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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
- Cinnamon
- Softened butter
- Cream cheese
- Powdered sugar
- Salt
- Vanilla
- 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
- Whisk
- 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.
Refrigerate Overnight
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.
Freeze
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
Best Ever Cinnamon Rolls
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!
Ingredients
Dough:
- 1 cup unsweetened almond milk
- 1/2 cup butter, melted
- .25oz package instant yeast
- 1/4 cup coconut sugar (or white sugar)
- 2.5 cups bread flour (all purpose flour works as well)
- 1/2 tsp salt
Inside:
- 1 cup coconut sugar (sub white sugar)
- 2 tbsp cinnamon
- 1/4 cup softened butter
Topping:
- 2 tbsp melted butter
Cream Cheese Frosting:
- 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
Alternate simple icing:
- 2 cup powdered sugar
- 3 tbsp almond milk
Instructions
- 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.
- Generously 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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Tori says
Made these for Christmas morning pre presents. WOW. So so good. And fun to make!!!! So hard to wrap tight but I think that’ll come with practice. I’ll just have to make them more often. NO complaints about that over here! We did opt for the powdered sugar glaze and it was out of this world! SO good!!
★★★★★
Erin says
Hi Tori, so glad you loved them so much! 🙂
Sara says
Aw..I love reading all the fine comments..Yearning for Kanel snegle/in Danish Cinnamon snail:).I’ll keep you posted when I have made Kanel Snegle;)Thank you🕯️
Erin says
Hi Sara, yes let me know how they come out for you!
Maisa says
I’ve made caramel rolls every Christmas for the past few years, my children asked for cinnamon rolls this year. I have been following Erin for a couple years and finally pulled the trigger on this recipe, and OMG THEY ARE FREAKING AMAZING 👏
In the last 10 days I have made 11 batches of these. Brought to relatives and gave as gifts. I like this recipe as it is all stuff on hand. (Except coconut sugar, I substituted white sugar) other recipes call for buttermilk or heavy cream and I never have that on hand. Love incorporating Almond milk, as it’s a staple in my household. Others were so impressed!
Thank you Erin, this is officially become my new annual Christmas tradition. (And for sure other times of year!)
★★★★★
Erin says
Hi Maisa, so happy you all love them so much!! 🙂
Alex says
These were the best cinnamon rolls! I was intimidated at first with using yeast, but Erin’s instructions were so easy to follow it made the whole process a breeze! Definitely recommend making these 🙂
★★★★★
Erin says
Hi Alex, so happy you loved them!!
Tara says
I made these cinnamon rolls following the refrigerate over night directions on Christmas Eve while I was prepping some other things. Yeast and rising dough always makes me nervous- but these were honestly SO easy to make and SO easy to throw in the oven on Christmas morning. The whole family loved them! I can’t wait to make these again next year! 🙂
★★★★★
Erin says
Hi Tara, so glad you and your family all loved them!!
Haleigh says
Sooo good! Love the use of coconut sugar and these came out great the first time making them!
★★★★★
Erin says
Hi Haleigh, so glad you enjoyed them!!
Sarah says
These were SO delicious and easy to make! I didn’t have instant yeast and followed “cooks illustrated yeast substitutions” and it turned out great! I highly recommend these cinnamon rolls! Also, the videos on Instagram were super helpful!
https://www.americastestkitchen.com/cooksillustrated/how_tos/6620-yeast-types?incode=MCSCM00L0&ref=new_search_experience_1
★★★★★
Erin says
Hi Sarah, so happy you loved them so much! 🙂
MaryKate says
Truly to die for. An easy recipe to follow (Erin’s cinnies story on IG makes this even easier), and didn’t up being nearly as intimidating as I had imagined! My house smelled AMAZING while they were baking, and they tasted even better! Made the night before, reheated and frosted the next morning.
MaryKate says
Forgot to rate, ugh. Easiest five stars ever.
★★★★★
Erin says
Thank you so much!!
Erin says
Hi MaryKate, so so happy you loved them! 🙂
Rachel says
Super easy to follow & delicious!! Will make again, thanks for the recipe!!!
★★★★★
Erin says
Hi Rachel, so happy you loved them!
Tara says
Absolutely incredible. So tasty and rather easy to make. These were the perfect Christmas morning breakfast! Everyone loved them!!
★★★★★
Erin says
Hi Tara, so happy you loved them so much! 🙂
Emily says
TRULY the best ever!!!! Absolutely delicious and such a simple, non intimidating recipe. This was my first time making cinnamon rolls from scratch and they quickly became a family favorite ❤️
★★★★★
Erin says
Hi Emily, so glad you loved them! 🙂
tricy says
This is THE ONE. Seriously. Don’t waste your time/effort on any other recipe. I legit PRINTED this on paper for posterity. That’s COMMITMENT.
Brioche cinny rolls are too dense IMO, whereas these babies are SOFT, PILLOWY, & melt in your mouth delicious.
PS – watch Erin’s IG story on “Cinnamon Rolls”…very instructive & helpful!!
★★★★★
Shannon says
Have you ever tried using paleo 1:1 flour? Curious if you think that would work? Thank you!
Erin says
Hi Tricy, so happy you love them so much and thanks for checking out my Instagram stories too!! 🙂
Marisa says
Just made these for a quiet Christmas Eve treat for my boyfriend and I, and we LOVED them! This was my first time working with yeast, which intimidated me for some reason, but it was so easy to follow. I didn’t have powdered sugar so I ended up blending coconut sugar which gave it a brownish colour and a different taste, but was still so delicious! Thank you for this keeper!
★★★★★
Erin says
Hi Marisa, so happy you loved them so much and made them your own!!
Bryanna Schreiber says
I make this recipe every year for Christmas now and my family loves it!!
★★★★★
Erin says
Hi Bryanna, so happy you all loved them!!
Liz says
These have become a Christmas favorite! I made these first for my fiancé and I when we couldn’t visit our families during Covid a few years back. This year I made them for my in-laws and they were a hit! Thanks for helping me impress my MIL Erin ;). Merry Christmas!
★★★★★
Erin says
Hi Liz, so happy everyone loves them so much! 🙂
Kelsey says
so delicious and easy to make!! These are a great brunch addition. Will definitely be making for the holidays!
★★★★★
Erin says
Hi Kelsey, so glad you loved them! 🙂
melissa says
I’m a cinnamon bun connoisseur and these are definitely the best ever!! Allot plenty of time because these are no joke, I struggled a little but the end result was totally worth it. Fun to make with someone else as a great way to spend time together!
★★★★★
Erin says
Hi Melissa, so glad you loved them so much!! 🙂
Ali says
I made these around Christmas and they are truly amazing!! Yeast is intimidating to me and even I was able to make these. One of the best recipes that I’ve tried from Erin (and there are SO many great ones) 😊
★★★★★
Erin says
Hi Ali, so glad you loved them and found them so easy! 🙂
Verónica J Esparza says
Can 1 for 1 gluten free flour be substituted for the flour in the Best Ever Cinnamon Rolls recipe?
Erin says
Hi Verónica , yes! I would use about 1/4 cup less. Let me know how your rolls come out!!
Veronica says
The GF 1:1 flour didn’t work. The dough didn’t rise. The dough ripped as I rolled it, and the rolls baked hard, not soft at all. I usually love your recipes but this one didn’t work for me. I also used monk fruit sweetener, which may have also added to my baking debacle.
★★
Erin says
Hi Veronica, the dough not rising is most likely due to not being the proper temperature, so you would have needed to make sure it was right. Also, you cannot switch the sugars. This will cause the yeast to not react. Two stars on a recipe where you changed a lot of things is pretty harsh for a small business who really relies on comments to support their business.