We love how these no bake cinnamon rolls capture that cozy aroma yet we never have to turn on the oven
This treat began as a clever spin on Erewhon’s wholesome ingredients and it’s quickly become our go to recipe for sweet cravings
We swirl cinnamon and a touch of sweetness into a creamy base that sets in the fridge so there’s no dough rising or oven timing to juggle
Erewhon No Bake Cinnamon Roll Recipe
Time & Yield
| Prep Time | Chill Time | Yield |
|---|---|---|
| 20 minutes | 2 hours | 6 to 8 rolls |
Ingredients
- 2 cups Erewhon cereal, finely crushed
- 1 ¼ cups almond flour
- 1 teaspoon ground cinnamon
- ⅓ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
Step-by-Step Directions
- Line a baking sheet with parchment paper.
- Combine the crushed Erewhon cereal with almond flour and cinnamon in a mixing bowl.
- Add melted coconut oil, maple syrup and vanilla extract. Stir thoroughly to form a firm dough.
- Press the dough into a rectangle on the parchment-lined baking sheet. Smooth the surface with a spatula.
- In a separate bowl, mix cream cheese and powdered sugar until fluffy.
- Spread the cream cheese blend evenly over the dough.
- Gently roll the dough into a tight log. Use the parchment paper to help guide the roll.
- Chill the log in the refrigerator for about two hours.
- Slice the chilled log into rolls. We serve these No Bake Cinnamon Roll slices cold or at room temperature for a sweet, comforting treat.
Ingredients
| Recipe Data | Value |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 2 hours |
| Servings | 6 to 8 rolls |
- 2 cups Erewhon cereal crushed into small pieces
- 1 cup almond flour sifted if clumpy
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 4 ounces cream cheese softened
- 2 tablespoons powdered sugar
We measure each ingredient precisely to keep the no-bake dough texture smooth. We crush the Erewhon cereal in a sealable bag until it is crumbly. We let the coconut oil melt over low heat so it combines well with the other ingredients. We ensure the cream cheese is soft enough to blend easily into our filling. We use powdered sugar sparingly to control sweetness without overpowering the cinnamon flavor.
Equipment
We rely on a few key tools to assemble our Erewhon No Bake Cinnamon Roll Recipe. We place each item within easy reach to keep the process smooth.
| Equipment | Why We Need It |
|---|---|
| Measuring cups and spoons | We measure our almond flour and Erewhon cereal precisely |
| Large mixing bowl | We combine crushed cereal and other dry ingredients here |
| Medium mixing bowl | We whip our cream cheese filling in this bowl |
| Rubber spatula | We scrape every bit of dough and filling without leaving mess |
| Rolling pin or flat tray | We flatten the dough before we roll it up |
| Plastic wrap or parchment paper | We line our surface to prevent sticking and ease cleanup |
| Sharp knife | We slice our chilled cinnamon rolls neatly |
We place our bowls and spatulas on a stable counter. We gather our ingredients in small sections to stay organized. We line our work area with parchment paper for a quick cleanup. We use a rolling pin to press our dough into a thin layer before rolling. We reach for a sharp knife to slice through the chilled dough for uniform no-bake rolls.
Directions
We begin by creating our no-bake dough and sweet filling. After that we roll and chill everything for smooth slicing and perfectly formed rolls.
Prep the Dough
- Place 2 cups crushed Erewhon cereal in a large mixing bowl
- Add 1 cup almond flour
- Pour in 3 tablespoons melted coconut oil and 2 tablespoons maple syrup
- Stir until the dough holds together. If the mixture feels crumbly add a spoonful of water at a time
Make the Filling
- In a separate bowl combine 4 ounces softened cream cheese with 2 tablespoons powdered sugar
- Add 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon
- Whisk until smooth and creamy
Roll and Slice
- Place the dough between two sheets of parchment paper
- Flatten into a rectangle about ¼ inch thick
- Spread the filling evenly leaving a thin border around the edges
- Roll the dough into a tight log
- Wrap the log in plastic wrap then chill for 2 hours
- Unwrap and slice into 6 to 8 rolls
| Chill Time | Yield |
|---|---|
| 2 hours | 6 to 8 rolls |
Make-Ahead and Storage
We can prepare these no-bake cinnamon rolls the night before. We chill the rolled log in the refrigerator to help it set. This overnight rest allows the cinnamon and cream cheese flavors to fully develop. We keep the dough wrapped tightly so it does not absorb other odors.
For longer storage we wrap individual rolls in plastic wrap and seal them in an airtight container. We keep them in the freezer for a convenient treat. Before serving we thaw them at room temperature for a few minutes until soft.
Below is a quick reference chart for optimal freshness:
| Storage Location | Timeframe |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 2 weeks |
| Room Temperature | 2 hours |
We check our rolls for any dryness or discoloration before serving. We discard any servings that appear spoiled or off-smelling.
Conclusion
We love how these rolls fit into busy schedules and bring a cozy indulgence without any fuss They showcase Erewhons wholesome twist on dessert while keeping our prep time minimal Each slice feels like a warm hug that brightens our day and satisfies sweet cravings We hope this recipe sparks creativity in the kitchen and inspires more easy no-bake treats
Frequently Asked Questions
What makes these no-bake cinnamon rolls special?
They’re easy, oven-free, and capture the cozy aroma of classic cinnamon rolls. Using Erewhon cereal and almond flour creates a nutty dough that sets after chilling. The cream cheese filling adds a smooth contrast of sweetness and spice. This quick process means you skip waiting for dough to rise or juggling baking times, resulting in a fast, flavorful treat.
How long do they take to prepare?
Prep time is about 20 minutes, plus 2 hours to chill. This refrigerator setup replaces traditional baking, making the process more flexible. You can work on other tasks while the dough and filling firm up in the fridge.
Can I make them ahead of time?
Yes! Prepare the rolls the night before, let them rest in the fridge, and slice when ready to serve. This allows the flavors to deepen without adding extra kitchen work. Store them in an airtight container or wrap individual pieces for easy snacking the next day.
How should I store leftover rolls?
Keep rolls in a sealed container in the refrigerator for up to 4 days. If you need longer storage, wrap each roll in plastic wrap and place them in a freezer-safe container for up to 2 weeks. Thaw overnight in the fridge and enjoy them chilled or slightly warmed.
Do I need special equipment?
You’ll need measuring cups, mixing bowls, and a rolling pin or flat tray. Parchment paper helps prevent sticking as you roll out the dough. A rubber spatula simplifies mixing, and a sharp knife is essential for slicing. These everyday kitchen items keep preparation smooth and mess-free.
How many servings does the recipe make?
This recipe typically yields 6 to 8 rolls. If you want smaller portions, roll the dough thinner, then slice into smaller rounds. Adjust ingredient amounts and serving sizes to fit your crowd or appetite.