• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • 8 Ingredient Desserts Ebook
  • SHOP
You are here: Home / Dessert / Cookies/Bars / No-Bake Cinnamon Roll Spice Bars

No-Bake Cinnamon Roll Spice Bars

1.1Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

When your daughter, who is 5, wants to just eat this right out of the food processor before they even become bars, you know it’s good. She was practically screaming “yummy” for about 10 minutes straight, hahaha. I had to stop letting her eat it so there would be some left for bars and photos.

Cinnamon is without a doubt my very favorite flavor. I think it tastes good on pretty much anything and everything. It’s warm, sweet and comforting. These No-Bake Cinnamon Roll Spice Bars were literally a throw-together moment when I wanted to satisfy my cinnamon craving and also have something for my daughter to take to school for snacks. She was beyond excited when I told her these would be her snacks.

These have a lot of nuts and healthy fats and a good dose of iron in them, so they are very filling and great for kids. Instead of refined white sugars, I use natural maple syrup. Instead of butter or oil, I used cashew butter and almond meal.

These are made with whole food ingredients, no butter or oil, and are perfect for snacks or even a quick breakfast if on-the-go. The fact that they taste like a cinnamon roll is a huge bonus!

The drizzle is a combo of cashew butter, maple syrup, cinnamon and vanilla and my daughter absolutely LOVED IT. It was comical watching her eat one of these.

I hope you all enjoy them as much as my daughter and I have. Be sure to leave feedback below after you make them! I love to hear it and so do others!

No Bake Cinnamon Roll Spice Bars

No-Bake Cinnamon Roll Spice Bars

Brandi Doming
These delicious No-Bake Cinnamon Roll Spice Bars are vegan, gluten-free, oil-free and made with whole food ingredients like almonds, cashews, flaxseed and natural maple syrup. They are a much healthier alternative than a cinnamon roll, but still delicious! Just 8 ingredients, including the drizzle (+ water & salt)!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Yields 6 bars

Ingredients

  • 1/4 cup (72g) raw cashew butter
  • 6 heaping tablespoons (128g) pure maple syrup or agave
  • 1 teaspoon (5g) vanilla extract
  • 2 tablespoons water
  • 1 cup (108g) almond meal, this is with the skins on (I use Trader Joe's)
  • 1 1/2 cups (150g) quick-cooking oats, use GF if needed (these hold MUCH better than whole oats)
  • 2 tablespoons (13g) ground flaxseed
  • 1 tablespoon (6g) ground cinnamon
  • 1 teaspoon ground allspice
  • 1/8 teaspoon fine sea salt

ICING DRIZZLE (this makes plenty for the bars)

  • 2 tablespoons (32g) raw cashew butter
  • 1 tablespoon + 1 teaspoon (28g) maple syrup
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon vanilla
  • 1 teaspoon water

NOTE

  • These bars are extremely delicious on their own, so if you are wanting a much lower fat option, you can leave off the icing.

Instructions
 

  • Warm your cashew butter for 30 seconds or so in the microwave to ensure it is a runny, smooth consistency. I keep mine in the fridge, so it gets rather hard. Then measure. Add to a food processor.
  • Add the syrup, vanilla and water and blend until completely smooth.
  • In a large bowl, whisk together the almond meal, oats, flaxseed, cinnamon, allspice and salt and make sure it is well mixed before adding to the processor. Otherwise, the flax and spices/salt may not mix well because it's gets very thick.
  • Add the dry ingredients to the food processor and process until it all comes together in large, sticky chunks. (see photo) The batter should be very sticky and hold together easily when pressed between your fingers.
  • Press into a lined 9x5 loaf pan flat and compact, not forgetting the edges. Place a piece of parchment on top and really press down hard.
  • Place in the freezer to firm up for 1 hour.
  • Meanwhile, prepare the icing. Simply whisk the ingredients until completely smooth. Remove bars from the freezer, drizzle icing on top by placing the icing in a baggie, cutting off a small corner and squeezing it out. Place back in the freezer or fridge to let the icing firm up some. Then slice the bars. For storage, I prefer to wrap each bar individually so they retain their shape best. I like to keep them in the fridge, but room temperature is fine, but they will soften more at room temp.

Notes

Nutrition per bar (includes icing): 417.1 calories, 21 g fat, 48.5 carbs, 6.9 g fiber, 17.4 g sugar, 51.5 mg sodium
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword no-bake cinnamon roll bars

Filed Under: Cookies/Bars, Dessert, Gluten-free, No Bake Tagged With: Almonds, bars, Breakfast, Cashew butter, cinnamon, dessert, Gluten-free, No-bake

Previous Post: « Vegan Pumpkin Spice Latte Ice Cream (No-Churn!)
Next Post: Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free) »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Rebecca @ Strength and Sunshine

    October 26, 2016 at 6:47 pm

    Well she know’s what’s YUMMY! I can a cinnamon fiend myself…you can never have enough! The more you use and consume daily, the more you need! When I cook I have to pour in GALLONS to even get a strong enough cinnamon flavor for my taste buds!

    Reply
    • brandi.doming@yahoo.com

      October 26, 2016 at 7:12 pm

      Haha, gallons?! That’s a lot 😉 I know, I’m the biggest cinnamon fan ever, give me more, give me more!

      Reply
  2. Florian @ContentednessCooking

    October 26, 2016 at 7:53 pm

    I can see why your daughter loved these cinnamon bars so much, Brandi! I mean who doesn’t love cinnamon? I do and can’t never get enough of this flavor especially in fall and colder days, yes it has to be cinnamon, always! 🙂

    Love that these bars are no bake, really amazing idea and a clever timesaver to make these without any baking.

    The last close up seriously I wanna eat the whole stack with all the delicious cashew dizzle on top, yum!

    Reply
    • brandi.doming@yahoo.com

      October 26, 2016 at 10:48 pm

      Thank you so much Florian! Cinnamon is the best flavor, isn’t it?!

      Reply
  3. Natalie | Feasting on Fruit

    October 26, 2016 at 9:57 pm

    I almost, ALMOST thought you joined the date dark side when I first saw these. I was shocked there for a minute, like no-way, not Brandi!?! They look SO much like a date + nut larabar-like bar it’s incredible! You are a wizard with a little bit of maple syrup and cashew butter. Also cashew butter is the bomb and my fave nut butter (especially raw) so I know I will love these. Plus all those glorious spices <3 And the glorious drizzle. I am a little jealous of Olivia that I wasn't there to steal it all straight from the food processor too 😀 I would happily forgo fruity bars for these!

    Reply
    • brandi.doming@yahoo.com

      October 26, 2016 at 10:48 pm

      Hahahaha, you are so funny…dark side!! I actually do have some dates in the fridge! I need to use them. I’m totally cool with them when they are mixed with coconut sugar or syrup, then they don’t taste like dates to me, lol. Thank you so much! I love cashew butter so much, too. So sweet and so vanilla-ish. I originally tried these with almond butter but didn’t like the drizzle being too almond-y, so I switched to cashew butter and it was perfect.
      Yes, she seriously loves these…never heard her go on so much before about a granola bar, haha!

      Reply
  4. Regan

    October 26, 2016 at 11:47 pm

    5 stars
    You know what I love? Having every ingredient required for each of your new recipes already in my cupboard. I whipped these up today, and oh wow, yum. I cut them into bite-size squares and I will keep them in the freezer, otherwise Ryan and I will demolish them in no time, lol. Thanks, Brandi, great recipe!

    Reply
    • brandi.doming@yahoo.com

      October 27, 2016 at 7:19 pm

      Awesome Regan! I can’t wait to hear what you think of these!

      Reply
  5. Candice

    October 27, 2016 at 12:46 am

    5 stars
    I had all the ingredients, made them in jig time, waited IMPATIENTLY for freezer time to be over – WORTH THE WAIT!! A tiny nibble of the “dough” before pressing made me realize that these need to be BITE SIZE for me – way rich, way too good to stop eating!! What a luscious little afternoon treat, with a cup of favorite vanilla tea! I’ll store in freezer – but I bet they are good FROZEN, too, LOL!!! Thanks for such a nice, simple treat!

    Reply
    • brandi.doming@yahoo.com

      October 27, 2016 at 7:22 pm

      Aww yay! So happy to hear that you loved them so much Candice!! Thank you so much for the feedback!

      Reply
  6. Sophia | Veggies Don't Bite

    October 27, 2016 at 6:30 am

    Mmmmm, cinnamon roll anything?! These look so yum! Perfect snack. Or breakfast. Or dessert. Or I want to lay in bed and indulge. Or leave me alone I’ve had a hard day….you get the idea. LOVE!! And yes, drizzle, always yes.

    Reply
    • brandi.doming@yahoo.com

      October 27, 2016 at 7:23 pm

      Bahahaha, yes these will suit just about any snack, breakfast, moment you have, ha!

      Reply
  7. Annie

    October 27, 2016 at 10:23 pm

    I see I’m not the only fan of cinnamon (I buy it in bulk) visiting your site! Although I love it year-round, it really does epitomize the fall/winter season. Yum, Brandi!

    Reply
    • brandi.doming@yahoo.com

      October 29, 2016 at 11:55 pm

      Yes, cinnamon year round is a must!!

      Reply
  8. Megan

    October 28, 2016 at 2:50 pm

    Can you make these using store-bought almond meal? I don’t believe this is made with the skins as you recommend. Will that still work? Any thoughts?

    Thanks for your creative amazing recipes – love that I have everything in the kitchen!

    Reply
    • brandi.doming@yahoo.com

      October 29, 2016 at 11:57 pm

      Hi Megan, yes, that is exactly what I used, storebought almond meal from Trader Joes. Almond meal is simply finely ground up whole raw almonds, with the skins. Blanched almond flour does not have any skins and the almonds have been blanched, making it more moist. So, therefore, the almond meal works better here. The bags will be labeled correctly, by either “almond meal” or “blanched almond flour” and you can tell the difference by how light the color is of the “blanched almond flour”, as it is a pale yellow color. Hope that helps! 🙂

      Reply
  9. Becky

    October 28, 2016 at 7:47 pm

    These look so good, Brandi, especially with that decadent sauce drizzled on.

    Reply
  10. Dianne's Vegan Kitchen

    October 28, 2016 at 8:23 pm

    These look so good! I can see why your daughter wanted them so much! I’m totally drooling over that icing drizzle!

    Reply
  11. Linda @ Veganosity

    October 29, 2016 at 1:12 am

    These look so good, Brandi! I love that cinnamon glaze. No wonder your daughter loves them so much.

    Reply
  12. Jenn

    October 29, 2016 at 2:19 am

    What a smart little girl you have!! 🙂 You KNOW I love the cinnamon as much as you do. These would be the perfect snack in this house too!

    Reply
    • brandi.doming@yahoo.com

      October 30, 2016 at 11:56 pm

      Thank you! Yes, I know, we are cinnamon twins, haha!

      Reply
  13. Lana

    October 29, 2016 at 2:48 am

    5 stars
    Brandi, I drooled when I saw your post on these awesome Cinnamon Roll Spice Bars. I had everything except cashew butter, so I used almond butter (I always use your recipe for that). I made these amazing bars and they turned out so good! As always, five stars for flavor and creativity! You rock! Thank you!!!

    Reply
    • brandi.doming@yahoo.com

      November 3, 2016 at 7:27 pm

      Yay! So very happy you loved these Lana! Thank you so much for the wonderful feedback!

      Reply
  14. Alisa

    October 29, 2016 at 6:55 am

    Holy yum Brandi! These kick the pants off of packaged bars.

    Reply
    • brandi.doming@yahoo.com

      October 30, 2016 at 11:58 pm

      Aww, thanks Alisa!

      Reply
  15. Mel | avirtualvegan.com

    October 29, 2016 at 10:50 pm

    So funny! I made some bars that look so similar to these last weekend. Your frosting looks much neater than mine though and they both have totally different ingredients. They could be twins though! I love the cinnamon roll flavour you’ve got going on!

    Reply
    • brandi.doming@yahoo.com

      October 31, 2016 at 7:52 am

      Haha, great minds think alike!! Thank you, Mel!

      Reply
  16. Trudi

    October 30, 2016 at 6:48 am

    Anything with ‘cinnamon roll’ in the title grabs my attention. These were so easy to make. I didn’t have allspice so I substituted nutmeg and they were still delicious. They have very quickly become my morning and afternoon tea snack.
    Oh, and instead of the drizzle, I sprinkled small vegan chocolate chips on the top and pressed them in slightly.
    This is a wonderful recipe and I thank you for your amazing food creativity.

    Reply
    • brandi.doming@yahoo.com

      October 31, 2016 at 1:23 am

      So happy you loved these Trudi!! Wow, that sounds so delicious, will have to try that!

      Reply
  17. Harriet Emily

    October 31, 2016 at 7:01 pm

    These bars look incredible Brandi! Cinnamon roll flavour sounds amazing and I love the drizzle of icing on top!!!! <3

    Reply
    • brandi.doming@yahoo.com

      November 1, 2016 at 5:19 am

      Thank you so much, Harriet!!

      Reply
  18. Mandy

    November 6, 2016 at 3:38 am

    How did I miss this post?!?!?!? Oh. MY. Goodness!!!! Gimme all the cinnamon! Hahaha! Love it – Olivia is a smart girl with great taste! I love how these are packed with all sorts of great for you ingredients – I definitely need to make these for Willow as soon as I get some almond meal. That icing drizzle looks and sounds incredible and while you say the bars are delicious on their own (I trust that they are), I probably wouldn’t skip the icing 😉 I’ll let you know when I make them! xo

    Reply
    • brandi.doming@yahoo.com

      November 10, 2016 at 3:51 am

      Thank you so much my friend!! Oh yes, Olivia and I both are obsessed with cinnamon! Thank you girl, I hope Willow loves them. You are the best!! xoxo

      Reply
  19. Angela

    November 6, 2016 at 6:05 pm

    Oh yeah!!!
    I’ll skip the drizzle although it sounds dreamy! They won’t last long either I’ll bet with such delicious fall flavors 😎

    Reply
    • brandi.doming@yahoo.com

      November 7, 2016 at 1:15 am

      Thank you so much, Angela!

      Reply
  20. Beverley

    November 8, 2016 at 4:34 pm

    5 stars
    Well, that’s 3 batches I’ve made in a week! My 18 year old daughter is addicted to them and when she takes them to school all of her friends are envious! One girl even told me I was the best Mum because I make these treats and other delicious food thanks to you Brandi 😊 They are fantastic for breakfast on the run or to pop in lunch kits. I do them without the icing drizzle so they are easier to wrap in Saran and it’s not even missed. Thanks again Brandi 😀

    Reply
    • brandi.doming@yahoo.com

      November 9, 2016 at 7:01 pm

      Oh yay! So very happy to hear that Beverley! Thank you so much for the feedback and wow, that is awesome you got that praise!

      Reply
  21. Elilta Williams

    November 17, 2016 at 12:21 am

    5 stars
    Just made this recipe today! love it! I love that it is not too too sweet (since i am trying to cut back), and they are chewy…..awesome!

    Reply
    • brandi.doming@yahoo.com

      November 17, 2016 at 6:27 pm

      Yay! So happy to hear that girl, thank you so much for making them!

      Reply
  22. Vess Plaza

    December 1, 2016 at 5:38 pm

    5 stars
    Genius. That’s all I can say. Who would have thought cashew butter could be this good and useful in the kitchen?!? We were licking the spoons off. I am not into granola bars at all, but this recipe was a game changer! Soooo yummmy! We are ready for our next batch, I wonder for how long they would be good in the fridge?
    Then I don’t…. they won’t last.

    Reply
    • brandi.doming@yahoo.com

      December 3, 2016 at 8:43 pm

      You are too kind Vess! I’m so very happy you loved this recipe, thank you so much for the amazing feedback!

      Reply
  23. Leah

    December 22, 2016 at 6:56 am

    These look so wonderful!! Over the last year, I have learned about some food sensitivities I have. Vegan baking/cooking has fit well into my diet! However, I am sensitive to almonds….so is there a subsitute that can be used?

    Reply
  24. Nicole

    January 19, 2017 at 4:05 am

    5 stars
    I have been craving cinnamon and these definitely satisfied my craving. Yum! My toddler daughters loved them as well! We will be eating these for breakfast all week. Thank you for the delicious recipe 🙂

    Reply
    • brandi.doming@yahoo.com

      January 19, 2017 at 6:32 pm

      So very happy to hear that Nicole, thank you so much for the feedback!!

      Reply
  25. pannshopping@gmail.com

    April 4, 2017 at 11:19 pm

    Hi
    Just found your website; dying to try your sweet potato pancakes and the no bake cinnamon bars; but I can’t do almonds/almond meal or flour. Can you suggest a substitute? Many thanks Zoe

    Reply
    • brandi.doming@yahoo.com

      April 5, 2017 at 9:04 am

      Hi there! The sweet potato pancakes are crucial to using almond flour and will not work correctly without it. However, I have a TON more amazing gluten-free pancake recipes that are very popular with readers. I would suggest these “Buttermilk” pancakes to try. So good. Also, if you go to my Recipe Index, then “Breakfast”, “Pancakes”, there are other ones listed as well! As far as the cinnamon bars, you could try using ground up raw, unsalted sunflower kernels in place of the almond meal. Just use the same amount, or you can try hazelnut meal or tigernut flour. I haven’t tried either of those, but I think they should work.
      Here is the Buttermilk pancake recipe: https://thevegan8.com/2016/05/25/fluffy-gluten-free-vegan-buttermilk-pancakes/

      Reply
  26. Bruce Mencer

    April 7, 2017 at 1:06 am

    Brandi,
    Do you make your cashew butter or can it be purchased?
    Thanks

    Reply
    • brandi.doming@yahoo.com

      April 7, 2017 at 6:08 pm

      Hi Bruce! I usually make my own because it’s so hard to find raw cashew butter without any added oil. But if you can find some, then you certainly can use storebought. If you want to make your own, here is how to do it:
      Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. Then just use 1/4 cup for the recipe as listed.

      Reply
      • Bruce Mencer

        April 8, 2017 at 1:24 am

        Thanks Brandi

        I agree that is pretty easy and I doubt I could find it without oil. I can’t wait to make my first batch of cashew butter and these bars!

        🙂

        Reply
  27. Carol

    December 8, 2017 at 4:25 am

    5 stars
    Just made these…winner, winner, Vegan dinner! I love that they are healthful, and still yummy! I accidentally picked up Quick Cooking Oats (Steel Cut!), but they turned out perfectly! I also didn’t want that many calories or fat grams, so after drizzling the icing, I cut them into bite-sized pieces, about 24 in total…I think…I sorta ate a few while cutting them…well, you know, the imperfect corner pieces, ha ha ha! THANKYOU again, BD, for a wonderful creation! ❤️

    Reply
  28. Gina

    August 19, 2018 at 1:46 am

    5 stars
    My whole family loves these! I just made another batch for my kiddos’ lunch. We can’t wait for your cookbook to come out! (I did preorder!!!!)

    Reply
  29. Jessica

    June 23, 2020 at 1:35 am

    5 stars
    Hi! I’d love to try making these for my parents, and I might be subtly trying to make them go vegan also 🙂 Haha, but anyway I was wondering what the nutrition info is without the icing? They’re on a diet so I wanna make sure I stay as low-fat, low-carb/calorie as possible, while still keeping it nutritious and filling!

    Reply
    • brandi.doming@yahoo.com

      June 23, 2020 at 2:20 am

      Hi, I’m not sure since the nutrition stats were calculated years back including the icing. But it wouldn’t be that much less fat since 2 tablespoons of cashew butter is 16g fat divided by 6 bars is 2 g fat, so it’s still a very high fat bar because of all the almond flour, etc. These aren’t a low fat dessert, it’s based on whole food fats instead of oil, but it’s definitely not low-fat! So, it may not be the best option for them. Nuts and seeds are healthy, but calorie-dense!

      Reply
  30. Gena

    March 5, 2022 at 7:49 am

    Brandi,

    Do you think these would be good without the allspice? Not a big fan but live the vegan cinnamon bar idea.

    Thanks

    Reply
    • brandi.doming@yahoo.com

      March 5, 2022 at 9:45 am

      Yes, they will still be good!

      Reply

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Creamy BBQ Chickpeas and Lentils
  • Best Vegan Carrot Cake (Oil-free!)
  • Vegan Snickerdoodle Cookie Protein Bites
  • Vegan Chocolate Protein Pancakes
  • The Best Smoky Tofu
  • Easy Vegan Nutella (5 Minutes!)
  • Homemade Vegan Ramen Seasoning (Bonus Soup Recipe)
  • The Best Vegan Pancakes EVER
  • Vegan Jackfruit Pinto Bean Chili
  • Vegan Thanksgiving Recipes (Gluten-free Options!)

Copyright The Vegan 8 © 2022 · Privacy Policy

  • 143
  • 955