Looking for a delicious weekend brunch recipe? These nut butter and jam cinnamon rolls smell like a relaxing Sunday morning.
Don’t fret about the complications of making a yeasted dough that’s both gluten-free and vegan, because Culinary Arts graduate, whole-foods chef and recipe developer, Ashley Cox provides an easy-to-follow recipe for you to create a perfectly textured, fluffy, bread meets traditional dough creation. And it’s exactly what your weekend brunch has been missing!
Featuring our Cinnamon Maca Seasoning, this super seed and spice blend has a natural sweetness and warmth from cinnamon, cardamom, and nutmeg with the superpower of transforming a simple breakfast or snack into a mouthwatering baked good.
Packed with antioxidants, lignans, zinc, and omega 3s — nutrients that are celebrated for supporting digestion, circulation, better sleep, better periods, menopause relief, postpartum health, and so much more. Eating nutrients in food form improves their bioavailability, and this seasoning makes it easy to access abundant nourishment.
Dough: Gluten Free Vegan Yeast Waffle recipe from Ashley’s blog, alternatively if you're short on time you can use your favorite ready-made cinnamon roll dough.
- 1-2 tbsp Agni Cinnamon Maca Seasoning
- 2 tbsp Ground Up Snickerdoodle Nut Butter, or similar
- 1 tbsp coconut sugar
- 1 tbsp date syrup
- 1/2 tsp cinnamon
- 1/4 c berry jam
- 3 tbsp cream cheese (sub with plant-based if dairy-free)
- 1/4 c vanilla cinnamon or mixed berry plant-based yogurt
- 1-2 tsp desired sweetener, we like maple or honey
Optional: top with date syrup, more Agni cinnamon maca seasoning and/or pecans, fresh berries
- Follow recipe directions to make the dough then chill dough for 4 hours.
- Meanwhile, combine all filling ingredients, except for the jam into a small bowl and set aside.
- Combine frosting ingredients into a small bowl and place in the fridge until ready to serve.
- When the dough is ready to use, roll into a long rectangle.
- Align the short end of the rectangle parallel to you and spread with filling mixture, then dollop with jam, leaving 1 inch of the top without filling.
- Starting with the bottom short edge of the dough, roll tightly from bottom to top.
- Cut into 3-4 pieces.
- Place each roll into an individual ramekin or all of them into a medium size oven-safe dish when they are snug but not too crowded.
- Allow to rise in a warm place for 30 minutes.
- Bake for 20 minutes at 375 degrees F, or until edges are golden and center is puffy/springy.
- Cool for 5-10 minutes then top with frosting, desired garnishes and extra cinnamon maca seasoning.
- Serve warm!
- Rewarm leftovers in a 300 degree oven for 5-10 minutes.