Before I made these, I thought making cinnamon rolls from scratch was complicated and time consuming, and to be honest I didn’t think they would be worth it. But damn was I wrong! These are the best cinnamon rolls I’ve ever had! They’re chewy, sticky & easy to make.
I’ve seen other cinnamon roll recipes with a long list of ingredients & unnecessary steps like using string of floss to cut the cinnamon rolls (a bread knife works just fine).
For those of us on a budget, I wanted to keep the ingredients minimal and the process simple.
I’ve made these cinnamon rolls a few times now (the first time I used baking soda instead of yeast – they were still tasty but not as chewy). The second time I made these yummy cinnamon rolls; I made a big batch and gave them to friends and family. They all told me how amazing they tasted, which means they are 100% carnivore approved too! I was so happy they all loved them so I will definitely be making more.
- 2 cups plant based milk (I use unsweetened almond or cashew)
- 1 cup melted vegan butter (I use vitalite)
- 1¼ brown sugar
- ½ tbsp active dry yeast (sub for baking soda)
- 5 cups plain/all purpose flour (plus about 1/2 cup for kneading)
- 1 tsp himalayan salt
- 3 tbsp cinnamon
- 1 cup of powdered sugar
- 2 tbsp plant based milk
- ½ tsp vanilla extract
Yield: 12-14 rolls
Prep: 15 minutes
Rest: 1 hour, 20 mins
Cook: 25 minutes
Total Time: 2 hours
– Mix 2 cups almond milk, ½ cup melted vegan butter, ¼ brown sugar, ½ tbsp active dry yeast, 5 cups flour, 1 tsp Himalayan salt in a large mixing bowl.
– Cover bowl with a tea towel and leave to set for 1 hour – This is really important!
– Add ½ cup flour into the mixing bowl and start to mix the dough into a ball shape.
– Sprinkle flour onto a clean surface & knead and roll out dough with a rolling pin onto the surface into a thin rectangular shape.
– Melt ½ cup vegan butter and spread on top of the dough.
– Sprinkle a little under 1 cup of brown sugar and cover the dough completely. Then sprinkle an additional 3 tbsp of cinnamon on top of brown sugar. The dough should be completely covered.
– Starting from the bottom side of the rectangle closest to you, start rolling the dough into a long snake shape & cut into cinnamon rolls (see below)
– Place cinnamon rolls in a baking tray with baking paper (or tin foil tray)
– Leave to set for 20 minutes & preheat oven
– Bake for 25 minutes on the top shelf at 180 degrees Celsius
– Take cinnamon rolls out of the oven and let cinnamon rolls cool for 5 minutes
– While the cinnamon rolls are cooling down, make the icing with 1 cup of powdered sugar, 2 tbsp almond milk & ½ tsp vanilla extract. Adjust milk to achieve the desired consistency
– Cover cinnamon rolls with icing glaze & DEMOLISH!