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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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Jenny B. says
First time ever making cinnamon rolls from scratch and they were so easy! Woke up extra early on Christmas Eve to make for my family and we went through the batch so quickly.
★★★★★
Erin says
Hi Jenna, ah I love hearing that! So glad you enjoyed them!
Sara says
These are amazing!!! Made them for a family brunch and they were a huge hit! I’ve already been asked to make them again (:
★★★★★
Erin says
Hi Sara, glad everyone loved them! 🙂
Stephanie says
Made these and couldn’t wait to frost them! My fiancé said they pass for professionally made! Soooo delish! Fluffy and flavorful. Definitely making again.
★★★★★
Erin says
Hi Stephanie, I am glad you liked them!!
Erin says
made for my family Christmas morning… PERFECTION!!!
★★★★★
Erin says
Hi Erin, so glad you loved them!!
katie says
these are the real deal!!!! so good and a great breakfast for the weekend! YUM!
★★★★★
Erin says
Hi Katie, I am so glad you liked them!
Cyndi Klose says
We made these for Christmas using Cup4Cup GF flour and they were fantastic!
★★★★★
Erin says
Hi Cyndi, I am so happy you loved them!!
Kendall says
Perfect texture!!!!! BEST EVER for sure
Erin says
Hi Kendall, so glad you loved them!
Erica says
I made this on Christmas morning and it was my first time ever making cinnamon rolls. Let me be clear. It was my first time EVER making any kind of dough that wasn’t ready. They. Came. Out. SO. GOOD!!!!!
I was so impressed – the directions were easy to follow – the flavors were amazing!!!!! Love ELW! I substituted the powdered sugar for stevia’s powdered sugar version for a bit less ‘sugar’ and man. it was so good. we finished a dozen in two days!
★★★★★
Erin says
Hi Erica, I am so happy you enjoyed them so much!! Thank you for sharing! 🙂
Shira Laserson (@feedyourselff) says
Omg I made the cinnamon rolls and HOLY HECK they were legit heaven. My family ate them up So quick 😋 HIGHLY RECOMMEND
★★★★★
Erin says
Hi Shira, I am so happy they loved them! 🙂
Britny says
HOLY SMOKES. These are incredible and making them was perhaps my proudest baking moment. I was so excited to share with family and friends (after I casually ate half of the pan). My grandmother also gives 5 stars – and she is the queen of sweets. 10/10 will bake again.
★★★★★
Erin says
Hi Britny, I am so happy to hear that!! Thanks for sharing!
Tori says
Loved this recipe! Used a 1:1 gf flour for the rolls and just a reg frosting glaze for the top and was sooo good!!!
★★★★★
Erin says
Hi Tori, so happy you enjoyed them!!
Isabelle says
Likely my FAVORITE recipe on this website! Since posted ive made a batch at LEAST once a week for breakfasts and desserts.
Hoping to test a batch today with 1/2 almond flour and 1/2 flour!
★★★★★
Isabelle says
Ok here were my subs/thoughts:
-I used 1.5 cups all purpose flour and 1 cup super fine almond flour
-.5 cup butter and a little under .5 cup coconut oil for the dough
The dough was DEFINITELY stickier/wetter using coconut oil, and I could have used a LITTLE bit more flour before rolling, but not bad.
For the icing I replaced the powdered sugar w 1 cup coconut sugar blended into a fine powder, and used lower fat cream cheese. The coconut sugar gives it a very mild caramel-like taste which personally I think is delish!
Thank you Erin for helping me love sweets and baking again!!!
Erin says
Hi Isabelle, thanks for sharing!! I am so glad you enjoyed it and made it work! 🙂
Erin says
Hi Isabelle, I am so happy you enjoyed them! Let me know how they come out with that flour combo!
Αndi says
Τhese came out so delicious!! Will definitely be making these again! Ι followed the instructions on Erin’s IG and made the dough the night before and froze them overnight and they still turned out amazing! Highly recommend!
★★★★★
Erin says
Hi Andi, thank you for sharing! I am so happy you enjoyed them! 🙂
Andrea R says
10/10!!! Erin, you’ve done it again 🤩 these are INCREDIBLE. Soft, buttery, perfectly sweet (but not overly sweet), and they got that trademark cinnamon goo around the edges. It was my first time making cinnamon rolls from scratch, and you made it so easy! I used brown sugar instead of coconut sugar and whole milk instead of almond milk. The only thing I’d change next time I make them is I would add slightly less salt to the frosting since I used salted butter.
★★★★★
Erin says
Hi Andrea, so happy you enjoyed them and thanks for sharing! 🙂
Grace says
These were absolutely delicious! I made them using Bob’s Red Mill gluten free 1-to-1 baking flour. I might recommend using a different gf flour if you’re going that route because the texture was not amazing and was very hard to work with and roll up into a roll. But they still tasted amazing!
★★★★★
Erin says
Hi Grace, so glad you loved them!
Emily says
I made this recipe 3 times for various family breakfasts over the holidays. Everyone loved them! So delicious. Thank you, Erin!
The third time I made them was the best — I froze the rolls over night and then let thaw for 3 hours before baking. They were the perfect BIG size!
★★★★★
Erin says
Hi Emily, I am so glad everyone loves it so much and great idea!!
Nicole says
Omg these turned out so well! I have Celiac disease so I made these gluten free by using cup4cup gf flour (1:1 ratio) and MAN the texture was just perfect and the taste was delicious! Three of the lucky recipients of my cooking said they couldn’t even tell they were gluten free which is the best review possible! Your videos on how you prepped and rolled the rolls out was so helpful— thank you! ❤️
★★★★★
Erin says
Hi Nicole, thanks for sharing!! I am so happy your enjoyed them and thanks for watching my video too! 🙂
Janie says
Seriously the best! The dough is amazing and the icing isn’t too sweet. Made them for the whole family and they want more!!
★★★★★
Erin says
Hi Janie, so happy everyone enjoyed them!!
Olivia says
These were phenomenal Erin!! May be my go to now!😉 They were a huge hit on Christmas morning! [even better if you put it in the microwave for 15 ish seconds before eating🤤]
★★★★★
Erin says
Hi Olivia, thank you for sharing! Glad you loved them!!
toni says
Amazing! These rolls are so thick and and were perfect for Christmas morning. I made them the night before and put them and the frosting in the refrigerator over night. I just popped them in the oven in the morning. The cook time did take a little longer (45 mins to an hour) but my oven is 30+ years old and I’m convinced the temps aren’t correct. Go make these!
★★★★★
Erin says
Hi Toni, I am so glad everyone enjoyed them! 🙂