These cinnamon buns are fluffy, sweet, coconut-y, vegan AND have no added sugars! You might be thinking, "how can cinnamon buns have no added sugar when the brown sugar layer is the best part?!" Well, the answer lies within our gooey coconut date paste. Dates are super sweet and chewy so when it is blended up, it creates this already sweetened spread that is perfect for cinnamon rolls.
As always, if you try this recipe - tag us in your photos @VancouverDietitians on Facebook and Instagram!
3 cups all-purpose flour
1/8 tsp salt
1 1/4 cup almond milk
1 packet active dry yeast
2 tbsp coconut oil
Coconut Date Paste
1 cup Medjool dates, soaked
3/4 cup canned coconut milk
1 tbsp coconut oil, melted
2 tsp cinnamon
1 tsp vanilla
Pinch of salt
1/2 cup coconut, shredded
In a large bowl, mix the flour and salt together.
Heat the almond milk until it is warm to the touch. Add the yeast and let it sit for 5 minutes.
Once the yeast is activated, add it to the flour mixture, along with the coconut oil. Knead for 10 minutes.
Place the dough in an oiled bowl and proof it for 1 hour in a warm spot.
In a blender, add all the coconut date paste ingredients except for the coconut flakes and blend. Once it is blended well, transfer it to a bowl and fold in the coconut flakes.
After the dough is done rising, punch it down and roll it into a 12" square about 1/4" thick.
Evenly spread the paste onto the dough, leaving 1/2" on the opposite end bare (this helps the roll stick together). Roll and cut into 9 even pieces.
Place the 9 pieces into a 8" square baking dish. Let rise for another 20 minutes.
In the meantime, preheat the oven to 350F during the second rise.
After the second rise, bake it for 25-30 minutes.
Let cool, and enjoy!