Coriander Rolls: A Unique, Aromatic Twist on a Classic

Coriander Rolls

Jump to the Recipe

These are my signature 'cinnamon rolls,' minus the cinnamon! If you’ve followed our Naturally Vegetarians journey here, you know we prefer using coriander for its unique flavor and health profile—specifically to avoid the health risks associated with common cinnamon (if you continue reading, you can read the science behind that here and below). I have to say, the flavor of these coriander rolls was absolutely fabulous. My only note for next time? I’ll nestle them a bit closer in the pan for a better rise!

While we often think of coriander as a savory staple in curries or salsas, its history as a sweet aromatic spans thousands of years. It is one of the world's oldest spices—archaeologists even found dried coriander in the tomb of Tutankhamun. In the Middle Ages and the Renaissance, coriander was frequently 'comfited' (sugar-coated) and eaten as a sweet treat or used in spiced cakes, much like we use cinnamon today.

However, my switch to coriander isn't just about historical flair; it's about liver health. Most common store-bought cinnamon (Cassia cinnamon) contains high levels of coumarin, a natural compound that can be toxic to the liver in large amounts and can interfere with blood-thinning medications. Coriander offers a beautiful, citrusy, and floral warmth that mimics the comfort of a cinnamon roll without the medicinal risks, making these rolls a truly heart-and-liver-healthy indulgence.

Coriander Rolls

Ingredients:

Follow the Instructions for a Bread Machine:

2 teaspoons Oil

1 3/4 Cup Hot Water

4 1/2 Cups Bread Flour

2 teaspoons Sea Salt

2 teaspoons Dry Soy Milk

1 teaspoons Cane Sugar

1 teaspoon Yeast

Directions:

1. Separate the 1 flour "balls" into 2 flour "balls" so it is easy to work with it.

2. On a lightly floured surface, roll out a 1/8 inch thin rectangle.

3. Brush the dough with melted butter.

4. Spread the "filling" onto buttered dough. Use a medium spatula to "paint" the filling, covering the entire area.

5. Roll the dough tightly as possible.

6. Cut the rolls into 1 1/2 inch sections using a serrated blade.

7. Place sections in a pan so they are barely touching each other.

8. Place in oven at 350* for 15 mins.

9. Remove from oven and sprinkle with raisins and finely chopped nuts.

10. Place back into oven for 5 mins; remove from oven, let stand for 10 mins.

11. Add icing liberally and enjoy!

Icing

1/2 tub Vegan Cream Cheese

1/4 Cup Vegan Butter (Earth Balance)

2 Cups Powdered Sugar

1 Tablespoon Non-Alcholic Vanilla (from Country Life Natural Foods)

1/4 Cup Raisins

Filling

4 Tablespoons Coriander

1 Cup Cane Sugar

1/2 Cup Vegan Butter (above)

NOTE: Sift the cane sugar and coriander to remove lumps.

---

🌿 Body, Mind & Spirit

Nourishing the body is most effective when the mind and spirit are nurtured too.

For faith-based wellness reflections, visit WhiteStoneMountain.com.

---