Coconut Cinnamon Rawls (Raw, Vegan, Gluten Free)

A couple years ago I came up with a banana-free cinnamon roll recipe, but kinda half-assed it and forgot about it until just the other day. I got a craving for cinnamon rolls out of nowhere and thought about how I could make my earlier recipe way better. It wasn't difficult and I must say I was very pleased with it! It is sweet, cinnamon-y, and full of ooey gooey goodness. And it's only 4 ingredients!! Next time I'm definitely going to make a double batch because these didn't last long at all. lol 


Ready in 7+ hours

Servings 8 rolls



  • 4.5 cups Young Thai Coconut Meat
  • 20 medjool dates
  • 1 tsp ground vanilla
  • 2 tbsp cinnamon
  • 3/4 cup water


    1. Blend the coconut meat in your blender until the mixture is smooth and creamy. 
    2. Smooth the coconut mixture out onto a teflex sheet on your dehydrator tray into a large square that takes up most of the sheet. 
    3. Dehydrate at 118 degrees F for 2 hours, then remove and flip onto the mesh sheet. Tip: Place another tray and sheet on top, then flip to make this process a breeze!
    4. Dehydrate for another hour. 
    5. Blend the rest of your ingredients; dates, water, cinnamon, and ground vanilla until smooth and well combined. 
    6. Smooth out the mixture onto your coconut sheet, then make 8 long, even slices with a sharp knife.
    7. Place everything back in your dehydrator for another 4 hours. 
    8. Everything should be dry enough now that you can roll the cut slices into cinnamon rolls. If it is still too wet, let it dehydrate a little longer. 
    9. Roll each slice into a cinnamon roll. They are now ready to eat! Store in an airtight container in your refrigerator to keep them fresh and enjoy! 


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