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No Bake Vegan Cinnamon Rolls

These delightful no bake vegan cinnamon rolls combine wholesome ingredients for a convenient and delicious treat, perfect for any time of the day.
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Prep Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough
  • 1 and 2/3 cup gluten-free oat flour (200g, add more if needed)
  • 1/3 cup almond flour (40g)
  • 1/3 cup runny almond butter or pecan butter (80g)
  • 5 tbsp maple syrup (75ml)
  • 1/2 tbsp vanilla extract (7.5ml)
  • 1 pinch sea salt
  • 1 tbsp dairy-free milk as needed, to reach a doughy texture
Filling
  • 1 and 1/2 cups pitted medjool dates soaked in hot water (240g, if using figs remove the stems)
  • 1/3 cup almond butter (80g)
  • 1 tbsp cinnamon (8g)
  • 1/2 tbsp vanilla extract (7.5ml)
  • 1 tbsp maple syrup (15ml)
  • 2 tbsp dairy-free milk (30ml)
  • 1 pinch sea salt
Pumpkin Spice Version
  • 1 and 1/2 cups gluten-free oat flour (200g, reduce slightly if the dough is too sticky)
  • 1/3 cup almond flour (40g)
  • 1/4 cup pumpkin puree (60g)
  • 1/4 cup maple syrup (60ml)
  • 1/3 cup runny almond butter or pecan butter (80g)
  • 1 tsp vanilla extract (5ml)
  • 1-2 tsp pumpkin spice (2-4g)
  • 1-2 tbsp dairy-free milk (15-30ml), if needed for consistency
Pumpkin Spice Filling
  • 1 cup medjool dates (150g)
  • 1/3 cup almond butter (80g)
  • 1/4 cup pumpkin puree (60g)
  • 1 tsp cinnamon (3g)
  • 1 tsp pumpkin spice (2g)
  • 1/2 tbsp vanilla extract (7.5ml)
  • 2 tbsp dairy-free milk (30ml)
  • 1 pinch sea salt
Glaze Topping
  • 1/4 cup filling thinned with a little bit of dairy-free milk

Method
 

Prepare the Dough
  1. In a food processor, combine the gluten-free oat flour, almond flour, runny almond butter (or pecan butter), maple syrup, and vanilla extract.
  2. Gradually add dairy-free milk, 1 tbsp at a time, until a thick dough forms.
  3. Blend until the dough is thick, adjusting with more oat flour if the mixture is too sticky, or more milk if too dry.
Rolling Out the Dough
  1. Lay the dough on a sheet of parchment paper.
  2. Place another sheet of parchment paper on top of the dough.
  3. Roll out the dough into a large rectangle to prevent sticking to the counter or rolling pin.
Prepare the Filling
  1. In the same food processor (no need to wash it from the dough), combine the medjool dates, almond butter, cinnamon, and dairy-free milk.
  2. Blend until a smooth mixture forms.
Assemble the Cinnamon Rolls
  1. Spread the prepared date mixture onto the rolled-out dough, covering it evenly.
  2. Carefully roll up the dough into a log.
Chill the Rolls
  1. Place the roll in the freezer for 45 minutes until firm.
Slice and Enjoy
  1. Once firm, remove the roll from the freezer and slice it into individual cinnamon rolls.
  2. Serve and enjoy your Better Than Erewhon No Bake Vegan Cinnamon Rolls!
  3. Store in the freezer but thaw before eating.

Notes

Better Than Erewhon No Bake Vegan Cinnamon Rolls can be served on their own or dressed up with a glaze or a dusting of powdered sugar. They make a perfect breakfast paired with a warm cup of coffee or tea. For a festive touch, consider adding seasonal spices like nutmeg or ginger.