Cinnamon Buns, The Best Raw Cinnamon Bun Recipe Ever!

What was once a super secret recipe only shared at my Raw Food n Yoga Surf Adventure retreats is now ready for you to enjoy!

Learn how to make the best raw Cinnamon Buns while being wildly entertained by Jake, I must say that they taste and feel like the real deal!

Before you get started with the cinnamon buns and speaking of retreats I gotta say I am getting really psyched for my 10th upcoming retreat in Costa Rica! 

There is no better way to break up the winter, replenish vitamin D stores and start or recharge your healthy holistic raw food lifestyle with a raw vegan emersion getaway!

Be sure to join us on the next

Raw Food n Yoga Surf Adventure Retreat Feb 28th to March 7th 2020

at the amazing organic, permaculture retreat center – The Farm of Life!

The name of the game fun, amazing food, self development, connection, relaxation and adventure!
Whether you you are brand new or a veteran of the raw lifestyle this retreat is for you! We will be exploring the best waterfalls, beaches, amazing hikes, optional surf lessons and all the adventure that Costa Rica has to offer. At the Farm we have unlimited organic tropical fruit, a amazing chemical free pool, sun gazing vortexes, low fat raw gourmet culinary skills classes, daily yoga, a fire pit, gong baths, empathic connection and so much more!
Join me for the raw food adventure of a lifetime!

PS – if you have any questions feel free to email me at info@therawadvantage.com

Excited to enjoy with you!

surf adventure


Now before you start I must let you know that you will want a strong blender such as the vitamix blender (grab one here if you don’t have one, I promise it’s worth the investment)

As well as a dehydrator with teflex sheets (I recommend the Excalibur, grab yours with free shipping here)

Next you want to get semi ripe – ripe plantains…

Plantains are bigger more dense high calorie bananas that require more fine tuned ripening in order to be tasty. You essentially want to ripen them until fully black and squishy, if you want really sweet buns, or mostly black and soft if you want slightly more starchy buns. The reason we are using plantains is because they are a thick dense banana that will make the “batter” thicker, thus allow for thicker fluffier cinnamon buns. If you can not find plantains burro bananas, quadradas, ice cream bananas or even red bananas can work. If you can not find any of these double or triple the amount of chia, use regular bananas and let the “batter” sit for 10 minutes to thicken before pouring on the teflex sheet.

Check out my whole blog post on plantains and persimmons for more info on plantains and ripening. 

To the recipe!

The Best Raw Vegan Cinnamon Buns

(makes 9-12)

7-12 ripe / semi ripe plantains (enough to make 1.9 liters)

.9 lb dates 

1/4 cup chia seeds

3/4 cups raisins

2 young coconuts (with jelly)

1-3 tbsp cinnamon

** If you want to have these treats at lunch you are going to want to start the recipe the day before, between 7 – 9pm.

Slice 3 of the plantains into the vitamix and add the chia, blend using the tamper till smooth. Slice up the rest of the plantains until the blender is full and then add a bit of cinnamon, blend until smooth. You will want to be aggressive with the tamper to make it easier on the blender, this is a thick batter! Let the mixture sit for 3-5 minutes in order for it to thicken slightly. Pour the “batter” on a teflex lined dehydrator sheet and use a flat edged knife to form it into a large thick rectangle / square.

You want to try to make this batter about 1/3-1/2 a inch thick, once the batter is even an spread across the sheet place it in the dehydrator at 115 – 119 over night. 

After you put the sheet in the dehydrator place the raisins in a bow, open one coconut and pour the coconut water over the raisins. Place the soaking raisins in a covered dish in the  fridge.

In the morning (7 – 9 am) take the tray out of the dehydrator and place another Excalibur tray on top of the “pancake” with the mesh side facing down. Quickly and carefully flip the trays so you can remove the bottom tray (now the top) and carefully peel the teflex sheet off of the partially dried batter.

It should be sightly moist but just tacky to the touch rather than wet. Using a sharp knife carefully cut the rectangle into 9-12 strips and slightly separate them on the tray to allow air between them.

Place back in the dehydrator for 1-3 hours. 

While the strips are in the dehydrator scoop all of the coconut jelly from the coconuts and blend with 1/2 of the coconut / raisin water, 1/6th of the raisins and 4-6 dates. Blend till smooth adding dates to desired sweetness. **Remember the rolls and date pate will be very sweet so the “icing” doesn’t need to be crazy sweet.

Scoop the icing into a bowl leaving a tiny bit in the blender. Add the dates (be sure to pit) and the rest of the coconut / raisin water into the “dirty” blender, blend till smooth adding cinnamon to taste. Place in a bowl.

Once the strips are dried to desired firmness (1 – 3 hours) take the plantain batter strips out of the dehydrator and spoon the date mixture evenly onto each strip.

Add the raisins on top of the date paste placing a bunch of raisins in a cluster at one end to create the center of the rolls. Slowly and carefully roll up each strip with the cluster of raisins in the middle.

Place the rolled buns on the dehydrator trays leaving the “tail” end facing towards / just touching the next roll to keep them together for drying. If you have extra date paste you can spoon the rest on top of the buns and then dehydrate for 1 -3 hours 🙂

When you just can not wait a second longer take those warm cinnamon buns out of the dehydrator and scoop the “icing” on top!

Ready to serve, enjoy whole heartedly!!

A special note, with a 9 tray Excalibur you can easily make multiple batches of these and keep them in the fridge for a few days, have a cinnamon bun party or freeze them for a few months!! 🙂


Ohh just in time for the holidays I am so excited to share the new

Limited Edition Holiday season Hoodies, Sweaters and Baby Onesies!

Plus the NEW Raw Vegan Power Christmas Sweater!!These are available for a limited time through teespring!

Click on the image above to grab yours while they are still around!

ps each item comes in various sizes and colors!


I hope you really love this recipe, for more Super Sweet Treats raw dessert recipes that you can eat as a meal, some super quick and easy, a few more involved like this one, grab your Copy FREE along with “10 Sure Shot ways to Drastically Improve your Health” as well as my “TRA Retreat Treats” Excerpt featuring Mediterranean night! 🙂


Simply sign up here to get them all FREE!

Also…

Check out my new book

50 More Frickin Rawsome Recipes

available by donation! 🙂


Check out my other delicious christmas winter recipes here!

Raw Vegan Hot Chocolate and Marshmallows Recipe

 

Raw Chocolate Recipe | Best Vegan Chocolate Ever!

 

Raw Vegan Persimmon Mulberry “Oatmeal”

Best Christmas Nog Ever, Give it Whir!

Wishing you the sweetest, warmest, most love filled holiday season ever!

Wishing you much

PeaceLovenSeasonalFruit ck

Peep Robert Kormacki the original Raw Cinnamon Buns Inventor

Check out Naturally Ashley for more awesomeness, we came up with this together!

Check out Jakes Channel “Powered By Fruit” Here

8 Comments

  1. nick

    had issues big time with cracking to my slab, even after like 6 hours on 115 it looked the sierra dessert, i was just curious what would have caused this? i ended up making stacks as couldnt roll them as was to dry….any ideas why i had such bad cracking? it was almost like 115 was WAY to hot, i have a sedona dehydrator so maybe its just that much better than the Excalibur, bloody shame as i waited ages for them plantains to go black!

    Reply
    • Chris

      I’m sorry to hear you had troubles with the recipe. Truthfully I have had troubles with Sedona dehydrators, on average I find they take near double the amount of time to dehydrate and are more prone to mold. I prefer the Excalibur and have no issues dehydrating at 118, my preferred temperature to be honest. Time need be considered in nutrient loss as well and the enzyme theory is not accurate. This is a topic I have talked personally with Dr Graham on and he agrees on 118-119 being a good general temp to dehydrate. Hope you give it another go, merry Xmas!!!

      Reply
  2. Derek Weaver

    I love this recipe, chris! Thank you so much for posting it. Im about to make it for a second time. Ive had no trouble with cracking in my excaliber either. Im going to use bananas this time as the only plantain around here in Indiana is the weed/herb that grows in our lawns. I made a bunch last time and froze them. Id put 2 in the dehydrator the night before I planned to eat them to have them warm and gooey for breakfast.

    Reply
    • Chris

      Such a pleasure ahhh I am dehydratorless right now haha would love to make em too! Banana is great as well, a little thinner, I find using a bit more chia helps

      Reply
  3. Tina

    Dude I am dying out of laughter here!! Best kitchen videos ever thanks bro, will definetly make this. Gonna have to improvise a little cause I have a round dehydrator with the heator in the middle.. But yea, it should work too! Anyways, thanks. Peace&love

    Reply
    • Chris Kendall

      hahah so happy to hear you enjoyed it brother!! thanks for the love! Let me know how it goes n always room to upgrade with a excalibur, just saying! 🙂

      Reply
  4. Peggy

    I just ate three of these! So good! My kids even loved them. I was skeptical but plantations are awesome! I finally found some organic ones and had to try this. I didn’t have enough to fill my Vitamix so I did add some regular bananas. It worked out but would have been better with all plantations. Thank you so much! This is my second recipe I’ve made of yours and I’m sold! My raw heart is forever grateful!

    Reply
    • Chris Kendall

      Awww so happy to hear, more than my pleasure! I really hope you and your kids enjoy them all!!!

      Reply

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