Sira's Chaga Cinnamon Rolls - Wunder Workshop

Sira's Chaga Cinnamon Rolls

Chaga Cinnamon Rolls recipe
Another beautiful and delicious guest-recipe by holistic food alchemist Sira Ryf, using our Superior Chaga. This is what we call high-vibe recipes that elevate body, mind and spirit. She combined the natural sweetness and comforting aroma of cinnamon, with the antioxidant-rich Chaga mushroom,
  • 1 1/2 cups whole-wheat flour & 1 1/2 cups all purpose flour plus more as needed 
  • 1 tablespoon instant yeast
  • 2 teaspoons Himalayan pink salt 
  • 1 tablespoon brown sugar
  • 2 tablespoons ghee
  • 2 large eggs
  • 3/4 cup lukewarm whole milk plus more as needed


  • 6 tablespoons ghee at room temperature
  • 2/3 cup brown sugar
  • 2 tablespoons cinnamon
  • 3 tablespoons Superior Chaga
  • 1/3 cup finely chopped dark chocolate or cacao cream


  • 6 tablespoons ghee at room temperature
  • 1 cup whipped coconut cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon Himalayan pink salt
  • Up to 2 cups brown sugar
  • plant based milk as needed (for consistency)


Mix manually or place the flour, yeast, salt, sugar, and butter in the bowl of a food processor, until well combined. Add the eggs (I like to whip them before manually, Spanish style using your wrist and fork). Pour the milk, adding additional lukewarm milk 1 tablespoon at a time if necessary, until the mixture forms a ball that feels sticky. If you add too much milk and the mixture gets too sticky, add a bit more flour (1 tablespoon at a time).

Grease a large mixing bowl with virgin coconut oil. Turn the dough out into a lightly floured surface and knead it for a while, shape the dough into a ball. 

Place the ball in the prepared bowl and turn it over a few times to coat in coconut oil. Cover loosely with a tea towel and let rise at room temperature until the dough doubles in size (1 to 2 hours).

Gently deflate the ball, then form it into a ball again. Place on a lightly floured surface and let rest 20 minutes.


While dough is resting, mix the sugar, Superior Chaga and cinnamon together in a small bowl. Roll out the dough on a lightly floured surface into a 33cm by 22cm rectangle. Spread the room temperature butter with a brush over the rectangle, top the butter with the cinnamon Superior Chaga sugar mixture, then sprinkle the chopped chocolate or spread the cacao cream over the top. Roll the dough lengthwise, then pinch the seam closed. Carefully cut the log into 15 slices. Place the slices in the prepared pan. Cover the pan loosely with a tea towel and place in the fridge overnight.

In the morning, remove the rolls from the fridge and let sit in a warm place until they’ve puffed up a bit, about 20 to 30 minutes. Once the rolls have puffed, preheat the oven to 125 degrees. 

Remove the tea towel and bake for 20 to 25 minutes, until the rolls are golden.


While cinnamon rolls are in the oven, combine the ghee and coconut cream in a  bowl. Beat with an electric mixer until very smooth. Beat in the vanilla and salt until combined, then turn the mixer to low and gradually beat in 1 1/2 cups of sugar. 

Turn mixer to medium and beat until frosting is completely smooth. If necessary, add milk (if frosting is too thick) or sugar (if frosting is too thin) to achieve desired consistency.

Let the rolls cool down in the pan for 15/20 minutes, place them on a serving plate. 

Top with frosting and enjoy!

Recipe & Photo by holistic food alchemist Sira Ryf.

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