Friday, November 4, 2011

Sprouted Wheat Cinnamon Rolls

This is my favorite "whole foods" dessert I have ever made. Don't be intimidated by the instructions. It really was easy and the final product was well worth it. Don't get me wrong, this is not your CINNABON roll or a cinnamon roll you would buy loaded with sugary white frosting. This is a dense roll, slightly sweet and very filling and satisfying. My friend Jen made these the other day and we ate one after a long run. I find this the perfect thing to eat after a long workout...full of good carbs, fats and some protein.

A recap on sprouting. If you are new to my blog, or new to the whole foods world in general, you might be wondering, what the heck is sprouting? Basically you are taking a dormant food and bringing it back to a live food. I sprout grains, quinoa, seeds, nuts and legumes. There is a significant increase in protein, vitamins, enzymes, fiber and it becomes more absorbable.

So...with that is what to do for this recipe. I sprouted spelt, but you can use wheat (preferably white wheat.) Take 4 cups of wheat and soak it in a bowl with filtered water overnight.

In the morning, pour grain into a colander and rinse. Cover grain with a damp clean towel and rinse several times throughout the day. By the next day, you should see tiny white ends on the grain...your sprout. When you see this, you are ready to use them in this recipe:

Flourless Cinnamon Rolls

adapted from Diet Rebels Cookbook:


6 cups sprouted, moist white wheat, spelt or kamut
2 T. raw honey
1/2 t. sea salt
2 t. baking soda


1/4 C. good quality butter melted (for vegan rolls, use earth balance) (I used some coconut oil instead)
2 T. raw honey
2 t. cinnamon
1/2 C. raisin
1/4 C. chopped raw almonds
1/4 C. chopped raw pecans


1/4 C. butter
1/4 C. coconut oil
3 T. raw honey
1 packet stevia
1 t. cinnamon
1 t. vanilla


1. Blend wheat sprouts in a food processor until they form a ball of dough

2. Add honey, salt, and baking soda and mix well.

3. Roll dough in a rectangle about 1/2 inch thick. Make sure to have an oiled surface or dough will stick

4. Mix butter and honey and cinnamon and spread out over rolls. Sprinkle raisins and nuts

5. Using a sharp knife, cut into 3/4 inch thick wedges and lay in greased 13x9 or jelly roll pan.

6. Bake at 350 for no more than 20 minutes. I think mine were about 14 minutes.

While making, mix together topping ingredients with a hand mixer. Top rolls while hot.

This is the perfect treat, when you want something sweet, or just to eat because you had an awesome day or because you love yourself so much, you want to indulge on some awesome whole-food goodness!



  1. I meant to tell you that these were so yummy! I shared the two you made me with all of the trainers at our meeting on Saturday. After I had a bite, I regretted my decision to share! Thanks for sharing them with me :)!