Whole Wheat Cinnamon Rolls and Chia Nog

Vegan | Dairy-Free

by Jenna Garcia

If you have been following this blog over the past few weeks, you know that I have been sharing some of my favorite holiday recipes. These recipes offer a healthier take on traditional holiday staples and include Garlic Mashed Potatoes and Shitaake Mushroom Gravy, Holiday Shortbread (three ways!), and Cornbread Stuffing. Most of the recipes I share are vegan and many are gluten-free. To check out even more of my recipes, scroll to the bottom of this page.

With Christmas less than a week away I am pleased to share recipes for Whole Wheat Cinnamon Rolls and Chia Nog. (Both are vegan and the Chia Nog is gluten-free as well!) Christmas morning is a special occasion in my home and we love going all out with a fancy breakfast, which often includes fresh out of the oven cinnamon rolls. These tasty, gooey cinnamon rolls are made with 100% whole wheat flour, which makes them filling and nutritious. I plan to make these on Christmas Eve and store pre-cooked in the fridge overnight to bake fresh on Christmas morn (of course!).

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One of my favorite things this time of year is egg nog. I love the thick spicy creaminess, but my stomach simply cannot handle all the heavy dairy and eggs. Enter this easy homemade Chia Nog which uses coconut milk to create the classic creaminess and ground chia seeds to give it an eggy-like thickness. Not only is it ridiculously tasty, it is also good for you! Can’t beat that. ;)

Make one or both of these recipes and bon appétit! 

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Whole Wheat Cinnamon Rolls

*Adapted from Minimalist Baker


  • 1 cup unsweetened almond milk
  • 3 tablespoons coconut oil
  • 1 packet (2 ¼ teaspoons) instant yeast
  • 1 tablespoon organic cane sugar
  • ¼ teaspoon salt
  • 3 cups white whole wheat flour
  • ¼ cup coconut oil
  • 1 ½ teaspoons ground cinnamon
  • ½ cup organic brown sugar


  1. In a saucepan, heat almond milk and 3 tablespoons coconut oil until oil is melted. Remove from heat and allow to cool to 110 degrees (should be lukewarm, be sure not to add yeast if the milk is too hot).
  2. Pour into mixing bowl and sprinkle the yeast on top. Leave for about ten minutes to allow yeast to bloom. And cane sugar and stir to combine.
  3. Begin adding flour ½ cup at a time, mixing completely between each addition. (You may not need to use all 3 cups worth.) When the dough becomes too thick to stir, transfer to floured countertop and knead by hand. If the dough is still sticky, add some flour and knead in. Knead until the dough has a smooth surface.
  4. Put dough in an oiled bowl and cover with plastic wrap. Leave in a warm area for about an hour or until it has doubled in size. (I put it in my oven with the light on.)
  5. Preheat oven to 350 degrees. Put risen dough on floured countertop and roll out into a thin rectangle. Melt ¼ cup coconut oil and brush about 3 tablespoons on the dough, reserving the last tablespoon. Sprinkle brown sugar and ground cinnamon on top of the oil. (Depending on how cinnamony you like it, you can add more cinnamon.)  
  6. Starting at one of the long ends, roll the dough tightly until it resembles a log. Using a serrated knife, slice into 2 inch rolls. Place rolls in a greased 8 inch glass pan and brush the rest of the coconut oil on top.
  7. Cook for about 20-25 minutes until the rolls are slightly golden. Remove from oven and pour vanilla glaze (recipe follows) and chopped pecans (optional) over the rolls. Serve warm!

Vanilla Glaze


  • 1 cup powdered sugar
  • 1 tablespoon unsweetened almond milk
  • 1 teaspoon vanilla extract


  1. Combine all ingredients completely, using a fork to stir.
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Chia Nog


  • 1 ½ tablespoons chia seeds, ground*
  • 1 13.5 ounce can coconut milk (be sure to use the fully-fatted kind, not light!)
  • 1 cup unsweetened almond milk
  • 3 tablespoons maple syrup
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Splash of rum, optional

*The best way to grind chia seeds is in a coffee grinder (be sure that there are no coffee grinds in there first)! You can use whole chia seeds instead, although the texture of the nog will be less smooth.


  1. In a blender, combine all ingredients and blend until smooth. Transfer into a mason jar or other container and refrigerate for at least an hour before drinking.

Did you give this recipe a try? Any other recipes you would like to share with us at Foodie by Trende? Join the conversation on Facebook!

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Jenna Garcia

In addition to Trendeing, Jenna is a program director at a non-profit that works to end the cycle of homelessness and trauma for adults and children. She lives in Sonoma County with her husband and Border Collie and is passionate about helping others find their dignity and voice and promoting open dialog about issues facing our world today.