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Cinnamon Rolls

There's nothing like a warm cinnamon roll fresh out of the oven. These rolls are so soft and incredibly delicious. They are so much better than any roll you can get from a store bought can. Once I learned how to make these rolls from scratch I never looked back! They definitely take me back to those Cinnabon stops during a trip to the mall days.

You can top these with your favorite plant based icing. I opt to use my vegan buttercream; I feel like it melts down perfectly on the warm rolls and make for a delicious bite every time. These are literally heaven and it will be hard to stop at just one!

I recommend using a standing mixer to make these. However, if you don't have one available you can make these by hand with a little bit of elbow grease! Just use a hand mixer for the first step, and, when I advise you to switch to a dough hook just use your hands moving forward. We all deserve to taste this yummy goodness!


What you need:

For the rolls

1 1/2 Cup + 1 TBSP Flour

1/2 TSP Sugar

1/4 Cup Plant butter

1/2 + 1/4 TSP Salt

1/2 TBSP + 1 TSP Dry Active Yeast

1/2 + 1/4 Cup Warm Water (95-100 Degrees F)

1 Serving Plant Based Egg (I used a powdered egg)

For the filling

1/2 + 1/4 Cup Soft Plant Butter

1/2 Cup + 2 TBSP Sugar

3 TBSP Brown Sugar

1 TSP Cinnamon


Preheat the oven to 375.

Dissolve the yeast in the water and set aside.

Combine the flour, sugar, butter, and salt in a mixing bowl. Using the paddle attachment on a standing mixer mix until well combined.

Scrape the sides and bottom of the bowl to ensure no butter is sticking to the bottom or sides. Switch to a dough hook. While mixing on low speed slowly pour in the yeast water. Turn up the mixer to medium speed and mix for 2 minutes.

Add in the egg and mix until it comes together. If it doesn't appear to be coming together sprinkle in a bit of flour until it does. Don't add in too much flour, you don't want your dough to dry out. Just add enough so that it comes together and the dough isn't sticky.

Let dough rest in a bowl, covered, for 15-20 minutes.

While the dough is resting combine the filling ingredients with a fork and set aside.

Roll out the dough into a rectangular shape about 1/4 inch thick. Spread the filling over the dough. Roll up and slice into desired piece sizes; about 1 inch thick.

Place pieces on a parchment lined pan. Allow to double in size. For this I place them in the warming drawer under the preheated oven.

Bake until lightly brown. Allow to cool slightly and top with icing of choice.



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