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.
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.
Transfer the dough onto a parchment paper, top with a second parchment and roll out the dough evenly into a 7-inch square.
Place all ingredients for the filling into a food processor or blender and blitz until smooth.
Spread the cinnamon filling across the cinnamon roll batter, then carefully roll it up firmly.
Transfer the roll to the freezer for 1 hour.
Once firmed up, but not frozen, remove the roll from the freezer and slice it into 8 cinnamon rolls using a sharp knife.
For the glaze, whisk up the ingredients in a small bowl and drizzle the glaze over the cinnamon rolls with a spoon.
Notes
Store these no-bake cinnamon rolls in the fridge for up to 5 days and enjoy them alongside a cup of chai tea!