Better Than Erewhon No Bake Vegan Cinnamon Rolls
No-Bake Vegan Cinnamon Rolls You Can’t Resist!
Ever had cinnamon rolls that make you question all your dessert decisions? These Better Than Erewhon No Bake Vegan Cinnamon Rolls will have you swooning over their gooey filling and delightful texture. Picture this: soft dough, rich almond and date filling, just enough cinnamon to warm your soul, all without the need for baking—how’s that for a guilt-free treat?
Why Make This Recipe
You might be wondering, why make these rolls? Here’s the magic:
- No oven, no heat, no hassle: Perfect on those lazy days when you crave something sweet but don’t want to turn on the oven.
- Nutritious and delicious: With wholesome ingredients like almond butter and medjool dates, these rolls are a treat you can feel good about.
- Family-friendly fun: Get the kiddos involved! Rolling up the dough can be a fun activity that ends in a sweet rewards (extra points if they help with the cleanup!).
Ingredients
You don’t need fancy stuff — just these basics!
For the Dough:
- 1 and 2/3 cup gluten-free oat flour (add 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
- Add dairy-free milk as needed, 1 tbsp at a time, for a doughy texture.
For the Filling:
- 1 and 1/2 cups pitted medjool dates (soaked in hot water; remove stems if using figs)
- 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
For the Pumpkin Spice Version:
- 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 tsp vanilla extract
- 1-2 tsp pumpkin spice
- 1-2 tbsp dairy-free milk (as needed for consistency)
Glaze Topping:
- Save about 1/4 cup of the filling and thin it out with a bit of dairy-free milk in the food processor.
Directions
Here’s how to whip up these rolls in just a few steps:
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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 tbsp at a time, until a thick dough forms. Blend until smooth, adding more oat flour if too sticky, or more milk if too dry.
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Roll it out:
- Lay the dough on a sheet of parchment paper with another sheet on top. Roll it out into a large rectangle—this way, you won’t stick your rolling pin to the dough (or the dough to the counter!).
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Prepare the filling:
- In the same food processor (no need to wash it, right?), blend together the medjool dates, almond butter, cinnamon, and dairy-free milk until smooth.
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Assemble the rolls:
- Spread the prepared date mixture across the rolled-out dough evenly. Then, carefully roll the dough into a log.
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Chill the rolls:
- Pop that roll in the freezer for 45 minutes until firm.
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Slice and enjoy:
- Once firm, take the roll out and slice it into individual cinnamon rolls. Serve and enjoy your Better Than Erewhon No Bake Vegan Cinnamon Rolls! Don’t forget to store any leftovers in the freezer but thaw them before munching away!
How to Make Better Than Erewhon No Bake Vegan Cinnamon Rolls (Overview)
Making these cinnamon rolls is a breeze, trust me! Just toss the dough ingredients in a food processor, blend it until doughy perfection, then roll it out like you’re making pizza, spread the gooey filling, and roll it back up. Freeze for a bit, slice, and voilà! Pro tip: If you want that perfect roll shape, take your time on the rolling process—it’s totally worth it for the Instagram moment! 📸
How to Serve Better Than Erewhon No Bake Vegan Cinnamon Rolls
These rolls are delightful on their own, but let’s be honest, a little extra never hurt anyone! Drizzle some extra glaze on top for a decadent finish, or swap the almond butter for a dollop of coconut whipped cream. Picture these beautifully rolled, glistening with sweetness and calling for a warm cup of coffee or hot chocolate. Your breakfast or dessert just leveled up! 😍
How to Store Better Than Erewhon No Bake Vegan Cinnamon Rolls
These rolls are best enjoyed fresh, but you can keep them in the freezer for a few weeks. Just wrap them tightly to maintain their deliciousness. When you’re ready to dig in, let them thaw in the fridge for a few hours or on the counter for about 20 minutes—just enough time for that vegan goodness to soften up!
Tips to Make Better Than Erewhon No Bake Vegan Cinnamon Rolls
- Flour matters: If you find the dough too sticky, don’t be shy about adding more oat flour until it reaches the right consistency.
- Date debate: Medjool dates work best for sweetness, but if you want to try figs, make sure to remove those pesky stems.
- Chill it out: Don’t rush the chilling time; it’s key to getting the right texture for slicing your rolls.
Variation
Feeling festive? Add a hint of nutmeg or a splash of orange zest to the filling for a delightful twist. You can even swap almond butter for cashew butter or add some dried cranberries for extra chewiness. The sky’s the limit—invent your favorite flavor combo! 🎉
FAQs
1. Can I make these cinnamon rolls gluten-free?
Absolutely! Just use certified gluten-free oats and enjoy their delightful softness.
2. How do I thaw frozen cinnamon rolls?
Thaw them in the fridge overnight or leave them at room temperature for about 20 minutes. Either way, a warm hint is heavenly!
3. Can I use other nut butters?
Of course! Feel free to use peanut butter, cashew butter, or sunflower seed butter for a different flavor spin.
📌 Pin this recipe for your next cozy dinner night!
Better Than Erewhon No Bake Vegan Cinnamon Rolls
Ingredients
Method
- 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 tbsp at a time, until a thick dough forms. Blend until smooth, adding more oat flour if too sticky, or more milk if too dry.
- Lay the dough on a sheet of parchment paper with another sheet on top. Roll it out into a large rectangle.
- In the same food processor, blend together the medjool dates, almond butter, cinnamon, and dairy-free milk until smooth.
- Spread the prepared date mixture across the rolled-out dough evenly.
- Carefully roll the dough into a log.
- Pop that roll in the freezer for 45 minutes until firm.
- Once firm, take the roll out and slice it into individual cinnamon rolls. Serve and enjoy!
