Best Yeast-Free Cinnamon Scrolls by Phoebe Conway

The world’s best Yeast-Free Cinnamon Scrolls! Once you have tried this recipe, you will never go back to another recipe!

Delicious? Absolutely!

Healthy? Yes! Enjoy your favorite dessert guilt-free!

“Nothing compares to a cinnamon bun warm from the oven, but who has the time to let the dough rise? These come together in a pinch, and I bet you already have most of the ingredients you need in the pantry! I also used Califia Farms Unsweetened Original Oat Milk in this recipe to keep them dairy-free and vegan so everyone can enjoy them! Bonus that it has no added sugar and it’s packed with calcium and vitamin D!” says Phoebe Conway.

RatingDifficultyIntermediate

Prep Time25 minsCook Time25 minsTotal Time50 mins

For the bread:

 3 cups self raising flour

 ¼ cup coconut sugar

 2 tbsp. cinnamon

 1 cup coconut yoghurt

 ½ cup Califia Farms Unsweetened Original Oat Milk

 2 tbsp. olive oil

 1 tsp. vanilla

For the filling:

 8 Medjool dates

 1 tbsp. cinnamon

 2 tbsp. melted vegan butter

 2 tbsp. coconut sugar

 1 tsp. vanilla

For the glaze:

 1/2 cup walnuts roughly chopped

 1/3 cup coconut yogurt

 2/3 cup monk fruit icing sugar

 1 tsp. vanilla bean paste

Method:

1

Preheat your oven to 175 degrees Celsius and line a square tray with paper.

2

Soak the dates for the filling in some boiling water for 5 minutes, drain reserving 2 tbsp of the water and set aside.

3

In a bowl combine the flour with the sugar and cinnamon and whisk, then add the yogurt, oat milk, oil, and vanilla and mix to form a rough dough.

4

Use your hands to bring it into a ball, and set it aside for 10 minutes.

5

To make the filling, place the soaked dates and reserved water, cinnamon, vegan butter, coconut sugar, and vanilla into a small blender or use a handheld stick blender to blend into a paste.

6

Lightly flour the bench and the rolling pin and roll the dough out into a rough rectangle of about 1/2cm thick.

7

Spread the filling over the dough and sprinkle over the walnuts. Roll up from the longest side then cut into 1-2 inches thick rolls.

8

Place into the tray and bake for 25 minutes or until a skewer inserted comes out clean.

9

Mix the glaze ingredients and spread over the top once cooled, and enjoy!

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Ingredients

For the bread:

 3 cups self raising flour

 ¼ cup coconut sugar

 2 tbsp. cinnamon

 1 cup coconut yoghurt

 ½ cup Califia Farms Unsweetened Original Oat Milk

 2 tbsp. olive oil

 1 tsp. vanilla

For the filling:

 8 Medjool dates

 1 tbsp. cinnamon

 2 tbsp. melted vegan butter

 2 tbsp. coconut sugar

 1 tsp. vanilla

For the glaze:

 1/2 cup walnuts roughly chopped

 1/3 cup coconut yogurt

 2/3 cup monk fruit icing sugar

 1 tsp. vanilla bean paste

Directions

Method:

1

Preheat your oven to 175 degrees Celsius and line a square tray with paper.

2

Soak the dates for the filling in some boiling water for 5 minutes, drain reserving 2 tbsp of the water and set aside.

3

In a bowl combine the flour with the sugar and cinnamon and whisk, then add the yogurt, oat milk, oil, and vanilla and mix to form a rough dough.

4

Use your hands to bring it into a ball, and set it aside for 10 minutes.

5

To make the filling, place the soaked dates and reserved water, cinnamon, vegan butter, coconut sugar, and vanilla into a small blender or use a handheld stick blender to blend into a paste.

6

Lightly flour the bench and the rolling pin and roll the dough out into a rough rectangle of about 1/2cm thick.

7

Spread the filling over the dough and sprinkle over the walnuts. Roll up from the longest side then cut into 1-2 inches thick rolls.

8

Place into the tray and bake for 25 minutes or until a skewer inserted comes out clean.

9

Mix the glaze ingredients and spread over the top once cooled, and enjoy!

Yeast-Free Cinnamon Scrolls

IngredientsDirections

Try this out: Easy Vanilla Raspberry Panna Cotta by Nina Gelbke

source https://www.bestdesserts.co/yeast-free-cinnamon-scrolls/