No Bake Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 2/3 cups gluten-free oat flour, plus extra if needed
02 -
1/3 cup almond flour
03 -
1/3 cup runny almond butter or pecan butter
04 -
5 tablespoons maple syrup
05 -
1/4 cup plus 2-5 tablespoons dairy-free milk
06 -
1/2 tablespoon vanilla extract
07 -
Pinch of sea salt
→ Date Filling
08 -
1 1/2 cups pitted medjool dates, soaked in hot water
09 -
1/3 cup almond butter
10 -
1 tablespoon cinnamon
11 -
1/2 tablespoon vanilla extract
12 -
1 tablespoon maple syrup
13 -
2 tablespoons dairy-free milk
14 -
Pinch of sea salt
→ Pecan Topping
15 -
1/4 cup almond butter
16 -
1/4 cup maple syrup
17 -
1/4 cup coconut oil
18 -
1/2 cup pecans, roughly chopped
19 -
1 teaspoon vanilla extract
20 -
Pinch of sea salt (optional)
# Instructions:
01 -
In a food processor, blend oat flour, almond flour, almond butter, maple syrup, 1/4 cup dairy-free milk, and vanilla extract until a thick dough forms. Add more milk if needed, 1 tablespoon at a time.
02 -
Place dough between two sheets of parchment paper and roll into a large rectangle.
03 -
In the same food processor, blend dates, almond butter, cinnamon, and dairy-free milk until smooth.
04 -
Spread date mixture over dough and carefully roll into a log.
05 -
Freeze the roll for 45 minutes until firm.
06 -
Remove from freezer, slice into rolls, and enjoy! Store in freezer but thaw before eating.
# Notes:
01 -
Can be made as a pumpkin spice version with pumpkin puree and spices
02 -
Can be baked by adding 1/2 tsp baking powder and cooking at 350°F for 12 minutes