Name: Better Than Erewhon No Bake Vegan Cinnamon Rolls Recipe
Prep time: 15 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 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; Dairy-free milk, as needed, 1 tbsp at a time to reach doughy texture; 1 and 1/2 cups pitted Medjool dates (soaked in hot water; if using figs remove 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; 1 and 1/2 cups gluten-free oat flour (reduce slightly if dough 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; 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

Introduction

If you love cinnamon rolls but want a healthier, vegan, and no-bake option, these Better Than Erewhon No Bake Vegan Cinnamon Rolls are for you. Made with wholesome ingredients like gluten-free oat flour and medjool dates, they satisfy your sweet cravings without any fuss. Perfect for a quick treat or make-ahead snack!

The image shows seven thick slices of a rolled dessert arranged on a white plate with a thin brown rim. Each slice reveals two visible layers: a light brown outer dough with a rough, crumbly texture, and a dark brown inner filling that forms a spiral pattern, looking smooth and slightly glossy. The rolls are cut evenly and stand upright, closely placed in a circle with one slice in the center and six around it. The background is a white marbled surface, enhancing the natural tones of the dessert. Photo taken with an iphone --ar 4:5 --v 7

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 tbsp maple syrup

1/2 tbsp vanilla extract

Pinch of sea salt

Dairy-free milk, as needed (add 1 tbsp at a time to reach doughy texture)

For the 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

Instructions

Step 1: Prepare the dough by combining gluten-free oat flour, almond flour, runny almond butter (or pecan butter), maple syrup, and vanilla extract in a food processor. Gradually add dairy-free milk, one tablespoon at a time, if needed, until a thick dough forms. If the dough is too sticky, add more oat flour.

Step 2: Lay the dough between two sheets of parchment paper and roll it out into a large rectangle. This prevents sticking to the counter and the rolling pin.

Step 3: Prepare the filling in the same food processor by blending medjool dates, almond butter, cinnamon, vanilla extract, maple syrup, dairy-free milk, and a pinch of sea salt until smooth.

Step 4: Spread the date filling evenly over the rolled-out dough.

Step 5: Carefully roll the dough into a log shape, then place it in the freezer for 45 minutes until firm.

Step 6: Once firm, remove the roll from the freezer and slice it into individual cinnamon rolls. Serve and enjoy!

Tips & Variations

For a fall twist, try the pumpkin spice version by adding pumpkin puree and pumpkin spice to both the dough and filling. This adds a warm, seasonal flavor.

If the dough feels too sticky, sprinkle additional oat flour little by little to make rolling easier.

Use medjool dates for natural sweetness and a rich texture in the filling, but figs can be substituted if preferred.

FAQs

Can I bake these cinnamon rolls instead of no-baking?

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 for a baked version.

What can I use if I don’t have almond butter?

You can substitute almond butter with pecan butter or any other nut or seed butter that is runny and smooth to maintain the texture and flavor balance.