No Bake Pumpkin Cinnamon Rolls are all the cinnamon roll goodness without the hassle of having to proof and bake dough! The most delicious “dough” is rolled with a creamy pumpkin cinnamon date and pecan filling that is bursting with flavor! They’re also secretly high in protein and are made with wholesome ingredients! Best part? They are vegan, gluten-free, refined sugar-free, & grain-free!
If you live in Los Angeles or the surrounding areas, or are in the health and wellness space on social media, you may have heard of this fancy grocery store called Erewhon. It’s mostly known for it’s absurd prices and delicious hot bar food and healthy treats. Everything is refined sugar-free and made with wholesome ingredients. One dessert in particular has been taking over the internet – their raw vegan cinnamon rolls. I have already made a copycat recipe, recreating their no bake cinnamon roll and it has quickly become one of the most popular recipes on my blog! So I knew I had to venture out to put a fun fall spin on them – enter these no bake pumpkin cinnamon rolls! The gooey pumpkin caramel filling will have you literally salivating.
Raw vegan cinnamon rolls have actually been one of my favorite desserts since I first started my blog. I make them with a little protein powder to sneak a little extra in throughout the day, but it’s totally optional! These gooey bites of goodness will soon be one of your new favorite high protein snacks!
Watch me make no bake cinnamon rolls
Why you’ll love this recipe
- It’s no bake – no stressing about having to let dough rise/deal with baking!
- I love this pumpkin version for fall time, but they are great all year round, especially during warmer months when you don’t want to turn the oven on!
- No bake cinnamon rolls are the perfect healthy dessert packed with wholesome ingredients!
- They come together pretty quickly in a food processor.
- No bake cinnamon rolls are vegan and diary-free, grain-free, can be made nut-free, gluten-free, and refined sugar-free.
Looking for baked cinnamon rolls!? Try these Paleo cinnamon rolls (made without yeast)!
What’s the texture of no bake cinnamon rolls like?
Okay, if you’re looking for a recipe that tastes like a baked, yeasted cinnamon roll.. this is not the recipe for you. If you’re looking for a healthier treat that requires no baking, almost tastes like cinnamon roll cookie dough, and is made with good-for-you ingredients, then you’re in the right place! The “dough” firms up while in the freezer while the center stays gooey and caramel-like. It can be a bit hard to explain, but even skeptics fall in love!
How to make no bake pumpkin cinnamon rolls
Full measurements and instructions are in the recipe card at the bottom of the post!
ingredients & substitutions
- Oat flour: I use store-bought oat flour to make these easier. You can also make your own oat flour but you’ll need to make sure it’s blended incredibly fine. Measure the flour after it’s blended! Use gluten-free oat flour, if needed!
- Protein powder: Protein powder is not created equal, so be sure to use a powder you really love the flavor of. I use plant-based protein and have not tried whey protein. Whey protein may not create the same outcome as a plant-based option. You can also sub more oat flour.
- My favorite protein powder to use for no bake cinnamon rolls is Macro Mike. Their flavors are clean and taste like dessert. They add so much flavor & sweetness to the recipe without adding sugar. You can use my code amb-dani for a discount! I love their churro flavor, vanilla buttercream flavor, and salted caramel flavor for this recipe!
- Maple syrup: You can also use honey, but that’ll add a strong honey flavor to the recipe.
- Coconut oil: If you want a more buttery flavor, feel free to use ghee or vegan butter.
- Medjool dates: Medjool dates are larger, softer, sweeter, and gooier than other date varieties. I highly recommend using them over Noor Deglet dates.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie filling!
- Almond butter: This helps bring the filling together and thickens it up a bit! It also adds a slightly nutty flavor that is SO delicious. You can sub cashew butter or sunflower butter for a nut-free option.
- Baking staples: vanilla extract, sea salt, cinnamon
- Chopped pecans: I love cinnamon rolls with pecans. Pecans also taste AMAZING with the pumpkin, cinnamon, and date filling and add some crunch and texture to the rolls. Otherwise, they’ll just taste like cookie dough – which is great if that’s your jam! You could also use cashews or walnuts.
Equipment
- Food processor – i’ve had this one for years and love it!
- Parchment paper
- Spatula
Steps to make no bake pumpkin cinnamon rolls
- In a food processor, combine all of the dough ingredients, processing until dough forms. If for some reason the dough is too dry, add in the 1-2 tbsp milk, as needed, until a uniform dough forms. It should be soft and workable without sticking to your hands.
- Roll the dough out into a rectangle on a piece of parchment paper. You’ll want it about 1/2″ thick.
- Add all of the filling ingredients, besides the pecans, to the food processor.
- Process a minute or two until completely smooth and no date lumps remain. You may need to stop and scrape down the processor to get things to move along. If for some reason your mixture won’t blend, add another tbsp of water.
- Spread the filling out over the dough, leaving about 1/2-1″ from the edges, so it doesn’t ooze out. NOTE: If you have extra, store it in a mason jar or air-tight container and use it to dip apples in! SO yummy!
- Sprinkle over the chopped pecans. Use the parchment paper to roll the dough up into a log. Squeeze the ends of the parchment paper, making it almost look like a tootsie roll and place the log in the freezer for 45 minutes to an hour.
- Once the log is firm, cut into slices. Then store in an air-tight container in the fridge.
Recipe Pro-Tips & FAQ’s
- How to store leftover no bake cinnamon rolls: Store cinnamon rolls in an air-tight container in the freezer for up to a month. They can also be stored in a container in the fridge for up to 5 days.
- Can I omit the protein powder? Yes! Feel free to use almond flour or more oat flour in place of the protein powder. Keep in mind that the protein powder does add flavor and sweetness to the recipe. You may want to add extra vanilla extract or even 1-2 tbsp of granulated sweetener of choice if needed.
More healthy no bake desserts to try
- Strawberry yogurt clusters
- Healthy almond joys
- Healthy vegan snickers bites
- Strawberry shortcake ice cream bars
- Snickers ice cream cake
- Healthy frozen yogurt bites
- Homemade Dilly bars
- Carrot cake truffles
If you try this recipe and love, it’d mean the world to me if you left a star rating below and tag me in your creations on instagram @danishealthyeats! x
No Bake Pumpkin Cinnamon Rolls (Erewhon Copycat)
Ingredients
Dough
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup plant-based protein powder *whey will not work! You can try using more oat flour.
- 1/2 cup cashew or almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract & pinch of sea salt
- 1/4 cup milk, of choice, as needed
Cinnamon roll filling
- 1/4 cup pumpkin puree
- 3/4 cup medjool dates, pitted *soaked in hot water for 15 minutes for easier blending (soak, then drain, then use in the recipe).
- 3 tbsp almond butter
- 1 tbsp melted coconut oil
- 1 tbsp cinnamon
- 1 tsp vanilla extract & pinch of sea salt
Instructions
- In a food processor, combine all of the dough ingredients, processing until dough forms. If for some reason the dough is too dry, add in the 1-2 tbsp milk, as needed, until a uniform dough forms. It should be soft and workable without sticking to your hands.
- Roll the dough out into a rectangle on a piece of parchment paper. You’ll want it about 1/2″ thick.Add all of the filling ingredients, besides the pecans, to the food processor.
- Process a minute or two until completely smooth and no date lumps remain. You may need to stop and scrape down the processor to get things to move along. If for some reason your mixture won’t blend, add another tbsp of water.
- Spread the filling out over the dough, leaving about 1/2-1″ from the edges, so it doesn’t ooze out. NOTE: If you have extra, store it in a mason jar or air-tight container and use it to dip apples in! SO yummy!
- Sprinkle over the chopped pecans. Use the parchment paper to roll the dough up into a log. Squeeze the ends of the parchment paper, making it almost look like a tootsie roll and place the log in the freezer for 2-3 hours until firm.
- Once the log is firm, cut into slices. Then store in an air-tight container in the fridge or freezer. Fridge = softer rolls. Freezer = firmer rolls. (I prefer the freezer!)
