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No Bake Cinnamon Rolls (Vegan Gluten-Free) Recipe

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4.2 from 15 reviews

Delightfully soft and sweet, these No Bake Cinnamon Rolls are a vegan and gluten-free treat that’s perfect for a healthy breakfast or snack. Made from oat and almond flour with a luscious date and cinnamon filling, these rolls require no baking and come together easily with wholesome ingredients and a creamy coconut yogurt frosting.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10-12 rolls
  • Category: No-Bake Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

Dough

  • 75g oat flour
  • 50g almond flour
  • 30g Form Performance Vanilla Protein Powder
  • 2 tbsp runny smooth almond butter
  • 2 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Date Filling

  • 200g Medjool dates, pitted weight
  • 120ml boiling water
  • 1 tbsp runny smooth almond butter
  • 1 tbsp cinnamon
  • ½ tsp vanilla extract
  • Pinch of salt

Frosting

  • 4 tbsp thick coconut yoghurt
  • 15g Form Performance Vanilla Protein Powder
  • 1 tbsp maple syrup

Instructions

  1. Prepare the dough: In a large mixing bowl, combine the oat flour, almond flour, and vanilla protein powder. Add in the almond butter, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir thoroughly until you achieve a sticky, cohesive dough.
  2. Roll out the dough: Form the dough into a ball and place it on a parchment-lined surface. Gently roll out the dough to a rectangle approximately 30×20 cm in size and about ½ cm thick. Cover the dough and set it aside.
  3. Make the date filling: Soak the pitted dates in boiling water for 5 minutes to soften. Drain the water, reserving it in a separate bowl. In a high-speed blender or food processor, blend the soaked dates, almond butter, cinnamon, vanilla extract, and salt until very smooth. Add 1 to 2 tablespoons of the reserved date water as needed to reach a smooth, spreadable consistency.
  4. Assemble the rolls: Uncover the dough and spread the date filling evenly over its surface. Apply a thicker layer of filling along one long edge to help with rolling. Roll the dough from this edge tightly into a log shape. Wrap the log in parchment paper and refrigerate for 30 to 60 minutes until firm to the touch.
  5. Prepare the frosting: While the dough chills, whisk together the coconut yoghurt, vanilla protein powder, and maple syrup until the frosting is smooth and well combined.
  6. Slice and frost: Remove the chilled dough log from the fridge and trim off the ends with a sharp knife. Slice into 2 cm thick rolls, yielding about 10 to 12 pieces. Spread the frosting generously over each roll and optionally dust with additional cinnamon.
  7. Store and serve: Keep the cinnamon rolls refrigerated in a sealed container for 3 to 5 days. Enjoy chilled as a nutritious and indulgent snack or breakfast treat.

Notes

  • Use a high-speed blender or food processor for a smooth date filling.
  • If you don’t have Form Performance Vanilla Protein Powder, a comparable vanilla plant-based protein powder will work.
  • Adjust the thickness of the filling layer on the dough to make rolling easier and neater.
  • These cinnamon rolls are best stored refrigerated and enjoyed within 5 days.
  • You can dust the frosted rolls with a little extra cinnamon for an enhanced flavor and presentation.
  • Use parchment paper to prevent sticking and ease rolling and storage.

Find it online: https://cheftinaskitchen.com/no-bake-cinnamon-rolls-vegan-gluten-free-recipe/