Homemade Cinnamon Rolls

If you know me, you know that I absolutely LOVE to bake. My favorite thing to bake is cake – the bigger and more extravagant the better. What I am not 100% confident baking is yeast based recipes. So, this year I have been challenging myself to bake breads. Thus far I have made really delicious soft pretzels. Seriously, they were so good, sorry I ate them before I could make a post but I promise, that won’t be the last time I make them!

My second yeast based dough bake were these homemade cinnamon rolls. I absolutely love love love cinnamon rolls and usually end up just busting open a can of the Pillsbury pop and bake ones. This time, I decided to just go all out and spend the time to make them from scratch at home. They turned out ????

Want to try this recipe at home? Great for a lazy Sunday at home as it does take some time to make these rolls.


For the dough:

  • 2 cups Almond milk at room temperature (substitute for your favorite milk product, dairy or non)
  • ¼ cup sugar
  • ½ cup melted butter
  • 1 packet of Active yeast
  • 5 ½ cups flour (set aside ½ cup in separate bowl)
  • 1 teaspoon salt

In a large glass bowl whisk together room temperature milk, sugar and melted butter until sugar crystals dissolve – your mixture should be between 100-110 degrees F.

Sprinkle yeast evenly on top of liquids and let sit for 1 minute.

Add in 5 cups flour and 1 tsp. Salt  – mix together with wooden spoon (don’t use metal as this can affect your yeast based doughs)

Once combined – cover bowl with plastic wrap and set in warm place for 1 hour to rise (when you come back to it, your dough should be about double in size)

After 1 hour – add in ½ c flour and a pinch of salt and combine

On a floured surface knead the dough gently adding more flour as needed until dough no longer sticks to your hands or work surface.

Roll out into large rectangle (about ½” thick)


  • ½ c very soft butter
  • ¾ c brown sugar
  • 2 tablespoons cinnamon

One your dough is rolled out spread the very soft butter over the dough.

Spread brown sugar and cinnamon evenly over butter

Roll your dough – forming a log – pinch seams together and place seam side down

Cut evenly into 14 sections (about 1 ½” thick each)

To Bake:

  • ¼ c very soft butter

Coat 2 pie or cake dishes with your very soft butter to prevent sticking

Place 7 cinnamon rolls in each cake pan (6 around edge, 1 in the middle)

Cover with plastic wrap and let rise for 30 minutes

Preheat oven to 350 degrees F

Remove plastic wrap and bake in preheated oven for 25-30 minutes, or until golden brown


  • 1 c powdered sugar
  • 1 TB almond milk (or your choice milk product)
  • ½ tsp vanilla extract

While your cinnamon rolls are still warm – drizzle with frosting.


Now, sit back, relax and enjoy the fruits of your labor!

xo co