sticky pecan cinnamon rolls (no-bake & gluten-free)
if you’re looking for a decadent yet wholesome treat, these no-bake sticky pecan cinnamon rolls are about to become your new obsession.
they have everything you could want in a dessert: a soft, doughy texture, a rich cinnamon-sweet filling, and a luscious sticky pecan topping that makes them taste like pure indulgence.
plus, they’re completely gluten-free, dairy-free, and made with nutrient-dense ingredients!
taste & texture
these rolls are a dreamy combination of flavors and textures.
the dough is soft yet sturdy, slightly nutty from the almond flour and subtly sweet from maple syrup.
the cinnamon date filling is smooth, caramel-like, and bursting with warm spice.
but the real star? the sticky pecan topping.
it’s rich, buttery (without any butter), and has the perfect balance of crunch from the pecans and silkiness from the almond butter and coconut oil. every bite is pure heaven.
how to make these sticky pecan cinnamon rolls
making these rolls is surprisingly simple. here’s a step-by-step breakdown:
- make the dough – blend oat flour, almond flour, almond butter, maple syrup, vanilla, and a pinch of salt in a food processor. add dairy-free milk a tablespoon at a time until a soft, rollable dough forms. roll it out into a thin rectangle.
- prepare the filling – soak medjool dates in hot water to soften them, then blend with almond butter, cinnamon, vanilla, maple syrup, and dairy-free milk until smooth and spreadable.
- assemble – spread the filling evenly over the dough, then roll it up tightly into a log. place in the fridge for 30 minutes to firm up, then slice into rolls.
- make the sticky pecan topping – gently heat almond butter, maple syrup, coconut oil, and vanilla until smooth. stir in chopped pecans. let it cool slightly before spreading over the rolls.
- serve & enjoy – dig in right away or chill for a firmer texture.
substitution options
want to customize these rolls? here are some swaps that work well:
- swap almond butter for pecan butter or cashew butter for a different flavor.
- replace medjool dates with figs or raisins in the filling.
- use coconut sugar instead of maple syrup for a slightly deeper caramel flavor.
- if you’re nut-free, try sunflower seed butter in place of almond butter and omit the pecans.
storage tips
these sticky pecan cinnamon rolls store beautifully:
- keep them in an airtight container in the fridge for up to a week.
- freeze them for up to a month and let them thaw at room temperature before enjoying.
- if you prefer a softer roll, let them sit out for a few minutes before eating.
these rolls are proof that you don’t need refined sugars, gluten, or baking to create something truly indulgent.
they’re rich, satisfying, and the perfect sweet treat to make when you’re craving something special. enjoy!
are you going to make my Sticky Pecan No Bake Cinnamon Rolls?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Sticky Pecan No Bake Cinnamon Rolls
Course: Snacks
APPROXIMATE MACROS per roll (10 rolls)
calories: 343.7 kcal
protein: 6.0g
carbs: 52.6g
fat: 13.8g
Ingredients
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for the dough:
1 2/3 cup gluten-free oat flour (add more if needed)
1/3 cup almond flour
1/3 cup runny almond butter or pecan butter
5 tbsp maple syrup
1/2 tbsp vanilla extract
pinch of sea salt
dairy-free milk, as needed (1 tbsp at a time)for the filling:
1 1/2 cups pitted medjool dates, soaked in hot water (if using figs, remove stems)
1/3 cup almond butter
1 tbsp cinnamon
1/2 tbsp vanilla extract
1 tbsp maple syrup
2 tbsp dairy-free milk
pinch of sea saltfor the sticky pecan topping:
1/8 cup almond butter
1/8 cup maple syrup
1/8 cup coconut oil
1/3 cup pecans, roughly chopped
1 tsp vanilla extract
pinch of sea salt (optional)
Directions
- make the dough: in a food processor, combine oat flour, almond flour, almond butter, maple syrup, vanilla extract, and sea salt. pulse until the mixture starts to come together. add dairy-free milk, 1 tbsp at a time, until a dough forms. roll out the dough between two sheets of parchment paper into a rectangle, about 1/4 inch thick.
- make the filling: drain the soaked dates and blend with almond butter, cinnamon, vanilla extract, maple syrup, dairy-free milk, and a pinch of sea salt until smooth and spreadable.
- assemble: spread the filling evenly over the rolled-out dough. carefully roll it up into a log shape, using the parchment paper to help. place in the fridge or freezer for 30 minutes to firm up before slicing into rolls.
- make the sticky pecan topping: in a small saucepan over low heat, warm the almond butter, maple syrup, coconut oil, and vanilla extract, stirring continuously until smooth. remove from heat and stir in the chopped pecans. add a pinch of sea salt if desired.
- finish: let the topping cool slightly, then spread over the sliced cinnamon rolls. serve immediately or chill for a firmer texture. enjoy!
