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First, if the dates are dry, soak them in hot water for 5-10 minutes, then drain.
Blend the dates, oat flour, almond flour, and nut/seed butter in a food processor until combined.
Add a tablespoon of dairy-free milk and continue to mix into a dough – it should stick when pressed between fingers. Pause and scrape down the sides of the jug as needed.
Shape the dough into a ball, place it on parchment paper, flatten it into a rectangle, and cover it with another sheet of parchment paper.
Roll the dough using a rolling pin to a 9.5-inch (24 cm) square (or a similarly sized rectangle), about ⅙ inch thick (0.4cm).
Blend the filling ingredients (dates, nut/seed butter, vanilla, cinnamon, salt, and 1 tbsp milk) in a food processor into a thick, smooth paste. If needed, add more milk, a teaspoon at a time.
Evenly spread the cinnamon filling mixture over the ‘dough’– if it’s sticky, use a lightly greased spatula for easy spreading. It can help to leave ½ inch from the edges to avoid oozing.
Then, carefully roll the dough into a swirl, peeling it from the parchment as you go.
Freeze the cinnamon bun roll for an hour, then use a sharp knife or dental floss to slice it into 12 rolls (about ¾-inch/2cm thick).
Enjoy it chilled or warm (just a few seconds in the microwave will do!).