Every year around the holidays, I prepare these handmade cinnamon rolls. They’re soft, gooey, and quite simple to make, and they’re always a success with family and friends!
My family usually had cinnamon rolls for breakfast on Christmas morning when I was growing up. They were simple to bake while my sister and I unwrapped gifts, and they were delicious – gooey, soft, and coated in creamy cream cheese icing.
Christmas morning joy as an adult is no longer based on what gifts are under the tree. I’m looking forward to spending time with my family, and cinnamon rolls still seem like the perfect way to start the day.
Every year around the holidays, I make this cinnamon roll recipe. It’s quite simple, and the handmade cinnamon rolls are far superior to store-bought versions. They’re filled with brown sugar and cinnamon and are soft and gooey all the way through. A generous smear of vanilla glaze is the ideal sweet finishing touch. Make these for any holiday, a relaxing weekend brunch, or whenever you want something sweet!
How to Make Cinnamon Rolls
My cinnamon bun recipe is basic; it requires only pantry staples and does not require a stand mixer. This is how it works:
- Make the dough first. I wanted my cinnamon roll recipe to be dairy-free, so I substituted coconut oil and almond milk for melted butter and cow’s milk in the dough. These vegan cinnamon rolls are as rich and tasty as normal cinnamon buns!
- Knead the dough after you’ve mixed everything! The dough will be sticky and elastic at this point. Knead it until smooth on a lightly floured surface. Form it into a ball and place it in a large dish oiled with coconut oil. Set the bowl aside for one hour or until the dough has doubled.
- Then it’s time to go! Turn the dough onto a lightly floured surface and roll it into a large rectangle with a rolling pin. Although this shape does not have to be perfect, the straighter the edges are, the more uniform your cinnamon buns will be. Brush the rectangle with coconut oil and sprinkle with brown sugar and cinnamon, leaving an outer border.
- Then roll once more! Roll the dough tightly into a log, beginning at the short end of the rectangle.
- After rolling the dough, cut it into 12 even rolls. Place them, cut-side up, in a large oiled baking pan. Cover the rolls and put them aside for another hour to rise.
- Finally, bake the cinnamon rolls for 25-30 minutes at 350°F or until golden brown. Allow them to cool for 10 minutes after taking them out of the oven.
- Make the glaze as they cool. The glaze, like the rolls, is completely dairy-free! It’s an enticing combination of almond milk, powdered sugar, and vanilla essence. Slather it on the rolls and serve warm.
Cinnamon Roll Recipe Tips
- Check to see if your almond milk is at room temperature. Because I use melted coconut oil instead of softened butter in these cinnamon rolls, it’s critical that your milk is at room temperature while you’re mixing the wet ingredients for the dough. Otherwise, the melted coconut oil will harden. I measure the almond milk and microwave it for 15 seconds before mixing it with the remaining components.
- Allow the dough to rise in a warm place. Yeast responds to warmth, so place the dough somewhere warm for an extra productive rise. We like to place ours on a bright windowsill!
- Drizzle with the glaze when the rolls are still warm but not hot. The glaze will melt if the rolls are too hot when you add them. It will not spread and ooze over them if they are too cold. Allowing them to cool for 10 minutes takes them to the perfect temperature for me. They’ll still be warm when you eat them, and the icing will soften but not fully melt over them.
- Make them ahead of time! To make these cinnamon rolls ahead of time, follow the recipe from beginning to end, stopping just before adding the glaze. Allow the rolls to cool completely before storing them in the freezer for up to a month. They reheat wonderfully in a 350-degree oven when wrapped in foil. Just before serving, drizzle with the glaze!
