make the dough: in a food processor, combine oat flour, almond flour, almond butter, maple syrup, vanilla extract, and sea salt. pulse until the mixture starts to come together. add dairy-free milk, 1 tbsp at a time, until a dough forms. roll out the dough between two sheets of parchment paper into a rectangle, about 1/4 inch thick.

make the filling: drain the soaked dates and blend with almond butter, cinnamon, vanilla extract, maple syrup, dairy-free milk, and a pinch of sea salt until smooth and spreadable.

assemble: spread the filling evenly over the rolled-out dough. carefully roll it up into a log shape, using the parchment paper to help. place in the fridge or freezer for 30 minutes to firm up before slicing into rolls.

make the sticky pecan topping: in a small saucepan over low heat, warm the almond butter, maple syrup, coconut oil, and vanilla extract, stirring continuously until smooth. remove from heat and stir in the chopped pecans. add a pinch of sea salt if desired.

finish: let the topping cool slightly, then spread over the sliced cinnamon rolls. serve immediately or chill for a firmer texture. enjoy!