no-bake cinnamon rolls
These easy no-bake cinnamon rolls (inspired by Erewhon’s) are like a cross between a classic cinnamon roll, a fig newton, and protein cookie dough 🍪. Instead of making the filling with dates, I opted for Sunsweet prunes, which are both delicious to snack on (I eat two every morning) and are also great for cooking and baking.
the case for healthy fridge snacks
I’ve always been a fan of keeping healthy homemade treats in my fridge, but especially during pregnancy when I’ve been craving all things sweet. The prunes in the filling help satisfy my sweet tooth all while supporting my digestive and bone health. Plus, the combination of protein and healthy fats paired with the fiber from the prunes keeps me feeling full until dinner.
Other fridge snacks I love include these peanut butter protein Oreo thins and these viral chickpea blondies, which also give major cookie dough vibes.
3 tips for no-bake cinnamon rolls
- 1. Process the dough just until combined: As soon as the dough begins to form a ball in the food processor, it’s ready. (It should feel soft and play-doh like). Over-processing it can lead to an oily dough.
- 2. Don’t stress about cracking! If the dough starts to break apart while you’re rolling it around the filling, simply pinch it back together. It’s a very malleable dough.
- 3. Store in the fridge or freezer. The rolls will keep for about a week in an airtight container in the fridge, or for a few months in the freezer. Thaw frozen rolls in the fridge overnight.
no-bake cinnamon rolls
makes 8 rolls
Ingredients
For the dough:
- 3/4 cup gluten-free rolled oats or oat flour
- 1/2 cup chopped pecans (or sub almond flour)
- 1/2 cup plant-based vanilla or cinnamon protein powder
- 1/2 cup natural peanut, almond, pecan, or cashew butter
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- pinch of kosher salt
- 1 to 4 tablespoons unsweetened non-dairy milk, as needed
For the filling:
- 1 cup prunes, such as Sunsweet
- zest and juice of 1/2 orange
- 1 teaspoon ground cinnamon
- pinch of kosher salt
Instructions
- In the bowl of a food processor fitted with the blade attachment, combine the oats, pecans, and protein powder. Pulse until flour-like (you want it to be very finely ground, which will make for a smoother dough). Add the nut butter, maple syrup, vanilla, cinnamon, and salt and pulse until combined, scraping down the bottom and sides of the food processor as needed.
- Add the milk one tablespoon at a time and pulse just until the dough comes together into a ball. (Do not overmix). Transfer to a piece of parchment paper and gently roll into a 7×7" square.
- To the now empty food processor, add the prunes, orange zest and juice, cinnamon, and salt. Process until combined.
- Spread the filling evenly over the dough. Use the parchment paper to help you gently roll the dough into a log. If the dough starts to tear, simply pinch and press it back together. Fold in the ends of the parchment and freeze until firm enough to cleanly slice, about 30 minutes.
- Using a serrated knife or unscented dental floss, slice the log into 8 rolls. Drizzle with icing or spread with frosting, if desired. (There are a lot of "protein icing" recipes on the internet if you're looking for a good option.) Store in an airtight container in the fridge or freezer. If frozen, thaw in the fridge before enjoying.
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