No bake cinnamon rolls made spicy and sweet, perfect room temperature treat for kids and in lunchboxes. This healthy Erewhon cinnamon roll recipes is ready in 15 minutes and will boost energy and protein. Like the no bake cinnamon rolls made by the upscale Erewhon bakery, they are dairy free, vegan and gluten free.
These no bake cinnamon rolls are quick to make, and easy compared to traditional baked cinnamon rolls. These cinnamon roll bites have a no bake cake-like texture that had spicy notes and melts in your mouth. And these no bake cinnamon desserts are made of wholesome ingredients that boost your energy and don't cause sugar spikes.
These small vegan no bake cinnamon rolls are only a few inches in diameter, are room-temperature-stable and make the perfect lunch box treat! Just 5 ingredients, and dairy free, gluten free and vegan. And they are secretly healthy with 4 grams of protein and 3 grams of fiber per roll.
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Ingredients
Flour. Almond and Oat flour are safe to eat raw and you'll need both for this dough.
Peanut butter. Or any nut butter or seed butter.
Sweeteners. Maple syrups and dates are both used to sweeten the dough and to make the cinnamon filling. The dates I use are Medjool and you can find them in boxes in the produce area.
Cinnamon, flax seeds, vanilla and milk are crucial for the recipe's taste and structure.
See the recipe card at the bottom for full information on ingredients and quantities.
How to Make No Bake Cinnamon Rolls
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Soak the dates in just-boiled water for 5 minutes. Line a pan with parchment paper.
Step 1: Add the dough ingredients to a bowl.
Step 2: Mix the dough into a batter and spoon it onto a parchment-lined pan.
Step 3: Press the dough into a roughly 4 to 5-inch by 7 to 9-inch rectangle. Put a parchment paper over the top and roll it out with a roller or a glass. Make the dough about ½ inch thick.
Step 4: Add soaked dates (pitted), and the rest of cinnamon filling ingredients to a blender. Process into a spread and spread it evenly on the dough.
Step 5: Roll the log the long way to get the optimum number of rolls. Put the rolled log on a pan, and set it in the freezer for 15 minutes.
Step 6: Slice into 1-inch to ½-inch rolls.
Recipe Tips
- To ensure the rolls stay round when you cut them, chill the log in the freezer for 15 minutes before cutting. Be sure it is round when you form it. Press the cracks away with your thumb before chilling.
- Once chilled hard, cut the log with a sharp knife.
- Boost the spicy flavor by doubling the cinnamon.
- To lighten the color to more match the beige color of baked cinnamon rolls, leave off the flaxseed and use cashew butter or peanut butter.
- To make these no bake cinnamon rolls more exactly like Erewhons, use pistachio butter instead of almond, and use psyllium husk instead of flax seeds.
- Also, I have a new cooking conversions section in my blog with a free chart and answers that might help you with measurements, including converting 250 grams to cups, what is half of 1 and ¾ cups, how many tablespoons in ⅓ cup.
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Type of Cinnamon
If you intend on eating cinnamon recipes daily you might want to use Ceylon cinnamon. It's healthier to eat on a daily basis because it only contains trace amounts of coumarin, a harmful substance found in other types of cinnamon, including the most common type, Cassia, which is the type you'll find in grocery stores labeled "ground cinnamon." Source
Substitutions
Oat flour. Replace all oat flour with more almond flour.
To Swap Almond flour. Replace all almond flour with oat flour.
To Swap Peanut butter. If you don't want even a hint of a nutty flavor, use almond butter or cashew butter as they are more neutral.
To Swap Dates and Maple Syrup. The dates can't be replaced but the maple syrup can be replaced with any other liquid sweetener, even honey if you don't want the recipe vegan.
To Make Nut Free Cinnamon Rolls: Use all oat flour and sunflower seed butter.
Serving and Storage
Serve raw at room temperature or chilled. They last about a week in the refrigerator in a sealed container - longer really but they do begin to dry up.
Freeze these no bake cinnamon rolls for 6 months in a sealed container. Microwave for 5 minutes to thaw, or let them sit out at room temperature.
Serve alone or serve with a white glaze - stir 1 teaspoon of milk into ½ cup powdered sugar.
FAQS
No they do not have the leavener ingredients needed for baking.
Yes, almond flour and oat flour are safe to eat raw. They are not like all purpose flour which is not safe to eat raw and must be heated before consuming.
Yes, this no bake cinnamon roll recipe is similar to Erewhons, but lower in calories and less expensive. A single no bake cinnamon roll by Erewhon costs $9 whereas a homemade no bake cinnamon roll of the same size costs closer to $0.50 to make.
More Cinnamon Treats
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📖 Recipe
No Bake Cinnamon Rolls (Erewhons copycat, dairy free)
Equipment
Ingredients
no bake dough
- ¾ cup almond flour
- ¾ cup oat flour
- 2 tablespoon almond butter
- 2 tablespoon maple syrup
- 1 tablespoon flax seeds
- 1 tablespoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoon milk (if needed)
cinnamon filling
- ½ cup medjool dates 5, soaked, pitted
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoon dairy-free milk
- pinch of sea salt
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Instructions
Prep
- Boil a pot of water and add dates. Turn off the water and let the dates soak for 10 minutes.
Make filling
- Pit the dates, add them to a blender with other filling ingredients and set aside.
Make the dough
- To a bowl, add the dough ingredients without the milk and stir into a batter. Add the milk a tablespoon at a time, and keep the dough dry so it is easy to mold into a pan - you don't want it sticky so hold back the milk until you've mixed the batter thoroughly.
- Press the dough onto a large flat pan lined with parchment paper to a size of about 5-inchs by 9-inchs square.
- Lay another sheet of parchment paper on top, and flatten or roll out the dough that is sandwiched between. Aim for about ½ an inch thickness.
- Spread the cinnamon filling evenly on the dough, spreading it all the way to the edge.
- Roll the dough from one end, peeling the parchment away from the dough as you go.
- Freeze the roll for 15 minutes so it stays round when you slice it.
- Slice into 12 rolls – each should be about 1-inch thick.
- Enjoy as is or drizzle with a glaze of 1 teaspoon milk stirred into ½ cup of powdered sugar.
Storage
- Keep no bake cinnamon rolls in a sealed container for 5 days in the refrigerator, and then freeze for up to 3 months.
Dee Dine says
OMG these are incredible!!