Better Than Erewhon No Bake Vegan Cinnamon Rolls Recipe

Introduction

These Better Than Erewhon No Bake Vegan Cinnamon Rolls are a delightful treat that requires no oven and minimal effort. Made with wholesome ingredients like gluten-free oat flour and medjool dates, they are perfectly sweet, naturally vegan, and full of warm cinnamon flavor.

Ingredients

• 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)
• 1 and 1/2 cups pitted medjool dates soaked in hot water
• 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

Instructions

1. Step 1: In a food processor, combine gluten-free oat flour, almond flour, runny almond or pecan butter, maple syrup, vanilla extract, and a pinch of sea salt. Gradually add dairy-free milk, one tablespoon at a time, until a thick dough forms. If the dough is too sticky, add more oat flour.
2. Step 2: Place the dough between two sheets of parchment paper and roll it out into a large rectangle. This helps prevent sticking.
3. Step 3: Without rinsing the food processor, blend the soaked medjool dates, almond butter, cinnamon, vanilla extract, maple syrup, dairy-free milk, and a pinch of salt until smooth to make the filling.
4. Step 4: Spread the filling evenly over the rolled-out dough.
5. Step 5: Carefully roll the dough into a log shape.
6. Step 6: Place the rolled log in the freezer for 45 minutes until firm.
7. Step 7: Remove from the freezer and slice into individual cinnamon rolls. Serve immediately or store for later.

Tips & Variations

• Try the pumpkin spice version by adding pumpkin puree and pumpkin spice to both the dough and filling for a seasonal twist.
• If the dough feels too dry or crumbly, add more dairy-free milk gradually to reach the right texture.
• Use fresh or dried figs instead of dates, removing the stems before blending for a different flavor.
• Save some filling, thin it with a little dairy-free milk, and blend for a delicious glaze topping.

Storage

Store the cinnamon rolls in the freezer in an airtight container. Thaw them before eating for the best texture and flavor. They can keep well for up to 1 month frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cinnamon rolls instead of freezing them?

Yes, you can add 1/2 teaspoon of baking powder to the dough and bake the rolls at 350°F (175°C) in parchment-lined muffin cups for about 12 minutes.

What if I don’t have almond flour?

You can substitute almond flour with another finely ground nut flour, such as hazelnut or cashew flour, or replace it with more oat flour, though texture and flavor may vary slightly.

Better Than Erewhon No Bake Vegan Cinnamon Rolls Recipe

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These Better Than Erewhon No Bake Vegan Cinnamon Rolls are a delicious gluten-free, vegan treat that requires no baking. Made with a dough of oat and almond flours combined with almond or pecan butter and maple syrup, they are filled with a sweet, spiced date and almond butter mixture. Perfectly rolled, chilled, and sliced, these cinnamon rolls are ideal for a healthy dessert or snack that’s easy to make and packed with wholesome ingredients.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes (no bake)
• Total Time: 1 hour (including chilling time)
• Yield: 8 to 10 cinnamon rolls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Gluten-Free, American-Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough

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

Filling

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

Optional Pumpkin Spice Version – Dough

• 1 and 1/2 cups gluten-free oat flour (reduce slightly if 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 tsp vanilla extract
• 1–2 tsp pumpkin spice
• 1–2 tbsp dairy-free milk (if needed for consistency)

Optional Pumpkin Spice Version – Filling

• 1 cup Medjool dates
• 1/3 cup almond butter
• 1/4 cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp pumpkin spice
• 1/2 tbsp vanilla extract
• 2 tbsp dairy-free milk
• Pinch of sea salt

Glaze Topping

• About 1/4 cup of the filling, thinned with a little dairy-free milk (processed in food processor)

Instructions

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 1 tablespoon at a time until a thick dough forms. Blend until homogeneous. If the dough is too sticky, add more oat flour; if too dry, add more milk.
2. Roll out the dough: Place the dough on a sheet of parchment paper. Cover with another sheet of parchment paper to prevent sticking. Roll the dough out into a large rectangular shape, ensuring an even thickness for easy rolling later.
3. Prepare the filling: Without washing the food processor, combine the soaked Medjool dates, almond butter, cinnamon, vanilla extract, maple syrup, dairy-free milk, and pinch of sea salt. Blend until you get a smooth, spreadable mixture.
4. Assemble the cinnamon rolls: Spread the prepared date filling evenly over the rolled-out dough. Starting from one edge, carefully roll the dough and filling into a tight log.
5. Chill the rolls: Place the rolled log in the freezer for about 45 minutes to firm up, which makes slicing easier and helps maintain shape.
6. Slice and enjoy: Once firm, remove the roll from the freezer and slice into individual cinnamon roll pieces. Serve immediately and enjoy your better than Erewhon no bake vegan cinnamon rolls!
7. Storage: Store any leftovers in the freezer. Thaw before eating for best texture and flavor.

Notes

• You can substitute Medjool dates with figs, just be sure to remove stems and soak in hot water.
• The pumpkin spice version includes pumpkin puree and pumpkin spice both in the dough and filling for a seasonal twist.
• For the pumpkin spice baked version, add 1/2 tsp baking powder to the dough and bake at 350°F (175°C) in parchment-lined muffin cups for 12 minutes.
• Adjust dough consistency by adding oat flour if too sticky or dairy-free milk if too dry.
• The glaze topping can be made by thinning some of the filling with dairy-free milk and blending it for a drizzle effect.

Keywords: no bake cinnamon rolls, vegan cinnamon rolls, gluten-free dessert, healthy cinnamon rolls, oat flour cinnamon rolls, date filling