Forget everything you’ve ever learned about traditional cinnamon rolls, because there is nothing traditional about these Chocolate Blueberry & Toasted Coconut Cinnamon Rolls. I love recreating classics to give them a healthy, superfood twist and I admittedly got a little carried away with this one. But because of my inability to keep these cinnamon rolls simple, I learned that sometimes less isn’t always more, and in this case, more just means MORE delicious.
I’ve had a food blog obsession for almost 5 years now, and My New Roots is one of the first blogs that truly inspired me to start creating. Check it out if you’re looking for further whole food inspo! And her name is also Sarah, so you know she’s the real deal. Anyway, the dough part of these Chocolate Blueberry & Toasted Coconut Cinnamon Rolls is based off Sarah’s Cinnamon Bun recipe, but I really made it my own by substituting some ingredients and creating an entirely new filling.
And you totally can too! What are you in the mood for? What’s in your fridge? Those are the driving questions behind most of my recipes because there are so many options hiding under our noses if we just use a little creativity. No need to head to the store for a single ingredient, just improvise and have fun with it.
Spelt & You & Me
These cinnamon rolls are perfectly suitable for breakfast, lunch, snack or dinner. HAHA, I joke! But really… How can I judge when last Wednesday I ate a stack of pancakes for every meal including snacks. Listen to your heart. I say they’re perfect for any time of day because they’re really not too sweet and the spelt dough makes them a lot more hardy than your average cinnamon roll. That brings me to my next point….
SPELT. Ever heard of it? Wondered what it was? How it’s different from normal ole’ flour? I’ll tell you. Spelt is an ancient grain that was first used 7,0000-8,000 years ago and is very closely related to wheat but with a more nutty, slightly sweet flavor profile. It definitely has gluten and is 100% a carb, but it also has tons of protein and fiber to help you feel fuller longer and reduce blood sugar spikes (1). Spelt is also a fantastic source of manganese, with 1 cup of cooked spelt flour containing your entire daily recommended value (2). Manganese is a trace mineral that aids in nutrient absorption, immune defense and bone health. Yay for strong bones!
Roll with it
If you’re not used to alternative baking, here are a few tips to show the dough who’s boss:
- Use plenty of flour when rolling out the dough- both on the surface, rolling pin, your hands, and on top of the dough.
- I used a piece of unwaxed floss to cut the roll of dough into rounds– highly recommend.
- Don’t worry if it gets really messy when rolling the dough up– I thought mine was going to be an epic disaster but they turned out great!
- How many more times can I say dough????…. DOUGH.
Feelin’ the Fillin’
I mentioned this earlier, but I went a little crazy with the filling on this one and I DON’T hate it. I wanted chocolate, had some blueberries that needed to be used up, and recently bought shredded coconut that I was really excited about. 1+1+1= Chocolate Blueberry and Toasted Coconut Cinnamon Rolls. I also topped them with coconut whipped cream and chocolate sauce because I was seriously out of control. But what kinda filling do you feel like???
Other tasty options to ponder:
Banana, date, cinnamon
Strawberries and chocolate
Cinnamon apple purée
Roasted sweet potato mash with maple syrup— omg yum
Raspberry chia seed jam
Chocolate, date, candied orange or ginger
One last word.. I know I post a lot of sweets on here but c’mon! Not only are they more fun to eat, they’re also loads of fun to create and photograph. Nothing says fun like a cute lil cinnamon roll posing on a plate, eh?
- 2 cups whole spelt flour (+ more for kneading)
- 4 tsp. baking powder
- 2 Tbsp. honey
- 1 tsp. Salt
- ¾ cup + 1 Tbsp. mashed banana
- 3 Tbsp. coconut oil, softened
- 4 pitted dates, chopped
- 1 cup blueberries
- 1 cup water
- 2 ½ Tbsp. cocoa powder
- ½ Tbsp. cinnamon
- ¼ cup shredded coconut, toasted
- ½ cup cocoa powder
- ¼ cup coconut oil, melted
- 2 Tbsp. honey
- 1 can coconut milk
- 1 Tbsp. honey or maple syrup
- ¼ tsp. vanilla extract
- Start by making the filling. In a small saucepan add dates, blueberries, and water, stirring often. Break up the dates and blueberries with a spoon and let simmer until it thickens. Add cocoa powder and cinnamon. The mixture should be thicker and somewhat syrupy when it has reduced. Set aside to cool.
- For the dough- Thanks to Sarah from My New Roots!- Sift together all dry ingredients in a large bowl and add coconut oil, breaking it up with your fingers. Add in the mashed banana and mix well until a dough forms. You will definitely need to use your hands and get messy!
- On a floured surface, turn out the dough and knead until it forms a ball. With a well floured rolling pin, roll out the dough into a 6” X 18” rectangle. Pour filling onto the dough in an even layer. Sprinkle with toasted coconut.
- Start rolling up the dough from the short end until you have formed a large roll. I used unwaxed floss to easily cut the dough into 10 slices and placed them in a pie pan.
- Bake rolls at 350℉ for about 25-30 minutes or until they turn golden brown. Remove rolls and let cool completely.
- In the meantime, make the chocolate sauce by combining all ingredients in a small saucepan over the stove or a microwaveable bowl.
- The coconut whipped topping is totally optional here because they’re already delicious. But why not make them even better, yea? Refrigerate a can of coconut milk overnight or for at least 8 hours. In a chilled mixing bowl, add the hardened part of the coconut milk, leaving behind the liquid- save for smoothies! With a mixer, whip the coconut milk until creamy and add vanilla and honey to taste.
- Once the cinnamon rolls have cooled, add coconut whipped topping, drizzle with chocolate sauce and serve.