No Bake Cinnamon Rolls Raw Vegan
No bake cinnamon rolls are going to be your new favorite snack to prep! These little no bake vegan treats are so simple to make and are made with simple and wholesome ingredients.
This recipe is naturally sweetened with dates and coconut sugar, which is personally love. However, this recipe can also be totally customizable, you can add more sweetener if you want. It’s totally by preference!
I encourage you to drizzle some icing on top too to achieve that perfect no bake cinnamon roll. I can’t wait for you to try this recipe! If you love is as much as I think you will, don’t forget to tag me over on Instagram! I love seeing your re-creations, they make my job that much more rewarding.
Ingredients in no bake cinnamon rolls
As I mentioned before, you will only need a few simple ingredients to make these raw vegan no bake cinnamon rolls. Grab these ingredients below and let’s get started!
- oat flour
- almond based vegan yogurt
- maple syrup
- medjool dates
- vanilla extract
- almond butter
- almond milk
- almond milk
- coconut sugar
How to make no bake cinnamon rolls
Making these cinnamon rolls is easy and stress-free. The longest/hardest part will be waiting for the dough to harden in the fridge!
Start by making the filling. First, remove the pit from the medjool dates, and place them in a bowl of hot water for 10 minutes. This will allow them to become very soft and spreadable.
In the meantime, add in the almonds, almond butter salt, ground flax and almond milk into your food processor and blend until ingredients are broken down. It’s okay to have some chunks of almonds, you don’t want to blend it so much that you make almond butter.
Then, add in the soaked dates and blend once more until ingredients are combined. Mixture should resemble a thick sticky dough. Place this mixture in the fridge to harden.
While that’s hardening, make the dough. Do this by combining oat flour, almond based yogurt, maple syrup and salt in a medium bowl. Mix with a rubber spatula until a dough starts to form. Flour a clean surface with more oat flour and bring the dough out of the bowl and onto the floured surface. Flour your hands if needed and begin to knead the dough until ingredients are well incorporated.
Using a small rolling pin, roll the dough out into an even rectangular shape, you want the dough to be about 1/4″ thick.
Take the filling mixture out of the fridge and grab a few small pieces. Using the palm of your hands flatten the filling and place onto the dough. Repeat the process until the dough is completely covered with the filling.
Next, carefully roll the dough into a log. Using a sharpe knife, or dental floss, cut out the cinnamon rolls and set aside. Now you can stop here, or you can make an icing to go on top.
I like to make the icing to complete the cinnamon rolls. To do this, simple combine powdered sugar with vanilla and almond milk until you have desired consistency. Drizzle over cinnamon rolls and let dry.
Store cinnamon rolls in an air tight container up to 1 week! ENJOY!!