Cinnamon Rolls


In my opinion, no Sunday or holiday brunch is complete without cinnamon rolls. There’s nothing better than filling the house with the smell of freshly baked bread and sticky, caramelized cinnamon butter….then noshing on warm-from-the-oven rolls with a slab of melty butter and a generous drizzle of glaze.

These cinnamon rolls are fluffy and soft and loaded with swirls of sweet buttery cinnamon filling and a simple glaze. They’re perfect to serve at holiday brunches or just to make for yourself to enjoy with a cup of coffee or tea

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Best served straight from the oven with extra butter and glaze + a frothy latte or cup of tea.

If you try these, don’t forget to take a pic and tag it #peacemealxo on instagram….I’d love to see your creations! 15064988_10101028826491160_1764548206_o

Cinnamon Rolls
Prep time
Cook time
Total time
sticky, gooey, bakery worthy cinnamon rolls that are easy enough to make at home!
Serves: 10-12 rolls
  • -----for the dough-----
  • 1 cup almond milk or other milk
  • 3 tbsp coconut oil
  • 1 tbsp coconut sugar or agave
  • 1 packet instant yeast (about 2 tsp)
  • 3 cups all purpose flour
  • -----for the filling-----
  • ½ cup melted vegan butter
  • ½ cup coconut sugar
  • 3.5 tsp cinnamon
  • -----for the glaze-----
  • 1 cup powdered sugar
  • 2 tbsp boiling water
  1. Heat almond milk and coconut oil in a small sauce pan until coconut oil has melted completely.
  2. Let the mixture cool to 110 F (43 C) then stir in the coconut sugar or agave and sprinkle on the yeast. Let sit for 5 minutes.
  3. Add flour to a large bowl, and when the yeast mixture is ready, pour it over the flour. Use a wooden spoon to stir and then transfer the dough to a lightly floured surface, and knead, adding more flour if necessary. The dough should be soft and not sticky.
  4. Lightly coat a clean bowl with canola or coconut oil, place the dough ball inside, cover with a cloth and let rise in a warm place for one hour.
  5. Once the dough has risen, preheat oven to 350F and lightly grease a round or square dish.
  6. Roll the dough into a thin rectangle on a floured surface.
  7. In a small sauce pan, over medium heat, melt the butter for the filling. Once melted stir in the cinnamon and sugar.
  8. Spread three quarters of the mixture on top of the dough.
  9. Starting on the longest side, roll dough tightly, and cut into about 10 buns using a serrated knife.
  10. Place the buns into the dish and pour on the rest of the sugar and butter mixture.
  11. Bake for 30 minutes and then let cool slightly.
  12. Drizzle glaze over the top and eat