Cinnamon Rolls with Raisin Caramel Filling & Vanilla Frosting

I just love of the name of the dish! It s already sold by the sound of it 😉




  • 1. To make the cinnamon cake dough, mix all the ingredients in a bowl by hand evenly. Spread the dough into a 28x28 cm / 11x11 inch onto the surface covered with plastic wrap ( you don't want to spread onto dehydrator telex ( or non-stick) sheet since when it is cut, easy to cut the sheet too but the ideal size is dehydrator sheet square size) , and set aside in the room temperature while making the caramel filling.
  • 2. for caramel raisins filling, blend all ingredients except for raisins. Note that dates paste should not be cold since the coconut oil and butter will become solid & hard to blend evenly. Spread onto the cinnamon cake dough evenly, then spread the raisins evenly. Place in the fridge for 1 hour to set. ( if longer than 1 hour it will be easy to crack when rolling)
  • 3. For the vanilla frosting, b all ingredients until smooth and refrigerate for 1 hour to set.
  • 4. Cut the dough into strips 14x4 cm for small roll and 28x4cm for large roll, gently roll up the strips then spread the vanilla frosting on top of each.