings

Total Time:

2 Hours 10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • Dough:
  • 1 cup (240 ml) Oat Milk, 80-90°F
  • 2 eggs [or 1/4 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
  • 2 ½ cups (370 g) high gluten bread flour
  • 2 packet instant fast rise yeast
  • Filling:
  • ½ cup (120 ml) date syrup
  • 1 cup (140 g) golden raisins
  • 2 Tablespoons (10 g) ground cinnamon
  • 1 cup (240 ml) Cashew Cream Cheese

Directions

  1. Preheat oven to 375°F (190°C). 
  2. Fit the Food Processor with the Multi-Use Blade. Place the oat milk, eggs, coconut oil, honey, and salt into the Vitamix container and secure the lid. Start the machine and process for 30 seconds.
  3. 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.
  4. Turn out onto a lightly floured surface and knead for 5 – 6 minutes, until smooth and elastic. Spray the large bowl with cooking spray and place the kneaded dough into the bowl and cover with plastic wrap. Place in a warm area for 60 – 90 minutes depending on temperature.  
  5. Turn proofed dough out onto a lightly floured surface and let rest for 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.
  6. 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.
  7. 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 Notes

  • 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.   This is a great recipe that features more fiber and less sugar than traditional cinnamon rolls, while still bursting with seasonal flavors.