Sprouted Khorasan Orange Cinnamon Rolls With Eggnog Icing

Some variation of cinnamon rolls always seems to be on our table when there is a holiday, special event to celebrate, friends visiting, or any other excuse that merits a little extra special breakfast. And nothing helps sweeten the season more than greeting your guests with a tray of sprouted flour cinnamon rolls baked from scratch and drizzled with vegan eggnog icing!

Whether it is Christmas morning brunch or the first breakfast of the new year, this recipe makes any occasion feel like you have a very good reason to celebrate! Bursting with the flavor of orange and dripping with plant-based holiday cheer, these moist, delicious sprouted khorasan flour cinnamon buns are sure to be a favorite and become a regular centerpiece at your festive breakfast table. Happy baking, and have a wonderful year!

Recipe for Orange Sprouted Khorasan Flour Cinnamon Rolls with Vegan Eggnog Icing


2 cups One Degree Organics Sprouted Khorasan Flour
1/4 cup raw cane sugar or coconut sugar
1/2 cup vegan milk (almond, coconut, soy), lukewarm
2 1/2 tsp yeast
1 Tbsp grated organic orange rind
1 tsp salt
3/4 cup orange juice, room temperature (freshly squeezed is best)
1/4 cup coconut oil, melted
1 cup organic white flour

2 Tbsp margarine or coconut oil
8 Tbsp coconut sugar
Cinnamon (approximately 1/2 tablespoon)

3 Tbsp vegan eggnog
1 1/2 cups organic powdered sugar
1 tsp vanilla extract


In a large bowl, combine the sugar, warm vegan milk and yeast. Let sit for approximately 5 minutes until the yeast begins to bubble.

Add the grated orange rind, salt, orange juice, and coconut oil to the yeast mixture and whisk to combine. Slowly add the the flour, adding the last 1/2 cup a little at a time until a soft dough has formed.

Turn out onto a highly floured surface and knead for 3-5 minutes. Form the dough into a ball and place in an oiled bowl. Cover and set in a warm place for 45 minutes to an hour, until doubled in size.

Preheat oven to 350 degrees F and lightly grease a 9-inch round pan.

Working on a lightly oiled surface, roll the dough out to 8” by 12”. Spread with the coconut oil or margarine, cover with coconut sugar, and then sprinkle with the cinnamon.

Starting at one of the shorter sides, tightly roll up the dough, pinching edges as you go. Slice the cinnamon buns and arrange in prepared pan.

Bake for 25-30 minutes until golden.

To make the frosting, whisk together the powered sugar, vegan eggnog and vanilla.

Let the cinnamon buns cool slightly before drizzling with the eggnog frosting or frosting of your choice. They are delicious and moist even without frosting.