Soft, cinnamon-spiced, and deeply nourishing — these raw vegan cinnamon rolls (Erewhon-inspired) are made with whole-food ingredients that support digestion, blood sugar balance, and sustained energy. No bake, naturally sweetened, and perfect for make-ahead breakfasts, afternoon tea, or a guilt-free dessert. Makes 10 rolls.

• No-bake and naturally sweetened
• High fiber and gut-loving, thanks to psyllium husk and dates
• Blood-sugar friendly

Ingredients

Cinnamon Roll Dough

• 1 cup oat flour
• 1 cup raw pecans
• 2 Tbsp + 2 tsp psyllium husk
• ⅓ cup water
• ¼ cup maple syrup

Cinnamon Date Filling

• 1 cup pitted dates
• 3 Tbsp maple syrup
• 2 Tbsp water
• ¼ tsp salt
• 1 tsp vanilla
• 1 tsp cinnamon

Directions

1. Bloom the psyllium: mix the psyllium husk with water and set aside for a few minutes until gelled.
2. Make the dough: blend the pecans in a food processor until finely ground. Add the oat flour, maple syrup, and psyllium gel. Blend until a soft, pliable dough forms.
3. Roll it out: place the dough between parchment paper and press into a rectangle, about 10–11 inches long and ¼ inch thick.
4. Make the filling: blend all filling ingredients until smooth and thick.
5. Assemble: spread the filling evenly over the dough, leaving ½–1 inch bare at the top edge. Using the parchment, gently roll into a tight log.
6. Chill: refrigerate overnight to firm.
7. Slice & enjoy: cut into rolls and serve chilled.

Serving Tip

Psyllium husk provides gut-loving fiber and natural structure; dates and cinnamon make this naturally sweet and blood-sugar friendly.

Macros (Per Roll – 10 Servings)

Full recipe: ~1,975 calories, 28.7g protein, 294g carbs, 47g fiber, 86.5g fat.