Rawtella Filled Cinnamon Rolls

By Chef: Alex Malinsky
Posted:  February 8, 2011


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A hearty raw cinnamon roll filled with a layer of Rawtella, topped with a vanilla frosting, warm rawtella and crushed hazelnuts.


Cinnamon Roll
3/4 cup golden flax seeds (finely ground in a vitamix)
1/2 cup almonds (finely ground)
1/2 cup cashews (finely ground)
2 tsp. cinnamon powder
1 tsp. vanilla powder
4-5 tbs. maple syrup or coconut nectar or honey
1/2 cup water
2 pinches of sea salt
4 tbs. rawtella (warmed enough to spread)

Vanilla Frosting
1 cup young coconut meat
1/2 cup cashews
1/2 cup coconut water
1 vanilla bean (seeds only)
1 tsp. coconut oil
2 tsp. cinnamon powder
2 pinches of salt

Crushed hazelnuts
melted Rawtella


Cinnamon Roll — Mix everything together (minus the rawtella) to form a dough ball. Spread the ball onto a non stick dehydrator sheet into a thin rectangle. Spread rawtella on it. Using the help of your non stick sheet roll the thin rectangle into a log. Now, using a serrated knife cut 1.5 inch pieces. Lay each one side up and dehydrate for 8-12 hours at 105 degrees F.

Vanilla Frosting — Blend everything till smooth.

Assembly — Take each roll, spread a nice layer of vanilla frosting. Then top with crushed hazelnuts and a drizzle of rawtella.