Chai Cinnamon Rolls

Name: Chai Cinnamon Rolls
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 cinnamon rolls
Ingredients: 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; 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; 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

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

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.
Preheat oven to 325F.
In a large bowl, combine all of the dough ingredients until well combined.
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.
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.
When ready to bake, cut the log into slices. Grease your muffin tin and add a roll into each one.
Bake for 10 minutes, until golden around the edges, then remove from the oven. Let cool completely before frosting.
Enjoy!

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