This post may contain affiliate links. Please read my disclosure policy.
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.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
Diana says
This recipe made me feel like I had my own bakery! the flavor is worth every second of making it. This is a must!
★★★★★
Erin says
Hi Diana, so happy you loved them!! 🙂
Veronica says
Hi Erin
I love your GF dessert recipes. Would I be able to substitute GF flour for all-purpose flour?
Erin says
Hi Veronica, thanks and sure that should be okay. Just check the ratio and the consistency if it is too wet/dry.
Annalisa says
I made these for Christmas day and WOW these were a HIT! My whole family loved them and said these need to be a Christmas tradition going forward. I followed the recipe exactly and they came out perfectly. Thanks Erin for the recipe!
Erin says
Hi Annalisa, so happy everyone loved them so much! 🙂
Madison says
I made these for my family christmas morning and everyone loved them so much! So Yummy!!
★★★★★
Erin says
Hi Madison, so happy they were a hit!!
Casey says
Made these for both Christmas and New Years Day and they were a hit!! Subbed out an icing topping with a sticky bun nut topping (butter, brown sugar, pecans/walnuts, cinnamon) and they’re so so good!
Make these! Do it!
★★★★★
Erin says
Hi Casey, so happy you loved them so much! 🙂
Maria says
Very yummy! I was intimidated at first but after watching Erin’s instagram highlights I felt like I could take it on! I’m so glad I tried, they were a hit.
★★★★★
Erin says
Hi Maria, so happy you loved them!!
Jen M says
Second time making these. Still amazingly delicious!!
★★★★★
Erin says
Hi Jen, so happy you loved them!!
Paige Dietz says
A++ these are so good. Made them for Christmas morning and everyone was raving about them.
★★★★★
Erin says
Hi Paige, so happy you loved them! 🙂
Lilly says
Love all of your recipes but made these for Christmas!! So delicious- best cinnamon rolls we’ve ever had!
★★★★★
Erin says
Hi Lilly, so happy you loved them and thanks for your support! 🙂
Lucy says
Fabulous!! Will definitely make again.
★★★★★
Erin says
Hi Lucy, so happy you loved them! 🙂
Caitlin says
Made these Christmas Eve morning and they turned out amazing! My family thought there was too much frosting so I made a note for next time but very easy if you follow step by step! Definitely recommend and will be making again.
★★★★
Erin says
Hi Caitlin, so glad you loved them!
Tina says
These are amazing! Thank you!
★★★★★
Erin says
Hi Tina, so happy you loved them!!
Kaitlin says
I made these on Christmas morning (I know, I am reviewing way late!) and they were so beyond delicious. Definitely a lot of work, but a labor of love!
★★★★★
Erin says
Hi Kaitlin, I am so happy you enjoyed them!!
Sarah says
This took a bit of a learning curve for me haha! I had to make them twice! However! The second batch turned out absolutely perfect and delicious omg! Highly recommend!!!
★★★★★
Erin says
Hi Sarah, so glad you loved them so much!!
Ella says
These are amazing! Perfect for any occasion, especially holidays. They are so doughy and melt in your mouth good.
★★★★★
Erin says
Hi Ella, so glad you loved them!
Hannah J says
I’ve made these twice and both times they came out delicious! The roll itself isn’t too sweet which allows you to control the sweetness with how much cream cheese icing you use! So great! Thanks Erin!
★★★★★
Erin says
Hi Hannah, so glad you loved the rolls! Thanks for your kind words! 🙂
Katie says
Prepared these the night before, left them in the fridge overnight & then baked them the next morning & they turned out so good!! They were not nearly as complicated to make as expected & we had so much fun doing it 🙂
★★★★★
Erin says
Hi Katie, so glad you loved making the rolls!! Thanks for sharing!
Lesli says
Erin this recipe sounds amazing. If I replace the 2.5c of AP flour with 2.5c of almond flour would I still need to use the .25oz of instant yeast?
Erin says
Hi Lesli, thank you so much! Unfortunately, it would be a totally different result, and they won’t work as well.
Hannah says
Finally got around to making these and they did not disappoint! I got excited when I read the review about not needing extra flour, but alas, as usual for me with bread dough, I ended up having to add about an extra 3/4 cup of flour. Prepped the rolls and let them sit overnight in the fridge, pulled out to let warm up when oven was preheating. These are SOO GOOD! Will definitely make again! Added a little sprinkling of extra cinnamon sugar on top at the end too.
★★★★★
Erin says
Hi Hannah, I am so glad you loved the rolls and great idea!! 🙂
ERIN N says
Best cinnamon rolls ever, correct! These were so freaking delicious! Cannot resist eating them all, lol! I also used dairy free cream cheese and it worked amazing 🙂
★★★★★
Erin says
Hi Erin, thrilled you love them and great idea!