Chai Cinnamon Rolls

5 min read
Danielle Breiner
@danishealthyeats
Total
40min
Prep
5min

Dough

  • 2 scoops Chai Ka'Chava
  • 1 1/4 cups almond flour
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 2 tbsp melted coconut oil
  • 1 egg, room temp (or flax egg for vegan - 1 tbsp ground flax mixed with 2.5 tbsp water)
  • 1 tsp baking soda
  • 1 tsp vanilla extract & pinch of sea salt

Filling

  • 1/3 cup medjool dates, pitted & chopped into small bits
  • 2 tbsp maple syrup or honey
  • 1 tsp cinnamon
  • 1/4-1/3 cup pecans, chopped

Cashew frosting (optional)

  • 3/4 cup raw cashews, soaked in hot water for 15 mins
  • 2-3 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract & good pinch sea salt
  • 1 tbsp coconut oil, melted
  • 1-2 tbsp milk of choice, if needed

How to make

  1. To make the frosting, blend all ingredients in a high powered blender, starting with 1 tbsp of milk and adding more, if needed. Place the frosting in the fridge to firm up. 2. Preheat oven to 325F.
  2. Preheat oven to 325F.
  3. In a large bowl, combine all of the dough ingredients until well combined.
  4. Drop the dough onto a piece of parchment paper and roll it out into a rectangle about 1/4” thick. For the filling, drizzle over the maple syrup. Then sprinkle over the cinnamon, chopped dates, and pecans.
  5. Using one end of the parchment paper, carefully roll the Dough up into a tight log & place in the freezer for 10-15 minutes to firm.
  6. When ready to bake, cut the log into slices. Grease your muffin tin and add a roll into each one.
  7. Bake for 10 minutes, until golden around the edges, then remove from the oven. Let cool completely before frosting.
  8. Enjoy!
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