Vegan No-Bake Cinnamon Roll (inspired by Erewhon)
When we started seeing people all over the internet trying the famous no-bake cinnamon rolls from Erewhon, we were definitely intrigued. A cinnamon roll that’s vegan, no bake, and made with wholesome ingredients? We had to try our own version. Of course, we couldn’t help but make it a little more our way. The filling is the real star here, soft, naturally sweet dates blended with warm cinnamon create a rich, caramel-like flavor that’s honestly to die for. Even better, these rolls are made with simple, whole ingredients, so you get that cozy cinnamon roll taste in healthier, no bake treat.
Tips for Switching Ingredients and Flavors
Here’s a little secret that makes these cinnamon rolls even more fun to make, this recipe is incredibly easy to customize. If almond butter isn’t your thing or you’re working around a nut allergy, you can easily swap it out for another nut or seed butter like cashew butter, peanut butter, or sunflower seed butter. You could even use a little applesauce for a lighter option that still keeps everything soft and delicious. The same goes for the flavors in the filling. While the classic cinnamon flavor is always a favorite, you can mix thing sup by adding a sprinkle of nutmeg or pumpkin spice, a handful of raisins or chopped nuts, or even some chocolate chips! That is the beauty of recipes like this, once you have the base down, you can easily tweak the ingredients to match your taste, what you have in the pantry, or whatever flavor you’re craving that day!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, fluffy, and perfect for Spring!
Once you have all of the ingredients ready to go, you’re officially set up for Vegan No Bake Cinnamon Roll success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best rolls possible!
Healthy No-Bake Cinnamon Roll
Ingredients
- 1 ½ cup oats blended
- ½ cup protein powder
- 1/4 cup almond butter
- ¼ cup date syrup or honey/maple syrup
- Pinch of salt
- 1 tsp vanilla
- ¼ cup almond milk until desired consistency
- 8 pitted medjool dates
- ¼ cup almond butter
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp almond/oat milk
Method
- Add the blended oats, protein powder, almond butter, date syrup (or honey/maple syrup), salt, vanilla, and almond milk to a bowl.
- Mix until a soft dough forms. If the dough feels too dry, add a little more almond milk 1 tablespoon at a time until it holds together but isn’t sticky.
- Add the pitted Medjool dates, almond butter, cinnamon, vanilla extract, salt, and 1–2 tablespoons almond or oat milk to a blender or food processor.
- Blend until a thick, smooth paste forms. Scrape down the sides as needed.
- Place a sheet of parchment paper on your work surface.
- Transfer the dough onto the parchment and use your hands or a rolling pin to press it into a rectangle, about ¼ inch thick.
- Spread the cinnamon date filling evenly across the dough, leaving a small border around the edges.
- Starting from one long side, carefully roll the dough into a tight log, creating a long swirled “cinnamon roll” shape.
- Wrap the log in the parchment paper and place it in the refrigerator or freezer for about 2 hours until firm. This helps the rolls slice cleanly.
- Once chilled, remove the log and slice into roll bites about ½–1 inch thick.
