Yesterday was Cinnamon Roll Day in Sweden. Obviously, the best day to check out the recipe from our cookbook and make the world’s best cinnamon rolls. Unlike many other bun recipes, this one is filled with superpowers for your Luke Skywalkers (the good bacteria in your intestine), and they’re every bit as yummy as the middle part of a regular cinnamon roll (yes, the best part). We repeat: these cinnamon rolls taste like the middle part of all other cinnamon rolls. You know that doughy part that makes the rest of the cinnamon roll taste dry and boring. That’s what our cinnamon rolls taste like.

And no, they’re not going in the oven.

”Bun dough”
almost 1 cup cashew nuts
0.5 cup oatmeal flakes
0.5 cup grated coconut
1 pinch of salt
8 fresh dates (pitted)
3-4 teaspoons of water

Filling
almost 1 cup almonds (preferably soaked)
1 tablespoon ground cinnamon
8 fresh dates (pitted)
1 tablespoon of water

Roast the cashew nuts and the oatmeal in the oven at no more than 100 degrees Celcius for about 10 minutes. Mix the bun dough in a blender, and roll it out between two baking papers. Mix the filling and spread it out on the dough. Roll the dough (like a Swiss roll) and let it cool in the fridge for a while, then cut the roll into slices. Garnish with grated coconut.

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