This quick and easy Vegan Cinnamon Roll Pinwheel Bites Recipe will satisfy your cravings ASAP!
Looking for a bite-sized dessert that’s as delicious as freshly baked cinnamon rolls, but without all the hassle and waiting around for dough to rise? Meet these cinnamon roll pinwheel bites!
These little swirls of joy are a cinch to make, cater to a variety of diets (vegan-friendly and easily made gluten-free), and deliver all the warm, spiced vibes of a classic cinnamon roll without the work. They’re great for when the craving hits, and you just want something as close to cinnamon rolls as possible without having to head to the grocery store to buy ingredients!
The tortillas create a light and flaky base, while coconut sugar and cinnamon do their magic with a sticky-sweet filling. Plus, these fall-flavored bites come with a creamy cashew dip that’s so dreamy, it might just steal the show. Pop these cuties in the oven, and you’ve got a dessert that’s equal parts simple and spectacular.
Are These Cinnamon Roll Pinwheel Bites Healthy?
Well, they’re definitely a step up from your average cinnamon roll! Thanks to whole-wheat tortillas, coconut sugar, and the homemade cashew-based dip, these bites keep refined ingredients to a minimum. They’re indulgent, yes, but in a way that doesn’t leave you feeling like you need a nap.
Want to level up their health creds? Swap coconut oil for a lighter alternative like applesauce to reduce the fat content. Or go easy on the sugar—these bites are naturally sweet enough, so a little less won’t hurt. You can also experiment with adding chopped nuts or seeds to the filling for a fiber boost.
Why Tortillas?
The secret star of this recipe? Tortillas! While store-bought tortillas might scream “burrito night” to most people, they’re surprisingly versatile in sweet recipes, too. Here, they stand in for traditional dough, saving you time and effort while also giving you a light, crisp texture that pairs beautifully with the rich cinnamon-sugar filling.
While whole-wheat tortillas bring a subtle nuttiness, gluten-free versions hold their own with a soft, pliable texture that bakes up perfectly. If you’re feeling adventurous, try flavored tortillas like vanilla or cinnamon for an extra punch of sweetness, or opt for beetroot or sweet potato tortillas for an extra pop of pink or orange. Who would’ve thought that tortillas could be the next dessert MVPs?
How To Make Ahead And Store
In the refrigerator, keep your bites in an airtight container for up to 3 days. Reheat in a low temperature oven for a few minutes before serving. For longer storage, freeze the bites (unbaked is best!) in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Bake straight from frozen, adding 2 to 3 minutes to the cook time.
Serving Suggestions
These cinnamon roll pinwheel bites are one of my favorite throw-together-and-serve treats when I’m in a rush. To make a fully vegan-friendly snack platter for your guests, I can also recommend serving these Pumpkin Spice Eggless Chocolate Chip Cookies and these Gluten-Free Vegan Snickerdoodles.
These Chai Apple Bars are also perfect for gifting to the vegan foodie in your life, alongside these chocolaty, rich Dairy-Free Vegan Chocolate Valentine Truffles and some Raspberry Paleo Coconut Oil Fudge.
Ingredients
For the Dip:
- 1/2 cup raw unsalted cashews soaked in water overnight
- 3 tablespoons unsweetened vanilla almond milk
- 1 1/2 tablespoons honey or agave
- 1/2 teaspoon vanilla extract
- 1 pinch sea salt
- 2 teaspoons coconut oil melted
For the Pinwheels:
- 4 tablespoons coconut oil softened at room temperature
- 4 (8-inch) whole-wheat tortillas or gluten-free tortillas
- 4 tablespoons coconut sugar
- 4 teaspoons ground 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 to 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 may take 4 to 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 teaspoon 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 into 8 bites. Insert a toothpick into each bite to secure it.
- Place the bites on the baking sheet, cut-side down, and bake until the filling is soft and melted, about 8 to 10 minutes.
- Serve warm with dip and enjoy immediately!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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