Cinnamon Rolls

Serves -
Chill Time 1h 30 min
Cook Time 30 min


For the Rolls
  • 1 cup almond milk
  • 3 Tbsp vegan butter
  • 1 pack of instant yeast
  • 1 Tbsp light colored monk
  • fruit sugar
  • 1/2 tsp pink salt
  • 1/2 tsp vanilla extract
  • 2 cups gluten-free flour
For the Filling
  • 2 to 3 Tbsp liquid coconut oil
  • 1/4 cup coconut sugar
  • 2 tsp Black magic Latte
  • 1 tsp cinnamon
For the Icing
  • 1/2 cup powdered monk fruit sugar
  • 2 Tbsp almond milk

With you, every step of the way

  1. Melt butter and nut milk in a pot over medium heat.
  2. Transfer this to a mixing bowl and let it slightly cool (I placed it in the fridge).
  3. Mix in yeast and let set for 10 minutes.
  4. Add in salt, sugar, and vanilla. Mix well.
  5. Gradually add in flour until it forms a ball. You may need more or less than 2 cups.
  6. Keep the ball of dough in a mixing bowl and cover it for 1-2 hours. It should get larger but it won’t expand too much.
  7. Make the filling by combining coconut oil, coconut sugar, a black magic latte, and cinnamon. Mix well.
  8. Preheat oven to 350°F.
  9. When the dough is ready, roll it out on a cutting board and use some flour.
  10. Roll into an evenly thick rectangle.
  11. Spread the filling.
  12. Roll up tightly.
  13. Slice into even pieces. First cut down the middle and then cut each half into equal pieces.
  14. Oil a baking dish, place cinnamon rolls and bake for 30 minutes.
  15. While they bake, make the icing. You can adjust the ratio of powdered sugar to almond milk in order to reach desired consistency.
  16. Remove rolls from the oven, slightly cool, and add icing!
  17. Enjoy!