So, I can’t take full credit for this recipe because the recipe for the rolls themselves was inspired by a friend on instagram but the berry filling and the icing were all me. I started switching out the sugary filling in traditional cinnamon rolls for fruit years ago and I think I actually prefer them that way now.
Just to warn you guys ahead of time, these cinnamon rolls aren’t like traditional rolls. Not just because of the twist on the filling but the rolls themselves aren’t a fluffy, yeast risen bread but more so the consistency of a baked oatmeal. Don’t get me wrong, the end product is still delicious but just keep an open mind if you make these. I think you’ll be pleasantly surprised!
Dairy free, vegan Cinna-berry rolls – makes 4
2 cups oat flour
1/3 cup whole wheat flour
1 tsp baking powder
5 tbsp applesauce
1 tsp cinnamon
3/4 cup so delicious cashew milk
1/2 cup purée raspberries
Splash lemon juice
1/3 cup so delicious vanilla coconut yogurt (or vanilla yogurt of choice)
So delicious cashew milk, as needed
Combine oat flour with baking powder, cinnamon, and applesauce until mixture starts to clump together. Set in fridge for 10 minutes then add your milk and whole wheat flour. Dough will be very sticky so be sure to coat your hands in flour for this next part.
Flour a flat surface then mold your dough into a long, flat rectangular shape. Set aside to prepare your filling. Get out two bowls and our your raspberries in one and blueberries in the other. Add a splash of Lemon juice to each. Spoon mixtures in top of your dough. Carefully roll up the dough, then pinch the ends to keep the filling inside, and cut dough into 4 equal pieces. Place in an oiled pie pan and bake at 400 degrees f for ~18 min. Combine your yogurt with enough cashew milk to make your topping smooth and creamy then drizzle on top.