Raw Vegan Cinnamon Rolls

2 comments
Vegan Cinnamon Rolls

Raw, vegan cinnamon rolls! The most delicious date and nut crust rolled with a creamy cinnamon cashew filling, and topped with a sweet glaze and cinnamon. Truly all the best flavors.

These no-bake cinnamon rolls are one of my favorite freezer treats, and I can’t wait for you guys to try them!

About eight years ago, I started experimenting with raw desserts. I loved visiting vegan bakeries and tasting all of the amazing no-bake sweets they were able to whip up with just nuts, dried fruit and a few other basic ingredients.

I slowly started to get more creative with simple ingredients like dates, cashews, natural sweeteners and some spices, and realized there are so many things you can make with them!

There was a point where I sold raw cakes in my community in Brooklyn because I enjoyed making them so much. I made this recipe for the first time around seven years ago, and it’s been a family favorite ever since.

Vegan Cinnamon Rolls

The combination of the creamy cashew glaze and cinnamon is one that just can’t be beat. These vegan cinnamon rolls make for the perfect freezer dessert, and even pack in some fiber, omega-3 fats, and protein.

Here’s what you’ll need for these no-bake cinnamon rolls:

  • walnuts & pecans
  • medjool dates
  • raw cashews
  • non-dairy milk- I love using an unsweetened vanilla almond milk for this!
  • pure maple syrup, to sweeten
  • cinnamon
  • vanilla extract
  • salt
  • water

The ingredients are so simple, and truly ones I keep in my pantry at all times.

Since this recipe has multiple steps, I included a video at the bottom of the recipe card to guide you through it! It’s a labor of love, as I like to say, and totally worth it at the end!

Be sure to leave a comment and star-rating if you tried it. I’d love to hear your thoughts.

Other vegan desserts you may like:

Peanut Butter Cups

Homemade Butterfinger Bars

Vegan Almond Joy

Raw Vegan Cinnamon Rolls

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Course: Dessert
Servings

15

servings
Prep time

30

minutes
Freeze time

3

hours 
Total time

3

hours 

30

minutes

NOTES:
The crust may be sticky and hard to work with, but I included a video tutorial at the bottom of the recipe card to help simplify the process!
**You can use all walnuts, or all pecans for this recipe

Ingredients

  • Crust
  • 1 cup walnuts

  • 1 cup pecans

  • 2 cups Medjool dates (about 12 dates) pitted and soaked in hot water for 10 minutes

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 2 tbsp water

  • Filling and glaze
  • 3/4 cup raw cashews

  • 1/3-1/2 cup non-dairy milk, I used unsweetened vanilla almond

  • 1/4 cup pure maple syrup

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

Directions

  • In a high speed blender, pulse the walnuts and pecans until fine.
  • Drain your dates, and add them to your blender with the cinnamon and salt. Pulse until a dough begins to form. Add in the water by the tbsp until a sticky mixture forms.
  • Remove the dough from the blender and place on a cutting board lined with parchment paper. Flatten out the dough into a rectangle, about 9″ x 5″. You can use a rolling pin wrapped in plastic wrap to help prevent sticking, and straighten out the edges with a knife or pizza cutter (see video below)
  • Set the crust in the freezer for at least 20 minutes while you clean out the blender and prep the filling.
  • For the filling, blend together all the filling ingredients until smooth. Start off with 1/3 cup of the milk, and add more as needed to smoothen it out. The glaze should be somewhat thick, and not too watery.
  • Set the glaze in the fridge for 10 minutes, while your crust is in the freezer.
  • Remove both, and spread 3/4 of the glaze over the crust. Gently begin to roll your dough into a log. Reserve the remaining filling as a topping. You can add 2-3 more tbsp of almond milk to thin it out if needed.
  • Freeze the roll on the parchment lined board for at least 3 hours.
  • Remove the roll from the freezer, and slice into about 15 bites. Roll the bites between the palm of your hands to help round out the edges (see video below)
  • Drizzle with the extra glaze and cinnamon and enjoy!
  • Keep stored in the freezer for up to 3 months.

Recipe Video

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

2 Comments

  1. do you need to use walnuts in the dough for this? i love the glaze and understand the one…but nuts are kinda expensive

    • Hey Ava, I totally get it! I believe using rolled oats should work well with this recipe, and is a lot more cost friendly. I would start with about 1 1/2 cups, and add more as needed if the dough is too sticky.

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