Recipe Story

Zucchini Cinnamon Rolls

by

These soft cinnamon rolls are prepared with a sweet zucchini and date filling.

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They are a healthy and vegan alternative to the classic buns, with half the calories and ten times fewer fats.

Health

Time

2h

Cost

Nutrients

202 kcal

Carbs 41 grams

Sugars 14 grams

Total Fats 2 grams

Saturates 0 grams

Fibers 2 grams

Proteins 5 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten

Servings

6

Did you know?

Great in both sweet and savoury recipes, zucchini are a versatile ingredient.

One ingredient, many tasty variations

Zucchini have a sweet and mild flavour which goes well in so many recipes. They can be spiralised into spaghetti, grated into bread and muffins, or baked with delicious stuffings.

We love experimenting with courgettes in our recipes.

Tap below and discover them now!

Step 1

In a bowl, combine the flour, salt, olive oil, maple, warm almond milk, and the yeast. Work the ingredients into a dough, knead for 5 minutes, and then, leave it to prove in a warm place for one hour.

Ingredients List

For the Zucchini Filling

Dates100g
Water50mL
Zucchini75g
Cinnamon0.5tsp

For the Vegan Dough

White Flour230g
Salt4g
Extra Virgin Olive Oil0.5tbsp
Maple Syrup1tbsp
Fast-Acting Dried Yeast4g
Almond Milk150mL
Step 2

In a food processor, blitz the dates with water to make a dense paste and then mix them with grated zucchini and cinnamon.

Ingredients List

For the Zucchini Filling

Dates100g
Water50mL
Zucchini75g
Cinnamon0.5tsp

For the Vegan Dough

White Flour230g
Salt4g
Extra Virgin Olive Oil0.5tbsp
Maple Syrup1tbsp
Fast-Acting Dried Yeast4g
Almond Milk150mL
Step 3Part 1

Briefly knead the proved dough for a few minutes and then roll it out into a rectangular shape. Then, spread the zucchini and date filling over the entire surface.

Ingredients List

For the Zucchini Filling

Dates100g
Water50mL
Zucchini75g
Cinnamon0.5tsp

For the Vegan Dough

White Flour230g
Salt4g
Extra Virgin Olive Oil0.5tbsp
Maple Syrup1tbsp
Fast-Acting Dried Yeast4g
Almond Milk150mL
Step 3Part 2

Roll the dough tightly and then cut it into 4 cm (1.5 inches)-thick pieces with a sharp knife.

Ingredients List

For the Zucchini Filling

Dates100g
Water50mL
Zucchini75g
Cinnamon0.5tsp

For the Vegan Dough

White Flour230g
Salt4g
Extra Virgin Olive Oil0.5tbsp
Maple Syrup1tbsp
Fast-Acting Dried Yeast4g
Almond Milk150mL
Step 4

Next, transfer the slices, cut side up, onto a baking tray and allow proving for 15 minutes. Bake the buns at 200°C (390°F) for 15 minutes and leave them to cool down on a wire rack.

Ingredients List

For the Zucchini Filling

Dates100g
Water50mL
Zucchini75g
Cinnamon0.5tsp

For the Vegan Dough

White Flour230g
Salt4g
Extra Virgin Olive Oil0.5tbsp
Maple Syrup1tbsp
Fast-Acting Dried Yeast4g
Almond Milk150mL

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