Vegan Cinnamon Roll Pinwheel Bites are all the goodness with none of the guilt. They’re easy to make, and easy to pop in your mouth for a fun afternoon snack.
Warm, mega creamy rolls of spicy-sweet ooey-gooey cinnamon sugar BLISS.
The above sentence is why people love food (IE: everyone in the WORLD) alllllllll l-o-v-e cinnamon rolls.
With their puffy, pillow-soft, tender carby-delicious outside, and their swirls of spiced, sugary, buttery warm, melty filling that sticks all over your face, they’re just the most perfect of foods EVER.
Actually, real life talk: the INSIDE of a cinnamon roll is the most perfect of foods EVER.
Don’t lie. You know you’ve given the outside to your dog at some point in your life too.
Anyway.
My Grandma makes the MEANEST skillet cinnamon rolls EVER. She does this thing where the bottom somehow caramelizes with crunchy, sticky cinnamon-brown sugar deliciousness, and her dough is SO soft that it doesn’t even need FROSTING.
Right? And you and I both thought that there were zero things in life that couldn’t be made better with frosting.
Because I was getting bored of trying to get my grandma-cinnamon roll fix in the form of gluten free cinnamon roll overnight oats and healthy cinnamon roll protein oatmeal, I finally asked her for the recipe.
You know, so I could share it with all my internet BFFS. Not because I selfishly just wanted to eat ALL THE CINNAMON ROLLS for myself.
Me? No. *shifty eyes.*
You know what? In usual grandma fashion, she goes “Oh. I don’t have a recipe. I just kinda add stuff until the dough feels right. Then, I bake them.”
UGH. DOES. NOT. HELP. ME
I bet the next thing she was gonna tell me was “I just make them with love.” I CAN’T MEASURE LOVE OR BUY IT ON AMAZON.
Ugh, the sequel.
Over-achieving food blogger brain kicked in and decided to make a whole wheat cinnamon roll recipe to try to make them myself. 2 Things happened:
1. They didn’t taste AT ALL the same.
2. They were too much work. You and both don’t have time to be fancy humans who make dough from scratch, let it rise for eleventy billion hours and then bake it for an EXTRA 30 minutes.
Too much time is involved from the moment we want cinnamon rolls in our faces, to the moment they are actually in our faces. You agree with me.
ENTER the already-made, doesn’t have to rise TORTILLA.
I mean. If you can make pumpkin pie pinwheels out of tortillas, why can’t you make cinnamon rolls?
In other news: tortillas are PRIME in the sense that they are SUPER EASY (no work involved HELLO) and they are supppper thin, which makes the spicy-sweet, ooey-gooey filling to boring outside ratio ON POINT.
No throwing the outsides to the dogs.
P.s the cinnamon and sugar are totally creating that sticky-sweet caramel sensation on the bottom that I told you about earlier.
KILLING IT.
How-EV-ER, I did decide that they need a frosting, because MOST things in life ARE just BETTER with it you know? Like the Carrot Cake Paleo Magic Bars, Cashew cream is taking the place of cream cheese and letting you dunk-dunk-awayyyy into it’s smooth, rich and mega indulgent self.
Ooey gooey? Check. Spicy-sweet? Double CHECK. So easy the dog could make it? YEP.
Although I sense that dog may not help you on this one.
He’s still mad he doesn’t get your outsides anymore.
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Vegan Cinnamon Roll Pinwheel Bites Recipe
Ingredients
- 1/2 cup Raw Unsalted Cashews soaked in water overnight (75g)
- 3 tablespoons Unsweetened Vanilla Almond Milk
- 1 1/2 tablespoons Honey or agave
- 1/2 teaspoon Raw Vanilla Extract
- pinch of Sea Salt
- 2 teaspoons Coconut Oil melted
- 4 tablespoons Coconut Oil softened to room temperature (should be the consistency of softened butter)
- 4 Whole Wheat Tortilla or gluten-free tortillas (8-inch)
- 4 tablespoons Coconut Sugar
- 4 teaspoons Cinnamon
- Toothpicks
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Drain the water from the cashews and add them into a SMALL food processor (mine is 3 cups.)
- Add in the almond milk, honey, vanilla and a pinch of salt and blend until smooth and creamy, scraping down the sides as necessary. This make take 4-5 minutes to get smooth.
- Once smooth, with the food processor running, stream in the melted coconut oil until well mixed.
- Transfer the dip to a bowl and refrigerate to thicken.
- Divide the soft coconut oil between each tortilla (about 1 tsp each) and spread out evenly.
- In a small bowl, stir together the coconut sugar and cinnamon. Divide between the tortillas, sprinkling over the coconut oil to completely cover each tortilla.
- Roll each tortilla up tightly and slice each into 8 bites. Insert a toothpick into each bite to secure it.
- Place the bites on a pan, cut-side down, and bake until the filling is soft and melted, about 8-10 minutes.
- Serve warm with dip and DEVOUR immediately!
Notes
- I have doubled this recipe and made it in a high-powered blender, and 6 Tbsp of almond milk was a little too much. If you do this, start with 4 Tbsp and adjust. You want the dip thick and creamy.