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No Bake Pumpkin Cinnamon Rolls (Erewhon Copycat)

Raw vegan cinnamon rolls are all the cinnamon roll goodness without the hassle of having to make and proof dough. The most delicious dough is stuffed with a cinnamon date and pecan filling that are bursting with flavor! They’re also secretly high in protein, made with healthy ingredients, & are vegan and gluten-free.
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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!)

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