Cinnamon Rolls

 I make these homemade cinnamon rolls every year for the holidays. Soft, gooey, and easy to make, they're always a hit with family and friends!

BREAKFAST / DESSERT — JUMP TO RECIPE

Cinnamon rolls were always what my family ate for breakfast on Christmas morning. Not only were they easy to pop in the oven as my sister and I excitedly unwrapped presents, but they were delicious too – gooey, soft, and smothered in sweet cream cheese frosting.

As an adult, my Christmas morning excitement no longer comes from what presents are under the tree. I look forward to sharing a relaxing day with my family, and cinnamon rolls still seem like the perfect way to kick it off. They’re great finger food (a huge plus on a busy holiday morning when gathering everyone around the table is tough), they’re meant for serving a crowd, and they’re downright delicious.

This cinnamon roll recipe is the one I make every year for the holidays. It’s super easy, and the homemade cinnamon rolls are so much better than any you’d get at the store. Soft and gooey all the way through, they’re jam-packed with brown sugar and cinnamon. A big slather of vanilla glaze adds the perfect sweet finishing touch. Make them for any holiday you celebrate, for a cozy weekend brunch, or any time you’re cooking for people you love!

How to Make Cinnamon Rolls

My cinnamon roll recipe is simple – it calls for straightforward pantry ingredients, and you don’t even have to get out the stand mixer to make it! Here’s what you need to do:

First, make the dough. I wanted my cinnamon roll recipe to be dairy-free, so I use coconut oil and almond milk in the dough instead of melted butter and cow’s milk. These cinnamon rolls are every bit as rich and delicious as regular ones, but they’re totally vegan!

 

After you’ve stirred the dough together, knead it! At this point, the dough will be sticky and springy. Knead it on a lightly floured surface until it becomes smooth. Then, form it into a ball and set it inside a large bowl greased with coconut oil. Cover the bowl and set it aside for one hour, until the dough has doubled in size.

Next, it’s time to roll! Turn the dough out onto a lightly floured surface and use a rolling pin to shape it into a large rectangle. This shape doesn’t have to be perfect, but the straighter the edges are, the more uniform your cinnamon rolls will be. Brush the rectangle with coconut oil and cover it with brown sugar and cinnamon, leaving a border around the edges.

Then, roll again! Starting at a short end of the rectangle, roll the dough tightly into a log.

 

When you’ve rolled up the dough, slice it into 12 even rolls. Place them in a large greased baking dish, cut-side up. Cover the rolls, and set them aside to rise for one more hour. You’re almost there!

Finally, bake the cinnamon rolls at 350 for 25-30 minutes, until they’re lightly golden brown. Remove them from the oven and allow them to cool for 10 minutes before adding the glaze. Serve warm, and enjoy!

Cinnamon Roll Recipe Tips

• Make sure your milk is at room temperature. Because I make these cinnamon rolls with melted coconut oil instead of softened butter, it’s crucial that your milk is at room temperature when you’re stirring together the wet ingredients for the dough. If it’s not, the melted coconut oil will solidify. I like to measure the milk and pop it in the microwave for 15 seconds before mixing it with the other ingredients.
• Let the dough rise somewhere warm. Yeast responds to warmth, so, for an extra productive rise, stick the dough somewhere warm. We like to put ours on a sunny windowsill!
• Add the glaze when the rolls are still warm, but not hot. If the rolls are too hot when you add the glaze, it will melt. If they’re too cold, it won’t spread and ooze over them. I find that letting them cool for 10 minutes brings them to the perfect temperature. They’ll still be warm when you eat them, and the frosting will soften over them without completely melting.
• Make them ahead! To make these cinnamon rolls ahead of time, follow the recipe from start to finish, stopping before you add the glaze. Allow the rolls to cool completely before freezing them for up to a month. Covered in foil, they reheat perfectly in a 350-degree oven. Add the glaze right before you eat!