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Scratch Cinnamon Rolls

With the cooler temperatures and the coloring of fall leaves around, baking becomes a common occurrence in our kitchen. I had every intention of starting my fall baking off by making something pumpkin flavored but alas, cinnamon rolls won the first fall bake of this year. I will admit, I have never made cinnamon rolls from scratch! How crazy is that? I’ve always resorted to the Grands cinnamon rolls in the can, however, something about fall changes my view of baking. The nostalgia of the season causes me to slow down and take time to do things for the experience.

Making these cinnamon rolls was a delicious experience! Despite the fact that it was my first time making these from scratch, this recipe turned out to be blog-worthy. These cinnamon rolls were made with almond milk and real butter, although regular milk or vegan butter can easily be substituted depending on your dietary restrictions. That’s what I love about recipes like this- you can cater it to your family’s needs!



2 cups almond milk, at room temperature

½ cup butter, melted

¼ cup sugar

1 packet active dry yeast

5 ½ cups flour, divided

1 tsp salt


4 Tbsp butter, at room temperature

1 cup brown sugar

2 Tbsp cinnamon


1 cup powdered sugar

2 Tbsp almond milk

½ tsp vanilla extract

In a large bowl, whisk together the almond milk, melted butter, and sugar. Sprinkle yeast evenly over the warm (not hot) mixture and let set for 1 minute. Add 5 cups of flour and salt to the milk mixture and mix with a wooden spoon (or using a dough hook in your kitchen aid) until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour or until dough has doubled in size.

Preheat oven to 350 degrees. Remove the towel and add the additional ½ cup of flour. Stir dough well and turn out onto a well-floured surface. Knead the dough lightly, adding additional flour if necessary, until dough is no longer sticky! Roll the dough out into a large rectangle, about ½ inch thick. Fix corners to make sure they are sharp and even. Spread softened butter over the dough. Generously sprinkle brown sugar and cinnamon. Roll up the dough (as tight as you can), forming a log, and pinch the seam closed. Cut the log in half, then divide each half into 7 evenly sized pieces- about 1 ½ inches thick each. Place 7 cinnamon rolls in each greased cake pan, one in the center, size around the sides. Cover with plastic wrap and let rise in a warm place for 30 minutes to an hour.

Remove plastic wrap. Bake for 25-35 minutes, until golden brown. While the cinnamon rolls are baking, whisk frosting ingredients together. After the cinnamon rolls are removed from the oven (but while they are still warm), drizzle evenly with frosting. Enjoy!

This recipe makes 12-14 cinnamon rolls, which in my opinion is enough to take one pan to work (I have that need to impress my colleagues), and leave a pan at home for a week’s breakfast (trust me, it takes A LOT of self-control to make it last even a few days). Preparation-wise, they do take a bit of time, needing not one, but two opportunities to rise. That being said, they are worth the wait!

-The Happy Egg


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