Better Than Erewhon No Bake Vegan Cinnamon Rolls

Better than Erewhon No Bake Vegan Cinnamon Rolls are here to steal the spotlight! These sweet, gooey, and satisfying treats are perfect for any occasion, whether it’s a casual snack, a simple dessert, or a fun breakfast. They are vegan, gluten-free, and require no baking, making them an irresistible option for everyone. Plus, the combination of warm cinnamon and sweet date filling will have your taste buds dancing. Let’s dive in and learn how to whip up these delicious rolls!

What You’ll Need for Better Than Erewhon No Bake Vegan Cinnamon Rolls

To make these delightful cinnamon rolls, gather the following ingredients:

For the Dough:

• 1 and 2/3 cups gluten-free oat flour (add more if needed)
• 1/3 cup almond flour
• 1/3 cup runny almond butter or pecan butter
• 5 tablespoons maple syrup
• 1/2 tablespoon vanilla extract
• Pinch of sea salt
• Dairy-free milk (as needed, add 1 tablespoon at a time for doughy texture)

For the Filling:

• 1 and 1/2 cups pitted medjool dates (soaked in hot water; if using figs, remove stems)
• 1/3 cup almond butter
• 1 tablespoon cinnamon
• 1/2 tablespoon vanilla extract
• 1 tablespoon maple syrup
• 2 tablespoons dairy-free milk
• Pinch of sea salt

For the Pumpkin Spice Version (optional):

• 1 and 1/2 cups gluten-free oat flour (reduce slightly if the dough is too sticky)
• 1/3 cup almond flour
• 1/4 cup pumpkin puree
• 1/4 cup maple syrup
• 1/3 cup runny almond butter or pecan butter
• 1 teaspoon vanilla extract
• 1-2 teaspoons pumpkin spice
• 1-2 tablespoons dairy-free milk (if needed)

For the Filling (Pumpkin Spice Version):

• 1 cup medjool dates
• 1/3 cup almond butter
• 1/4 cup pumpkin puree
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 1/2 tablespoon vanilla extract
• 2 tablespoons dairy-free milk
• Pinch of sea salt

Glaze Topping:

• Save about 1/4 cup of the filling and thin it out with a little bit of dairy-free milk in the food processor.

Step-by-Step Recipe for Better Than Erewhon No Bake Vegan Cinnamon Rolls

1. Prepare the Dough: In a food processor, combine the gluten-free oat flour, almond flour, runny almond butter (or pecan butter), maple syrup, and vanilla extract. Gradually add dairy-free milk, one tablespoon at a time, until a thick dough forms. Blend everything until well combined. If the dough is too sticky, add more oat flour. If it’s too dry, add more dairy-free milk.

2. Rolling Out the Dough: Lay the dough on a sheet of parchment paper and place another sheet on top. Roll the dough into a large rectangle to prevent sticking.

3. Prepare the Filling: In the same food processor (no need to wash it), combine the soaked medjool dates, almond butter, cinnamon, and dairy-free milk. Blend until you achieve a smooth mixture.

4. Assemble the Cinnamon Rolls: Spread the prepared date mixture evenly onto the rolled-out dough. Carefully roll it up into a log.

5. Chill the Rolls: Place the rolled dough in the freezer for 45 minutes until it firms up.

6. Slice and Enjoy: Once firm, remove the roll from the freezer and slice it into individual cinnamon rolls. Serve and enjoy your Better Than Erewhon No Bake Vegan Cinnamon Rolls!

How to Serve Your Cinnamon Rolls

These cinnamon rolls are perfect for sharing! You can serve them on a lovely platter and drizzle the glaze topping over the rolls for an extra special touch. Pair them with a cup of dairy-free coffee or tea for a delightful treat. You might even consider adding some fresh fruit on the side for some extra color and flavor.

Expert Tips for Making Better Than Erewhon No Bake Vegan Cinnamon Rolls

• Consistency is Key: If your dough is too sticky, don’t hesitate to add a bit more oat flour. If it’s too dry, a splash of dairy-free milk will help.
• Experiment with Flavors: Feel free to get creative! You can add nuts, raisins, or even chocolate chips to the filling for an extra treat.
• Storage: Store any leftover rolls in the freezer, and make sure to thaw them before serving to enjoy that soft, gooey texture everyone loves!

Better Than Erewhon No Bake Vegan Cinnamon Rolls FAQs

1. Can I use other types of flour?
Yes! While this recipe uses gluten-free oat flour, you can try other flour types. Just be mindful of the texture and moisture balance.

2. How long do these cinnamon rolls last?
They can be stored in the freezer for several weeks. Just be sure to let them thaw completely before enjoying.

3. Can I make these ahead of time?
Absolutely! You can prepare the dough, filling, and even roll them up a day or two in advance. Just chill them in the freezer until you’re ready to slice and serve.

Try your hand at these Better Than Erewhon No Bake Vegan Cinnamon Rolls, and get ready to indulge in a treat that’s as good for your taste buds as it is for your health. Happy baking (or should we say no-baking)!

Print Recipe

Better Than Erewhon No Bake Vegan Cinnamon Rolls

Deliciously sweet and gooey vegan cinnamon rolls, perfect for any occasion and easy to make with no baking required.

Prep Time30 minutes mins

Total Time45 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: Gluten-Free, Vegan

Keyword: Cinnamon Rolls, Gluten-Free Dessert, Healthy Snack, No Bake, Vegan Treats

Servings: 12 rolls

Calories: 180kcal

Ingredients

For the Dough

• 1.67 cups gluten-free oat flour add more if needed
• 1/3 cup almond flour
• 1/3 cup runny almond butter or pecan butter
• 5 tablespoons maple syrup
• 1/2 tablespoon vanilla extract
• 1 pinch sea salt
• as needed dairy-free milk add 1 tablespoon at a time for doughy texture

For the Filling

• 1.5 cups pitted medjool dates soaked in hot water; if using figs, remove stems
• 1/3 cup almond butter
• 1 tablespoon cinnamon
• 1/2 tablespoon vanilla extract
• 1 tablespoon maple syrup
• 2 tablespoons dairy-free milk
• 1 pinch sea salt

For the Pumpkin Spice Version (optional)

• 1.5 cups gluten-free oat flour reduce slightly if the dough is too sticky
• 1/3 cup almond flour
• 1/4 cup pumpkin puree
• 1/4 cup maple syrup
• 1/3 cup runny almond butter or pecan butter
• 1 teaspoon vanilla extract
• 1-2 teaspoons pumpkin spice
• 1-2 tablespoons dairy-free milk if needed

For the Filling (Pumpkin Spice Version)

• 1 cup medjool dates
• 1/3 cup almond butter
• 1/4 cup pumpkin puree
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 1/2 tablespoon vanilla extract
• 2 tablespoons dairy-free milk
• 1 pinch sea salt

Glaze Topping

• 1/4 cup filling save and thin it out with a little bit of dairy-free milk in the food processor

Instructions

Preparation of the Dough

• In a food processor, combine the gluten-free oat flour, almond flour, runny almond butter (or pecan butter), maple syrup, and vanilla extract.
• Gradually add dairy-free milk, one tablespoon at a time, until a thick dough forms.
• Blend everything until well combined. If the dough is too sticky, add more oat flour. If it’s too dry, add more dairy-free milk.

Rolling Out the Dough

• Lay the dough on a sheet of parchment paper and place another sheet on top.
• Roll the dough into a large rectangle to prevent sticking.

Preparation of the Filling

• In the same food processor (no need to wash it), combine the soaked medjool dates, almond butter, cinnamon, and dairy-free milk.
• Blend until you achieve a smooth mixture.

Assembling the Cinnamon Rolls

• Spread the prepared date mixture evenly onto the rolled-out dough.
• Carefully roll it up into a log.

Chilling the Rolls

• Place the rolled dough in the freezer for 45 minutes until it firms up.

Slicing and Serving

• Once firm, remove the roll from the freezer and slice it into individual cinnamon rolls.
• Serve and enjoy your Better Than Erewhon No Bake Vegan Cinnamon Rolls!

Notes

These cinnamon rolls are perfect for sharing! Pair them with a cup of dairy-free coffee or tea for a delightful treat. Add fresh fruit for extra color and flavor. If your dough is too sticky, add more oat flour, and if it's too dry, add dairy-free milk. Store leftover rolls in the freezer and thaw before serving.