Delicious Raw Cinnamon Rolls are the perfect balance of indulgence and nourishment! Made with wholesome ingredients like almond flour, dates, and flax seeds, they’re gluten-free, refined sugar-free and packed with healthy fats. Best of all, there’s no baking required—just roll, chill and enjoy. Whether for a breakfast side, a quick snack or a satisfying dessert, these no-bake cinnamon rolls are a delicious, guilt-free option you’ll love!
If you’re looking for a sweet treat that’s nutritious, yet still so tasty, these Raw Cinnamon Rolls are a game-changer. Inspired by Erewhon’s Raw Vegan Cinnamon Roll, with no baking required, they’re incredibly easy to make! I love to keep them on hand for curbing a mid-afternoon craving or enjoying as a guilt-free dessert. Plus, their sweet, spiced flavor will keep you coming back for more!
Why you’ll love this recipe
- Gluten-Free Raw Cinnamon Rolls: Made with almond flour and oats, these raw cinnamon rolls are a perfect gluten-free treat.
- No-Bake Cinnamon Rolls: A simple, no-bake recipe that requires no oven—just chill and enjoy!
- Refined Sugar-Free: Sweetened with natural maple syrup and dates, making these cinnamon rolls refined sugar-free.
- Packed with Healthy Fats: Featuring pecans, almond flour, and flax seeds, this recipe provides healthy fats and supports balanced blood sugar.
- Healthier Sweet Treat: Easy snack/treat to keep on hand to curb cravings.
Ingredient highlights
The ingredients for this raw cinnamon rolls recipe are both simple and nutritious, making them a treat you can feel good about. Almond flour, dates, and pecans provide natural sweetness, healthy fats, and fiber, while cinnamon and flax seeds add antioxidants and support digestion. With no refined sugar or artificial additives, this recipe is wholesome and easy to prepare with pantry staples. Here is everything you’ll need to make it:
- Oats: Adds structure to the rolls.
- Ground flax seeds: Provides a nutritional boost and helps bind the dough.
- Water: Activates the flax seeds for binding.
- Pecans: Adds richness and a buttery flavor.
- Almond flour: Keeps the rolls tender and adds a slightly sweet, nutty taste.
- Maple syrup: For the perfect amount of natural sweetness.
- Salt: Enhances all the flavors.
Filling:
- Dates: Naturally sweet and sticky, perfect for the filling’s base.
- Pecans: Adds crunch and a delicious nutty taste.
- Salt: Balances the sweetness of the filling.
- Cinnamon: Brings warmth and spice to the filling.
- Vanilla: Enhances the overall flavor with a hint of sweetness.
- Water: Adjusts the texture for easy spreading.
- Honey: Adds natural sweetness and a smooth finish to the filling, but you can omit it if desired.
Nutritional highlights
- Rich in Fiber: Almond flour, oats, and flax seeds are excellent sources of dietary fiber, which promotes digestion, regulates blood sugar, and supports a healthy gut.
- Natural Sweeteners: Sweetened with maple syrup and dates, these raw cinnamon rolls are refined sugar-free, making them a healthier alternative to traditional sweets.
- Healthy Fats: Made with nuts and seeds these cinnamon rolls provide a good amount of omega-3 fatty acids as well. The combination for fats, fiber with the natural sweetness lend these raw cinnamon rolls a better blood sugar balancing snack.
- Rich in Vitamin E: Pecans are a good source of vitamin E, an antioxidant that supports skin health and immune function.
Recipe steps
This no-bake cinnamon roll recipe may look complicated, but it’s actually so easy and straightforward! Simply follow the steps below and you’ll have these ready to serve in no time.
- Make the flax egg: In a small bowl, combine the 3 tablespoons of ground flax seeds with 1/4 cup + 1 1/2 tablespoons of water. Stir well and set aside to soak for at least 5 minutes until it thickens.
- Pulse the oats: In a food processor, pulse the oats until they turn into a coarse flour, about 30 seconds.
- Make the dough: Add to the food processor the pecans, almond flour, oat flour, soaked flax mixture, maple syrup, and salt. Pulse until the mixture starts to form a dough and comes together in a ball. Remove the dough from the food processor, place it in a bowl and set aside.
- Make the date mixture: In the empty food processor, combine the dates, ⅔ cup of the pecans, salt, cinnamon, vanilla, water (1-2 tablespoons, as needed), and honey. Blend until the mixture is smooth and sticky. You can add a bit more water if the mixture is too thick. Once the filling is ready, and in the reserved 1/3 cup of pecans and pulse 3-4 times to roughly chop the pecans.
- Roll the dough: Lay a sheet of parchment paper on your counter or cutting board. Place the dough on the parchment paper and gently spread it into a rectangle, about ¼-½ -inch thick. Spread the cinnamon filling evenly over the dough, leaving a small border around the long edges. Carefully roll up the dough from one edge, using the parchment paper to help you form a tight log.
- Slice: Once rolled, slice the dough into 12 even pieces using a sharp knife or dental floss for clean cuts.
- Chill: Refrigerate the rolls for at least 30 minutes to help them firm up. Alternatively, you can serve them right away for a softer texture.
- Enjoy: Serve the raw cinnamon rolls as is, or drizzle of melted coconut butter as a glaze.
Substitutions and variations
These ideas can help you customize the raw cinnamon rolls to fit your taste and dietary needs:
- Spices: Add a pinch of nutmeg or cardamom to complement the cinnamon and deepen the flavor profile.
- Filling: Change up the filling with shredded coconut, cocoa powder, or chopped dried fruits like dried cranberries or currents.
- Toppings: Drizzle with almond butter, cashew cream, coconut butter or melted dark chocolate for a more indulgent finish.
- Texture Variations: Experiment with adding a sprinkle of chia seeds or hemp hearts to the inside filling for additional nutrients and a slightly different texture.
Helpful tips
- Use fresh dates: If your dates are a bit dry, soak them in warm water for 10-15 minutes to soften them, making them easier to blend into a smooth paste.
- Chill before slicing: After rolling the dough, refrigerate it for about 30 minutes. This makes slicing the cinnamon rolls much easier and helps them hold their shape.
- Prevent sticking: Roll out the dough on parchment paper to keep it from sticking.
- Serve chilled or room temp: These rolls taste great both ways! Keep them in the fridge until you’re ready to serve for a firmer texture. Or keep them in the freezer to last even longer!
Storing and freezing
To store raw cinnamon rolls, follow these simple steps to keep them fresh and flavorful:
- Refrigerate: Place the rolls in an airtight container and refrigerate for 5-7 days.
- Freeze: For longer storage, freeze the rolls. Wrap each one individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Thawing: To enjoy later, let frozen rolls thaw in the refrigerator overnight or at room temperature for a couple of hours.
Other recipes you’ll love
- Zucchini Banana Bread
- Gluten-Free Oatmeal Raisin Cookies
- Spiced Almond Pear Cake
- Matcha Brownie with Cheesecake Swirl
- Apple Crisp
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Raw Cinnamon Rolls
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 14-16 rolls 1x
- Category: Breakfast, snack
- Method: Raw
- Cuisine: American
- Diet: Gluten Free
Description
Delicious Raw Cinnamon Rolls are the perfect balance of indulgence and nourishment! Made with wholesome ingredients like almond flour, dates, and flax seeds, they’re gluten-free, refined sugar-free and packed with healthy fats. Best of all, there’s no baking required—just roll, chill and enjoy.
Ingredients
- 1 cup oats, pulsed to flour
- 3 tablespoons ground flax seeds
- 1/4 + 1 1/2 tablespoons water
- 1 cup pecans
- 1 cup almond flour
- 3 tablespoon maple syrup
- 1/2 teaspoon salt
Filling:
- 1/2 cup dates
- 1 cup pecans, reserve 1/3 to fold in
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 teaspoon vanilla
- 1–2 tablespoon water
- 2 tablespoon honey
Instructions
- In a small bowl, combine the 3 tablespoons of ground flax seeds with 1/4 cup + 1 1/2 tablespoons of water. Stir well and set aside to soak for at least 5 minutes until it thickens.
- In a food processor, pulse the oats until they turn into a coarse flour, about 30 seconds.
- Add to the food processor the pecans, almond flour, oat flour, soaked flax mixture, maple syrup, and salt. Pulse until the mixture starts to form a dough and comes together in a ball. Remove the dough from the food processor, place it in a bowl and set aside.
- In the empty food processor, combine the dates, ⅔ cup of the pecans, salt, cinnamon, vanilla, water (1-2 tablespoons, as needed), and honey. Blend until the mixture is smooth and sticky. You can add a bit more water if the mixture is too thick. Once the filling is ready, and in the reserved 1/3 cup of pecans and pulse 3-4 times to roughly chop the pecans.
- Lay a sheet of parchment paper on your counter or cutting board. Place the dough on the parchment paper and gently spread it into a rectangle, about ¼-½ -inch thick. Spread the cinnamon filling evenly over the dough, leaving a small border around the long edges. Carefully roll up the dough from one edge, using the parchment paper to help you form a tight log.
- Once rolled, slice the dough into 12 even pieces using a sharp knife or dental floss for clean cuts.
- Refrigerate the rolls for at least 30 minutes to help them firm up. Alternatively, you can serve them right away for a softer texture.
- Serve the raw cinnamon rolls as is, or drizzle of melted coconut butter as a glaze.
Notes
To store raw cinnamon rolls, follow these simple steps to keep them fresh and flavorful:
- Refrigerate: Place the rolls in an airtight container and refrigerate for 5-7 days.
- Freeze: For longer storage, freeze the rolls. Wrap each one individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Thawing: To enjoy later, let frozen rolls thaw in the refrigerator overnight or at room temperature for a couple of hours.
Nutrition
- Serving Size: 1
- Calories: 213
- Sugar: 8.9
- Fat: 15.3
- Carbohydrates: 17.3
- Fiber: 3.9
- Protein: 4.6
