Craving cinnamon rolls but not ready to commit to the hours of wait time? SOLUTION: no-bake cinnamon rolls! These naturally sweetened treats combine the ease of energy bites with the flavor of cinnamon rolls. Not to mention, how cute are they?!
They’re the perfect treat for lunch boxes and mid-day energy slumps. Just 8 ingredients, 20 minutes, and 1 food processor required! Let’s get rolling.
Whether it’s a classic or no-bake version, cinnamon rolls need dough! For a safe-to-eat-raw batter, we combine homemade oat flour and almond flour with just a touch of sea salt. Coconut oil, maple syrup, and vanilla add sweetness and bring the “dough” together.
Then, after a brief chill, it’s time to roll out the “dough” and add the filling. This delectable no-bake filling has dates for sweetness and structure plus cinnamon (you knew that!), coconut oil, vanilla, salt, and a splash of water for easy spreading.
Next, it’s (cinnamon) roll time! After rolling, simply slice ’em up and enjoy right away! Why wait?!
We hope you LOVE these no-bake cinnamon rolls! They’re:
Soft
Buttery
Chewy
Nutty
Perfectly sweet
with BIG cinnamon flavor!
Enjoy as an after-meal treat or sweet snack — or to quickly fulfill the cinnamon roll craving!
More no-bake treats
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Cinnamon rolls)
NO-BAKE “DOUGH”
- 3/4 cup oat flour (ground from gluten-free rolled oats)
- 3/4 cup almond flour
- 1/8 tsp sea salt
- 2 ½ Tbsp coconut oil, softened or melted
- 2 Tbsp maple syrup
- 3/4 tsp vanilla extract
FILLING
- 1 cup packed pitted dates (11 medjool dates yield ~200 g or 1 cup // measured after pitting)
- 1 Tbsp coconut oil, softened or melted
- 1 ½ Tbsp cinnamon
- 1/8 tsp sea salt
- 1/2 tsp vanilla extract
- 1/2 – 1 Tbsp water
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NO-BAKE “DOUGH”: To a food processor add oat flour, almond flour, and salt. Pulse 3-4 times to combine. Next add the coconut oil, maple syrup, and vanilla. Pulse again to distribute the liquid and then run the food processor for about 10 seconds until it starts to come together.
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Place the dough on a piece of parchment paper and gently knead it into a ball. Shape the ball into a rectangle. Cover the top of the rectangle with more parchment and use a rolling pin to shape it into a ~7-inch square, about 1/6 of an inch thick. If you don’t have a rolling pin, it’s quite forgiving if you need to shape it into a square with your hands. Place the rolled-out “dough” in the refrigerator while you make the filling.
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FILLING: To the now empty food processor add dates, coconut oil, cinnamon, salt, vanilla, and water (starting with the lesser amount). Let the machine run until a thick, cohesive paste is achieved. This should take a few minutes. If the food processor is having trouble blending, add the remaining 1/2 Tbsp water.
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Once you have a smooth paste, retrieve the cinnamon roll dough from the refrigerator and spread the cinnamon filling over the dough. If your dates were super sticky, spreading will be easier if you lightly grease your spatula with coconut oil before you begin. Once the filling is spread evenly, roll up the cinnamon roll starting from the bottom, peeling the parchment away from the dough as you go. Slice into 12 rolls, about 3/4 inch each, and enjoy!
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Leftover cinnamon rolls will keep in the refrigerator for up to 1 week or in the freezer for 1 month.
Serving: 1 cinnamon roll Calories: 153 Carbohydrates: 20.3 g Protein: 2.5 g Fat: 7.8 g Saturated Fat: 3.6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 26 mg Potassium: 197 mg Fiber: 2.9 g Sugar: 13.5 g Vitamin A: 4 IU Vitamin C: 0 mg Calcium: 44 mg Iron: 0.7 mg
Dana @ Minimalist Baker
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