Every Christmas morning of my childhood was filled with the smell of cinnamon rolls. They weren’t just any cinnamon rolls, either. They were the Pillsbury kind that came in a food-grade cardboard container. I loved unwrapping the spiral package and placing the buns in perfect order on the pan. The smell ignited deep a craving for golden crust and melty icing.
But then we started eating healthier food. For several years after my parents became raw vegan, my grandmother and I would share cinnamon rolls on Christmas morning, but it wasn’t quite the same. My diet had changed too, and though the smell was still enticing, the buns tasted too sweet for me to really enjoy them. We needed an alternative.
This year, we found one: vegan, sugar-free, gluten-free cinnamon rolls. But they’re not just some sorry substitution. They are truly the best cinnamon rolls I’ve ever had. They’re sweetened with dates, raisins and a little honey, and we use nuts for the dough. The consistency and taste is pretty similar to a conventional cinnamon role, but it actually feels good to my body to eat them. Here’s the recipe:
By Nicholas Tippins