If you love a no-bake dessert bite, these Chocolate Chip Cookie Dough Fat Bombs and these Fudge Fat Bombs belong in your freezer too.
There’s something about the pull of a fresh cinnamon roll — that warm cinnamon scent, the creamy frosting, the soft center — that’s hard to resist even when you’re not up for baking. Cinnamon Roll No-Bake Bites give you all of that in a rich, cream cheese-based bite you mix in a bowl and chill in the freezer. No oven, no yeast, no waiting for dough to rise.
The base is cream cheese, butter, SunButter (or peanut butter), and cinnamon sweetened with monk fruit — everything that makes up that warm, slightly tangy cinnamon-roll flavor. The frosting is just cream cheese, heavy cream, and a touch of vanilla, drizzled on once the bites come out of the freezer. Make one batch and you have 24 bites ready in the refrigerator or freezer to reach for all week.
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Reader Love
Needed to adjust my fats for keto and made your bombs. They are great. I didn’t end up with the same amount but did my own calculations and they still ended up good for me. Thanks for the recipe.
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💛 Why you’ll love this recipe
- All the frosted cinnamon-roll flavor, no baking required — the cream cheese base and tangy frosting drizzle deliver that warm, sweet, frosted combination from the inside out.
- Just mix, chill, and frost — the base mixes in one bowl, chills for 30 minutes to firm up, then hardens in the freezer for 45 minutes while you whip up the frosting, so nothing needs to happen at the same time.
- Makes 24 bites in one batch — a full recipe fills the freezer and means you have something ready any time the craving hits, no extra work required.
- Naturally nut-free with SunButter — the recipe is built around sunflower seed butter because Sara has a nut allergy. Swap in peanut butter or almond butter at a 1:1 ratio if you prefer.
- Great for making ahead — the bites keep in an airtight container in the refrigerator for 5–7 days, or freeze them for longer storage and pull out however many you want.
- Easy to customize — different nut or seed butters change the flavor profile noticeably; readers report that pecan butter makes these especially close to a bakery cinnamon roll.
👉 Easy ingredient swaps
- SunButter or peanut butter: SunButter (sunflower seed butter) is the default and keeps the recipe nut-free. If nuts aren’t a concern, peanut butter or almond butter swap in at a 1:1 ratio and give a richer, more familiar flavor. Pecan butter has gotten strong feedback from readers — one found it made these taste exactly like a classic cinnamon roll.
- Monk fruit sweetener — golden or classic: The recipe uses golden monk fruit, but classic swaps in at a 1:1 ratio. Swerve and erythritol are also 1:1 swaps. If you use pure concentrated monk fruit powder, start with a fraction of the called-for amount and taste before adding more — it’s far more potent than granulated blends.
- Cream cheese: Full-fat cream cheese gives the best texture in both the base and the frosting. The recipe uses 8 oz in the base and 1½ oz for the frosting, so keep those proportions consistent even if you swap brands.
- Frosting consistency: The frosting is made with heavy whipping cream, which is what gives it a drizzleable texture. If yours comes out too thick to drizzle, add a splash more cream and mix again.
✨ Variations
- Swap the nut or seed butter: Almond butter and peanut butter bring a richer, slightly sweeter base than SunButter. Pecan butter, per reader reports, produces the closest flavor to a bakery cinnamon roll.
- Add-ins: Hemp seeds, finely chopped walnuts, or fresh ginger can be folded into the base before chilling. One reader mixed hemp seeds and fresh ginger into half the batch and found the variation worth repeating.
- Silicone molds vs. hand-rolled: Press the chilled base into silicone mold cavities for neat, uniform rounds, or scoop and roll by hand for a more rustic shape. Either way, the batch makes 24 at about 24–25 grams each — roughly 1½ tablespoons per bite.
〰️ How to serve
- Arrange a few on a dessert board next to Chocolate Truffle Fat Bombs or Tiramisu Fat Bombs for an easy no-bake spread.
- Keep a batch in the freezer and pull them out as needed — if they’re too firm straight from the freezer, a couple of minutes at room temperature softens them right up.
- Pack them in an airtight container for an afternoon snack; they travel well as long as they stay chilled.
💬 FAQs
Why do the bites need to freeze before the frosting goes on?
The base starts soft from the room-temperature cream cheese and butter. The 30-minute refrigerator chill firms it up enough to shape, but 45 minutes in the freezer is what hardens the bites so they hold their shape when you handle them. If you frost them before they’re fully frozen, they’re harder to handle and the frosting won’t sit as neatly on top.
How do I store these and how long will they keep?
Store them in an airtight container in the refrigerator for up to 5–7 days. If they soften too much after sitting out, transfer them back to the freezer to firm up again. For longer storage, freeze the whole batch and pull out however many you want — they thaw quickly at room temperature.
How big should each bite be, and how do I get exactly 24?
Each bite should weigh about 24–25 grams — roughly 1½ tablespoons of the mixture, or about a 1-inch ball before the frosting goes on. If you’re pressing the base into a silicone mold with a different number of cavities, divide the full batch by that number to get your per-bite portion size.
Can I adjust or skip the sweetener?
You can skip it, but the bites and frosting will taste noticeably less sweet. If you want to reduce it, try leaving it out of the frosting first, then taste the base mixture before chilling and add more only if you feel it needs it. For swaps: Swerve, erythritol, and classic monk fruit all sub in at the same amount as the golden monk fruit called for. Pure concentrated monk fruit powder is far more potent — start with a much smaller amount and taste before adding more.
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Cinnamon Roll No-Bake Bites
Ingredients
Fat Bombs:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup SunButter or peanut butter
- ½ cup golden monk fruit sweetener
- 2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
Frosting:
- 1 ½ ounce cream cheese, softened
- 3 tablespoons heavy whipping cream
- 2 teaspoons golden monk fruit sweetener
- ¼ teaspoon pure vanilla extract
- 1/16 teaspoon cinnamon
Instructions
- Fat Bombs: In a mixing bowl, using an electric mixer, mix all ingredients until well-combined. Cover mixing bowl with lid or plastic wrap and transfer to refrigerator to chill for 30 minutes.
- Remove mixing bowl from refrigerator and form mixture into balls or scoop and flatten into silicone mold cavities. Transfer fat bombs to freezer to harden for 45 minutes.
- Frosting: Meanwhile, in a mixing bowl, using an electric mixer, mix together cream cheese, heavy cream, monk fruit sweetener, and vanilla extract until fully incorporated.
- Final Steps: Remove fat bombs from freezer. Add drizzle of frosting and sprinkle of cinnamon on top.
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