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.





Ingredients:

Cinnamon rolls:

  • 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

Icing:

  • 1 cup of powdered sugar
  • 2 tbsp plant based milk
  • ½ tsp vanilla extract

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Yield: 12-14 rolls

Prep: 15 minutes

Rest: 1 hour, 20 mins

Cook: 25 minutes

Total Time: 2 hours





Instructions:

– 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!

Have you tried this recipe? Let me know what you thought in the comments below!

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