sweet and cinnamon-y,
reminiscent of cold-nosed mornings,
spent in warm bakeries.
the perfect pair to a cup of coffee.
Unfortunately, I think we all know cinnamon rolls aren’t necessarily the, ahem, healthiest breakfast. Traditionally full of sugar, butter, eggs, and white flour, they definitely aren’t the best way to start your day. Lets change that with these vegan whole wheat cinnamon rolls with date filling.
So why don’t we ever make them at home? While these are slightly more time consuming, the majority of the time consists of waiting for the dough to rise. And boy, oh boy, is it worth the wait. I think I’ve consumed my body weight in cinnamon rolls today.
These vegan whole wheat cinnamon rolls are whole wheat, vegan, healthy, and (duh) delicious. These have a great almost pastry like texture, mostly due to the coconut oil. While I do try to limit the use of oil in my recipes, the coconut oil is a healthy and incredible addition to this vegan whole wheat cinnamon rolls with date filling recipe.
The filling is made of delicious dates. They reduce the added coconut sugar and make an incredible paste that I absolutely love. It would be great spread on toast or on top of oatmeal too!
I hope you all love these vegan whole wheat cinnamon rolls with date filling as much as I do.
- 1/2 cup warm water (about 110 degrees F)
- 2 1/4 tsp active yeast or 1 packet
- 3 Tbsp + 1/4 tsp coconut sugar, divided
- Zest from 1/2 a lemon
- 2 cups + 1/2 cup whole wheat pastry flour or all purpose + more for dusting, separated
- 1/2 cup warm almond milk
- 1/4 cup chilled coconut oil + 1 tsp room temp.
- 5 dates, pitted
- 2 Tbsps cinnamon
- 1 Tbsp coconut oil
- 2 Tbsp coconut sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 3/4 cup pecans or walnuts(optional)
- 1/4 cup milk
- 1 Tbsp maple syrup
- 1/4 tsp salt
- 1 cup powdered sugar
- 1-2 Tbsp almond milk
- 1/2 tsp vanilla
- 1 tsp lemon juice
- Combine warm water , 1/4 tsp coconut sugar, and yeast in a small bowl and mix. Let sit for 15 minutes.
- While that is resting, combine the chilled coconut oil and 1/2 cup flour in a small bowl, mixing and "cutting" with butter knifes. Do not use your fingers, the oil must stay cold.
- Turn onto a slightly floured piece of wax paper, cover with another sheet and pound with rolling pin until maluable. Shape into a square, using a butter knife or a spatula and place into the refridgerator.
- Once the yeast mixture is ready, add lemon zest, coconut sugar, and warm milk to a large bowl. Add yeast mixture and begin adding flour, 1/2 cup at a time, stirring constantly. Once the dough becomes too thick to stir, turn onto a well floured surface and knead for about 2 minutes. Rinse out mixing bowl and grease with 1 tsp coconut oil Place dough back in bowl and set in a warm location to rise for about 1 hour.
- While that is rising, make the filling. Pour boiling water over the dates and let sit for 5 minutes. Add all ingredients to a blender or food processer and mix until completely combined.
- Once dough has doubled, preheat oven to 350 degrees F and roll out dough on a well floured surface.
- Place the block of coconut oil on one side of the dough leaving a small border around the edges.
- Fold the other half of the dough over and pinch the seams together slightly to seal to encase the block of butter. If dough sticks when you try to fold it then simply brush it with flour. Turn the dough 1/4 turn so the part of the folded dough that opens up is on your right(like a book). Brush away the excess flour that's on top of the dough.
- Roll the folded dough into an thin rectangle. Continue folding at least 5 more times.
- Roll the dough out into one more rectangle and spread with filling. Roll up like a log and slice with dental floss or a sharp knife.
- Place rolls together in a 9-12inch cast iron or glass pan* so they're just touching. Mix together the "egg" wash and brush the top of the rolls with a pastry brush.
- Bake for 25-32 minutes.
- *you can also bake these on a baking sheet, but they maintain a softer texture when they are "squished" together in a deeper pan.