No Bake Cinnamon Rolls (Vegan Gluten-Free)

These No Bake Cinnamon Rolls are tender, fudgy and so delicious with an almond butter cinnamon filling and the best no-bake dough. They are “buttery” and rich while being made with vegan, gluten-free and wholesome ingredients.

I just love everything cinnamon, and I also adore cinnamon rolls, but when it’s hot and sunny, you don’t always want to wait for an hour by a hot oven. These no bake cinny roll bites are the answer to your cinnamon roll questions. They are cinnamon-y, sweet and so delicious and even come with a protein yoghurt glaze. They come together it about 20 minutes of prep time and a little chill in the fridge. Roll up and slice into bites and enjoy these snacks all week long.

A few No Bake Cinnamon Rolls
No Bake Cinnamon Rolls

Why will I love these bites?

These cinnamon bites are amazing:

  • Fudgy, soft and tender
  • Cinnamon-y, nutty and sweet
  • Sticky, gooey and delicious
  • Filled with an almond butter date caramel filling
  • Made with an almond and oat flour dough
  • Requires no baking
  • Naturally vegan, gluten-free and dairy-free
  • Easy to make in a few steps
  • Will keep for a few days in the fridge
  • Delicious topped with a yoghurt frosting
  • High in fibre and protein
  • Great for the gut
  • Low sugar and wholesome snack or dessert
  • Everyone will love these

If you want to make these No Bake Cinnamon Rolls straight away, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the full ingredients with weights in the recipe card below and see the “shop the recipe” section for my favourites.

For the dough:

  • Oat flour: this is great for making these no-bake bites and you can make your own by blending oats into a flour in the blender or food processor.
  • Almond flour: this is great as it’s high in fat, adding a soft texture. You can also use ground almonds, although almond flour tends to be a litter finer in texture.
  • Form vanilla protein powder: I love the Form performance vanilla protein powder as it adds a lovely vanilla flavour and contains amazing ingredients for the gut and overall wellbeing. You can try another flavour like salted caramel, too.
  • Runny smooth almond butter: this is perfect for adding a smooth and nutty flavour to the dough. The almond flavour lends itself to the cinnamon but you can also try cashew butter or peanut, sunflower seed butter or tahini.
  • Coconut oil: this helps the dough to set firm enough to hold shape and stay as bites, but also so they melt in your mouth.
  • Maple syrup: for sticky sweetness to bind the dough and add flavour. You can also use agave syrup or vegan honey.
  • Vanilla extract: for flavour.
  • Salt: for flavour.

As for the filling:

  • Medjool dates: the softer and jammier the dates, the better overall. You can use other type of dates, too.
  • Boiling water: this helps to soften the dates and then blends with the other ingredients to make a paste.
  • Almond butter and vanilla: as above.
  • Cinnamon: for the cinnamon-y delicious flavour.

And for the frosting:

Are these gluten-free and nut-free?

These are naturally gluten-free as long as your oats are certified gluten-free. These are not nut-free, but you can try swapping the almond flour for more oat flour and swapping the almond butter for sunflower seed butter or tahini, but I have not tried this. Do not swap the oat or almond flour for regular flour as this is not safe to eat un-baked.

How do I make them?

These are simple to make in a few steps:

  • Combine the ingredients for the dough: until sticky and roll into a “dough”.
  • Roll out the dough: to a rectangle.
  • Blend up the dates and the other ingredients for the filling: until smooth.
  • Spread the filling over the dough: to the edges.
  • Roll up and chill in the fridge: to allow to firm up.
  • Slice into rolls or bites: and spread over the frosting.

How long will they last?

These will keep for 3-5 days in the fridge in a sealed container, and best eaten straight from the fridge or at room temperature.

Inside a No Bake Cinnamon Roll
No Bake Cinnamon Rolls

What else can I make?

For other no-bake ideas:

A few No Bake Cinnamon Rolls

No Bake Cinnamon Rolls (Vegan Gluten-Free)

Yield: 10
Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

These No Bake Cinnamon Rolls are tender, fudgy and so delicious with an almond butter cinnamon filling and the best no-bake dough. They are “buttery” and rich while being made with vegan, gluten-free and wholesome ingredients.


For the 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

For the 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

For the Frosting:

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


  1. Start by making the dough: in a large mixing bowl, stir together the oat flour, almond flour and Form Performance Vanilla Protein Powder. Pour in the almond butter, coconut oil, maple syrup, vanilla and salt and stir to a sticky dough.
  2. Bring the dough to a ball and place on a parchment-lined surface. Gently roll out the dough to about 30x20-cm rectangle, of about 1/2 -cm thickness. Cover and leave to one side.
  3. For the date filling: soak the dates in boiling water for 5 minutes and drain the water, saving it in a bowl. Add the drained dates, almond butter, cinnamon, vanilla and salt to a high-speed food processor or blender and process until really smooth, adding 1-2 tbsp of the reserved date water, to make it smooth.
  4. Now, uncover the dough and spread over the filling. Along one of the longer edges, make the filling thicker so it’s easier to roll.
    Using this side, roll up the dough into a log. Wrap up in the parchment and chill in the fridge for 30-60 minutes, until firm to touch.
  5. Meanwhile, make the frosting: whisk together all the ingredients until smooth.
  6. Remove the rolls from the fridge and trim the edges with a sharp knife. Now, slice into 2-cm rolls (you will 10 or 12 rolls) and spread over the frosting. Dust with cinnamon and enjoy.
  7. Keep the cinnamon rolls in the fridge for 3-5 days, in a sealed container.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these No Bake Cinnamon Rolls so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

p.s. this recipe was first made with Form protein but all opinions are my own and this blog post is not sponsored.

With no bake cinny roll love x

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