AN EXACT COPYCAT version of Erewhon’s famous raw cinnamon roll! Erewhon’s cinnamon roll goes for $9 per slice so now you can make it at home for way less! I consider myself an Erewhon cinnamon roll expert at this point after eating seriously SOOO MANY of them so you can trust me on this one 🤝 Heres how to make it as close to the original as possible!
WHAT IS IN EREWHON’s RAW CINNAMON ROLL?
The ingredients in Erewhon’s raw cinnamon roll are pretty simple. You will need:
- Organic rolled oats
- Pecans
- Dates
- Maple syrup
- Psyllium husk
- Filtered water
- Ceylon cinnamon
- Vanilla extract
- Salt
And thats it! To make them you will need a high powered blender AND a food processor for best result. I use my Vitamix to blend up the oats and pecans into a fine flour for the dough. If you don’t have a high powered blender or a Nutribullet, then you can just use a food processor for the whole recipe, but I like to get the oats extremely fine and smooth since Erewhon’s dough does’t have any chunks in it!
I am a HUGE fan of Erewhon’s cinnamon roll and I have inspected it very thoroughly to make the closest replica as possible! The dough in Erewhon’s cinnamon roll is lightly sweet with hints of maple and vanilla. The best part is the nice firm texture! It isn’t too squishy or soft. The psyllium husk holds everything together nicely. I used WHOLE psyllium husks when testing out this recipe, so I am not sure if the powder will yield the same result. My recipe starts out soft so you can roll it up easily without cracking, but it firms up the longer it sits in the fridge!
The filling combines dates, pecans, water, vanilla, a pinch of salt and CEYLON CINNAMON! Ceylon cinnamon has a much more mild flavor than regular cinnamon. It also it safer to consume because regular cassia cinnamon can have negative side effects in large amounts- such as liver toxicity! If you only have regular cinnamon then reduce the amount in the recipe by half. Also, the dash of salt is added to make the flavors really pop!
HOW TO MAKE EREWHON’S RAW CINNAMON ROLL:
- First mix the water and psyllium husk together til a thick gel forms. I used whole psyllium husk instead of the powder, Im not sure if they act the same way.
- Next blend up the rolled oats and pecans into flour using a high powered blender for best result. Start with the oats first then add in the pecans till smooth.
- In a food processor blend up the oat/pecan flour, psyllium gel, maple syrup, vanilla and pinch of salt til a dough ball forms. Roll out the dough into a rectangle 1/2 an inch thick between 2 sheets of parchment paper.
- Blend up dates, pecans, water, vanilla, cinnamon and pinch of salt in a food processor to make the filling. Spread the filling onto the dough in an even layer. Sprinkle with pecan pieces.
- Roll up the dough into a log. Refrigerate for 30 minutes before slicing. Store uneaten slices in the fridge (it gets better as it sits! 🥰)
Erewhon Cinnamon Roll Copy Cat Recipe
Equipment
- High powered blender
- Food processor
- Rolling Pin
Ingredients
Dough
- 1/4 psyllium husk
- 2/3 cup water
- 2 cups organic rolled oats
- 1/2 cup pecans
- 1/4 cup maple syrup
- 2 tsp vanilla bean paste or extract
- dash of salt
Filling
- 10 large pitted dates
- 1/2 cup pecans plus a few more for sprinkling in the middle
- 1/4 cup water
- 3.5 tsp ceylon cinnamon if using regular cinnamon only use 1 or 2 tsp, or else it will be too strong
- 1 tsp vanilla extract
- dash of salt
Instructions
- 1. Soak 1/4 cup of psyllium husk in 2/3 cup water in a small bowl and stir to combine. Let sit for 5-10 minutes to thicken.
- 2. In a high powered blender or nutribullet blend up the 2 cups of rolled oats til it turns to flour. Add in 1/2 cup pecans and blend again for another 10 seconds til a fine powder forms. Don't over blend or else you will make pecan butter, but you want the oats and flour to be finely processed as possible.
- 3. Add the oat/ pecan flour to a food processor along with the soaked psyllium husk, maple syrup, vanilla extract and dash of salt. Blend for about 15 seconds until a dough ball forms.
- 4. Scrape out the dough from the food processor and form into a ball. Roll out the dough between 2 sheets of parchment paper using a rolling pin. Shape it into a rectangle approx .5 inch thick.
- 5. Make the filling next- add the 10 pitted dates to the food processor and blend up til a ball forms, or until the dates are mashed up. Add in the pecans and process again for another 30 seconds to crush up the pecans into small bits. Add in the cinnamon, vanilla and water and blend up again until a smooth paste forms.
- 7. Spread out the filling onto the dough in an even layer, leave about 2 inches of dough uncovered at one end. Sprinkle a couple more tbsp of pecan pieces onto the filling.
- 8. Roll up the dough from one side with the help of the parchment paper into a log. Try to roll as tightly as possible without breaking the dough. Gently squeeze the edge closed. Refrigerate for 30 minutes before slicing into pieces. Store in the fridge.
This is a great recipe – I dream of going to Erewhon someday. Until then, glad I have found your recipe for these cinnamon rolls. So easy, healthy and craveable!