What makes these cinnamon rolls 'raw' and how are they prepared?

These cinnamon rolls are considered raw because the dough is made from unbaked ingredients like ground nuts and oats, and it's gently dehydrated at a low temperature (115-125 degreesF) rather than baked, preserving nutrients.

Can I make the date paste myself for the dough?

Yes, the recipe specifies how to make date paste: blend 1/2 cup of dates with 1/4 cup of water until smooth, ensuring a natural sweetener for your dough.

What if my dough is too dry or too wet during preparation?

If your dough is too dry, add a bit more water. If it's too wet, incorporate more almond flour to achieve the desired consistency for rolling.

How do I store these raw cheesecake filled cinnamon rolls?

Since these are raw and contain a cashew-based filling, it's best to store them in an airtight container in the refrigerator to maintain freshness and texture.

Can I substitute other nuts for the almonds and pecans in the dough?

While the recipe calls for almonds and pecans, you could experiment with other raw nuts like walnuts or cashews, keeping in mind that the texture and flavor of the dough may vary slightly.

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Raw Cheesecake Filled Cinnamon Rolls
[Vegan, Gluten-Free]

AS By: Amanda Nicole Smith

Author Bio

Amanda Nicole Smith is all about pure food and fitness, which make up what she... Read More

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A close-up of several raw cheesecake filled cinnamon rolls, artfully arranged on a plate, showcasing their spiraled dough and creamy white filling.

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Discover more recipes with these ingredients

Raw Cheesecake Filled Cinnamon Rolls [Vegan, Gluten-Free]

Introducing creamy cheesecake filled cinnamon rolls, good for breakfast, snacks, or dessert. These no-bake raw vegan goodies are filled with whole nuts, seeds, and grains, sweetened with unrefined sugar, and flavored with cinnamon, vanilla, and lemon. This recipe takes about 20 minutes to prep and uses a dehydrator to dry... Read More

Ingredients You Need for Raw Cheesecake Filled Cinnamon Rolls [Vegan, Gluten-Free]

For the Dough:

1 cup flax seeds
1 cup almonds or almond flour
1 cup pecans
1 cup gluten-free rolled oats
3/4 cup water
1/2 cup date paste; 1/2 cup dates blended with 1/4 cup water
1/4 cup coconut nectar
1 tablespoon ceylon cinnamon
1/4 teaspoon sea salt

For the Cream Cheese Filling:

1 cup cashews
1/2 cup water
1/4 cup coconut nectar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract; or 1/4 of a vanilla bean

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How to Prepare Raw Cheesecake Filled Cinnamon Rolls [Vegan, Gluten-Free]

To Make the Cinnamon Rolls:

Grind the flax seeds, almonds, pecans, and rolled oats separately until they become fine flour.
Add all the flour to a mixing bowl and mix it all together.
Mix in the rest of the ingredients until it becomes a big ball of dough. Add more water if the mixture is too dry, add more almond flour if the mixture is too wet.
Place the dough on a dehydrator sheet, add another dehydrator sheet or plastic wrap on top to roll the dough with a rolling pin.
Dehydrate at 115-125°F for 20 minutes, then put another dehydrator tray on top without the teflex sheet to easily flip over and dehydrate for another 20 minutes. The dough should be dry to touch but still pliable to roll.

To Make the Cream Cheese Filling:

Blend the cashews until it becomes fine flour.
Add in the rest of the ingredients and blend until silky smooth.

To Assemble:

Transfer the dough back to a teflex sheet or plastic wrap.
Add 3/4 of the cream cheese filling to the dough and spread out, leave about 1/2 inch on each side to avoid the cream cheese spilling out the sides.
Use the teflex sheet or plastic wrap to gently roll the dough.
Use a clean sharp knife to cut the cinnamon rolls, about 1-inch thick.
Add the rest of the cream cheese to a plastic bag, or actual piping bag, cut off the tip of the corner, to leave a very small opening for you to pipe the cream cheese onto the cinnamon rolls as pictured.
Refrigerate until ready to eat, to warm place in dehydrator at 165°F for about 10-20 minutes.