Mom’s Sunday Cinnamon Rolls


Thought I would start my new website off strong. Ladies and gents BEHOLD:


Forget the store-bought goobage… this is the real deal. (And vegan as always.) I have made these numerous times for friends/family and the reactions never disappoint. What can I say… people love a good cinnamon roll.

Just make these.

Mom's Sunday Cinnamon Rolls


    for the dough
  • 1 cup almond milk
  • 1/4 cup vegan butter
  • 1 packet instant yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 cups all-purpose flour
    for the goo
  • 3 Tbs melted vegan butter
  • 2/3 cup dark brown sugar
  • 2 Tbs cinnamon
    for the frosting
  • 1 Tbs melted coconut oil
  • 2 Tbs melted vegan butter
  • 1 tsp vanilla extract
  • 1 Tbs almond milk
  • 1 cup powdered sugar


  1. preheat oven to 350 degrees
  2. grease a 9x13 casserole dish
  1. combine almond milk + vegan butter in a large bowl. microwave in 15 second increments until the butter has melted. let the mixture cool until it reaches a warm bath-water temperature.
  2. add instant yeast. allow mixture to sit for 10 minutes.
  3. mix in the sugar + salt + flour gradually.
  4. once dough is formed, kneed with hands.
  5. cover bowl with plastic wrap and let it sit in a warm area for 1 hour or until dough has doubled in size.
    rock and roll
  1. on a floured surface, roll the dough out into a thin rectangle
  2. spread melted vegan + brown sugar + cinnamon on top
  3. roll the dough from one end to the other starting from the long side
  4. cut the dough into 1.5 - 2 inch slices
  1. place cinnamon rolls in greased casserole dish
  2. bake at 350 for 15-20 minutes (or until lightly brown)
  1. combine coconut oil + vegan butter + vanilla + almond milk in a large bowl.
  2. slowly add powdered sugar. (you may need to add more almond milk or powdered sugar to reach your desired sweetness/consistency)
  1. serve cinnamon rolls with frosting and enjoy!

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