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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
Total Time45 minutes
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.