Sharing my favourite Sunday Morning Cinnamon Rolls Recipe today! This recipe happens to be plant-based, but feel free to use whatever non-plant-based substitutions you like instead.
I’ve mentioned before that I decided to learn how to make cinnamon rolls a few weeks ago and I’ve started making them every Sunday morning. I’ve really fallen in love with the whole process. Of course, I love the idea of such a comforting weekend tradition, and it’s so great to know that I can now make something that I previously thought would be really difficult or time-consuming, but also, making the cinnamon rolls themselves is just a really enjoyable process. I love how this way of making them is less about an exact recipe and a little more intuitive. Once you know the process, there isn’t much measuring needed. You just grab your ingredients and get started. It’s the perfect relaxed weekend activity. So here’s the recipe for my Sunday morning cinnamon rolls!
If you’ve been following along, then you know that this is the ruffled baking dish that I’ve been dreaming of as my perfect cinnamon roll dish and finally ordered recently. As you can see, it is indeed perfect! 🙂
Ingredients Needed for the Sunday Morning Cinnamon Rolls
- Quick-rise yeast
- Flour
- White sugar
- Brown sugar
- Salt
- Unsweetened almond milk
- Plant-based butter
- Cinnamon
So simple. So good.
The Super Easy Cinnamon Roll Process
So, when I finally decided to go for it and learn how to make cinnamon rolls, I really expected it to be a pretty big, challenging thing. I thought it would be time-consuming, but I thought it would be worth it, because cinnamon rolls are a great thing to know how to make. So you’d better believe I was super surprised to find that the actual process of making the rolls took me no more than 15 minutes (with about an hour of rest time about halfway through).
Since these are my official Sunday Morning Cinnamon Rolls, I usually make the rolls on Saturday evening and then just cover them and pop them in the fridge until I’m ready to bake them fresh on Sunday morning. Is there any better smell than cinnamon rolls baking first thing in the morning?
I love how once you know the process for making these, you barely need a recipe and you almost don’t even need to measure anything. It’s just a beautiful thing. Here’s the full printable recipe!
Sharing my favourite Sunday Morning Cinnamon Rolls Recipe today! This recipe happens to be plant-based, but feel free to use whatever non-plant-based substitutions you like instead.
- 1 cup Unsweetened almond milk
- 5 tbsp Plant-based butter
- 1 packet Instant yeast
- 2 tbsp White sugar
- 1/2 tsp Salt
- 3 cups Flour (will be enough for dough and dusting surfaces)
- 2 tbsp Olive oil
- 1/3 cup Brown sugar
- 2 tbsp Cinnamon
- 1 cup Icing sugar (optional, for glaze)
- 3 tbsp Almond milk (optional, also for glaze)
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Heat the 1 cup of almond milk and 2 Tbsp of the butter in a sauce pan over medium heat, or until the butter is just melted. Set it aside and allow it to cool slightly for about 3-5 minutes.
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Pour the almond milk/butter mixture into a large mixing bowl and sprinkle the yeast over it. Allow it to sit and activate for about 10-15 minutes, then sprinkle the white sugar and the salt over top. Stir.
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Add the flour into the mixing bowl with the liquid ingredients, a 1/2 cup at a time, stirring constantly. Keep adding flour until the mixture can no longer be easily stirred. There will definitely be some flour leftover.
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Sprinkle about 1/2 cup of the remaining flour onto a clean work surface and turn the dough out on the floured surface. Knead the dough for about a minute until it comes together into a nice ball.
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Drizzle a bit of olive oil (or other oil will work fine too) over the interior of the same mixing bowl from before and put the ball of dough back into it. Cover and allow the dough to rise in a warm spot for about an hour.
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When the dough has risen, re-flour your work surface and a rolling pin. Turn the risen dough out onto the surface and roll it out into a rectangle measuring about 10"x15".
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Melt the remaining amount of butter and spread it out over the dough. Sprinkle with the brown sugar and the cinnamon. Feel free to use extra of both.
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Roll your dough rectangle up and slice it into 1.5-2" rounds. You should end up with about 10-11 little rounds of dough. Arrange them in a baking dish. Bake at 350 degrees for 45 or cover and put in the fridge over night to be baked in the morning. The rolls can be placed in the pre-heated oven straight from the fridge when you're ready to bake.
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If you wish to drizzle a glaze over your finished cinnamon rolls, mix together about 1 cup of icing sugar and about 3 tbsp of almond milk to make your glaze.
MORE IDEAS LIKE THIS
- Three Ingredient Plant-Based Peach Cobbler
- Easy Three Ingredient Banana Bread
- Homemade Pancake Syrup Recipe
- Homemade Maple Pecan Granola
- Slow Cooker Apple Pie Dump Cake
- Chocolate Dipped Shortbread Cookies
- The Creek Line House Dessert Recipe Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.