Elaina's Cinnamon Rolls

Below is a few pictures and recipe of the cinnamon rolls I made today. They come for the book by Alisa Cohen called "Living on Live Foods". Alissa says, "They are so doughy ans sweet, just like the real thing. This book has some of my favorite recipes. The cinnamon rolls are very yummy and very filling. Here is the recipe for Elaina's Cinnamon Rolls (with frosting):
DOUGH:
2 1/2 c. almond meal (left from making almond milk)
2 1/2 c. flax meal

1 c. soft pitted dates firmly packed
1/8 c. pure water
1/4 t. celtic sea salt (i omitted this)
dash cayenne (i also omitted this)
1/4 c. olive oil or coconut butter

1. Blend the dates and water together in a food processor or blender until it becomes a paste.
2. Mix everything together in a large bowl and work with your hands until the dough is well mixed.
3. Place the dough on a Teflex sheet or piece of wax paper and form into a 1/4 inch thick square using your hands to shape.
4. Cover with another Teflex sheet or wax paper and roll with a rolling pin until the dough is uniform thickness.
5. Prepare the filling.

FILLING:
1 c. soft pitted date firmly packed
1 c. raisins
2 Tablespoons cinnamon
1/4 c. water
Extra raisins
3/4 c. soaked and dehydrated walnuts, coarsley chopped.
Note: Don't worry, if you don't have a dehydrator, just use your walnuts w/out soaking.

1. Puree the first 4 ingredients in a food processor until it becomes smooth.
2. Spread the mixture onto the dough.
3. Sprinkle with extra raisins and walnuts.
4. Using the Teflex sheet on the bottom to push, roll the dough tightly.
5. Wrap the roll in the Teflex or wax paper and refrigerate until chilled.
6. Slice into desired thicknesses and, if wanted, dehydrate at 105 until warm.

FROSTING: (optional, but sure tastes good)
1 c. sunflower seeds soaked 4+ hours (1 1/2 c. after soaking)
3/4 c. water
6 Tbs. honey or dates
Juice of 1 small tangerine
1 tsp. vanilla