Cranberry Walnut Cinnamon Rolls

The holidays are here, along with the season’s cravings for sugary sweets. The fall and winter months include all of our favorite celebrations, but unfortunately these parties, dinners, and get-togethers entice many of us to overdo it on rich foods. Instead of overindulging or depriving myself, I like to combat comfort food temptations with healthy alternatives.

I embrace the sinful seasonal favorites and turn them around for the good with better, more healthful ingredients. Why eliminate flavors and textures from our diets when we were blessed with taste buds to enjoy the gifts of sweet, spicy, salty, pungent, and bitter?

—Chef Mandy

Cinnamon Roll Dough

• 1/3 cup raw sprouted buckwheat flour
• 1/3 cup raw sprouted white jasmine rice flour
• 1/3 cup raw sprouted quinoa flour
• 1/3 cup ground flax meal
• 1/3 cup lacuma powder
• 1/3 cup maple sugar
• 1/2 cup raw almonds, soaked 8 hours and rinsed
• 1 cup filtered water
• 1 teaspoon ground cinnamon
• 1 drop YLTG cinnamon bark essential oil
• 1/4 cup virgin coconut oil

I like to use the Flour of Life brand of flours, which can be found at your local health food store. Combine the first six ingredients in a medium mixing bowl. Blend remaining ingredients in a Vita Mix and combine with the dry mixture. Wrap in plastic, parchment paper, or foil and chill to firm. Place chilled dough between two solid dehydrator sheets. Flatten with a rolling pin or press with an offset spatula over the top sheet until a square is formed one inch from each side.

Cranberry Walnut Filling

• 10 plump Medjool dates
• 1 cup chopped apples
• 1/4 cup virgin coconut oil
• 3 Tablespoons raw honey
• 1 teaspoon ground cinnamon
• 1 drop YLTG cinnamon bark essential oil
• 1 teaspoon pure vanilla flavoring
• 1 teaspoon pure almond flavoring
• pinch Himalayan salt
• 1/3 cup chopped raw walnuts
• 1/4 cup dried cranberries

Blend first nine ingredients in a Vita Mix. Place into a mixing bowl and fold in the raisins and nuts. Spread the filling over the dough. Roll into a cinnamon roll, pushing the bottom solid sheet forward to help the process. Freeze the roll wrapped in the solid sheet until firm. Slice and place on a solid sheet. Dehydrate at 105° for three hours and flip onto mesh sheets. Continue drying for four to six hours, or until desired texture is reached.

Orange Butter Cream Frosting

• 1 cup coconut butter
• 1/2 cup whole cashews, soaked 2 hours and rinsed
• 2/3 cup fresh-squeezed orange juice
• 3 Tablespoons raw honey
• 1 teaspoon pure vanilla flavoring
• pinch Himalayan salt
• 15 drops YLTG Orange essential oil

Blend ingredients in a Vita Mix. Spread on cinnamon rolls. Optional: Pour into a small Springform pan and refrigerate to firm.

Christmas Spirit Glaze

• 1/3 cup raw honey
• 1/3 cup pure maple syrup
• 1 Tablespoon ground cinnamon
• 4 drops YLTG Christmas Spirit essential oil
• 1/4 cup chopped walnuts
• 2 Tablespoons chopped cranberries

Combine ingredients in a shallow bowl and reduce in a dehydrator for 4 hours. Drizzle over cinnamon rolls.

Tags: blend, Chef Mandy, Christmas Spirit, Christmas Spirit Essential Oil, Christmas Spirit Glaze, cinnamon, Cinnamon Bark Essential Oil, Cranberry Walnut Filling, drop, essential oil, oil, Optional Pour, Orange Essential Oil, recipe, Vita Mix, water, YLTG