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 the dough for about 40 minutes. Cashew cream cheese, the same stuff used for raw vegan cheesecakes, fills the delicious cinnamon dough and also tops it off.
First you process all your whole nuts and seeds into flour, then you mix together all the dry ingredients, blend together dates and water to make a date paste, add in the wet ingredients and mix it all together until it forms a dough ball. This dough ball is like any ball of dough, just roll it out with a rolling pin, and works best with a teflex dehydrator sheet or plastic wrap covering it so the dough doesn’t stick to the rolling pin.
Then you’ll dehydrate the rolled out cinnamon dough at 155 degrees for about 20 minutes each side. When the dough is dry on both sides but sill flexible, it’s ready to be smothered in cream cheese, rolled up, and put in the refrigerator until ready to eat.
An excalibur dehydrator, or any other dehydrator with square trays works best. A circular dehydrator is not ideal because you can’t roll out the dough on one tray. If you don’t have a dehydrator you can try using an oven on the lowest temp with the door cracked open, although results vary. If you have a convection setting, use that because the fan will push out moisture.
Cashew Cream Cheese
While the dough is dehydrating, make the cream cheese, which is basically cashews, coconut nectar, water, lemon juice, and vanilla blended until smooth. Many recipes call for the cashews to be soaked before blending, you can do this, but my favorite method is grinding the dry cashews into flour first to make sure that it has silky smooth texture. If you do soak the cashew first, you’ll have to be adamant about scraping the sides of the blender and making sure every chunk is blended to perfection, it’s bit more of a pain.
Cashew cream cheese is used for many different raw vegan recipes and is the vegan replacement for regular cream cheese. You can even ferment this cheese for an even fluffier texture plus probiotics, check out this Cultured Cashew Cheesecake for more details.
- 1 cup flax seed
- 1 cup almonds; or almond flour
- 1 cup pecans
- 1 cup 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 tbsp ceylon cinnamon
- 1/4 tsp sea salt
- 1 cup cashews
- 1/2 cup water
- 1/4 cup coconut nectar
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract; or 1/4 of a vanilla bean
- Grind the flax seed, 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 degrees 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.
- Blend the cashews until it becomes fine flour.
- Add in the rest of the ingredients and blend until silky smooth.
- 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 sandwich 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 degrees F for about 10-20 minutes.
- Stores in fridge for about 1 week.