Step 1

To create the no-bake cinnamon roll batter, start by placing the cashews, pecans and hazelnuts on a baking tray and toast them in the oven at 150C for 10 minutes. Allow for them to cool down, then transfer them to a food processor.

Step 2

Add the flaxseeds, vanilla powder, maple syrup and water to the processor and pulse until the ingredients are broken down and form a sticky, firm dough.

Step 3

Transfer the dough onto a parchment paper, top with a second parchment and roll out the dough evenly into a 7-inch square.

Step 4

Place all ingredients for the filling into a food processor or blender and blitz until smooth.

Step 5

Spread the cinnamon filling across the cinnamon roll batter, then carefully roll it up firmly.

Step 6

Transfer the roll to the freezer for 1 hour.

Step 7

Once firmed up, but not frozen, remove the roll from the freezer and slice it into 8 cinnamon rolls using a sharp knife.

Step 8

For the glaze, whisk up the ingredients in a small bowl and drizzle the glaze over the cinnamon rolls with a spoon.