No-Bake Cinnamon Roll Bites
User Reviews
4.7
No-Bake Cinnamon Roll Bites
Description
No-Bake Cinnamon Roll Bites feature a dough made from oat and almond flour blended with coconut oil, maple syrup, and vanilla to provide a soft and moldable base without baking. The filling is crafted by processing dates with coconut oil, cinnamon, salt, vanilla, and water until a thick paste forms, delivering the warm, spicy notes typical of cinnamon rolls. After chilling the dough rolled into a thin rectangle, the filling is spread and rolled into bites, offering a chewy and naturally sweet treat that evokes traditional cinnamon rolls in a compact form.
The texture balances the slight chewiness from the flours and the natural sweetness and softness of the date filling. These bites require no baking or complex preparation, making them practical for quick snacks or light desserts. Their ingredients also allow for customization by adjusting spices and sweetness levels.
While the recipe doesn't specify serving suggestions, these bite-sized snacks can be enjoyed on their own or paired with tea or coffee for a cozy complement. The combination of almond and oat flours offers a rustic, wholesome flavor, and the cinnamon-spiced date filling adds a concentrated layer of warmth and sweetness.
The notes suggest alternatives for coconut oil and almond flour to adjust texture and flavor, such as using raw cashew butter in place of coconut oil in the dough, or increasing oat flour to substitute almond flour gradually. The recipe also acknowledges that coconut oil impacts the filling's stickiness, and omitting it might require adjustments.
Ingredients
NO-BAKE “DOUGH”
- 3/4 cup oat flour (ground from gluten-free rolled oats)
- 3/4 cup almond flour
- 1/8 tsp salt sea salt
- 2 ½ Tbsp coconut oil softened or melted
- 2 Tbsp maple syrup
- 3/4 tsp vanilla extract
FILLING
- 1 cup dates 11 medjool dates yield ~200 g or 1 cup // measured after pitting, packed, pitted
- 1 Tbsp coconut oil softened or melted
- 1 ½ Tbsp cinnamon
- 1/8 tsp salt sea salt
- 1/2 tsp vanilla extract
- 1/2 - 1 Tbsp water
Instructions
- NO-BAKE “DOUGH”: To a food processor add oat flour, almond flour, and salt. Pulse 3-4 times to combine. Next add the coconut oil, maple syrup, and vanilla. Pulse again to distribute the liquid and then run the food processor for about 10 seconds until it starts to come together.
- Place the dough on a piece of parchment paper and gently knead it into a ball. Shape the ball into a rectangle. Cover the top of the rectangle with more parchment and use a rolling pin to shape it into a ~7-inch square, about 1/6 of an inch thick. If you don’t have a rolling pin, it’s quite forgiving if you need to shape it into a square with your hands. Place the rolled-out "dough" in the refrigerator while you make the filling.
- FILLING: To the now empty food processor add dates, coconut oil, cinnamon, salt, vanilla, and water (starting with the lesser amount). Let the machine run until a thick, cohesive paste is achieved. This should take a few minutes. If the food processor is having trouble blending, add the remaining 1/2 Tbsp water.
- Once you have a smooth paste, retrieve the cinnamon roll dough from the refrigerator and spread the cinnamon filling over the dough. If your dates were super sticky, spreading will be easier if you lightly grease your spatula with coconut oil before you begin. Once the filling is spread evenly, roll up the cinnamon roll starting from the bottom, peeling the parchment away from the dough as you go.
- Slice into 12 rolls – each should be about 3/4-inch thick. We recommend using either a sharp knife or sliding a long piece of dental floss under the dough, wrapping it around the top, and pulling tightly in opposite directions to pull the floss through the roll. Enjoy at room temperature or let refrigerate for about 30 minutes if you prefer them cold!
- Leftover cinnamon rolls will keep in the refrigerator for up to 1 week or in the freezer for 1 month.
Notes
- You can substitute the coconut oil in the dough with a neutral nut butter like raw cashew butter for similar texture.
- If replacing almond flour, gradually add more oat flour until the dough reaches the desired consistency.
- Omitting coconut oil from the filling may result in a stickier texture.
- Refer to photos or comments for guidance on dough consistency and substitutions.
- Nutrition information provided is an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Cinnamon rolls)
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1cinnamon roll | |
| Calories | 153 | 8% |
| Carbohydrates | 20.3g | 7% |
| Protein | 2.5g | 5% |
| Fat | 7.8g | 12% |
| Saturated Fat | 3.6g | 18% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2.6g | 13% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 26mg | 1% |
| Potassium | 197mg | 4% |
| Fiber | 2.9g | 12% |
| Sugar | 13.5g | 27% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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