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►  Makes 4 Servings

1/2 cup (120 ml) warm water

2 1/2 tablespoons (30 g) organic cane sugar, divided

1  packet (0.25 ounce, or 7 g) active dry yeast

11/4 cups (156 g) unbleached all-purpose flour

1/3 cup (40 g) whole wheat pastry flour 1/8 teaspoon salt

2    tablespoons (28 ml) olive oil

1/2 teaspoon vanilla extract

2 tablespoons (28 g) coconut oil, melted 2 tablespoons (28 ml) maple syrup

1 tablespoon (7 g) ground cinnamon

To make the mini-cinni rolls:

Combine the warm water, 1 tablespoon (12 g) of the sugar, and the active dry yeast together in a bowl and let sit for 15 minutes for    the yeast to proof.


In a large bowl, sift the all-purpose flour, pastry flour, and salt together. Once the yeast has bubbled up, stir the olive oil and vanilla into the yeast mixture and add the wet mixture to the dry mixture. Knead for 3 to 5 minutes until the dough is smooth and pliable. If it is too sticky, add a little flour and knead; if too dry, add a drizzle of oil.


Form the dough into a ball, put it into an oiled bowl, cover with a towel, and let rise for 45 minutes. When the dough has almost



1/2 cup (56 g) raw cashews

1/4 cup (60 ml) water, plus more if necessary 3 tablespoons (26 g) plain vegan yogurt

3 tablespoons (45 ml) agave nectar

1 tablespoon (14 g) coconut oil

doubled in size, knead it for 1 minute and roll it out into a 1/4-inch (6 mm)-thick rectangle, about 6 × 16 inches (15 × 40 cm).


Whisk the coconut oil, maple syrup, remaining 11/2 tablespoons (18 g) sugar, and cinnamon together in a small bowl and then spread it onto the dough in an even layer. Carefully roll the dough up, starting from the long side, rolling tightly, pinching the seam together and smoothing the edge out. You should end up with a roll about 18 inches (46 cm) long. Slice the roll into pieces about 3/4 inch (2 cm) thick to get 24 mini rolls.


Grease a 5 × 9-inch (13 × 23 cm) baking dish, arrange the rolls in the dish cut side up, and let rise for 30 minutes or until they fill the baking dish. Meanwhile, preheat the oven to 350°F (180°C, or gas mark 4).

Bake the rolls for 15 to 17 minutes until the tops have turned golden brown.


Transfer the baking dish to a cooling rack.



To make the cashew cream cheese drizzle:

Place all the ingredients in a blender and purée until velvety smooth. Taste and add more agave if you would prefer a sweeter drizzle. Refrigerate the drizzle for about 10 minutes to let it thicken.


Divide the mini-cinnis among 4 bowls, top with the cashew cream cheese drizzle, and serve.