Posted in Recipes

Vegan Spelt Cinnamon rolls with cashew caramel drizzles!

This morning, I invented this lovely recipe for vegan spelt cinnamon rolls topped with cashew caramel drizzles! That sounds very delicious, doesn’t it?? The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! Yummm! Enjoy! 🙂

So, check them out here:

And again:


Let’s see how I made them!

Recipe: For 13 cinnamon rolls


For the cinnamon rolls:

11 gr dry yeast

1/8 teaspoon ground pink salt

200 gr (1 cup + 3/4 cup) organic white spelt flour

180 gr (1 cup +1/2 cup) organic wholemeal spelt flour

34 gr (1/4 cup) coconut sugar

280 ml (1 cup + 2 tablespoons) lukewarm water

1 tablespoon extra virgin olive oil, neutral flavor

For the inside: cinnamon coconut almond flake sugar:

34 gr (1/4 cup) coconut sugar

1/2 tablespoon ground cinnamon

2 tablespoons almond flakes

60 ml (1/4 cup) extra virgin olive oil, neutral flavor( the same one, as used above)

For the cashew caramel drizzles:

75 gr (1/2 cup) soaked cashews, soaked for at least 2 hours in cold water, soak water drained, rinsed under running water & well-drained

3 tablespoons maple syrup grade C

a splash of cashew milk

a few pinches of ground pink salt


  1. I preheated my oven to 200°C (400 F) for 10 minutes & then turned the oven off. In here, I will place my dough bowl in here to let the dough rise until it doubles in size!
  2. In a large bowl, combine 2 flours. Add dry yeast & mix well with a spoon. Scatter your salt all around the sides of the bowl & mix it all in. It will look something like this: 
  3. In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk. It will look something like this: 
  4. Now, add sugar-water mix to the other bowl & mix well with a spoon. Place dough onto a silpat or your kitchen counter that you have floured a bit. I floured my hands a bit too, to prevent that the dough sticks. Knead the dough for a few minutes, like you always do.  Add oil & knead for about 1 minute or so. I oiled a bowl & placed the oiled dough into it. I placed a clean towel over the top of the bowl & placed the bowl inside the warm oven until it doubles in size. It will look something like this:

    Dough has risen double!
    Dough has risen double!
  5. While the dough is rising, for the 1st time, make cinnamon-coconut-almond flakes mix. Take a smaller bowl & ad coconut sugar, ground cinnamon & almond flakes. Mix it all together. Add olive oil too & mix well. I put the olive oil in to get the mixture to stick to the dough. You could also use melted coconut oil if you prefer. Set aside. It will look something like this: 
  6. When your dough has risen well, it took my dough about 1 hour to rise! Take it out of the bowl & knead it for about 2 minutes. Roll it out into a rectangle shape. The thickness preferred is about 1 cm thick. This is easy to do with a rolling-pin.  Flour your rolling-pin too to prevent sticking to the dough! First, you roll it out into the 4 directions. This means to above, to down, to the left & to the right. Then, you fold your 4 sides into the middle of the dough & reroll it all again,…you end up with a rectangular shape! My shape was 31 cm x 30 cm!

7. Now, spread the filling evenly out over the base of your rectangular shaped dough, but leave all around the corners  sides 1 cm free! I brushed it on with a spoon & a small brush.It will look something like this:

A job well done!
A job well done!

8. You can roll the dough into the final log, into a sausage shape, trying once again to be as precise as possible so that you will get nice and even final rolls. To close the log, on the edges, brush a little water on the clean piece of dough that you didn’t brush with the coconut sugar-cinnamon-almond flakes mix before and finish rolling the log to complete the process. See that every roll has enough filling in it & is precisely all evenly thick. You could change that with your hands.

With help of a big knife, see that you make top cuts, that are all equally sized. Cut for 1/3 into your long roll to make 13 equal sized rolls. It helps if you do it like this:

9. Then, I rerolled every piece because I am not good in folding them tightly & neat. I carefully opened a roll & rerolled them firmly & tightly packed with my hand. I also did this with the other cut up rolls.  It will all look something like this:

I placed them all into a fitted oiled baking dish, side by side, with the cut opening up!

10. Cover them with a clean kitchen towel & leave them to rise for another 30 minutes into a warm place. I reheated my oven to 200°C (400 F) for 5 minutes. I turned oven off & in went the cinnamon rolls. I left them to rise for 30 minutes. This is the 2nd rise. After 30 minutes, your rolls will have swollen & risen well. All of the dough rolls now stick together,…that is what you want! It will look something like this:

Ready to be baked!
Ready to be baked!

Now, take them out of the cooled oven & preheat your oven to 200°C (400 F) for 10 minutes. Place them into the hot oven for about 15 minutes or until browned & cooked through. Test with a small pin. Mine were ready & browned.

11. While your rolls are baking, make the cashew caramel. Take Vitamix container & add soaked drained cashews, maple syrup & few pinches of that pink salt. Blend onto high & high-speed for about 10-15 seconds. I also used my tamper. Your cashew caramel will be sweet but not too sweet. Maybe it will be too thick so made it less thick by adding a splash of cashew milk & blended again. Yummy! It will look something like this:

Take your cinnamon rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely cashew caramel a bit over the top of the rolls, as much or as little as you want! Put them into the turned of warm oven for about 10 minutes. (I had 1/2 of the cashew caramel left. Use it to dip some fruits in,…very yummy too! 🙂  I also used some of that lovely cashew caramel to drizzle over the inside of my rolls,…double yum!!! Leave them to get a bit more cold & indulge yourself! MMMMM,…When they are completely cold, store them into a cake box. Enjoy, sweeties! xxxx

The icing has set!
The icing has set!

These are excellent on their own with that topped drizzle! But I prefer to drizzle some more cashew caramel onto the inside of the cinnamon almond bun! Excellent with a vegan café latte too! 🙂 They make an ideal food gift too! 

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

23 thoughts on “Vegan Spelt Cinnamon rolls with cashew caramel drizzles!

  1. Omg these look to DIE for, Sophie!! You know as a Scandinavian I’m a sucker for cinnamon rolls, lol!! I am trying these asap!! xoxoxo

    1. I thought you might love them too! You know that I never made nor taste one before I made these???

  2. I am a fan of cinnamon rolls. That cashew caramel drizzle makes it even more tempting.

  3. Ooh waw, Sophie! You made these fabulous delicious looking splet cinnamon rolls,…waw!
    They look just stunning & to die for!!!! Drool droool! That cashew frosting looks amazing too!

  4. Hello Sophie,

    Congratulations …. you’ve done a lot work. Your special rolls look very delicious.
    The proof of the pudding is in the eating? Could we have tea together with some of your delicious rolls?

    1. Ooh yes, they are. The topping is sweet & the inside tastes just right with all of that Yummy cinnamon, coconut sugar & almond flakes. Perfection!

  5. I’m wishing these were on our breakfast table this morning Sophie!! oh yumm! I love the idea of maple syrup in the glaze on top! Hope you enjoyed every bite! They looks scrumptious!! xox

    1. We each ate 2 for breakfast this morning. We ate the inside with some vegan butter,….delightful!

  6. Maple and cashews what a great sounding combination. You have just given me some ideas. I don’t bake with spelt flour because it is not easy to find in the US. But it don’t mean I can’t enjoy these flavors. Thanks for sharing.

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