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I can’t remember the last time I had an actual cooked cinnamon bun made from flour. With all the cinnamon bun flavored creations I’ve made over the years I just never feel the urge to turn to the baked/traditional option.

I have made Skinny Cinnamon Bun Cheesecake Squares, Raw Cinnamon Buns and Cinnamon Bun Cookies. These cover all the bases for my cinnamon bun cravings. And when I’m craving something baked I always turn to my Soft Ginger Snap Cookies.

I wanted to take my Raw Cinnamon Buns, dress them up and add a Pumpkin Cheesecake Buttercream Frosting. These were a huge hit. They only take minutes to make. All you need is a freezer and your food processor.

I adore these rich flavors of Fall with the smooth, creamy, sweet Pumpkin Cheesecake Frosting.

You can enjoy this recipe with our Vegan Pumpkin Spiced Latte with Caramel Drizzle if you’re feeling wild.

This recipe is no bake, all natural ingredients, high fiber, vegan and gluten free.

 
Cinnamon Buns with Pumpkin Cheesecake Frosting
 

No Bake Cinnamon Buns with Pumpkin Cheesecake Frosting

Prep time: 15 Minutes
Yield: Makes 12-16 Raw Cinnamon Buns

Cinnamon Bun Ingredients:

  • 1 1/2 Cups Dates (Pitted, Fresh, Medjool Dates)
  • 2 Tsp Cinnamon
  • 1/4 Cup Coconut Oil
  • 2 Cups Uncontaminated Rolled Oats (to make sure these are gluten free)
  • 1/3 Cup Pecans
  • 1/4 Cup + 2 Tbsp Water
  • 1 Tsp Vanilla
Filling Ingredients:
  • 1/2 Cup Soft, Fresh, Pitted Medjool Dates
  • 1 Tsp Cinnamon
  • 2 Tbsp (Agave, Coconut Sap or Liquid Stevia to taste to make this no-added sugar)
  • 2 Tbsp Coconut Oil
Frosting Ingredients:
  • 3/4 Cup Pure Pumpkin Puree
  • 1/2 Cup Natural Cashew Butter
  • 1 Tsp Vanilla Extract
  • 1 Tsp Cinnamon
  • 1/4 Tsp Ginger
  • 1/8 Tsp Cloves (instead of Cinnamon, Ginger and Clovers you can use 1 1/2 tsp Pumpkin Pie Spice)
  • 3 Tbsp Maple Syrup (Agave, Coconut Sap or Liquid Stevia to taste to make this no-added sugar)

Directions:

  1. Place all Cinnamon Bun ingredients into your food processor and blend until dough-like adding more water if needed (1 Tbsp at a time).
  2. Place dough in a saran wrap lined bowl and place in the refrigerator.
  3. Place all Filling Ingredients into your food processor and blend until smooth.
  4. Place in a bowl and place in the refrigerator.
  5. Place all Frosting Ingredients into your food processor and blend until smooth.
  6. Place in a bowl and place in the refrigerator.
  7. Remove dough from refrigerator, line your counter with saran wrap and place dough on top.
  8. Roll dough out into a rectangle shape.
  9. Cover dough with filling leaving 1 inch along the edges uncovered.
  10. Roll dough tightly into a cylinder (I use saran wrap covering the dough to smooth it out).
  11. Place in the freezer for a few moments (I like to tidy my kitchen while this is setting).
  12. Using a sharp knife cut rolled cinnamon buns into slices at desired thickness.
  13. Place on a plate and top with Frosting and pecan chunks as desired. You can also drizzle this recipe with our raw/vegan caramel or add a dollop of coconut whipped cream to the side of your plate if you wish.
  14. Serve immediately and enjoy!
  15. Tip – Store these in a sealed-tight container in the refrigerator.

DAMY Members – 2 Cinnamon Buns are a great weekly treat option.
 
No Bake Cinnamon Buns with Pumpkin
 
Pumpkin Cheesecake Frosting
 
Vegan Cinnamon Buns
 

Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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