No-Bake Cinnamon Rolls – Elavegan

By Ela on 9. February, 2025 | 12 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

These no-bake cinnamon rolls deliver all the classic flavor of traditional cinnamon rolls without the need for baking, making them quick and easy to prepare. They’re wholesome, protein-packed, refined sugar-free, and perfect for kids, toddlers, or anyone looking for a fast, delicious treat!

Why You’ll Love This Recipe

Have you been picking up on the hype surrounding Erewhon’s (aka the MOST expensive grocery store in the world) raw cinnamon rolls? Well, whether you’ve tried one before or want to see what the hype is about without shelling out $10 per roll, these homemade no-bake cinnamon rolls are here to save the day. With just 8 ingredients, 25 minutes prep, and a food processor, they are easy to make at a fraction of the cost – Just blend, roll, and chill.

With simple, nutrient-dense ingredients like oat flour, almond flour, and dates, they’re like a mix of raw bliss balls, traditional cinnamon rolls, and cookie dough – with a soft yet dense, chewy texture and flavor like a fig newton with a cinnamon twist. They’re also gluten-free, dairy-free, naturally sweetened, vegan, optionally nut-free, and loaded with fiber, protein, and healthy fats for a quick snack or healthy dessert.

Did I mention my 1-year-old is obsessed with these? She can’t get enough of them!

You might also enjoy more traditional yeast apple cinnamon rolls or other raw vegan dessert recipes like no-bake brownies or Snickers stuffed dates.

The Ingredients

The ‘dough’ and filling for these raw vegan cinnamon rolls share several ingredients, with only 8 ingredients required for the entire recipe.

• Dates: Plump, sweet Medjool dates are best, but others, like Noor Deglet, work too.
• Nut/seed butter: i.e., almond butter, peanut butter, sunflower seed butter, tahini, etc.
• Oat flour: Store-bought or grind your own in a blender – certified gluten-free oats if necessary.
• Almond flour: Or other ground nuts, like pecans, hazelnuts, or nut-free sunflower seeds.
• Dairy-free milk: Any, i.e., almond, coconut, oat, or soy milk, etc.
• Vanilla extract: Use natural vanilla for the best flavor.
• Cinnamon
• Sea salt

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

Recipe Variations

• Protein powder: Swap some oat flour for protein powder, but note that some types may affect the texture of the no-bake cinnamon rolls, making them slightly ‘chalky.’
• Pumpkin spice: To sub the cinnamon for a raw dessert with a tasty fall twist.
• Chopped pecans: For crunch in the filling.
• Dark chocolate: To drizzle over the top for a touch of decadence.
• Quick glaze: Mix sugar-free powdered sugar + dairy-free milk/coconut butter into a drizzle.
• Caramel drizzle: Make a nut butter/date-based caramel sauce or my coconut-based vegan caramel sauce as a topping for the raw cinnamon rolls.

How to Make No-Bake Cinnamon Rolls

Prepare the Dough

• First, if the dates are dry, soak them in hot water for 5-10 minutes, then drain.
• Blend the dates, oat flour, almond flour, and nut/seed butter in a food processor until combined.

• Add a tablespoon of dairy-free milk and continue to mix into a dough – it should stick when pressed between fingers. Pause and scrape down the sides of the jug as needed.

• Shape the dough into a ball, place it on parchment paper, flatten it into a rectangle, and cover it with another sheet of parchment paper.

• Roll the dough using a rolling pin to a 9.5-inch (24 cm) square (or a similarly sized rectangle), about 1/6 inch thick (0.4cm).

Prepare the Filling

• Blend the filling ingredients (dates, nut/seed butter, vanilla, cinnamon, salt, and 1 tbsp milk) in a food processor into a thick, smooth paste.

If needed, add more milk, a teaspoon at a time.

Assemble the Raw Cinnamon Rolls

• Evenly spread the cinnamon filling mixture over the ‘dough’– if it’s sticky, use a lightly greased spatula for easy spreading. It can help to leave ½ inch from the edges to avoid oozing.

• Then, carefully roll the dough into a swirl, peeling it from the parchment as you go.

• Freeze the cinnamon bun roll for an hour, then use a sharp knife or dental floss to slice it into 12 rolls (about ¾-inch/2cm thick).

Enjoy it chilled or warm (just a few seconds in the microwave will do!)

Storage Instructions

Fridge: In an airtight container, separated by layers of parchment paper to avoid sticking, for up to a week.

Freezer: Wrap the raw cinnamon rolls in plastic wrap in a Ziplock for up to 1 month. Thaw in the fridge overnight or at room temperature for about 30 minutes.

FAQs

Can I substitute the oat flour?

You could try ground quinoa flakes or millet flakes. More almond flour works, too, but makes it denser.

Can I add more sweetness?

Yes – I’ve made this recipe free from added sugar, but if you have a sweet tooth, you could replace the milk with maple syrup. That said, the cinnamon rolls are already pretty sweet!

Can I use regular all-purpose flour?

I don’t recommend it, as all-purpose flour isn’t safe to be eaten raw.

Recipe Notes

• Use the best dates: Medjool dates are recommended as they’re plump, soft, and naturally very sweet, which is important since I add no sugar.
• A high-speed food processor works best: Scrape down the sides as needed to help it.
• Adjust the amount of milk: To form a cohesive ‘dough’ and smooth filling – a teaspoon at a time.
• Chill before slicing: To ensure clean cuts and a nice round swirl shape.

More No-Bake Vegan Desserts

If you try this healthy raw cinnamon rolls recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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