Take breakfast from 1 to 100 with the Best Ever Cinnamon Rolls. These delicious, fluffy rounds of cinnamon goodness are made with extra TLC. Each bite is better than the last!
The best cinnamon rolls. Ever.
I’m a firm believer in going all out for breakfast. I mean, why not start your day with something absolutely delicious?!
For this morning treat, I’m showing you how to whip up the best ever cinnamon rolls. I mean it when I say “best.” These homemade cinnamon rolls are filled with everything we love in a sweet treat breakfast: cream cheese, butter, almond milk, and more.
Each bite is perfectly layered with a delicious sprinkling of coconut sugar and cinnamon for the best tasting result. Not to mention, they’re frosted with a cream cheese, butter, and powdered sugar combo. It’s a breakfast fit for a king, and for you!
Ingredients in homemade cinnamon rolls
This recipe consists of four parts: the dough, filling, topping, and frosting. For each section there are a specific list of ingredients that you’ll need (many of which overlap). For a quick rundown on what you can expect, here is a complete ingredient list:
- Unsweetened almond milk
- Melted butter (or coconut oil)
- Instant yeast
- Coconut sugar
- All purpose flour
- Coconut sugar
- Softened butter
- Cream cheese
- Powdered sugar
- Almond milk
What you’ll need to make this recipe
This recipe requires quite the list of kitchen tools, but don’t be intimidated! I recommend gathering everything before you begin so that it’s right at your fingertips when needed.
- 9×13 baking dish
- Large mixing bowl
- 2 small mixing bowls
- Stirring utensil
- Plastic wrap
- Floss or sharp knife
- Butter brush
- Hand mixer or food processor
For measuring, you will need the following sizes: 1/8 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, 2/3 cup, and 1 cup.
How to make the best ever cinnamon rolls
Get ready, because these rolls need your full attention. Though a very easy cinnamon roll recipe to conjure up, the step by step is very detailed! I’ve broken it up into sections to help it be a bit clearer. Any questions? Leave them in the comments below!
Prep the dough
To begin, preheat the oven to 350F and grease a 9×13 dish.
In a large bowl, heat the almond milk and butter in the microwave until they melt and reach a temperature of 110F. This should be luke warm (not hot) in order to activate the yeast.
Next, sprinkle the yeast on top of the mixture and let it sit for ten minutes.
While sitting, mix together the flour and salt in another bowl.
After the milk has set for ten minutes, whisk in the coconut sugar.
Turn off the oven and open the door. I use this as a “warm” place for my rolls to rise during the winter months.
Add the wet ingredients into the flour and stir until well combined. Cover with plastic wrap and set in the slightly warm oven with the door open for 45 minutes. The dough should become double in size.
Mix the inside ingredients
While the dough is rising, prepare the cinnamon sugar mixture by mixing the coconut sugar and cinnamon together in a small bowl.
Shape the dough
Flour a large surface and place the dough on top. If the dough is too sticky, add more flour. You should be able to form it into a large rectangle shape.
Once in a large rectangle, spread the softened butter on top, and then evenly sprinkle with the sugar mixture.
Roll tightly from one side to the other, keeping it nice and tight the whole time.
Once in a long roll, cut it in half once using floss or a sharp knife (I prefer using floss to cut it).
Cut each half into 6 rolls and place them into the greased baking dish. Brush with melted butter.
Bake the rolls
Turn the oven back on and preheat to 350F with the rolls sitting on top of the oven.
Once preheated, bake the rolls for 25-30 minutes or until slightly golden.
While baking, prepare the frosting by blending all of the frosting ingredients together with a hand mixer or food processor.
Finally, add the frosting!
Frost the cinnamon rolls while warm, or once cooled if preferred.
Not baking today? No problem!
Complete all the way through step 13 and then you can do one of THREE things.
This option is best for if you’re making them the day before. Make through step 13 and then cover with foil or plastic wrap and refrigerate. In the morning, set them in a warm-ish place for an hour. This could be in your oven (previously turned on, but now off) with the door cracked open, on top of an oven that is heating up, or on a slow warming pad. After an hour, head to step 15.
This option is best for if you want to make them a few days before. Make through step 13 and then cover with foil or plastic wrap and refrigerate. In the morning, take out of freezer and set them in a warm-ish place for an hour. This could be in your oven (previously turned on, but now off) with the door cracked open, on top of an oven that is heating up, or on a slow warming pad. After an hour (if still frozen, let thaw longer), head to step 15.
Bake the day before
Complete all steps of cinnamon rolls, just skip the icing for now. Bake completely. In the morning, heat back up in oven at 400 for 10 minutes. Then add icing.
Storing extra rolls
Leftover cinnamon rolls can be kept in an airtight container and left at room temperature or placed in the fridge.
Before enjoying, I recommend heating in the microwave for about 10 seconds to loosen up the frosting and make them feel fresh out of the oven!
If you liked this recipe, you’ll want to try these!
Looking for more breakfasts that will help you start your day on a “sweet” foot? Here are some of my favorites!
- Cake Batter Overnight Oats
- Healthy Pumpkin Spice Granola
- Paleo Cinnamon Coffee Cake
- Paleo Lemon Blueberry Muffins
- Healthy Pumpkin Coffee Cake Recipe
- 1 cup unsweetened almond milk
- 1/2 cup melted butter or coconut oil
- .25oz package instant yeast
- 1/4 cup coconut sugar
- 2.5 cups bread flour (all purpose flour works as well)
- 1/2 tsp salt
- 1 cup coconut sugar
- 2 tbsp cinnamon
- 1/4 cup softened butter
- 2 tbsp melted butter
- 1 8oz block cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla
- 2 tbsp almond milk
- 2 cup powdered sugar
- 3 tbsp almond milk
- Preheat oven to 350F and grease 9×13 dish.
- In a large bowl, heat almond milk and butter until melted and 110- 120F. This should be luke warm, not hot, in order to activate the yeast. I used my microwave to heat.
- Sprinkle yeast on top of warm milk mixture and let sit for ten minutes.
- While sitting, mix together flour and salt in another bowl.
- After milk has sat for ten minutes, whisk in coconut sugar.
- Once oven has reached temperature, turn it off and open door. I use this as a ‘warm’ place for my rolls to rise during the winter months.
- Add wet ingredients into flour and stir until well combined. Cover with plastic wrap and set in slightly warm oven with open door for 45 minutes. The dough should double in size.
- While dough is rising, prepare cinnamon sugar mixture by mixing coconut sugar and cinnamon together in a small bowl.
- Flour a large surface and dump dough onto it. If dough is too sticky, add more flour. You should be able to form it into a large rectangle shape.
- Once in a large rectangle, spread softened butter on top. Then evenly sprinkle cinnamon sugar mixture.
- Roll tightly from one side to the other, keeping it nice and tight the whole time.
- Once in a long roll, cut in half once using floss or a sharp knife (I prefer using floss to cut it)
- Cut each half into 6 rolls and place them into a greased baking dish. Brush with melted butter.
- Turn oven back on and preheat to 350F with rolls sitting on top of oven.
- Once preheated, bake rolls for 25-30 minutes or until slightly golden.
- While baking, prepare frosting by blending all of the ingredients together with a hand mixer or a food processor.
- Frost cinnamon rolls when still warm, or once cooled if preferred.
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